• Mon 10am–5pm · Tue–Fri 8am–5pm · Ridgeland, MS
  • Mon 10am–5pm · Tue–Fri 8am–5pm · Ridgeland, MS
Enhanced Wellness Living
Get Started
Holiday Recipes

Healthy Holidays

Fourteen holiday favorites made with whole-food swaps: gluten-free and nut flours, ghee and coconut oil in place of processed fats, and natural sweeteners like maple syrup, honey and coconut sugar.

Starters, sides, desserts and a warm protein hot chocolate, to carry you from Thanksgiving through New Year’s without giving up the dishes you love.

Browse the Recipes
More Healthy Recipes
Whole pumpkin pie with a golden crust
On the Menu

Pick a recipe

Tap any dish to jump straight to its ingredients and steps.

Starters & Mains

Something to pass around

Two crowd-pleasers to set out before the big meal, or serve as the meal itself.

Boiled and peeled shrimp piled on a platter
Protein-Packed Appetizer

Holiday Shrimp

12-20 servings4 steps

Ingredients

  • 3-5 lbs boiled, peeled and deveined shrimp
  • 1/2 cup Dijon mustard
  • 1 cup tarragon or champagne vinegar
  • 1 tsp cayenne pepper
  • 1 tsp sea salt
  • 3/4 cup olive oil
  • 1/4 cup minced shallots
  • 1/4 cup chopped Italian parsley

Instructions

  1. Set the shrimp aside until later.
  2. Whisk together the Dijon mustard, vinegar, cayenne pepper and sea salt until blended.
  3. Slowly whisk in the olive oil, shallots and parsley.
  4. Let the mixture chill in the refrigerator for a while, then add the shrimp and serve.
Turkey and pork meatballs topped with fresh parsley in a skillet
Nutritious Food the Whole Family Will Love

Thanksgiving Meatballs

2 dozen meatballs5 steps

Ingredients

  • 1 lb ground pork
  • 1 lb ground turkey
  • 2 tsp butter or coconut oil
  • 1/4 cup minced onions
  • 1/4 cup minced celery
  • 1/4 cup grated carrots
  • 1/4 cup minced chestnuts, walnuts or pecans
  • A pinch each of dried parsley, granulated garlic, granulated onion, ground fennel seeds, dried ground sage, sea salt and black pepper

Instructions

  1. Preheat the oven to 375 F.
  2. Combine the pork, turkey and spices in a mixing bowl.
  3. Melt the butter in a large skillet over medium heat. Add the onions, celery and carrots and saute until the onions and celery are translucent. Add the nuts and cook for 2 more minutes. Set aside to cool.
  4. Combine the vegetable and nut mix with the meat and spice mix and form into 24 meatballs.
  5. Place the meatballs in a glass baking dish and bake for 30 minutes, or until cooked all the way through.
Sides

The sides everyone waits for

Holiday classics with cleaner ingredients: gluten-free cornbread, a paleo gravy and vegetables worth seconds.

French string beans with shallots and toasted almonds in a pan
Fun & Tasty

French String Beans with Shallots

4 servings7 steps

Ingredients

  • 2 Tbsp extra virgin olive oil or unsalted butter
  • 2 large shallots, thinly sliced
  • 1/2 cup water
  • 3/4 lb (12 oz) French string beans (haricots verts), trimmed
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup almonds, walnuts or pecans, chopped

Instructions

  1. Heat the oil in a large skillet over medium-low heat.
  2. Add the shallots and cook, stirring often, until soft and translucent, about 8 minutes. Do not brown.
  3. Add the beans, salt, pepper and water and bring to a boil.
  4. Cover the skillet, reduce the heat to low and cook for 8 minutes.
  5. Remove the lid and turn the heat to high. Cook, stirring often, until the liquid has evaporated, the beans are tender and the shallots are jammy, about 6 minutes.
  6. Taste and adjust the seasoning with salt, pepper and herbs of choice.
  7. Top with the chopped nuts and serve warm.
Gluten-free cornbread dressing in a cast iron skillet
A Classic Side

