Holiday Recipes Thread

 I have got to do this -- perhaps with Truvia.

Carrot Cake!!! No flour or sugar!!! You will love it!!!;-D

 Ingredients: 

4 eggs
1 1/4 cups vegetable oil
2 cups splenda
1 cups almond flour 
(Almonds that have been ground down to a flour texture. You can get it at health food stores or order on line)
1 cup ground oats (I ground up instant oatmeal in the blender)
1 tsp. salt
2 tsp. cinnamon
few drops vanilla (optional)
3 cups finely grated carrots
¾ cup raisins
2 TBS club soda (help to recipe rise)

Beat eggs, mix with oil, then splenda. Combine dry ingredients then mix all together. Add grated carrots and raisins. 
Bake in greased loaf pan or 9" at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean. 



CREAM CHEESE FROSTING:

1 cup splenda 
1/4 lb. butter, softened (or butter substitute)
1 8-oz. pkg. low fat cream cheese, softened
2 tsps vanilla
1/2 cup chopped pecans

Combine butter and cream cheese. Stir in splenda, add vanilla and pecans. Ice cake


I think this was my favorite desert!! IT is SOOOO GOOD!!

For this and other really yummy recipes visit my blog!

 Whole Foods is just my fav for recipes.  I have tried most of these and love them.  Also love the nut value at the end.  Let's keep posting and sharing recipes for the Holidays to help each other eat healthy  

Health Starts Here Holiday Recipes

Recipes encouraging a healthier lifestyle, based on our healthy eating principles.

• Apple Pilaf
• Bison Chili
• Broccoli Salad with Walnuts and Currants
• Brussels Sprouts with Apples and Shallots
• Bulgur Salad with Pomegranate Seeds, Toasted Hazelnuts and Arugula
• Cabbage Slaw with Apples and Walnuts
• Carrot-Ginger Soup
• Carrot-Walnut Cookies
• Celebration Lentil Loaf
• Chard with Sherry Vinegar and Walnuts
• Chestnut and Wheat Berry Salad
• Cocoa-Oat Truffles
• Curried Apple Chutney
• Especially Good Sweet Potatoes
• A Fresh Take on Apple Pie
• Green Beans with Pecans and Clementine Dressing
• Kale and Butternut Salad
• Mushroom, Radish and Hearts of Palm Skewers
• Quinoa with Balsamic Roasted Mushrooms
• Raw Apple Crisp
• Roasted Spiced Sweet Potatoes and Pears
• Spinach Salad with Aduki Beans
• Tahini-Garlic Mashed Potatoes
• Turkey Noodle Soup
• Vegan Mushroom Gravy
• Wilted Kale with Fresh Cranberries
• Winter Squash and Apple Soup
• Winter Vegetable Soup

Pumpkin Fluff

8 oz canned pumpkin (not pie filling)
3/4 cup Splenda
1/2 tsp pumpkin pie spice
1 pkg low fat cream cheese
3 cups low fat Cool Whip Whipped Topping

BEAT cream cheese in a small bowl with mixer until creamy. Add Splenda, pumpkin and spice; mix well. Gently stir in Cool Whip.

Refrigerate until ready to serve.


Fruit Dip

Mix equal parts Low Fat Strawberry yogurt and Low Fat Cool Whip.
Use as a dip with your favorite fruit.

A big holiday hit!  

Crispy Topped Creamy Spinach

2 packages (10 ounce) frozen chopped spinach
1 tub cream cheese spread with chive and onion
1/2 cup ranch dressing
2 eggs, beaten
1 1/2 cups shredded cheddar**
1 cup chopped french fried onions

Preheat oven to 375. Spray a 2 quart casserole dish with cooking spray. 
Mix spinach (thawed and drained but not squeezed dry), cream cheese, ranch dressing and eggs.
Stir in 3/4 cups of the cheese and 1/2 cup of the onions.
Spoon mixture into casserole dish.
Mix remaining cheese and onions and sprinkle on top. 
Bake for 20-25 minutes or until hot and bubbly.

**The recipe calls for Kraft Shredded Triple Cheddar with a touch of Philadelphia but any cheddar will do.