Grandma’s Crescent Cookies

Growing up my grandmother used to make these deliciously buttery and crumbly crescent cookies around the winter holidays, when the days reached their darkest. They were a favorite Christmastime treat of mine, but since I had to change my diet, I wasn’t able to enjoy them anymore. This year, I created a grain-free version that rivals the originals, crumbles and all!

While this recipe does use butter (I’m working on developing a vegan version), I replaced the white sugar and powdered sugar with monk fruit, a sugar-free fruit sweetener, to keep it paleo (you can also use coconut sugar). Hope you enjoy these delectable cookies this holiday!

Spiced Marinated Olives

What’s not to love about salty, savory olives? I didn’t think I could love olives any more until I made marinated olives using wholesome and warming spices and herbs–a perfect accompaniment for a holiday meal like Thanksgiving or Christmas. In fact, you don’t need a seasonal reason to make these; they can become a staple in your fridge as they are in mine, all year long.

Golden Raisin & Ginger Cranberry Sauce

I was never a fan of cranberry sauce growing up because of how gummy and gelatinous it was, not to mention it was usually overly sweet. This version eliminates all the gummy ingredients like gelatin and pectin, tones down the sweetness by using fresh orange juice and honey, and adds a few unique ingredients like ginger and golden raisins. For a dash of spice, I recommend cayenne pepper! It pairs wonderfully with other Thanksgiving favorites.

Candied Pecan Sweet Potatoes

This recipe is an adaptation of my grandmother’s famously sweet and buttery mashed sweet potato dish that she used to make for Thanksgiving–true to her Southern roots! Since I try to avoid most dairy and refined sugar, I substituted vegan butter for dairy butter and coconut sugar for brown sugar, but it still packs a punch. It’s so sweet and creamy, you might just think about forgoing the pumpkin pie… This dish has become a Thanksgiving favorite and staple of mine and my family’s; it just might become one for yours too!

Chocolate Pecan Cookies

When I started baking using alternative ingredients to wheat flour several years ago, cookies (and pancakes) were the hardest for me to figure out. They seemed so finicky. I had difficulty getting the correct consistency and texture. Thankfully, I’ve figured them both out! This is one of my favorite cookie recipes. You probably noticed from many of my recipes that I’m a huge chocolate fan (and who isn’t?!), so not surprisingly, these cookies are about as chocolatey as it gets! Enjoy!

Pumpkin Butternut Soup with Side Salad

In this savory rendition, I’ve added pumpkin puree to the soup and trimmed it with winter herbs, raw walnuts, and salty feta cheese. Interested in making it vegan? Simply switch out the feta for a vegan brand (suggestion below)! The soup is accompanied by a quick-and-easy side salad topped with my famous flaxseed croutons!