Diabetic-Friendly Holiday Recipes to Keep You on Track

The holidays are filled with celebratory occasions that call for special meals, baked goods, and festive snacks. If you are trying to watch what you eat, temptations abound.

With the recipes below, you don’t need to sacrifice taste to eat healthily. Enjoy these festive treat without the guilt, and stick to your goals:

Pumpkin Soup

Prep time: 15 min; Cook time: 30 min

Serves 4

 

Bowl of pumpkin soup on a wooden table

Ingredients:

  • 2 teaspoons margarine
  • 3/4 cup chopped onion
  • One 16-ounce can pumpkin puree
  • 2 cups reduced-sodium chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves or ground nutmeg
  • 1 cup fat-free milk

 

Directions:

 

  1. Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
  2. Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
  3. Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve.

 

 

pumpkin1

 

I Can’t Believe They’re Not Mashed Potatoes


Prep time: 15 min; Cook time: 6 min

Serves 4

 

Supplies:

  • 1 large head of cauliflower (6 -7 inch in diameter)
  • 1 tablespoon regular cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon unsalted chicken base
  • 1/8 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • Rosemary, chives or garlic to garnish
  • 3 tablespoons unsalted butter
  • Food processor

 

Directions:

 

  1. Add cauliflower cut into small pieces into pot of boiling water. Cook for 6 minutes, and drain
  2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done.
  3. Drain well and pat cooked cauliflower very dry between several layers of paper towels (Do not let cool)
  4. Puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper in the food processor until almost smooth.
  5. Garnish with rosemary, chives and/or fresh garlic

mashed2

Gingerbread Men with White Icing:

Christmas homemade gingerbread cookies on table

Cook time: 20 min; Prep time: 20 min

Makes a dozen medium sized cookies

 

Ingredients:

1/2 cup brown rice flour

1/2 cup almond meal

2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon guar gum

1/4 cup blackstrap molasses

1/4 cup Stevia

1/4 cup coconut oil

1 teaspoon vanilla extract

 

Supplies:

  • Gingerbread cookie cutter
  • Rolling pin
  • Two large baking sheets, greased or lined with parchment paper
  • Icing

 

Directions:

  1. Preheat oven to 350 F degrees.
  2. Line two large baking sheets with parchment paper or lightly grease.
  3. Sift all dry ingredients.
  4. Combine the coconut oil and stevia, beating on high for 3-5 minutes until light and fluffy. Add molasses and vanilla to the mix, and beat until combined.
  5. Combine dry and wet ingredients, beating until you are able to produce a stiff dough.
  6. Roll dough to 1/8 inch thick layer.
  7. Cut out gingerbread men.
  8. Place gingerbread men on baking sheet in the fridge for 10 minutes (to stiffen dough), and then bake for 10 minutes in preheated oven, or until cookies are firm to the touch.

 

White Icing:

Ingredients:

1 egg white

1/2 teaspoon lemon juice

1/2 cup stevia

Directions:

  1. Beat egg white and lemon juice.
  2. Combine stevia to the wet mixture.
  3. Continue to beat until stiff icing forms.

ginger3

 

Mulled Cranberry ‘Wine’ Punch:

 

Mulled wine on a wooden table

Cook time: Either 4 to 6 hours or 2 to 21/2 hours, depending on crockpot heat settings

Prep time: 20 min

Serves 12

Supplies:

  • 1 orange
  • 8 cloves
  • 32-ounce bottle sugar free cranberry juice
  • 11 1/2 ounce can frozen grape juice concentrate
  • 4 cups water
  • 1 cinnamon stick
  • 6-inch square of cheesecloth, and kitchen string (for spice bag)
  • Blender to juice the orange
  • 3 1/2 to 4 quart slow cooker

 

Directions:

  1. Peel and juice the orange.
  2. Make a spice bag from a 100%-cotton cheesecloth.
  3. Put the peel of the orange, cinnamon, cloves and allspice at the centre of the cheesecloth.
  4. In a 3-1/2 to 4-quart slow cooker, combine cranberry juice, the water, orange juice, and spice bag.
  5. Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 2-1/2 hours.
  6. Remove spice bag and discard.
  7. Garnish with a cinnamon stick or lemon slices.

wine

 

If you like these recipes, be sure to check out Kudolife for more inspiration for eating healthily this season. Keeping on track with your goals doesn’t need to mean your meals need to be boring!

Lyda Mclallen

Lyda is a health and fitness contributor for Kudolife.

Latest posts by Lyda Mclallen (see all)


Comments (0)

Leave a comment