Breakfast

1. Glazed Honey-Balsamic Brussels Sprouts

Ingredients

• • 2 pounds Brussels sprouts, trimmed and halved

• • 1/4 cup honey

• • 1/4 cup balsamic vinegar

• • 2 tablespoons olive oil

• • Salt and pepper to taste

• • 1/4 cup pecans, chopped (optional)

Instructions

1. 1. Preheat your oven to 400°F (200°C).

1. 1. In a large bowl, toss the Brussels sprouts with olive oil, honey, balsamic vinegar, salt, and pepper.

1. 1. Spread the Brussels sprouts on a baking sheet in a single layer.

1. 1. Roast for about 20-25 minutes, stirring halfway through, until the sprouts are caramelized and tender.

1. 1. Remove from the oven and sprinkle with chopped pecans if using. Serve warm.

2. Cranberry Orange Relish

Ingredients

• • 12 ounces fresh cranberries

• • 1 large orange, peeled and quartered

• • 3/4 cup sugar

Instructions

1. 1. In a food processor, combine the cranberries, orange, and sugar.

1. 1. Pulse until coarsely chopped, being careful not to puree.

1. 1. Transfer to a bowl and refrigerate for at least 2 hours before serving.

3. Festive Stuffed Acorn Squash

Ingredients

• • 2 medium acorn squashes, halved and seeded

• • 1 cup quinoa, rinsed

• • 2 cups vegetable broth

• • 1 cup chopped kale

• • 1/2 cup cranberries

• • 1/4 cup walnuts, chopped

• • Olive oil, salt, and pepper to taste

Instructions

1. 1. Preheat your oven to 375°F (190°C).

1. 1. Brush the acorn squash halves with olive oil and season with salt and pepper.

1. 1. Place them cut-side down on a baking sheet and roast for 30-40 minutes.

1. 1. Meanwhile, cook quinoa in vegetable broth according to package instructions.

1. 1. In a skillet, sauté kale in a bit of olive oil until wilted. Add cranberries and walnuts.

1. 1. Mix the quinoa with the kale mixture and fill the roasted squash halves.

1. 1. Return to oven and bake for an additional 10-15 minutes.

4. Chocolate Peppermint Bark

Ingredients

• • 8 ounces dark chocolate, chopped

• • 8 ounces white chocolate, chopped

• • 1/2 teaspoon peppermint extract

• • 1/2 cup crushed candy canes

Instructions

1. 1. Line a baking sheet with parchment paper.

1. 1. Melt dark chocolate in a double boiler or microwave. Spread evenly on the baking sheet.

1. 1. In another bowl, melt white chocolate and mix in peppermint extract.

1. 1. Drizzle white chocolate over the dark chocolate, then use a knife to swirl it together.

1. 1. Sprinkle crushed candy canes on top and refrigerate until set. Break into pieces to serve.

5. Herb-Crusted Rack of Lamb

Ingredients

• • 1 rack of lamb, frenched (about 1.5 pounds)

• • 1 cup fresh herbs (rosemary, thyme, parsley)

• • 2 tablespoons Dijon mustard

• • 2 tablespoons olive oil

• • Salt and pepper to taste

Instructions

1. 1. Preheat your oven to 450°F (230°C).

1. 1. Season the rack of lamb with salt and pepper.

1. 1. In a food processor, blend fresh herbs, Dijon mustard, olive oil, and a pinch of salt.

1. 1. Coat the rack with the herb mixture and place it in a roasting pan.

1. 1. Roast for 25-30 minutes for medium-rare. Let rest for 10 minutes before slicing.

6. Mulled Wine

Ingredients

• • 1 bottle of red wine (750 ml)

• • 1 orange, sliced

• • 1/4 cup sugar

• • 2 cinnamon sticks

• • 4 whole cloves

• • 2 star anise (optional)

Instructions

1. 1. In a saucepan, combine all ingredients over low heat.

1. 1. Simmer gently for about 20 minutes, but do not boil.

1. 1. Strain the mixture and serve warm. Garnish with additional orange slices if desired.

7. Maple Pecan Pie

Ingredients

• • 1 pre-made pie crust

• • 1 cup maple syrup

• • 1 cup pecans, chopped

• • 3 large eggs

• • 1 tablespoon vanilla extract

• • 1/4 teaspoon salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).

1. 1. In a large bowl, whisk together maple syrup, eggs, vanilla, and salt until combined.

1. 1. Fold in the chopped pecans and pour the mixture into the pie crust.

1. 1. Bake for 40-45 minutes or until the filling is set. Let cool before serving.

8. Spiced Sweet Potato and Apple Casserole

Ingredients

• • 2 large sweet potatoes, peeled and chopped

• • 2 apples, peeled and sliced

• • 1/4 cup butter, melted

• • 1/4 cup brown sugar

• • 1 teaspoon cinnamon

• • 1/2 teaspoon nutmeg

Instructions

1. 1. Preheat your oven to 375°F (190°C).

1. 1. In a large bowl, combine sweet potatoes, apples, melted butter, brown sugar, cinnamon, and nutmeg.

1. 1. Transfer into a greased casserole dish and cover with foil.

1. 1. Bake for 30 minutes, remove foil, and continue baking for another 15-20 minutes, until golden.

9. Holiday Cheese Board

Ingredients

• • Assorted cheeses (cheddar, brie, goat cheese)

• • Charcuterie (prosciutto, salami)

• • Fresh fruits (grapes, apple slices)

• • Nuts (almonds, walnuts)

• • Honey or fig jam for drizzling

• • Crackers or baguette slices

Instructions

1. 1. On a large platter or wooden board, arrange the cheeses and charcuterie attractively.

