My family and I are starting a new tradition, Christmas Eve Brunch, and I think it is a fantastic idea! And though we will have some not-so-CK-food items, there is still a way to sneak some CK Recipes in there that are just as tasty! So if you are trying to lessen the damage done by the holidays without sacrificing taste, here are some ideas you can use for your Christmas morning breakfast — or brunch! Find more brunch ideas in Clean Kitchen: The Cookbook!
My mother is accredited with this beautiful creation! Its a fruit pizza recipe re-vamp! Having just completed the Clean Kitchen 12 Week Challenge herself, she took on re-vamping a cookie recipe to make a fruit pizza for a holiday party. It was fantastic and beautiful! Even the kids gobbled this one up. We did make some tweaks to her cookie recipe by replacing 1.5 cups of almond flour with oat flour to cut down on some of the fat. If you only have almond flour, then by all means just use that. Let us know how yours turns out!
By Lorraine Siders
- 1 egg
- 2 tbs coconut oil
- 2 tsp vanilla extract
- 1/4 cup honey
- 1 1/2 cup oat flour
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/8 tsp salt
Icing ingredients – mix together and set aside.
- 1 (8 oz) pkg Greek Yogurt Cream Cheese, softened
- About 1/4 cup of granulated Truvia sugar substitute
- 1/2 tsp vanilla extract
- 1-2 teaspoons of lemon or lime juice
- fresh mint to garnish
- Preheat oven to 325 degrees
- Line a pizza pan with parchment paper.
- In a medium bowl, beat egg until frothy, add coconut oil, honey, and vanilla. Mix well.
- Add baking soda, oat and almond flour and mix until combined.
- Take the dough and flatten it with your hands on the parchment paper lined pizza pan. The dough was a little sticky, just do your best. It is going to be covered with icing and fruit anyway!
- I then used a large round drinking glass to cut out the inner ring. Added the inner ring portion back into the newly shaped “wreath” on all sides.
- Bake for 15-18 minutes or until the bottom of the cookies are golden brown.
- Cool completely before adding your cream cheese icing mixture.
- Arrange fruit on top of your cream cheese mixture. We used strawberry, blackberries, blueberries, raspberries and kiwi. Add fresh mint to garnish.
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By Meredith West
When it comes to holiday meals, we all know the true stars of the show are the sides. The turkey or meat option is really just an after thought. We have you covered with a CK Holiday Menu that, even if you don’t control your portion sizes, at least there is not too much damage done with these recipe re-vamps of holiday classics!
Be sure to check our “CK Friendly Thanksgiving” post for even more holiday recipe ideas!
I LOVE “Beans in a Bundle” with Catalina Dressing. We have every year around holiday meals. Here is a healthier twist on using other dressings, with hint of maple!
- Turkey bacon
- 12 oz fresh steamed green beans or 2-3 cans of whole green beans
- 1/2 cup J. Olive Co. Maple Balsamic
- 1 tbs J. Olive Co. butter olive oil
- 1/4 tsp salt
- 3 tbs course grain Dijon mustard
- Preheat oven to 375 degrees.
- Mix the dressing.
- I like a lot of “sauce” and this is one you can dial back or make more of depending on preference. For the dressing mix together the Maple Balsamic, butter olive oil, salt and course grain dijon mustard. Set aside.
Assemble the bundles.
- I slice the bacon slices in half. Use one “half slice” per 5-6 whole green beans. You can secure the bundle with a toothpick if needed.
- You can use canned or fresh green beans. I have used both. My family prefers the softer texture of the canned green beans. If you have fresh you can simply steam them before assembling the bundles.
- Place bundles in a greased, oven-safe baking dish and then pour dressing on top.
- Bake at 375 degrees for about 45 minutes.
This is a twist on stuffing using cubed butternut instead of bread, and loading it up with some CK Turkey sausage. This is a perfect guilt-free holiday recipe! I highly suggest getting some J. Olive Co. Maple Balsamic vinegar to turn that turkey sausage into “maple” sausage :). I have made this with both regular balsamic and with the Maple balsamic. Both are equally delicious!
You know when you get really excited to eat a meal, you wouldn’t mind eating that same meal multiple times in one day?Well that is this meal. It’s that good, you won’t mind eating it multiple times! This one was inspired by my friend Sharra, who sent me an awesome stuffed acorn recipe to try. I did my own twist, creating a CK Turkey Italian Sausage and using my @msfarmed Farm Pack shiitake mushrooms! Thank you Sharra for the inspiration!