Holiday Recipes #1

Here is a list of delicious and healthy recipes you can use during the holiday season!

Now you don’t need to have lentil stuffing for breakfast, I just wanted a place that you can always refer to and print these recipes off easily.

Being prepared for either hosting a holiday party or attending one with your family or co-workers is a great way to stay on track during a time where everyone loves to indulge. I’m not saying you can’t indulge but make the basis of the food you eat during this time on plan but also allow some wiggle room for you to have a great time with your loved ones.

If you’d like some more recipes and options, click here to see Holiday Recipes #2 and Holiday Recipes #3.


Wild Rice & Lentil Stuffing

Hearty stuffing made from all whole foods is sure to nourish you and your loved ones this Thanksgiving

Ready In: 60 minutes

Prep: 10 minutes

Cook: 50 minutes

Servings: 6

  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 3 stalks celery chopped
  • 2 cups mushrooms chopped
  • 2 tbsp soy sauce
Base Ingredients
  • 6 slices ezekiel bread cubed
  • 1 medium sweet potato chopped
  • 1 cup cooked wild rice blend
  • 2 cups cooked brown lentils
  • 1 tbsp each, rubbed sage, thyme, garlic powder
  • 1 tsp fennel
  • 2 cups veg stock
  • flax egg (3 tbsp flax, mixed with 6 tbsp water)


  1. In a saucepan over medium heat add in your saute ingredients and cook 5-7 minutes until fragrant.
  2. Take the pan off the heat. Add in the rest of your ingredients (except the veg stock and bread) to the pan and mix well.
  3. Place mix in a nonstick 9x9 baking pan and top with cubed bread. Pour veg stock over top.
  4. Cover with foil and bake at 400 for 30 minutes. Then remove the foil and bake another 20 minutes to crisp the bread on top. Enjoy!

Creamy Mashed Potatoes

Try out my favorite recipe for doing mashed potatoes in the Instant Pot! A great holiday recipe too.

Ready In: 35 minutes

Prep: 5 minutes

Cook: 30 minutes

Servings: 1-2

  • 2 lb red potatoes, washed
  • 1 cup unsweetened soy milk (or other plant milk)
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 of a lemon, juiced


  1. Chop your potatoes into cubes. Add 1 cup of water to your pressure cooker.
  2. Insert a steamer tray to the cooker and add the cubed potatoes to it. Set the cook time to 12 minutes on high pressure. Let the steam naturally release for 15 minutes.
  3. Take your soy milk and add the garlic powder, salt and whisk.
  4. Add your cooked potatoes to a serving bowl. Next slowly add in your soy milk mix while you mash until you get the consistency you want. Add the lemon juice and mix again.

Veggie Packed Shepherd’s Pie

This recipe makes a perfect main dish for any family meal or special gathering. Its also incredibly healthy and packed with veggies to keep you full and satisfied.

Ready In: 60 minutes

Prep: 20 minutes

Cook: 40 minutes

Servings: 6

Mashed Potato Ingredients
  • 3 lbs red potatoes
  • 1/2 cup unsweetened soy milk
  • Juice 1/2 lemon
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
Base Ingredients
  • 1 cup mushrooms, sliced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup red lentils
  • 1/2 cup green/brown lentils
  • 2 cups kale, chopped
  • 1lb bag frozen mixed veggies, green beans, corn, carrots, peas
  • 3 cups vegetable stock
  • 1 tbsp italian seasoning
  • 2 tbsp nutritional yeast (optional)


  1. For the mashed potatoes fill a large pot with about 2 inches of water. Place a steamer tray in the pot and bring to a boil. While its heating up take 3 pounds of potatoes and chop them in quarters. You can use any kind of potato you like but I think red potatoes make the creamiest mashed potatoes. Place potatoes on steamer tray, reduce heat to a simmer and cover. Let steam about 15 minutes or until they fall apart when you prick them with a fork.
  2. While the potatoes are cooking, add the garlic, onions and mushrooms into a pan over medium heat. Add 3-4 tbsp of the vegetable stock and let saute until the stock steams off (about 5-8 minutes) next add in the rest of your veg stock, your lentils and seasonings and bring to a boil. Once it starts boiling cover, reduce heat to low and cook for 25 minutes. After 25 minutes add in your mixed veggies and kale and cook another 5 minutes.
  3. Preheat oven to 400 degrees. Take your potatoes and mash them with the soy milk, lemon juice, salt and garlic powder. Once the lentil mix is done add it into a 9 inch ceramic pie dish or a 9x9 baking pan. Top with mashed potatoes and cook in the oven for 15 minutes until the top is browned. Let it cool 10 minutes before serving.
  4. This dish will keep about 4 days in the fridge covered. Its a great meal to bring to work and throw in the microwave for a minute or two to heat up.

Apple Crisp

This single serving apple crisp is super easy to make and great if you have a little sweet tooth after dinner. Try it with banana ice cream on top!

Ready In: 40 mintes

Prep: 10 minutes

Cook: 30 minutes

Servings: 1

  • 1 apple chopped very finely
  • 1/4 cup oats
  • 1/4 cup oat flour
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon (or pumpkin spice)
  • 1/8 tsp salt
  • 1 tbsp plant milk (I use west soy)
  • Drizzle of maple syrup

Calories 350

80g carbs/ 9g protein / 1g fat


  1. Preheat oven to 400 degrees. In a bowl mix together your oats, oat flour, salt, and 1 tbsp of brown sugar.
  2. In another bowl add in your chopped apple, cinnamon (or pumpkin spice) and add in 1 tbsp of the dry oat mix and mix together well.
  3. Add your plant milk into the rest of your dry oat mixture and mix well until there are no more dry spots (you may need a tiny bit more of plant milk). Add this crust mixture into the bottom of a small ramekin baking dish (I used a 10 ounce round ramekin) and press it into the bottom and corners. Add your apple mixture on top and top with a a little more oats. If you are not trying to lose weight you can add some walnuts or pecans on top.
  4. Bake on the middle rack on 400 for 30 minutes. When its done top with maple syrup or banana ice cream. Enjoy!

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