Cornbread Dressing

16-18 servings8 steps

Ingredients

  • 1 cup ghee, divided
  • 3 cups white cornmeal
  • 1 cup Bob’s Red Mill GF 1:1 flour
  • 2 Tbsp coconut sugar
  • 2 tsp baking powder
  • 1 1/2 tsp sea salt
  • 1 tsp baking soda
  • 7 large organic eggs, divided
  • 3 cups buttermilk
  • 3 cups soft breadcrumbs (Schar GF ciabatta bread)
  • 2 cups diced onions
  • 3 cups diced celery
  • 1/2 cup finely chopped sage
  • 6 cans (10.5 oz each) GF cream of chicken soup
  • 1 Tbsp pepper

Instructions

  1. Place 1/2 cup of ghee in a 13 x 9 inch pan and heat in the oven at 425 F for 4 minutes.
  2. Combine the cornmeal and the next 5 ingredients, then whisk in 3 eggs and the buttermilk.
  3. Pour the hot ghee into the batter and stir until blended, then pour the batter into the pan.
  4. Bake at 425 F for 30 minutes or until golden brown, then let cool.
  5. Crumble the cornbread into a large bowl, stir in the GF breadcrumbs and set aside.
  6. Melt the remaining 1/2 cup of ghee in a large skillet over medium heat. Add the onions and celery and stir until tender. Add the sage and saute for 1 minute.
  7. Stir the vegetables, soup, remaining 4 eggs and pepper into the cornbread mixture. Pour evenly into one greased 13 x 9 inch dish, and the rest into one greased 8 inch square dish. Cover and chill for 8 hours.
  8. Bake uncovered at 375 F for 35-40 minutes, or until golden brown.
Seared Brussels sprouts with butternut squash and bacon in a pan
Veggies with a Twist

Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

4-6 servings7 steps

Ingredients

  • 4 oz thick-cut bacon slices
  • 1 shallot, finely chopped
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp firmly packed light brown sugar
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh thyme
  • 6 Tbsp olive oil
  • Sea salt and pepper to taste
  • 1 1/2 lbs Brussels sprouts
  • 1 butternut squash, peeled, seeded and cut into 3/4 inch dice
  • 1 tsp chopped fresh sage
  • 1 cup rough-cut chestnuts

Instructions

  1. Cook the bacon over medium heat in a saute pan until crisp and browned, then move it to a paper towel-lined plate. Pour all but 1 Tbsp of the fat into a bowl and save it. Add the shallot to the pan and saute until tender. Let cool.
  2. Whisk together the vinegar, brown sugar, mustard, thyme and shallot, then slowly whisk in 5 Tbsp of the olive oil. Season with salt and pepper and set aside.
  3. Bring a large pot of salted water to a boil, add the Brussels sprouts and cook until tender. Move them to a bowl of ice water, drain well, slice lengthwise and spread on a paper towel-lined baking sheet.
  4. Return the water to a boil, add the squash and cook until tender. Drain, move to a bowl of ice water, drain again and spread on a paper towel-lined baking sheet.
  5. Warm the remaining olive oil in a large saute pan over low heat and saute the squash until warmed through and golden. Place in a large bowl.
  6. Warm 2 Tbsp of the saved bacon fat and sear the Brussels sprouts cut side down without stirring for 3-4 minutes. Stir, add the sage and chestnuts and cook for 2 more minutes, then add to the bowl with the squash.
  7. Toss with the vinaigrette and top with the chopped bacon.
Bowl of fresh cranberries
A Delicious Family Dish

Cranberry Salad

7-10 servings4 steps

Ingredients

  • 1 package dairy-free coconut cream cheese
  • 2 Tbsp coconut sugar
  • 2 Tbsp vegan mayo
  • 1 can cranberry sauce
  • 1 can (15.5 oz) crushed pineapple, drained
  • 8 oz coconut cream
  • 1 1/2 cups chopped pecans

Instructions

  1. Cream the cream cheese, sugar and mayo together, then add the pineapple, cranberry sauce and coconut cream. Add the nuts last.
  2. Pour into a 1 1/2 quart oblong dish. Cover and freeze.
  3. Take out of the freezer 15 minutes before serving.
  4. Cut into squares and serve over lettuce.
Copper saucepan of gravy with a wooden spoon
Classic with a Paleo Spin

