• Elizabeth | Dietitian Nutritionist

Recipes : 4 Healthy Holiday Recipes

Updated: Feb 3

By : Elizabeth Ray MS RDN LD

I received an amazing opportunity to collaborate with Oomph Cooking Blends and 3 Whole30 Certified Coaches to create a Healthy Holiday Recipe e-cookbook for the 2020 season! The FREE 18 recipe e-cookbook can be found a... https://www.oomphcooking.com/pages/recipes-tips

You could recreate the recipes without using Oomph Cooking Blends. However I encourage you to take a look at Oomph Cooking Blends, especially if you are trying to get more vegetables into your diet. Oomph dehydrates then mills vegetables and herbs so adding a boost of nutrition to your cooking is as easy as adding a spoonful! Plus, your family will never know! Oomph Cooking Blends make eating healthy a lot easier!

RECIPE 1 : Stuffed Baked Apples

Whole30, Paleo, Vegetarian, Vegan

One of my favorite fall foods are apples! Yes, I enjoy pumpkin spice everything, but for me, there is nothing more delicious than an in-season, freshly picked, super juicy and crisp apple! Apples are wonderful on their own, however when it comes to holiday gatherings I want to share my personal favorite foods with my loved ones!

These baked apples are Whole30 compatible, however they can easily be transformed into a decant dessert for those in your family who are not Whole30. For instance, my family enjoys these baked apples with vanilla ice cream, maple syrup, holiday candies, and sometimes caramel sauce! It’s like an ice cream sundae party!

These baked apples create opportunity to enjoy the best foods of season while bringing everyone together to celebrate their unique, and wonderful food preferences.


8 apples, I used Fuji Apples because these are one of my favorite types of apples

4 cups apple cider

2 cups pecans

2-3 Tbsp coconut oil

1 Tbsp Oomph Cooking Herby Duxelles

Spices : 2 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground clove

8 cinnamon sticks


1. Pre-heat oven at 375 degrees.

2. Turn stove top burner to low-medium heat and place non-stick skillet upon burner. Place pecans into non-stick skillet and as the skillet begins to warm, add coconut oil. Mix pecans and coconut oil. Add Oomph Cooking Herby Duxelles and spices, and continue to mix. Once the pecans are throughly coated, remove skillet from burner so that the nuts can cool slightly.

3. Grab a cutting board, large baking dish, a sharp knife, large spoon, and apples. With the sharp knife, carefully cut off the tops the apples. Remove stems, and replace stems with cinnamon stick. Then use the spoon to remove the apple core and seeds. Place the cored apples and tops into the baking dish.

4. Next, wipe off the cutting board and knife. Transfer nuts to cutting board. Carefully chop the nuts into smaller pieces with the sharp knife.

5. Transfer chopped nuts into cored apples with the large spoon. Add 1/2 teaspoon of coconut oil to the top of the nuts. Cover stuffed apple core with the apple top. Continue this process until all the apples are stuffed with spiced nuts and covered with apple tops.

6. Pour apple cider into and onto apples. Cover baking dish with foil. Carefully place baking dish into the oven for 45-50 minutes.

7. Once the apples are soft, serve and enjoy!

RECIPE 2 : Easy Crockpot Green Beans

Whole30, Paleo, Keto, Nut Free This recipe is an easy button for your holiday celebration! Your kids will not only love to eat these green beans, but they can also help! Yes, one of my first food memories in the kitchen include breaking off the ends of green beans. It’s fun for you and your children, and what holiday isn’t complete without delicious family moments!?! You’re welcome because it’s my pleasure to make real food real simple.


2 cups fresh greens beans

1 cup Whole30 compatible bone broth

1 Tbsp Oomph Cooking Blends No. 4 Refogado

1 Tbsp Oomph Cooking Blends Herby Duxelles

1 package Whole30 compatible bacon


1. Grab crockpot and green beans. Break off the ends of green beans. Then break green beans in half or thirds. Place green beans into crockpot.

2. Add bone broth and both Oomph Cooking Blends to crockpot. Mix seasonings and green beans. Set crockpot on high for 6 hours.

3. While the crockpot simmers, cook the entire package of bacon. For best results, follow instructions on the bacon package. When bacon is throughly cooked and cooled, grab a cutting board and sharp knife. Carefully chop bacon into small pieces.

4. Once green beans are fully cooked, add chopped bacon to crockpot. Mix bacon and green beans. Turn crockpot to warm or turn off. Salt and pepper, and enjoy!

RECIPE 3 : Easy Crockpot & Whipped Sweet Potatoes

Whole30, Paleo, Vegetarian/Vegan option This recipe is an easy button recipe for your holiday season! Allowing your crockpot and blender to do the heavy lifting will free you up so that there is more time to create memories with those whom you love! Another perk : no peeling the potatoes! Leaving the peels intact equals less mess and more fiber! Lastly, if you don’t have a blender, no problem! Using a simple hand held mashing tool will transform these delicious easy crockpot sweet potatoes from whipped to a simple, yet hardy smashed sweet potatoes. You can’t lose with this recipe!