1. 1. Add clusters of fresh fruits and small bowls of honey or jam.

1. 1. Fill in the gaps with nuts and crackers, creating a visually appealing spread.

10. Gingerbread Cookies

Ingredients

• • 3 cups all-purpose flour

• • 1 tablespoon ground ginger

• • 1 tablespoon cinnamon

• • 1 teaspoon baking soda

• • 1/2 teaspoon salt

• • 1/2 cup unsalted butter, softened

• • 1 cup brown sugar

• • 1 egg

• • 1/2 cup molasses

Instructions

1. 1. In a bowl, combine flour, ginger, cinnamon, baking soda, and salt.

1. 1. In a separate bowl, cream butter and brown sugar until smooth. Beat in egg and molasses.

1. 1. Gradually blend dry ingredients into the wet mixture. Chill for 1 hour.

1. 1. Preheat oven to 350°F (175°C). Roll out the dough and cut into shapes.

1. 1. Bake for 8-10 minutes until firm. Cool before decorating.

Ingredients:

• 1 cup gluten-free rolled oats


• 1 cup almond milk (or any milk of your choice)


• 1 tablespoon chia seeds


• 1 tablespoon honey or maple syrup


• Fresh fruits (banana, berries) for topping

Instructions:

1. In a mason jar or bowl, combine the oats, almond milk, chia seeds, and sweetener.


2. Stir well and cover with a lid or plastic wrap.


3. Refrigerate overnight (or at least 4 hours).


4. In the morning, top with fresh fruits and enjoy!

Ingredients:

• 2 ripe bananas


• 2 eggs


• 1/2 teaspoon baking powder


• 1 teaspoon cinnamon (optional)

Instructions:

1. In a bowl, mash the bananas until smooth.


2. Add the eggs, baking powder, and cinnamon, and mix well.


3. Heat a non-stick skillet over medium heat and pour in a small amount of batter.


4. Cook for 2-3 minutes on each side until golden brown.


5. Serve with your favorite syrup or fruits.

Ingredients:

• 1 banana


• 1/2 cup frozen berries


• 1/2 cup Greek yogurt (or dairy-free alternative)


• 1/4 cup almond milk


• Toppings: granola, seeds, fruits

Instructions:

1. In a blender, combine banana, frozen berries, yogurt, and almond milk.


2. Blend until smooth.


3. Pour into a bowl and top with your favorite toppings.

Ingredients:

• 2 slices of gluten-free bread


• 1 ripe avocado


• Salt and pepper to taste


• Optional toppings: cherry tomatoes, radishes, or a poached egg

Instructions:

1. Toast the gluten-free bread to your liking.


2. In a bowl, mash the avocado and season with salt and pepper.


3. Spread the avocado on toasted bread and add any desired toppings.

Ingredients:

• 1/4 cup chia seeds


• 1 cup almond milk (or your preferred milk)


• 1 tablespoon honey or maple syrup


• 1/2 teaspoon vanilla extract


• Fresh fruits for topping

Instructions:

1. In a bowl, whisk together chia seeds, almond milk, sweetener, and vanilla extract.


2. Let it sit for about 5 minutes, then stir again to prevent clumping.


3. Refrigerate for at least 2 hours or overnight.


4. Top with fresh fruits before serving.

Ingredients:

• 6 eggs


• 1/2 cup diced bell peppers


• 1/2 cup chopped spinach


• 1/4 cup shredded cheese (optional)


• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.


2. In a bowl, beat the eggs and add the diced vegetables, cheese, salt, and pepper.


3. Pour the mixture evenly into the muffin tin.


4. Bake for 20-25 minutes or until the eggs are set.


5. Allow to cool slightly before removing from the tin.

Ingredients:

• 1 cup cooked quinoa


• 1 cup almond milk


• 1 tablespoon honey or maple syrup


• 1/2 teaspoon cinnamon


• Fresh fruits and nuts for topping

Instructions:

1. In a saucepan, combine cooked quinoa, almond milk, sweetener, and cinnamon.


2. Heat over medium until warmed through.


3. Serve in a bowl and top with fresh fruits and nuts.

Ingredients:

• 2 cups gluten-free oats


• 1/2 cup nuts (almonds, walnuts)


• 1/4 cup honey or maple syrup


• 1/4 cup coconut oil


• 1/2 teaspoon cinnamon


• Dried fruits for mixing (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).


2. In a large bowl, mix oats, nuts, honey, melted coconut oil, and cinnamon.


3. Spread the mixture on a baking sheet and bake for 15-20 minutes, stirring occasionally.


4. Let it cool before mixing in dried fruits.


5. Store in an airtight container for breakfast throughout the week.

Ingredients:

• 1 cup Greek yogurt (or nondairy yogurt)


• 1/2 cup gluten-free granola


• 1/2 cup fresh fruits (berries, honey)

Instructions:

1. In a glass or bowl, layer Greek yogurt, granola, and fresh fruits.


2. Repeat the layers until all ingredients are used.


3. Drizzle with honey if desired and enjoy!

Ingredients:

• 1 cup cottage cheese


• 1/2 cup fresh fruits (pineapple, berries)


• 1 tablespoon honey or nut butter for sweetness


• Optional toppings: seeds, nuts

Instructions:

1. In a bowl, scoop the cottage cheese.


2. Add fresh fruits and drizzle with honey or nut butter.


3. Sprinkle with seeds or nuts for added texture.