Healthy Holiday Recipes

Oat Bran Muffinsmuffins

Makes 8 muffins


3/4 cup almond milk

1 Tbsp. lemon juice

1/2 cup oat bran

1 3/4 cups whole oats

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. Sweet Spot sugar substitute

1/4 cup chopped wlanuts or almonds

3/4 cup unsweetened applesauce

1/2 cup dates or dried apples


  1. Preheat oven to 400 degrees.
  2. Coat muffin cups with oil and set aside.
  3. Combine almond milk and lemon juice in a cup and allow to sit about 10 min or until curdles form.
  4. Combine dry ingredients in a large bowl.
  5. Add almond milk/lemon juice combination and applesauce, mixing gently with a spoon until completely moistened.
  6. Stir in dried fruit but do not over-mix.
  7. Spoon into prepared muffin tin, filling about 3/4 full.
  8. Bake 20-25 minutes until lightly browned.
  9. Allow to cool for 10 minutes before removing from pan.

Wild or Brown Rice Stuffingstuffing

Servings: 4


1 onion, finely chopped

2 Tb. Vegetable oil

1 1/2 cups wild or brown rice

4 cups chicken or vegetable stock

Salt, pepper

1/2 cup toasted hazelnuts, walnuts, pine nuts, or pecans, chopped

1/3 cup currants, dried cherries, raisins, or dried apricots

1 Tb. Chopped thyme

4 scallions, thinly sliced


  1. Saute the onion in the oil in a medium saucepan for about three minutes until tender.
  2. Add the rice and sauté 2 minutes while stirring.
  3. Add the stock and a good pinch of salt then cover.
  4. Bring to a boil over med-hi heat.
  5. Reduce heat to low and cook until tender. Wild rice this takes about 45-55 minutes while brown rice should take about 25 to 30 minutes.
  6. Drain any remaining liquid and transfer to serving dish.
  7. Add remaining ingredients (nuts and berries, etc.) and toss well.
  8. Season for taste and serve warm.

Banana Breadbanana bread

Servings: 10


1/3 cup safflower

2/3 cup Sweet Spot® sugar substitute

2 large eggs

1 tsp. Vanilla extract

1 3/4 cups baking flour (Use Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, found at Whole Foods)

2 tsp. Baking powder

1 1/4 tsp. Cinnamon

1 tsp. Xanthum gum

1 1/2 cups ripe banana, mashed

1/2 cup chopped pecans, walnuts, or sunflower seeds

1/2 cup raisins or mulberries


  1. Preheat oven to 350 degrees.
  2. Take a 9 in. x 5 in. bread pan and coat inside with thin layer of safflower oil.
  3. In a large bowl, mix together the eggs, Sweet Spot®, safflower oil, vanilla extract and baking flour.
  4. Add the xantham gum and baking powder to the mixture.
  5. Add cinnamon and mashed bananas.
  6. Stir in nuts and berries.
  7. Beat the resulting batter until mixture is soft.
  8. Place the finished batter in the bread pan and bake in oven for 1 hour.
  9. Remove from oven and let cool until safe to touch bare handed.
  10. Turn pan upside down and retrieve loaf, then slice and serve.

German Red Cabbagecabbage


1 medium head red cabbage, cored and sliced

2 large tart apples, peeled, sliced, and cubed

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1 cup (organic) apple cider vinegar

1/2 cup Sweet Spot® sugar substitute

1 tsp. salt

6 whole peppercorns

1 cinnamon Stick

2 whole cloves

2 tsp. Potato starch


  1. In a Dutch oven, toss cabbage, apples and onion.
  2. Add water, vinegar, Sweet Spot®, and salt.
  3. Place the peppercorns, cloves, and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
  4. Add to Dutch oven and bring to a boil.
  5. Reduce heat; cover and simmer for 1-1/4 hours.
  6. Remove and discard spice bag.
  7. To thicken, combine potato starch and cold water in a small bowl and stir until smooth.
  8. Add starch mix into Dutch oven then cook and stir for 1-2 minutes, or until thickened.