The end of the year is an incredible time. We get to spend time with our families, celebrate our favorite holidays, and eat delicious food. But as the holidays roll around it becomes harder and harder to stick to a healthy diet and eating plan and most of us can’t resist the temptations of a home-cooked meal.
Although there’s nothing wrong with indulging once in a while, you might be better off sticking to your diet plan the rest of the time. When there are recipes like this that are both healthy and delicious, this might not be that hard.
Without further ado, here are 4 healthy Chrismas Recipes that are both delicious & helathy.
Banana Protein Pancakes
Time: 15 Minutes
Makes: 8 Pancakes
- 40 g Fitonomy Vanilla protein powder
- 1 large very ripe banana
- 1/8 tsp. cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
In two clean bowls, separate the eggs carefully so none of the yolks gets into the egg whites.
Beat the egg whites on high for 2 minutes until they form soft peaks. (It is important that your bowl or beaters don’t have any oil, fat, or yolks on them, or the egg whites won’t form peaks. Soft peaks are defined as barely holding their shape. The peaks flop over immediately when the beaters are lifted.)
Add the egg yolks along with the remaining ingredients to a medium bowl and beat until smooth.
Gently fold 1/3 of the egg white mixture into the banana mixture until roughly combined. Fold half of the remaining egg whites into the mixture and finally the last portion until everything is well combined.
Heat a skillet over low heat. Scoop 1/4 c. of the mixture onto the skillet and cook for 60-90 seconds on each side.
OPTIONAL: Top with fresh fruit and/or 1/3 c. plain non-fat Greek yogurt mixed with 1 Tbsp. honey.
Protein Energy Balls
Time: 20 Minutes
Makes: 27 Balls
- 3 cups Medjool dates pitted
- 1 1/2 cups almonds
- 1/2 cup water
- 2 tbsp cacao powder
- 4 scoops 120 g Fitonomy Lean Whey protein powder
- 1/4 cup dark chocolate chips
- 1/2 cup coconut flakes unsweetened
In a food processor, add almonds and process until coarse flour (meal) texture (with bigger pieces is OK). Add dates and water, process until combined, pausing and scraping the walls if necessary.
Add cacao and protein powders, process until well combined, pausing and scraping the walls if necessary. Add chocolate chips and give a few pulses to distribute evenly.
Remove the blade. Using a spatula scrape the dough off of the blade and walls pulling into one pile inside the food processor bowl.
Spread coconut flakes on a large plate. Using a small cookie dough scoop, drop balls of dough onto it, cover with coconut flakes (from the plate) and gently roll around a bit.
Healthy Holiday Buckeyes
Time: 30 Minutes
Serves: 18 Buckeyes
- 1 cup drippy, all-natural peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup shredded coconut, pulsed in food processor
- 1/2 cup Fitonomy Vanilla Protein Powder
- 2 tablespoons maple syrup
- 1/2 cup dark or dairy-free chocolate chips
- 1 teaspoon coconut oil
- 1/2 cup sprinkles
- 1/2 cup shredded coconut, pulsed in food processor
First, cover a baking sheet or plate that will fit into your freezer with parchment paper and set aside.
Next, combine all ingredients for the Buckeyes into a medium-sized bowl. Mix until all ingredients are combined.
Using a 1 tablespoon measuring spoon, scoop dough into your hand. Roll into a ball and place on parchment paper. Repeat.
Place baking sheet in the freezer for about 20 minutes, or long enough for the balls to settle and firm up a bit.
While the balls are chilling. Place chocolate chips in a small bowl. You want it to be big enough to fit the chocolate chips, but small enough so that you can dip the balls. Microwave for about 60-90 seconds, stirring every once in a while. Then, add in coconut oil and stir again.
Once your balls have firmed up, it’s time to dip them into the melted chocolate! Place a ball on the end of a fork. Dip peanut butter ball into the chocolate, leaving a ring at the top. Hold your fork with one hand and use your other hand to tap your wrist, so that any extra chocolate drips off.
Finally, use a toothpick to slide the ball off the fork and into one of the toppings. Roll in shredded coconut or sprinkles and then place on parchment paper. Repeat.
Place baking sheet or plate back into the freezer for around an hour to completely firm up the chocolate.
Protein Cinnamon Rolls
Time: 5 minues
Serves: 1 Roll
- 30 g Lean Whey protein powder or Vegan protein powder
- 1/4 cup spelt flour or wheat, gluten-free baking blend, or all-purpose flour
- 1 1/2 tsp. Truvia or sweetener of choice
- 1/2 tsp. baking powder
- 1 tbsp. light buttery spread or real butter, or coconut oil
- 1 tbsp. unsweetened applesauce or more butter or oil
- 1 tsp. water as needed
- 1 tbsp. Truvia or sweetener of choice
- 1/2 tsp. ground cinnamon
Whisk together protein powder, flour, sweetener, and baking powder in a mixing bowl.
Mix in butter (or oil), unsweetened applesauce until a sticky, soft dough forms (don’t over-mix!). If the end product is too crumbly, mix in 1-2 teaspoons of water until the dough sticks to itself.
Using wetted hands, form dough into an 8″x2″ strip on a lightly floured surface. Spray dough strip heavily with cooking spray. Combine cinnamon and sweetener in a small dish. Sprinkle cinnamon-sweetener mix over dough strip, spreading out to the edges.
Carefully roll dough strip into a “bun” and place in a microwave-safe dish coated with cooking spray.
Microwave for about 1 minute (my microwave puts out 1,000 watts) until the edges are firm but the center is still soft to the touch. Alternatively, you can bake in a preheated oven at 350 degrees F for 10-15 minutes. Don’t over-cook or it will get tough and hard!
Finally, ice your cinnamon roll with my sugar-free buttercream frosting, cream cheese frosting (2 tbsp. light cream cheese + 1 tbsp. sweetener), OR protein frosting (1 scoop protein powder + enough milk or water to make a thick sauce + sweetener to taste).