You are in charge! Stay healthy and happy this holiday season.

Eating healthy during the holiday season can be challenging. Here are a few tips and recipes to help you stay the course and feel great all season long.

Having a plan is the best way to success.

Tips to help you stay true to the best plan for you:

The best things at the party are the people so enjoy the conversations and laughter!

If the party is a passing dish party bring a dish or two that is right for you, it will be right for others as well.

There have been many times where I have brought a dish that others had never tried, and it became a conversation at the party. One time on my veggie tray, I peeled the stems of the broccoli and their unique and deliciousness stirred much conversation.

Kids love veggie trays. For adults’ salads and especially 7-layer salad always seems to be a hit. I make my own ranch dressing from Veganiaise (a mayo replacement at most grocery stores), garlic powder and dill. My 7-year-old granddaughter says it is the “best ranch dressing ever”, I think so too! I also use that recipe for my 7-layer salad.

If I am going to a party where the food is being served to me, I eat before I go so, I am not hungry. Then I find the foods I can eat. There is usually a salad or a veggie dish and hopefully turkey. Turkey is a medicine food for almost everyone, based on the genotype diet I suggest and adhere to.

Make your plate the prettiest with lots of colorful veggies (about 50%) and fruits along with a few healthy grains, cheese and meat. For blood type O and B red meat is fine. For blood types A and AB fish and poultry are most beneficial.

Sweets are the most challenging food at a party and once you start it may be hard to stop so be sure to have your taste buds tune into finer foods, so you are craving veggies more than sugar. Your gut microbiome will thank you!

You can find some very delicious desserts that do not use refined sugar. One of my favorites is a peanut butter dip made with organic peanut butter and maple syrup. You can then dip some spelt pretzels (Newman’s Own), Mary’s Gone Rice Crackers or apple or pear slices into it. To make the dip put the peanut butter into a bowl then add maple syrup and stir, add enough maple syrup to create a caramel tasting dip.

Below are some recipes for a happy and healthy holiday season.

Carrots with Dill Yogurt Dip

A healthy easy dip


  • Yogurt, low-fat plain, 0.75 (6 oz.) cup(s)

  • Salt, sea, 1/8 fine teaspoon

  • Dill weed, fresh, 1 or 1/2 tsp. dried teaspoon

  • Carrot(s), baby, 12

How to make it:

  1. In a small bowl, combine the yogurt, salt, and dill.

  2. Serve the carrots with the dip.

DeLynn’s Cranberry Salad

Great with Turkey or any time.


  • Fresh Organic Cranberries

  • Fresh Organic Pineapple

  • Fresh Organic Walnuts

  • Cinnamon

How to make it:

  1. Place 8 0z. bag of cranberries in food processor or blender process into tiny chunks.

  2. Chop 1 cup of Pineapple fine.

  3. Break walnuts into chunks

  4. Mix together in bowl add cinnamon to taste.

  5. Serving cold or over yogurt.

Deviled Eggs with Basil

A great appetizer for any party or occasion.


  • Egg(s), 3

  • Oil, Olive, 2 teaspoons

  • Basil, dried, 1/4 teaspoon

  • Salt, Sea, 1/8 fine teaspoon

How to make it:

  1. Place eggs in a saucepan. Fill with water until the eggs are completely submerged. Heat over medium flame until water boils. Lower to low flame and simmer about 15 minutes.

  2. Remove eggs from pan and run under cold water to cool. Peel.

  3. Halve the eggs and scoop the yolks into a small bowl.

  4. Mash the yolks with the oil, basil, and salt. Spoon the yolk mixture back into the egg white hollows and serve.

Serving size: 3 deviled egg halves per serving.

Pumpkin Chocolate Chip Cookies


  • 1c canned pumpkin

  • 1 c white organic sugar

  • 1/2 c olive oil

  • 1 egg

  • 2 c spelt flour

  • 2 tsp. baking powder (aluminum free)

  • 2 tsp. ground cinnamon

  • 1 tsp salt

  • 1/2 tsp baking soda

  • 1 tsp milk

  • 1 T vanilla extract

  • 2 c semisweet organic chocolate chips

  • ½ c chopped walnuts (optional)

How to make it:

  1. Combine pumpkin, sugar, oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

  2. Add vanilla, chocolate chips and nuts.

  3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F(175 degrees C) for approximately 10 minutes or until lightly brown and firm.