3 extra large sweet potatoes, or 4 cups cubed sweet potatoes

1 1/2 cup unsweetened almond milk

1/2 Tbsp Oomph Cooking Blends Herby Battuto

Spices : 1/2 Tbsp Cinnamon, 1/2 Tbsp Nutmeg, 1/2 Tbsp Turmeric


1. Grab crockpot. Pour in unsweetened almond milk, Oomph Cooking Blends Herby Battuto, and spices. Mix together.

2. Grab cutting board, sharp knife and sweet potatoes. Carefully dice sweet potatoes with knife. Add diced, unpeeled sweet potatoes to crockpot. Mix sweet potatoes with almond milk, Oomph Cooking Blends, and spices.

3. Set crockpot to cook on high for 6 hours.

4. Once sweet potatoes can be easily pierced with a fork, carefully transfer the crockpot contents into a blender. Blend sweet potatoes mixture until they have a smooth, creamy texture. TIP: I have a Vitamix Blender and had to use my tampering tool; if you don’t have a tampering tool, try adding a smaller amount of sweet potato mixture and use the pulse action on your blender.

5. Transfer the smooth, creamy whipped sweet potatoes back into the crockpot. Set crockpot to warm or turn off. Serve & enjoy!

RECIPE 4 : Mini Pumpkin Pies in a Cocoa Crust

Paleo Lifelong memories are made during the holiday season, so here’s a recipe that will create delicious moments for you and your little ones! Also these mini sized pies can be shared with neighbors, teachers, and friends to create meaningful holiday gift giving. And because these mini pies are made with paleo ingredients, have a boost of Oomph Blends No. 7 Green Blend, and anti-inflammatory turmeric, they can be enjoyed without the holiday guilt!


Pumpkin Pie Filling

1 cup pumpkin puree

1 egg

1 egg yolk

1/4 cup maple syrup

1 teaspoon vanilla extract

1/2 tsp Oomph Cooking Blends No. 7 Green Blend

Spices : 1/2 tsp cinnamon, 1/2 tsp clove, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp turmeric

Pumpkin Pie Crust

1 1/2 cups coconut flour

1 Tbsp cocoa powder; don’t care for cocoa? Switch it out with 1/2 Tbsp cinnamon and 1/2 Tbsp ginger

1/2 tsp Oomph Cooking Blends No. 7 Green Blend

3/4 cup ghee, chilled

1/2 cup coconut sugar

1 egg

1 tsp vanilla extract


1. Scoop ghee into a measuring cup. Place it into the refrigerator to chill.

2. Preheat oven to 350 degrees (325 degrees for dark, non stick muffin tin).

3. Use thick strips of parchment paper (5-6 inches in length) to line a 12 cup muffin tin. These strips of parchment paper act as ‘handle bars’ to easily remove baked mini pumpkin pies, plus cutting the parchment paper is fun job for kids!

4. Grab all other ingredients. Organize ingredients into pumpkin pie filling section and pumpkin pie crust section.

5. Start with pumpkin pie filling section first by combining all ingredients together into a large mixing bowl. Mix ingredients together until consistency is smooth and beautiful orange. Set to the side.

6. Grab another large mixing bowl to start on the pumpkin pie crust. Add coconut flour, cocoa powder, and Oomph Cooking Blends. Mix together.

7. Next, fetch the chilled ghee from the refrigerator. Add ghee to the pumpkin pie crust bowl. ‘Cut in’, or work in the ghee with the dry ingredients. TIP: A counter top mixer is a wonderful tool to ‘cut in’ the fat, however, you can also use a fork or pastry blending tool.

8. Once the dry ingredients and fat are blended for the pumpkin pie crust, add coconut sugar, egg and vanilla extract. With a fork, mix all the pumpkin pie crust ingredients together. TIP: It also fun to mix these ingredients by using clean hands!

9. When the pumpkin pie crust ingredients form a dough, grab small pieces of dough. Roll the dough into small or 1-inch balls. Place the dough balls into each muffin tin. Continue to roll the dough balls until the muffin tin is full; go back to ensure all dough balls are equal in size.

10. Next, using your hands push the dough balls down and around the sizes of the muffin tin to form mini pie crusts. Once mini pie crusts are complete without holes, use a fork to gently pierce the crusts about 3-4 times. Bake mini pie crusts for about 5 minutes.

11. Once the mini pie crusts are finished ‘blind baking’ remove from the oven. If the pie crusts have puffed up, use a spoon to gently mash down the bottom and sides while warm.

12. Next, add pumpkin pie filling to each pie crust. Fill all muffin cups and ensure all pie crusts are filled equally. Bake mini pies for 25-30 minutes, or until pumpkin pie filling is firm.

13. When the pumpkin pie are finished baking, remove from muffin tin using the parchment paper ‘handle bars.’ Peel off parchment paper from mini pies. Transfer the pies to a cooling rack or holiday plate.

14. Serve, and enjoy the mini pumpkin pies without any toppings or provide whipped cream and holiday candies for a fun personalized holiday dessert. TIP : These pumpkin pies can be enjoyed the same day or can also be prepped one day ahead and refrigerated. Either way, these mini pumpkin pies are delicious!

For more delicious mouth-watering recipes, visit https://www.wholefoodbeliever.net/post/recipes-6-recipes-from-my-social-media-recipe-takeover-at-s-b-bell-farms

Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.

#farmersmarketRDN #whole30 #whole30recipes #whole30approved #whole30certifiedcoach

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For your information only. The statements on this website and/or in this article are opinions. Wholefoodbeliever does not provided medical or nutritional advise, treatment, or diagnosis.

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