Though the holidays are over our cravings for sweet, rich  indulgences may continue to linger. And it’s not always easy to reset the dietary routine while leftover eggnog, cookies and homemade treats are still lying around. Yes eggnog that rich thick sweet cup of love that tempts me every Season.

From thanksgiving to Christmas most of us have gravitated towards meal that are often heavier in fats, sugars, carbohydrates and dense proteins. And in cold winter climates a richer diet is necessary for sustaining the body through the weather.

The problem is often empty calories and extra carbohydrates can replace the Real nutrition the body needs. Partaking in holiday indulgences is part of the ritual and celebration of the Season, but healthy habits ensure that your body will function and feel better overtime.

To ease out of the holiday festivities and avoid going into deprivation mode I have come up with a recipe that is a healthy way to continue the celebration of the Season. Yes, Healthy and Holiday can join to nurture, nourish and create moments of joy at your table. High in protein and nutrient rich  Egg yolks are full of important vitamins and minerals, A, D, E and B, zinc and calcium. Flax seeds add another portion of Omega 3 and Omega 6 oils while the Almonds have vital fats, protein and fiber. The spices nutmeg, cinnamon and turmeric all have healing properties and add flavor that highlights every bite. It’s a simple recipe that comes together easily in a vitamix/blender that provides layers of nutrition within layers of flavor and it’s almost paleo.

Ingredients:

2 eggs + 1 egg yolk

1 c. almond or coconut milk unsweetened

¼ c. melted unsalted butter

2 T. sucanat

2 T. golden flax seeds (ground or blended smooth)

1 t. vanilla extract

½ t cinnamon

½ t. nutmeg

¼ t. turmeric

1 pinch of salt

1 c. Bob wheat free conrbread mix

1 c. almond meal

*variation for extra decadent waffles (if you have eggnog you can use it replacing the coconut/almond milk, omit the Sucanat and use only 1/4 t each of cinnamon and nutmeg)

for muffins add:

½ c. almond meal

1/8 c. maple syrup

1 T. sucanat

1 t. baking powder

½ c. chopped pecans

1/2 c. raisins

Directions:

Preheat waffle iron. Place all of the ingredients in the blender except the cornbread mix and almond meal. Blend until flax seeds are smooth and then add the cornbread mix and almond meal and blend on low to mix all ingredients together. Pour into hot waffle iron and remove when crispy and golden. Serve with a touch of butter and warm maple syrup.

Note: If your blender is not Vitamix or Similar in strength grind the flax seeds in a herb or coffee grinder before adding.

for muffins:

Pre heat oven 375 and follow the directions above adding the remaining ingredients for muffins. Stir in chopped pecan and raisins and place in greased muffin tins or wrappers. pour batter into muffin tins and dust with cinnamon. Bake at 375 for 20 minutes

 

 

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