Here are a couple of fun recipes to kick off the Thanksgiving season! I know it can be tough to stay healthy around the holidays—especially when traditional recipes don’t always support dietary needs. When autoimmune issues entered our home, I had to make big changes to avoid discomfort for my kiddo every time she ate. For someone who wasn’t particularly into cooking, it was a huge adjustment. I knew I needed to step up, not only for her health but also for our entire family. Over time, my attitude toward healthy cooking shifted because it truly helped us rely less on pharmaceuticals. It's been a journey, but it's absolutely been worth it and one the primary reasons I went back to school and got my Nutritional Health Coaching Certifications
Today, I'm sharing two of our go-to holiday recipes along with a link to a cookbook that has been a game-changer for us. Danielle Walker's Holiday Celebrations Cookbook is filled with fantastic, inflammation-friendly recipes that the whole family can enjoy together. No more separate meals or sacrifices—just delicious food for everyone. Check it out here: Danielle Walker's Holiday Celebrations Cookbook.
Hope these recipes bring a little extra joy and comfort to your holiday table!
A healthy twist on a classic fall treat, these healthy pumpkin bars are soft, decadent, and perfectly spiced! They're easy to make and bake is a s 8x8 square baking pan! Because they are made with almond flour, they are also gluten free.
Need to the cream cheese frosting to be dairy free or lactose free? I have tested this with both Kit Hill Dairy Free Cream cheese https://www.kite-hill.com/our-food/cream-cheese-style-spreads/ and Green Valley Grass-fed Cream Cheese https://greenvalleylactosefree.com/product/lactose-free-cream-cheese?gad_source=1
Ingredients:
Pumpkin Bars:
- 3/4 cup pumpkin puree
- 2 large eggs, room temperature
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/4 maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups blanched almond flour
- 2 Tablespoons tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 Tablespoon pumpkin pie spice
- 1/4 tsp sea salt
Instructions
- Prep: Preheat the oven to 350 F and grease an 8x8-inch square baking pan with coconut oil. Line the pan with a parchment paper sling so the paper drapes over two sides.
- Mix the batter: In a large mixing bowl, beat the pumpkin, eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract together until combined. Add the almond flour, tapioca flour, baking soda, baking powder, and spices to the bowl, and beat until smooth. The batter will be thick.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake on the center rack in the oven for 30-35 minutes, or until a toothpick comes out clean. The bars are done when you start to see a hint of golden color on top of the bars.
- Cool: Remove the bars from the oven and place them on a wire rack to cool completely, about 3 hours.
- Frost: If using frosting, spread about 1 cup of the cream cheese frosting on the bars and place in the fridge to set for 1-2 hours.
- Serve: Slice into 12 equal bars. You can serve these chilled or at room temperature.
Nutrition Facts
Serves 12
Calories Per Serving: 190
Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature
- 1/2 cup butter or ghee
- 3 cups confectioner's sugar or powdered Monk Fruit & Erythritol sweetener https://www.lakanto.com/products/powdered-1-1-monk-fruit-sweetener
- 1 tsp vanilla extract
- pinch of salt
Instructions:
- Beat: In a large bowl using a handheld or stand mixer fitted with a paddle or beater attachment, beat the cream cheese and butter or ghee together on high speed until smooth and creamy, about 1-2 minutes. Add the confectioner's sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat until smooth and no clumps remain.
- Chill: For best results, chill the frosting for 30-60 minutes to help it firm up. Whip it in the mixer for about a minute after chilling if needed. Store in an airtight container in the refrigerator for up to a week.
And here is an amazing recipe that I have personally made several times and we all love. Enjoy!
I would love to hear if you try either of these recipes and how you like them! Have a wonderful weekend! Blessings!
Melinda Haak
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