The holiday season is a time when people indulge in fatty foods! Here are three healthier options to satisfy those cravings... and they won’t make you feel guilty when you grab a second helping.
Granola Bar Recipe
1 1/2 cups natural peanut butter
3/4 cup honey
4 cups almond granola
1 cup old-fashioned oatmeal
3/4 cup dark chocolate chips, divided into 1/2 and 1/4
• Line a 9 x 13-inch baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
• In a large bowl, mix together the peanut butter and honey. Then, stir in the granola and oatmeal until well combined.
• Stir in 1/2 cup of the chocolate chips.
• Spread the mixture evenly into the baking dish. Sprinkle the remaining 1/4 cup chocolate chips over the top. Use a spatula or your hands with parchment paper under them to press down firmly all over the top of the mixture making sure the top is smooth and the mixture is as compact in the dish as possible.
• Cover the dish with plastic wrap and put the bars in the refrigerator for 30 minutes to firm them up.
• Cut them into bars – usually. Store cut yields 15-30 bars depending on the size you cut them.
Brussels Sprouts Fritters
2 cups of shredded Brussels sprouts
2 tablespoons of flour
2 thinly sliced green onions
2 beaten eggs
2/3 cup of panko breadcrumbs
2 tablespoons of flour
1/2 cup of shredded Parmesan cheese
4oz. soft goat cheese
• Toss shredded Brussels sprouts, green onions, flour, and Parmesan cheese in a bowl.
• Add two beaten eggs and panko breadcrumbs and mix.
• Add goat cheese and mix.
• Form mixture into patties.
• Cook the patties in a pan with vegetable oil for a minute on each side.
Cauliflower Mac and Cheese
1/2 teaspoon salt
Vegetable oil spray
1 large head cauliflower, cut into small florets
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1.5 cups shredded sharp cheddar cheese, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground pepper
1/8 teaspoon garlic powder
• Preheat the oven to 375. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray.
• Cut cauliflower into small florets, cook in the boiling water until crisp tender, about 5 minutes.
• Drain and transfer the cauliflower to the baking dish and set aside.
• Bring the cream to a simmer in a small saucepan and whisk in the cream cheese until smooth.
• Stir in the 1.5 cups of cheese, salt, pepper, and garlic powder and whisk until the cheese melts, about 1 to 2 minutes. Remove from the heat, pour over the cauliflower, and mix.
• Top with the remaining 1/2 cup of cheese and bake until browned, about 15 minutes.