Classic Gravy

10 servings5 steps

Ingredients

  • 3 Tbsp ghee or drippings from the turkey
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3 Tbsp arrowroot starch
  • 24 oz chicken or turkey broth or stock
  • 1/4 tsp dried poultry seasoning
  • 2 tsp coconut aminos
  • Sea salt and pepper to taste

Instructions

  1. Add the ghee or drippings to a large saute pan over medium heat and saute the garlic and onion until soft and translucent.
  2. Whisk in the starch and cook until bubbly, then keep whisking while you pour in the broth. Add the poultry seasoning and coconut aminos.
  3. Bring to a boil, stirring until thickened. Lower to a simmer for 1 minute, then remove from the heat.
  4. For a smoother gravy, use an immersion blender or a blender. Add salt and pepper to taste.
  5. Store in the refrigerator for up to 3 days.

Recipe from Paleo Running Momma.

Baking & Treats

Desserts, warm drinks and holiday baking

Pumpkin everything, sweetened with coconut sugar, maple syrup or honey and made with gluten-free or nut flours.

Mug of protein hot chocolate with a spoon
Warm and Filling

Protein Hot Chocolate

1 serving2 steps

Ingredients

  • 1-2 scoops chocolate protein powder
  • 1 scoop Clearvite
  • 1 Tbsp collagen
  • 8-16 oz liquid: almond or coconut milk, water or coconut water
  • 1 tsp ground cinnamon

Instructions

  1. Heat the liquid, then add all the other ingredients.
  2. Blend until smooth, or whisk together.
Sliced gluten-free pumpkin bread on a cutting board
Tastes Like the Holidays

Pumpkin Bread

8 servings5 steps

Ingredients

  • 1 1/2 cups Bob’s GF 1:1 flour
  • 1 cup coconut sugar
  • 1 cup canned pumpkin
  • 1/2 cup ghee, melted
  • 2 organic eggs
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Himalayan salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions

  1. Preheat the oven to 350 F.
  2. Grease 3 mini loaf pans (5 3/4 x 3 inch) with ghee.
  3. Combine all the ingredients in a bowl and mix on medium speed.
  4. Pour the batter into the pans.
  5. Bake for 30-35 minutes, then cool for 10 minutes.
Pumpkin pie bundt cake on a yellow plate
Holiday Dessert

Pumpkin Pie Bundt Cake

8 servings4 steps

Ingredients

  • 1 1/2 cups Bob’s GF 1:1 flour
  • 1 cup firmly packed brown sugar
  • 1 cup canned pumpkin
  • 1/2 cup ghee, softened
  • 2 large organic eggs
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions

  1. Heat the oven to 350 F and grease 3 mini loaf pans (5 3/4 x 3 inch) with ghee.
  2. Combine all the ingredients and beat at medium speed, scraping the sides often. Mix well.
  3. Spoon the batter into the pans and bake for 30-35 minutes, or until a toothpick in the center comes out clean.
  4. Cool for 10 minutes, then remove from the pans. Store in the refrigerator.
Whole pumpkin pie with a golden crust
Tasty Paleo Dessert

Classic Pumpkin Pie

8 servings6 steps

Ingredients

Crust

  • 1 1/4 cups almond flour or gluten-free flour (like Bob’s Red Mill GF 1:1)
  • 3 Tbsp ghee
  • Pinch of sea salt

Filling

  • 1 can (15 oz) plain pumpkin
  • 3/4 cup coconut milk
  • 1/4 cup honey or maple syrup
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Ginger whipped coconut cream

  • 1 cup coconut cream
  • 1 Tbsp honey or maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground ginger

Instructions

  1. Set the oven to 350 F.
  2. Mix the crust ingredients together until a crust forms, press into a pie plate and bake for 10 minutes. Set aside.
  3. Blend the filling ingredients in a food processor until smooth and pour into the crust.
  4. Bake for 50 minutes, or until the filling is set.
  5. Cool, then refrigerate for 2 hours before serving.
  6. For the topping, whip the coconut cream to stiff peaks, then mix in the honey or maple syrup, vanilla and ginger until well combined.
Stack of chocolate chip pumpkin cookies on a plate
A Classic Treat

