Holiday Recipes That Help You Lose Weight!
By Hillary Sepulveda
The holidays are often recognized as the time of year we all put on those extra few pounds. At Panama Wellness Group, (PWG) we want to change that. So we have put together a list of holiday recipes with known metabolism boosting foods. Now you can enjoy the good eats and shed pounds doing it!
Pistachio Chocolate Bark
Various studies show that people who eat nuts tend to be leaner than those who don’t, and a recent Harvard study revealed that nuts are a top food for driving weight loss. Pistachios, in particular, are a great choice: a 1-ounce serving (157 calories) contains a generous 49 nuts. The ones you have to shell yourself are even better, as removing the shells slows you down and seeing evidence of what you’ve eaten may prevent you from reaching in for more. Add to that the benefits of dark chocolate (antioxidants and caffeine) you receive metabolism boosting fats, nutrients and tongue tingling goodness from this PWG exclusive dessert by Hillary Sepulveda.
- 1 cup shelled pistachios (unsalted)
- ¼ cup unsweetened cocoa powder
¼ cup unsweetened almond milk (can use coconut milk as well)
- 1/8 cup raspadurra (natural dark brown cane sugar)
- 2tbs virgin organic coconut oil
- Cookie sheet/wax paper
- Sea salt
- Place pistachios in a ziplock bag without air. Use a rolling pin or heavy can to crush the nuts and set aside. Lay out wax paper completely covering the cookie sheet in preparation.
- On low heat place 1 ½ Tbsp. of coconut oil in a saucepan and slowly mix in cocoa powder until pasty. Add in almond milk (or coconut milk) a bit at a time. As each brand of cocoa powder has its own consistency it is extremely important you do not pour all of the milk in at once. You need to add slowly while continuously stirring and fold in until the powder becomes the consistency of melted chocolate. Add in the raspadurra to taste. Each individual likes a different level of sweetness so be sure to test your chocolate. After your melted mixture is well-blended and not too thick (or thin, don’t be afraid to practice more than once) turn off the heat and fold in the pistachios.
- Pour mixture onto the wax paper evenly using a spatula to spread out to the corners. Sprinkle sea salt on the top of the bark. Place in the refrigerator for 1-2 hours.
- When taking out the wax paper the bark will begin to break. Perfect to wrap in cellophane for gifts. This mixture does not contain preservatives and must be kept refrigerated.
Swap the dip
Hosting a holiday party and want to serve dips?
Instead of buying the prepared unhealthy ones, make easy spinach dips with Greek yogurt or lactose-free dips with soft tofu. Full of great healthy fats known to boost your metabolism and help combat anxiety it is a great option to the usual cream cheese or sour cream.
Spinach is full of iron and proteins, or better yet use kale. Either way you are starting off on the right foot.
- 1-cup frozen organic spinach or fresh baby spinach
- 1 cup Greek yogurt (or soft tofu for lactose free)
- ½ brown onion sautéed in evoo (extra virgin olive oil)
- Sea salt
- Rinse, drain and dry spinach or kale well.
- Mix all ingredients in a food processor or blender. Serve with quinoa dip cups or fresh veggies for healthy parties treat. Voila!
Opt for Corn Over Breadcrumbs
Stay away from the processed gluten products. This year use a gluten free cornbread for your stuffing. Simply prepare the corn bread ahead of time, toast it in your oven and substitute it for your regular breadcrumbs! If possible look for a gmo free cornbread, I have been lucky enough to find them from time to time at PriceSmart and seasonally at Organica.
Family Style Stuffing
- 6 cups toasted cornbread
- 1-cup olive oil
- 1/8 cup raisins
- 1 cup chopped granny smith organic apples
- 1 brown onion
- 4 cloves of mashed up garlic
- 2 chopped stalks of organic celery
- ¼ cup chopped parsley
- ¼ cup slivered almonds
- 2 cups veggie broth (chicken broth can be used for non-vegans)
- Mix all ingredients together in a large mixing bowl until moist. Used to stuff squash or turkey or just bake in the oven for 60-90 minutes at 350 degrees F.
- Serve as a main dish or side dish guilt free!
- Can’t find non-GMO cornbread? Try using wild rice instead for another amazing healthy stuffing option.
Who doesn’t want pumpkins at this time of year? The beta-carotene is easily absorbed along with loads of vitamin c and e. Eat up this delicious recipe at any meal!
- 1 cup cooked mashed pumpkin or squash
- ¼ teaspoon salt
- ¼ cup allspice
- 1/8 teaspoon black pepper
- 24 wonton wrappers
- 1 teaspoon salt
- 1/2 cup vegetable broth
- 1 1/2 tablespoons coconut oil
- Chopped arugula
- Combine 1-cup pumpkin, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal.
- Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons coconut oil in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with arugul