Below you will find all of the great Kaufmann Diet friendly recipes that we have featured over the years on our Holiday specials. These are some of our families favorite recipes and are sure to be a hit at the table this holiday season. {facebookpopup} | |
| Holiday Green Dip w/Veggie Sticks | ||
 | 1. Rinse the herbs and dry in a salad spinner. Put in a food processor and pulse until minced.
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| Cranberry Chicken Salad on Green Apple Slices | ||
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| Apple Fennel Salad | ||
 | This side dish is light and refreshing and gets lots of crunch from the fennel, apples, and pecans. It’s even better for leftovers, so don’t hesitate to make it a day before…(Read More) | |
Holiday In The Kitchen Recipes |
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Best of Holiday Recipes
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Have you seen those new little baby sweet bell peppers? Like all things miniature, they’re irresistible! They come in festive colors perfect for a holiday appetizer, and best of all, when stuffed with a Greek inspired feta cheese they make a perfect self-contained, one -to two-bite finger food -type appetizer. Easy peasy! |
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If abstaining from the occasional cocktail has caused you to feel deprived, this should cheer you up. It’s refreshing, tasty and seems to have a similar flavor profile to a very light alcoholic beverage.
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If you want to impress your guests without having to do much at all, make these. Seriously. They’re healthy, super yummy and ridiculously easy. Sometimes I even skip the flavored oil and just drizzle on a bit of olive oil and good salt as they come out of the oven, and they’re still a hit. |
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Here’s an easy Phase One appetizer you can whip up in minutes. Serve them with some fresh salsa or guacamole for dipping, if desired. This recipe makes about 2 dozen meatballs. If you happen to have left-overs, they are great for breakfast with fried eggs! (Wrap in foil and reheat in a 350° oven for about 10-15 minutes.) |
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When ordering the roast, ask your butcher to remove the ribs and then tie them back on. (Any meat roasted with the bones always has more flavor.) This will make carving much easier. |
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Crème Brûlée is a classic French dessert, basically a rich custard with a burnt sugar crust. We’ve recreated it Phase One style, minus the crust, but if you’re on Phase Two you can use a tiny bit of coconut crystals to “brûlée” the top. |
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While they may sound “fancy,” compound butters (beurre composé in French) are really simple and take only minutes to prepare. |
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Yorkshire pudding is a side dish traditionally served with Prime Rib. It’s made with flour, eggs, milk, salt and fat rendered from the roast. It’s sometimes made in the roasting pan and then cut into individual pieces, but more often made in a popover pan or in custard cups. When you substitute butter for the beef fat, you end up with a less savory version called a popover. |
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Preheat oven to 350°. Mix nuts, cinnamon, cranberries if using, and sweetener. Fill apples with mixture. Brew strong tea with 2 bags. Place apples in square glass baking dish. Add tea to bottom of pan. Bake in preheated oven approximately 25 minutes or to the degree of tenderness that you like.
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Traditional Eggs Benedict is poached eggs served over an English muffin, usually with Canadian Bacon, and topped with Hollandaise sauce. Our healthier, de-constructed version uses all the components of Hollandaise sauce (melted butter, lemon juice, egg yolks and cayenne pepper) without all the work. |
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If you’re not a fan of liver, you belong to a fairly large group! But my theory is that many of us have only been exposed to badly-cooked beef or calves’ liver, which is enough to dissuade anyone from ever voluntarily consuming any type of liver again.
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These delicious crackers were adapted from a recipe on a really beautiful and useful food blog named Against All Grain.(Thanks, Danielle!) Once you try them, you will want to double the recipe! They’re really good! |
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This might be my favorite dessert for serving to “skeptics,” those who think it’s not possible to convert a traditional dish into something healthier without ruining it. It’s sweet and gooey, just like the original, but with enough changes to make it considerably less guilt-inducing. |
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If you’re serving turkey for two, but you prefer dark meat, here’s another option. Purchase a turkey thigh, ask the butcher to bone it out for you, season it with herbs (or you could stuff with Harvest Quinoa Stuffing from the Roasted Turkey Breast) roll it up and roast it in a very slow oven for maximum tenderness. |
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We roast vegetables year in and year out for the sweet, earthy flavor some time spent in the oven seems to impart. During the holidays is a great time to pull out all the stops and dress them up with “accessories.” By all means, use your imagination and add other herbs, nuts, seeds, even a sprinkle of a Phase One -friendly cheese like crumbled fresh goat cheese. |
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Gravy is such an anticipated part of a turkey dinner, but what do you do when you’re only roasting a breast or a thigh? You’ll still need drippings, a rich broth and thickener to make a Thanksgiving-worthy gravy. Don’t worry. With a little forethought and some advance preparation, it’s really not hard at all. |
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Parsnips are a sweet, almost floral-tasting vegetable that go well with all kinds of roasted or braised meals. Served alongside a prime rib roast, with a bit of horseradish if desired, they make a perfect substitute for potatoes.
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Depending on the size of your turkey breast, this may be a lot for two people, but Thanksgiving without leftovers seems to be a shame, so either save this for a very small dinner, or plan to do multiples. Two breasts will likely feed 6 people, and only a few minutes more work than preparing one. OR consider cooking the stuffed breast and the herbed thigh recipe so you’ll have both light and dark meat. |
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