Holiday Recipe Make-Overs

This holiday season, try swapping out some of you traditional unhealthy recipes with these holiday Make-over Swaps! They are so delicious, no one will even know what they’re missing and the best part is, all of these foods are cleansing and help you detox.

Green Bean Casserole

My favorite make-over that I love to make is my special green bean casserole! It’s so yummy, no one ever believes its dairy free because it is so creamy. It’s made it a cashew cream sauce instead of real cream. I use almond milk and cashews with garlic and seasonings. The crunchy topping is made by dusting sliced shallots in gluten-free flour. I fry them in coconut oil and they are pretty incredible.

Green Bean Casserole (serves 4-6)
Crunchy topping

  • 3 large shallots, sliced thin
  • 3 tbsp. gluten free flour (not corn flour, I like Bob’s Red Mill brand)
  • 1 tsp. organic sea salt
  • 1 tsp. black pepper
  • 3 tbsp. organic coconut oil

Casserole

  • 1 cup raw cashews, soaked one hour in water
  • 1 lb. whole organic green beans, washed and trimmed
  • ½ lb. whole organic yellow beans, washed and trimmed
  • 3 tbsp. organic coconut oil
  • 1 cup sliced organic white mushrooms
  • 4 cloves of garlic, minced
  • 1-cup organic unsweetened almond milk

Directions
Preheat the oven to 350 degrees.

Topping
Cover the sliced shallots in flour, salt and pepper. Heat coconut oil to medium high and add the floured shallots. Fry for 3 minutes or until golden brown. Remove from stove and place on a plate lined with paper towels and place the onions on top but do not dab with paper towel.

Casserole Assembly
Drain cashews and get 1 cup of the water. Place cashews and water in a Vitamix or blender and blend until they are a creamy consistency, set aside.

Bring 1 cup of water to boil and blanch the green beans for 3 minutes. Remove from boiling water and place in a 1½ quart baking dish.
Bring the coconut oil to medium-high in a saucepan. Add mushrooms and cook for 2-3 minutes. Add garlic and continue for 1 minute. Turn off the heat and add almond milk and cashew blend. Mix well and pour over the green beans in the baking dish. Bake for 15 minutes in the oven. Add Crunchy topping and continue to bake 5 more minutes. Serve hot and enjoy!

Holiday Gravy

Another favorite of mine is my holiday gravy. Gravy tastes so good smothered all over everything, but it is one of the unhealthiest things we have even though it’s a liquid. This gravy recipe is so tasty and it’s actually healthy! Try is on your potatos, turkey, over stuffing or anything that you like gravy on. It’s delicious and healthy, so pile it on!

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Chef V’s Holiday Recipes Gravy (serves 4-6)

  • 2 tbsp. cold pressed olive oil
  • ½ yellow onion, diced
  • 2 tbsp. gluten-free flour (I like Bob Red Mills brand)
  • 1 tsp. salt
  • 2 cups organic vegetable stock

Directions
Heat oil in a saucepan on medium-high. Add yellow onions and cook for 2-3 minutes or until they are translucent. Reduce the heat to low and mix in the gluten-free flour well with the onions. Slowly add the veggie broth and continue to stir until the gravy becomes thick. Add more flour to thicken and add more broth to thin. Serve over any of your favorite sides in place of regular gravy this year! Bon Appétit!

Healthy Cranberry Sauce

Another yummy  holiday treat that might look or seem healthy but can actually be the most detrimental item you put on your plate is indeed cranberry sauce. It’s loaded with refined sugar and that means lots of calories too. I redo this recipe with coconut sugar as it’s low glycemic but still tastes just as sweet as sugar. This is delicious with turkey on Thanksgiving but it’s also great to save and use on sandwiches instead of mayo with your leftover turkey. You can always modify this recipe by adding oranges or orange peel if you like that flavor too.

Cranberries

Chef V’s Cranberry Sauce

  • 1½ cups fresh or frozen organic cranberries
  • ½ cup raw coconut sugar
  • 1 tsp. organic lemon zest
  • 2 tbsp. filtered water
  • 1 tsp. organic sea salt

Directions
Add one cup of cranberries to a medium sized saucepan. Reserve ½ cup for later. Add the coconut sugar, water and lemon zest to the pan and cook over low heat for 10 minutes, stirring occasionallyIncrease the heat to medium-high and cook until the cranberries burst, about 10 more minutes. Reduce the heat and stir in the remaining cranberries for texture. Stir occasionally for 10 minutes. Remove from heat and add sea salt. Refrigerate for 3 hours or overnight. Bon Appétit!

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By |2017-12-14T18:44:14+00:00December 6th, 2017|Chef V Life, Chef V News, Newsletters|0 Comments

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