Dec. 13 2018
The holidays are notorious for their abundance of delicious foods–that might taste great, but don’t do your health goals any favors. To help you get through this festive month without totally abandoning your wellness plans, we’ve asked Jessica Young–Founder and CEO of BUBBLE, a new online marketplace that offers an array of curated health food brands & products–to share three healthy snacks to help you stay on track this season. Find each of these unique, nutrient-rich recipes below.
Paleo Pigs in a Blanket with Spicy Dip
Jessica says…“Pigs in a blanket is a classic and it’s great for entertaining since it’s super easy to throw together. I punch up this traditional hors d’oeuvres with paleo pizza dough and a killer dip that strays away from your basic dips and adds a warming sensation perfect for winter.”
Ingredients (serves 7-10)
- 8oz Paleo pizza dough, prepared
- 1 pack of 24 cocktail sized chicken sausages
- ½ cup Ketchup (sugar free)
- 1 TBSP Blank Slate Szechuan Oil
- Ghee (optional)
- Preheat oven to 350F
- Roll out paleo pizza dough and cut in 1-1.5 inch squares to fit specific sausages
- Wrap dough around sausages, tucking closure under so when baking they do not pop open
- On a baking sheet lined with a silpat or parchment paper, place wrapped sausages. Optional to brush with melted ghee for extra golden crust
- Bake for 15-20 minutes or until dough is golden brown
- In a small bowl, mix the szechuan chili oil and ketchup together
- Plate pigs on a platter together with bowl of spiced up ketchup for dipping, or squeeze a dollop on each for a more high-end look at your next dinner party.
Gluten-Free, Pine Pollen Energy Bars
Jessica says… The holidays can get overwhelming and draining, so I love making this pine pollen for a healthy, energy-boosting holiday dessert. Pine pollen is a superfood that not only helps with boosting your energy it also prevents heart disease and can even benefit overall skin health. And honestly, nothing sounds more “holiday” than pine pollen.”
Ingredients (serves 5)
- 1 cup pitted dates
- 1/4 cup roasted, unsalted cashews
- ¼ cup puffed quinoa
- 1 teaspoon chia seed
- 1 teaspoon winter squash powder
- 1 teaspoon warm water
- ⅛ tsp vanilla bean powder (optional)
- ¼ teaspoon pine pollen
- 1/8 teaspoon salt
- ⅛ teaspoon MCT oil
- In the bowl of a food processor fitted with the S-blade, add everything except the quinoa.
- Blend about 2-3 minutes or until the mixture sticks together easily when pressed.
- If it doesn’t hold together easily, add 1/2 teaspoon of vanilla or water and pulse again.
- Add in the puffed quinoa and pulse until incorporated, being careful not to over puree.
- On a piece of waxed paper or parchment paper, roll mixture into a rectangle fit to cut 4-5 bars out of the mix.
- Store in a container or wrap in reusable Bees Wrap to take on the go.
Grilled Endive Salad
Jessica says…“This warm, chic salad is great as a festive side dish or starter. It features bright and seasonal winter produce, so it definitely offers a good break from the heavier side dishes you’ll normally come across during the holiday season.”
Ingredients (serves 4)
- 6 Endives (red and yellow mix is nice)
- 1 cup of pomegranate seeds
- ½ cup toasted hazelnuts
- Juice of 1 lemon
- Brightland Olive Oil
- Spread-MMMs Olive Tapenade
- Sea salt + black pepper
- Heat a cast iron skillet to medium-high
- Cut the endives in half lengthwise, trim any thick base if present.
- Starting with cut side down, grill endives in skillet for 1 minute, then flip to finish another 1-2 minutes. Be sure not to overcook, as they will continue to wilt as they are plated.
- On a large serving platter, plate endives, then drizzle with olive oil, pomegranate, lemon juice.
- Top each endive with a dab of tapenade, and season with salt and pepper.