Happy Wellness Wednesday Everyone,
Donna here, to discuss with you today a few of my favorite healthy holiday treats.
Spinach balls are SUPER EASY to make ? All you need is 6 basics ingredients:
- Spinach – fresh or frozen
- Grated cheese of your choice – I probably tried 10 different sort of hard grated cheese and all goes well. My favorite are cheddar and mozzarella, double smoked cheddar
- Panko crumbs – gluten free or not as you like
- Fresh herbs – parsley or coriander are my favorite
- Fresh garlic and salt
This is a NO FAIL recipe. If you have got a large mixing bowl and you are not scared to get your hands a bit dirty, here you go! You are few minutes away of making the most delicious spinach balls for your next party.
Spinach balls are amazing when HOT and dipped into sauce ! (recipe bellow Avocado Dip)
A creamy simple guacamole recipe perfect to dip tortilla chips, raw veggies and your spinach balls.
- 2 ripe avocado about 1 cup avocado flesh
- 1/4 cup tahini
- 2 tablespoons fresh cilantro finely chopped
- 2 tablespoons lemon juice – juice 1/2 fresh lemon
- 2 garlic clove pureed
- 4 tablespoons extra virgin olive oil + 1 tablespoons to drizzle on top
- 1/8 teaspoon Chili flakes – optional
- 1/4 teaspoon salt
- In a food processor with the S blade attachment, add all the ingredient in this order avocado, tahini, chopped cilantro, lemon juice, crushed garlic, olive oil ,chili flakes and salt.
- Process on medium speed until the dip is smooth and no more lumps of avocado appears. You may have to stop the food processor every 30 seconds, scrap down the sides of the bowl with a spatula and repeat until smooth.
- Transfer the dip into a large bowl. Refrigerate at least 1 hour to allow the flavors to blend. Drizzle one tablespoon on top of your dip before serving.
- Dip in the tortilla chips or raw vegetables sticks like cucumbers, carrots.
Storage: store well in the fridge in a airtight container up to 3 days. The top may get darker as avocado oxidize with air. Simply give a good stir before serving and it will look as green as the first day you made it. This does not alter taste.
The Ultimate Healthy Gingersnaps
These gingersnap cookies are one of my all-time favorite holiday cookies! They’re supremely soft on the inside with a sweet, crunchy coating. Combined with the cozy spices and rich molasses, they make for one seriously irresistible treat! Leftovers will keep for at least 3 days if stored in an airtight container on the counter or at least one week if stored in an airtight container in the refrigerator.
- 1 ¾ cups organic white flour or gluten-free* flour
- 1 ½ tsp cornstarch
- 1 tsp baking powder
- 1 ¾ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 2 tbsp (28g) ghee or coconut oil, melted
- 1 large egg white, room temperature
- 2 tsp vanilla extract
- ¼ cup (60mL) milk, room temperature
- ¼ cup (60mL) molasses
- 3 tbsp coconut sugar
Makes 18 cookies
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. In a separate bowl, whisk together the butter, egg, and vanilla extract. Stir in the milk and molasses. Add in the flour mixture, stirring just until incorporated.
- Divide the dough into 18 equal portions, and roll each into a ball. Working with one sphere at a time, roll in the coconut sugar. Place onto the prepared baking sheet. Flatten to the desired width using the flat bottom of a drinking glass. (These cookies don’t spread while baking!)
- Sprinkle the flattened cookie dough with a little more granulated-style Swerve, and gently press it down into the cookie dough with your fingertips. Bake at 325°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
To your health!