Chocolate Chip Pumpkin Cookies

18-24 cookies6 steps

Ingredients

  • 1/3 cup almond butter
  • 1/4 cup coconut oil
  • 1/2 cup canned pumpkin
  • 1 organic egg
  • 1/2 cup coconut sugar
  • 2 tsp pure vanilla extract
  • 1 tsp local honey
  • 1 tsp pure maple syrup
  • 3.5 cups almond flour
  • 1 tsp baking soda
  • Pinch of sea salt
  • 1/2 cup organic chocolate chips

Instructions

  1. Preheat the oven to 350 F and line cookie sheets with parchment paper.
  2. Mix together the almond butter, coconut oil, pumpkin, egg, coconut sugar, vanilla, honey and maple syrup. Mix well.
  3. In a separate bowl, combine the almond flour, baking soda and sea salt. Mix well.
  4. Combine both mixtures, fold in the chocolate chips and refrigerate the dough for 15 minutes.
  5. Roll the dough into balls.
  6. Bake for 15 minutes, or until cooked through.
Pumpkin cranberry muffins dusted with sugar
A Holiday Treat

Pumpkin Cranberry Muffins

12 muffins6 steps

Ingredients

  • 6 large organic eggs
  • 1/2 cup ghee or coconut oil, melted
  • 1/4 cup canned pumpkin
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour or arrowroot starch
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup fresh cranberries

Instructions

  1. Preheat the oven to 350 F and line a muffin tin with liners.
  2. Whisk together the eggs, ghee or coconut oil, pumpkin, maple syrup and vanilla.
  3. In a separate bowl, sift the coconut flour, tapioca flour, pumpkin pie spice, salt and baking soda.
  4. Add the dry ingredients to the wet ingredients and stir until well combined. Gently fold in the cranberries.
  5. Divide the batter evenly in the muffin tin and bake for 35-40 minutes, until a toothpick in the center comes out clean.
  6. Store in the refrigerator for up to 5 days.
Cinnamon sugar snickerdoodle cookies on a holiday plate
Yummy Fun

Snickerdoodle Cookies

18 cookies7 steps

Ingredients

  • 1/3 cup coconut oil
  • 6 Tbsp smooth almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 flax egg (1 Tbsp ground flaxseed mixed with 2 1/2 Tbsp water, rested 10 minutes)
  • 1 1/4 cups almond flour
  • 2 Tbsp plus 1 tsp coconut flour
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp sea salt

Topping

  • 3 Tbsp maple sugar or coconut sugar
  • 1 Tbsp cinnamon

Instructions

  1. Make the flax egg. Preheat the oven to 350 F, line a large baking sheet with parchment paper and set an oven rack in the upper part of the oven.
  2. In a medium bowl, stir together the almond flour, coconut flour, baking powder, salt and 3/4 tsp cinnamon.
  3. In a larger bowl, use an electric mixer to cream the coconut oil, almond butter, maple syrup and sugar until smooth. Beat in the flax egg and vanilla on low to medium until well combined.
  4. Slowly add the dry ingredients to the wet until a soft, sticky dough forms. Chill the dough for 20-30 minutes.
  5. Combine the cinnamon and sugar topping in a small bowl. Roll the dough into 18-20 balls and roll each gently in the topping. Place 2 inches apart on the sheet and flatten each one slightly.
  6. Bake for 11-13 minutes, until set and browning. Cool on the sheet for 5-7 minutes before moving to a wire rack.
  7. Store loosely covered at room temperature for 1 day, then refrigerate or freeze.

Enhanced Wellness Living has been Mississippi’s premier functional medicine wellness clinic since 2004. We are proud to serve all of Mississippi, including Ridgeland, Jackson, Madison, Rankin, Byram, Olive Branch, Laurel, Hernando, Starkville, Flowood, Bolton, Hinds, Brandon, Oxford, Canton, Clinton, Vicksburg and more. Not in Mississippi? We have patients who travel from Texas, Alabama, Louisiana, Tennessee, Georgia, Arkansas and beyond.

This information is not intended to treat or diagnose any patient or condition.

Want a nutrition plan built around your body?

Recipes are a good start. Our functional medicine team in Ridgeland builds nutrition plans around your labs, your health goals and how you actually live. A complimentary 15-minute call with a member of our clinical team is the first step, and it costs nothing.

Set Up My Complimentary 15-Minute Call
More Healthy Recipes