  • 1⁄2cup butter (softened at room temperature)

  • 1cup sugar

  • 2eggs

  • 1teaspoon vanilla

  • 1⁄3cup spelt flour

  • 1⁄3cup rice flour (brown & white blend)

  • 1⁄2cup cocoa

  • 1⁄2teaspoon baking powder

  • 1⁄2teaspoon salt

How to make it:

  1. Preheat oven to 350 degrees.

  2. Grease 8”x8”x2” pan -- I use the butter wrapper for this.

  3. Sift dry ingredients together and set aside.

  4. Cream butter and sugar until fluffy.

  5. Add eggs and vanilla and beat at low speed until well blended.

  6. Add the dry ingredients and mix just until fully blended.

  7. Spread in pan.

  8. Bake about 30 minutes or until toothpick comes out clean.

  9. Cool in pan for about 15 minutes before cutting into 1½” squares.

Spelt Pie Crust

Dad said it was the best crust he had ever tasted, and I take that as a huge compliment because mom is a fantastic baker! This is a very tasty pie crust.


  • 3 tablespoons olive oil (I use regular extra virgin, not light)

  • 2 tablespoons cool water

  • 1/4 teaspoon sea salt

  • 1 cup spelt flour (if needed add 1-2 tablespoons more flour)

How to make it:

  1. Whisk olive oil, water and sea salt together until well blended.

  2. Stir in flour.

  3. Mix until all is moistened.

  4. Press into an 8-inch pie plate or roll out with a rolling pin.

  5. Fill and bake following filling recipe or poke holes all over and bake empty shell for 10-12 minutes at 375 F.

  6. Fill when cooled.

Spinach Pie

“This is an easy recipe for spanikopita without the filo dough.”


  • 2 pounds spinach, rinsed and chopped

  • 8 ounces feta cheese, crumbled

  • 1 (8 ounce) container cottage cheese

  • 1/2 cup chopped onion

  • 3/4 teaspoon poultry seasoning

  • 2 teaspoons chopped fresh dill

  • salt to taste

How to make it:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch casserole dish.

  2. In a large bowl, combine the spinach, feta cheese, cottage cheese, onion, poultry seasoning, dill, pepper and salt. Mix well and pour into prepared dish.

  3. Pour into pie crust

Turkey Burger Appetizer

Easy for the calorie counter


  • Turkey, lean ground, 4 (8% fat) ounce(s)

  • Cheese, Ricotta, part-skim, 1/4 cup(s)

  • Onion(s), 1/4 finely chopped or grated cup(s)

  • Salt, Sea, 1/8 fine teaspoon

  • Oil, Olive, 2 teaspoons

How to make it:

  1. In a small bowl, mix the turkey, ricotta cheese, onion, and salt until well blended. Shape into a flattened round.

  2. Heat the oil in a small skillet over medium heat. Add the turkey burger and sauté 2 minutes.

  3. Turn and cook 2 minutes longer or until turkey is cooked through.

White Spelt Bread [Bread Machine]

White spelt flour bread loaf that is quite light and not as dense as whole spelt flour breads.


  • 3 Tablespoons Water

  • 3/4 cup white Grape Juice

  • 3-1/2 teaspoons Olive Oil

  • 3/4 teaspoons Sea Salt

  • 2-7/8 cups White Spelt Flour

  • 1-3/4 teaspoons Active Dry Yeast (or ‘Bread Machine Yeast’ in jar)

How to make it:

  1. Add ingredients to bread pan in the order recommended for your machine.

  2. Use the cycle for ‘Basic yeast bread.’

  3. Makes a 1-1/2 lb. loaf.


My machine is a Hitachi Home Bakery II, and this recipe rises higher than the one in my instruction book using regular bread flour. If your machine makes a smaller loaf, watch out, it will overflow.

#food #Recipe #Lifestyle #Informative

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