5 holiday recipes from a registered dietitian

Enjoying the holidays while still eating healthy seems impossible. Julie Feldman, a registered dietitian, joins us in the FOX 2 Cooking School with some tips and recipes. 
You can get more information on Julie at www.dietitianjuliefeldman.com.
Servings 1bites
  • 1cup dates
  • 1cup sliced almonds, pecans, or walnuts
  • 1/4cup cocoa powder
  • 1/2tsp peppermint extract
  • 1-2tsp cold water if needed
  • 1 candy cane or peppermints, crushed optional
  • 1/3cup finely shredded unsweetened coconut optional
  1. Place your dates, nuts, cocoa powder, and peppermint extract in a food processor. Process on low until course crumbs form. 
  2. If your mixture is not holding together due to the lack of moisture in the dates, add a few teaspoons of water a little at a time while your processor is running until the crumbs stick together and form into a ball. Be careful to not add too much water as the mixture should not be sticky, just "wet" enough to hold together. 
  3. Remove mixture from food processor and form into Tbsp size bites by rolling between your palms. 
  4. If desired, roll the bites into the crushed candy cane or coconut. Enjoy! 
  5. Store in an air tight container in your refrigerator or freezer. 
  • 1 3/4 cups gluten-free oat flour (can sub for rolled oats, oat bran or quick oats)*
  • 1/4 cup coconut flour (can sub for almond or extra oat flour)**
  • 1 scoop protein powder (optional)
  • 2 T granulated sweetener of choice (I used coconut palm sugar)***
  • pinch sea salt
  • pinch cloves
  • pinch nutmeg
  • 1/4 cup cashew butter (can sub for any nut butter)
  • 1/4 cup agave
  • 1/4 cup + Silk Eggnog
  • Granulated sweetener to coat (optional)
  1. In a large mixing bowl, combine the flour, sweetener, sea salt and cloves and mix well.
  2. In a microwave safe bowl or stovetop, heat your nut butter with your sticky sweetener until combined. Pour your wet mixture to the dry mixture and mix well. Add the Silk Eggnog until a thick batter is formed- If batter is too thin, add a dash more coconut flour.
  3. Using your hands, form into small bite sized balls. Roll balls in optional gingerbread/sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.
  • 1 cup mini kernel popcorn
  • 2/3 cup Dark Chocolate, 85% Cacao, or sugar Free Milk chocolate if preferred
  • 24 Mini Baking Cups with dots
  • 1 Large Mini Muffin Pans of 24 Cups
  • 1/4 cup Roasted and Salted pistachio or Unsalted Pistachios, if preferred
  • 3 tablespoons Toasted Coconut Chips
  1. Using a mortar and pestle crush the pistachio until it forms a powder with some bites of pistachios to keep some crunch. Set aside into a bowl. I used a mortar like thisGranite Mortar and Pestle
  2. Place the baking cups into the mini baking cups tray.
  3. Arrange the popcorn into each cups filling the cups up to 3/4.level.Sprinkle crushed pistachios, quantity as you like.
  4. Melt the sugar free chocolate - or 85% dark chocolate. I simply microwave my chocolate into a bowl for 30 seconds, two times, stirring between.
  5. Add 1 tablespoon of melted chocolate into each cups to almost cover all the seeds.
  6. Sprinkle some toasted coconut chips on the top, make sure they did into the melted chocolate to hold and add extra crushed pistachios to decorate.
  7. Refrigerate until the chocolate harden,.
  8. Store in a plastic airtight container up to 2 weeks in the fridge.
  • 3 cups Chex Chocolate cereal or comparable (I used Chocolate Fiber One cereal)
  • 6 pretzel sticks (I used the thicker dipping sticks)
  • 1/2 cup peanut butter
  • 1/4 cup Nutella (chocolate hazelnut spread)
  • 3 tablespoons butter, softened
  • 1 cup powdered sugar
  • Green grapes
  • Strawberries
  • Mini Marshmallows
  • Banana slices
  • Wooden skewers
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