Happy Holidays everybody! I’ve asked a few of my local clients and friends to submit to me their best simple, fun and easy healthy holiday recipes for deserts and goodies. So here’s your chance to enjoy something delicious treats and not pack the average 7.5 pounds on over the Holiday Season this year. Enjoy!
Leslie’s Santa’s Holiday-Healthy Reindeer Crisp Mix
3 cups popcorn (air-popped, no butter)
3 cups healthy corn or rice cereal
2 cups pretzel bits (low or no salt)
0.5 cup unsalted roasted almonds
0.5 cup dark chocolate-coated acai berries and/or blueberries
0.5 cup dried cranberries
0.5 cup dried mixed fruits
* Gently combine all ingredients in large bowl.
* Adapt proportions to taste.
* Serve Santa’s Holiday-Healthy Reindeer Crisp Mix in the large bowl at holiday party, and/or divide into sandwich bags for kids’ holiday party snacks, lunch box snacks, etc.
Leslie is a Los Angeles based indie author www.leslielemonauthor.com with books including “The Disneyland Book of Secrets” and “Cat, Dog, Pig and Owl”.
Annie’s Winter Compote
This compote can be used as a topping over frozen or regular non-fat yogurt, as a wonderful side dish for your holiday meal or just by itself as a delicious and healthy snack. This recipe makes enough for 2 servings. If you want more just double!
1 apple (any kind will do)
1 pear (any kind will do)
Handful of raisins (optional)
1 tablespoon brown sugar
1 Cinnamon stick
Chopped pecans (optional)
Core, peel and chop apple, pear and raisins. Place fruit, brown sugar and cinnamon stick in a 1 quart pot with enough water to barely cover fruit. Cook on a small flame until fruit is soft, maybe 5 minutes. Remove from heat. Remove cinnamon stick and transfer to bowl and mash lightly with a fork, adding sprinkles of nutmeg and ginger to taste. Sprinkle a few nuts and enjoy! Can be eaten warm or cold.
Annie runs a vintage store in the Sherman Oaks Antique Mall called “Baby Dix” in Space 125 – special holiday sale through January!
Kara’s Vegan Apple & Persimmon Crisp
· 3 heaping c ups of tart apples, peeled and thinly sliced
· 2 heaping cups of persimmon thinly sliced
· 1/2 cup sugar or 1/3 cup agave
· 1 cup water
· 2 Tbsp cornstarch
· 1 Tbsp cinnamon
· ⅛ tsp ground nutmeg
· ⅛ tsp ground cloves
· 1 cup flour
· ¾ c quick oats
· ½ cup brown sugar or 2 Tbsp maple syrup
· ½ cup Earth Balance Buttery Spread http://earthbalancenatural.com/product/original-buttery-spread/
1. Spread apples in an ungreased 9×13″ pan.
2. In a medium saucepan, whisk together sugar, water and cornstarch, stirring constantly until thickened and semi-translucent.
3. Pour mixture over apples.
4. Sprinkle apples with cinnamon, nutmeg and cloves.
5. In a large bowl, mix together the flour, oats, and brown sugar. If you use maple syrup, you will need to slightly increase the amount of flour.
6. Mix in the Earth Balance until mixture is crumbly- I use my hands for this part!
7. Sprinkle crumb mixture evenly over apples.
8. Bake at 350° for 35-40 minutes or until apples are tender and topping is golden.
Kara and her husband David run Twisted Bread, featuring fresh, homemade vegan Challah in Los Angeles. http://gettwistedbread.com/
Jack Witt, MS, CPT
Fitness and Health Coach
“Get Fit with Witt”
Individuals / Groups / Corporate
310.562.5629 Cell / 818.760.3891 Main
* Peru Adventure Trip with Machu Picchu Hike April 16-24, 2015