At [Core] we are all about living a healthy life in every aspect of our lives. That includes eating healthy throughout the holidays. However, we also like to have some fun and enjoy our food which is why we search hard for both healthy and delicious recipes that everyone will enjoy. Try these yummy recipes and let us know which ones are your new favorites!

 

Apple Cinnamon Protein Pancakes

Ingredients:

  • Coconut Oil
  • 1 medium apple, peeled, sliced
  • ¾ tsp. ground cinnamon, divided use
  • 4 large egg whites (½ cup)
  • ½ cup unsweetened applesauce
  • ¼ cup unsweetened almond milk
  • 1 scoop whey protein powder, vanilla flavor
  • ¼ cup dry rolled oats
  • 2 Tbsp. coconut flour
  • ½ tsp. baking powder
  • ½ tsp. ground ginger
  • 1 dash ground nutmeg

 

Directions:

  • Heat Blackstone griddle with a light layer of coconut oil over medium-low heat.
  • Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
  • Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
  • Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
  • Add applesauce mixture to oat mixture; mix until just blended.
  • Add a bit more coconut oil to the griddle on medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
  • Divide pancakes between three serving plates. Top evenly with cooked apple slices.

 

 

Award Winning Roasted Turkey

Ingredients:

  • 1 (12-14 lb.) whole turkey, neck and giblets removed
  • Kosher salt, about 2 tbsp. if not brined
  • Freshly ground black pepper
  • 1 onion, cut into wedges
  • 1 bunch thyme Small handful
  • rosemary sprigs
  • Small handful sage leaves
  • 1 head garlic, halved crosswise
  • 4 Tbsp. melted butter
  • 4 cups chicken broth

 

Directions:

  • Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
  • Brush melted butter all over the turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to the oven and cook for 30 minutes, then reduce oven temperature to 350°.
  • Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until the internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours.
  • Tent cooked turkey with aluminum foil and let it rest for 20 minutes before carving.

 

 

Keto Bread Stuffing

Ingredients:

  • 4 Slices Keto Bread (or fresh sourdough), crumbled
  • 3 tbsp Butter, melted
  • 1 egg
  • 2 stalks Celery, chopped
  • 1/4 cup Leeks, chopped
  • 1/2 tsp Garlic, minced
  • 1 tsp Italian Blend Seasoning, dried
  • 1/4 tsp Sage
  • 1/2 tsp each Salt & Pepper
  • Olive Oil
  • 1/2 tsp Celery Seasoning , optional
  • 1/2 Cup Chicken broth

 

Directions:

  • Crumble the bread, drizzle with olive oil and bake for about 5 minutes until lightly browned.
  • Saute chopped veggies in olive oil & the seasonings for a minute or two to bring out flavors.
  • Mix egg together with melted butter and chicken broth. Add veggies, mix.
  • Add all ingredients together , mix well. Transfer to baking dish.
  • Bake on 350 covered with foil for 10 minutes and uncovered for 5 minutes.
  • Serve!

 

 

Healthy Sweet Potato Casserole

Topping:

 

Directions:

  • Preheat the oven to 400 degrees F (204 degrees C). Place the potatoes onto a lined baking sheet and poke holes all over with a fork or knife (about 4-5 spots per potato is enough).
  • Bake sweet potatoes in the oven for 45-55 minutes for medium sweet potatoes, or 50-60 minutes for large sweet potatoes, flipping carefully with tongs about halfway through, until very soft. Poke with a fork or knife to check.
  • Meanwhile, make the topping. In a medium bowl, stir together the chopped pecans, almond flour, maple syrup, and melted butter. Set aside.
  • When the potatoes are done, turn down the oven to 375 degrees F (191 degrees C). Let the potatoes cool enough to handle.
  • Cut the potatoes open and scoop out the flesh into an extra large bowl. Mash with a potato masher or large fork, scraping the sides of the bowl as needed. For a faster, smoother mash, use a hand mixer.
  • Add the almond milk, melted butter, vanilla, cinnamon, nutmeg, salt, and pepper. Mix (or blend with your hand mixer) until smooth. Adjust salt and pepper to taste if needed.
  • Transfer the sweet potato mixture to a medium baking dish (the larger one in this set has the perfect size) and smooth the top with a spatula. Sprinkle the pecan mixture on top.
  • Bake the healthy sweet potato casserole for 10-15 minutes, until the topping is golden brown.

 

Pumpkin Cheesecake

Ingredients:

Base

  • 15 oz Walnuts Ground In Food Processor (1 1/2 Cups)
  • 2 oz Butter Melted (1.5 oz)
  • 2 Tbsp Monk Fruit Sweetener Granular (30g – 1 oz)
  • 1/2 tsp Mixed spice (Pumpkin Spice)
  • 1/4 tsp Ginger Omit if using pumpkin spice
  • 1 Medium Egg White

 

 Filling

  • 16 oz Cream Cheese Room Temperature (2 Blocks)
  • 3 oz Monk Fruit Sweetener Granular (1/2 Cup)
  • 6 oz heavy whipping cream
  • 3 oz Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
  • 3 Medium Eggs Room Temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Mixed spice (Pumpkin Spice)
  • 1/4 tsp Ginger Omit if using pumpkin spice

 

Directions:

Base

  1. If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.
  2. Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds.
  3. Place the crushed walnuts into a bowl, and mix the melted butter, monk fruit, egg white, mixed spice and ginger (or pumpkin spice) together until it’s combined.
  4. Grease a 20cm (7.5″) cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until even. Cook in the oven for 10 mins, then set aside to cool.

Filling

  1. In a large mixing bowl, add the cream cheese, cream, monk fruit, and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.
  2. One at a time, crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture.
  3. You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you’ve poured it into the tin (and use a skewer to swirl it around). If you’re unsure on this technique, just mix it in with the other filling ingredients.
  4. Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminum foil, and place on a tray covered in water (this is what’s called a water bath). Place in the oven for 1 hour 10 minutes, or until cooked all the way through. (no jiggles)
  5. Turn the oven off, and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly, and prevents the cheesecake from collapsing.
  6. Chill in the fridge overnight, and you’re ready to eat.

 

 


Daryl C. Rich, D.C., C.S.C.S.