Clean Eating Christmas Recipes

You don’t have to give up eating “clean” just because it’s the holidays. Many of your favorite special-occasion treats can be “cleaned up” simply by swapping out ingredients. Even if you do splurge on a few items, be smart and don’t overindulge. How many burpees do you REALLY want to do in January to work it off?

Preparing your own holiday “clean” meal is the perfect way to ensure that you’ll be eating delicious, healthy recipes. This is ideal for potluck parties, but even without an official invitation many hostesses welcome homemade food. If you know you’re going to a holiday party where “clean” options are slim, offer to bring your own dish. Choose items you can make ahead that lend themselves to large gatherings. Use the recipes below to eat well, feel great, and celebrate the season without feeling guilty or deprived.



•1 lb. roasted, lightly salted peanuts
•3 cups raw, organic honey
•3/4 cup grass-fed butter
•2 tsp. baking soda
•1 tbsp. pure vanilla extract

1.Prep your freezer so you have a place to place your cookie sheet. Remember, the bottom will be hot.
2.Spread the peanuts out over a parchment-lined cookie sheet with edges, spreading them out in an even, single layer.
3.Using an electric skillet or large, stainless-steel pan, heat the honey until it reaches 302 F. on a candy thermometer.
4.Stir in the butter first, melting it completely.
5.Then stir in the baking soda and finally the vanilla (which will sizzle). You want to stir everything in pretty quickly. Don’t dawdle.
6.Let it cook for about 30-60 more seconds to let everything combine well, stirring constantly.
7.Pour the honey mixture over the peanuts and transfer the tray to your freezer for about 1 hour. It’s okay if it doesn’t reach the sides of the cookie pan. Just make the whole thing as level as you can.
8.Make sure you can lift the brittle out of the pan after freezing. Loosen the edges if needed. Break into pieces of an appropriate size and store in a zipper-top bag in the freezer until you are ready to eat.




•2 cups raw almonds
•4-8 tablespoons any light flavored oil (such as unrefined sunflower oil or grape seed oil.)
•1 1/2 tsp. pumpkin spice, or to taste
•1/4 teaspoon salt to taste
•2 tbsp. unsweetened cocoa powder

1.In a food processor, blend the nuts until they reach a semi-butter stage. This can take up to 5 or 6 minutes, so be patient. Note that this will not turn to almond butter on it’s own. It will be course.
2.Add 3 tbsp. of the oil, the pumpkin spice, the sale and cocoa powder, and continue blending.
3.Add oil as needed to reach an almond butter consistency.
4.Also note that the sharper your processor blades are, the easier time you will have achieving an almond butter consistency, and the less oil you will likely need.
5.Store in a container in the refrigerator for up to about 6-8 weeks.



•1 1/2 cups spelt flour
•1 cup sucanat or coconut sugar (I used sucanat)
•1 tsp. baking soda
•3/4 cup unsalted butter, cut into small pieces
•1 1/2 cups quick oats
•2 tbsp. lemon zest
•1 1/2 cups raspberry 100% fruit spread (I used the St. Dalfour brand)

1.Preheat your oven to 350 F.
2.Grease a 9 x 13 baking pan. Mine was 6 x 10, and it was not a good fit 9×13 would have been much better.
3.In a food processor, combine the flour, sucanat, baking soda and butter by pulsing until they are well combined
4.Add the oats and lemon zest, pulsing again just enough to incorporate them both into the first mixture.
5.When done, set aside a 1/2 cup of this mixture to use for topping. The rest gets used for crust.
6.Using your hands and fingers, firmly press the larger portion of the mixture into the baking dish.
7.Spread the fruit spread over the pressed crust evenly. A recessed spatula works great for this.
8.Sprinkle the remaining crust over the fruit spread.
9.Bake for 20-25 minutes.
10.Cool overnight in fridge before cutting.



•3/4 pound fresh green beans
•10 cloves garlic, chopped
•1 shallot (2 bulbs/cloves)
•2 tablespoons olive oil (possibly more if needed)
•1/4 cup fresh, chopped Italian (flat leaf) parsley
•Salt to taste

1.Place the oil and the green beans in a skillet that has a lid. Begin cooking with the lid on.
2.While the green beans cook, chop the garlic and shallots, then add them to the skillet.
3.Cook with lid on, but stir frequently. Cook until the beans reach the level of doneness you like.
4.At the very end, just before you turn off the heat, stir in the parsley.



•1-1/2 cups ground almonds
•3/4 cup honey
•4 egg whites

1.In a large mixing bowl, beat egg whites until stiff peaks form.
2.In a second bowl mix almonds and honey.
3.Scoop nut mixture into the egg whites and fold until well mixed. do not over mix. The moment mixture is combined, stop mixing.
4.Using a regular teaspoon (not a measuring teaspoon), scoop small clumps onto round edible wafers, or directly onto parchment paper.
5.Place in oven on lowest shelf at 350 for 10-15 minutes. Should be lightly brown when done.




Topping Ingredients:
•1 cup pecan pieces
•1/4 cup honey
•1/4 cup whole wheat pastry flour
•1 tablespoon safflower oil
•1/2 teaspoon cinnamon

Filling Ingredients:
•3 pounds sweet potatoes
•1/2 cup clean orange juice
•1-1/2 teaspoons cinnamon
•3/4 teaspoon ground nutmeg
•1 tablespoon honey

Topping Directions:
1.In a large mixing bowl, combine all topping ingredients together using a wooden spoon. It will be clumpy and sticky.
2.Spread out mixture the best you can on a parchment lined cookie sheet.
3.Bake at 350 degrees F. for approximately 10-15 minutes. The mixture should have a nice golden color to it.
4.Remove from oven and allow to cool.
5.Transfer small portions to a large cutting board and chop roughly. Set aside.

Casserole Directions:
1.Wash the sweet potatoes and rub with oil. Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).
2.Remove from oven and allow to cool until you can handle them without burning yourself.
3.Peel the potatoes and place the inside in a large mixing bowl.
4.Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
5.Transfer the potato mixture to a serving bowl. Sprinkle the pecan topping evenly over the potatoes and serve.

Note: You will most likely have some topping left over depending on the size of the dish you use. The leftovers are great for topping oatmeal or mixing in with granola.




•4 cups unsweetened milk (any type)
•3/4 cup honey (or to taste)
•2 teaspoons cinnamon
•1/8 teaspoon cayenne (optional)
•3 tablespoons unsweetened powdered cocoa

1.Combine all ingredients in a pot and warm over medium to medium high heat. Stir constantly with a whisk.
2.Pour into cups and serve.