It’s just a few weeks before Christmas and we’re sure that for moms like us who are the designated family planners, cooks, party hosts, name it, you are now on the search for your potential holiday recipes.
We want to help ease the burden for you in that area so we asked another mom and food enthusiast, Tara Tan of Fit Foodie Mommy blog, to share with us some of her easy-to-make holiday recipes that your family will sure love.
You can also make this a family activity by including the kids in the preparation and cooking but with your judgement please as to the safest task for them to take on.
And here is some good news for you because we want you to keep cooking and yes, keep #LearningAlongsideMotherhood! We’d love you to have more choices for your holiday cooking or prolly just a quick help if you want to take your cooking up a notch high. Holiday or not this is something you’ll surely love. More easy-to-cook but delicious recipes from Tara Tan’s Healthy Cooking Made Easy eBook recipe through this link.
And that’s not it - you can get a whopping 30% discount if you purchase the eBook recipe only until December 31, 2021, by typing in the code HOLIDAYS.
Sounds like a great deal, right? So, yup let’s get ready, get set, and cook with this eBook recipe.
Enjoy cooking and happy holidays!
Recipe #1: Cheesy Meatballs Penne Pasta
- 2 slices sourdough or other bread of choice (crust removed and can be set aside to make croutons)
- 1/4 cup milk of choice
- 500 grams pork & veal mince
- 1 medium carrot, grated
- 1 onion, minced
- 2 cloves garlic, minced
- 1 egg
- 1/3 cup fresh parsley
- 1 lemon, zested and juiced
- 3/4 cup grated parmesan
- 2/3 cup grated mozarella
- 1 tablespoon olive oil
- 700 grams passata sauce
- 400 grams spaghetti
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper
- Pre-heat oven to 180 degrees Celsius. Line a baking tray with parchment paper.
- In a small bowl, tear the bread into pieces and add the milk. Let it soak for at least 5 minutes. Then squeeze out excess milk.
- In a large bowl, mix the mince, egg, garlic, onion, grated carrots, parsley, lemon juice and zest, soaked bread, and half of the parmesan cheese. Mix by hand or with a spoon until well combined. Season with salt and pepper.
- Roll about a tablespoon of the mix into a ball. Arrange on the tray about half an inch apart. Bake for about 10-12 minutes until golden brown. You can also grill or shallow-fry the meatballs if not using an oven.
- In a saucepan or dutch oven, heat the olive oil, then add your passata sauce, and dried oregano, basil, salt and pepper. Bring to a boil and then lower heat to simmer. Slowly add back in the cooked meatballs into the simmering sauce and let it cook for 10 minutes.
- Meanwhile, boil some water in another saucepan with some salt, and cook your pasta per package instructions or until al dente. Save some pasta water and drain the pasta once cooked.
- Add your mozarella into the meatball sauce, and turn off heat. You can add a little pasta water if it's too thick. Transfer your pasta on a dish and pour the meatball pasta sauce over it. Sprinkle some more parmesan cheese and chopped parsley. Enjoy!
Recipe #2: Gluten-free Carrot Cupcakes
- 1 cup blanched almond flour
- 1⁄4 cup coconut flour
- 1⁄4 cup desiccated coconut
- 1⁄2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/8tsp. ground nutmeg
- 1⁄4 tsp. salt
- 2 eggs, room temperature
- 1⁄2 cup raw cane sugar (or sub
- with coconut/light brown sugar)
- 1 tbsp. almond butter (optional but recommended)
- 1⁄2 cup unsweetened milk of choice
- 1⁄2 tbsp. apple cider vinegar
- 1⁄2 tsp. vanilla extract
- 3 tbsp. coconut oil, melted & cooled
- 2 cups (packed), shredded carrots
- 1⁄2 cup chopped walnuts
CREAM CHEESE FROSTING:
- 1⁄2 cup butter, softened at room temperature
- One 8 ounce block of creamcheese
- 2 cups powdered sugar
- 2 tsp. vanilla extract
- 1⁄4 cup whipped cream
- Preheat your oven to 180 degrees Celsius/ 356 degrees Fahrenheit.
- In a small bowl, mix the coconut milk and apple cider vinegar. Let it sit for at least 5 minutes to ‘sour’. This serves as your buttermilk.
- In a bowl, whisk the almond flour, coconut flour, desiccated coconut, baking soda, cinnamon, nutmeg and salt.
- In a larger bowl, mix the eggs, sugar, almond butter, milk + apple cider vinegar mix, vanilla extract, and grated carrots in and stir again. Combine the dry ingredients into the wet ingredients and mix with a wooden spoon until just combined.
- Fold in the chopped walnuts and then scoop batter into each muffin cup, about 2/3 full.
- Bake for about 15-18 minutes or until a toothpick comes out clean when inserted. Let it cool on the muffin tray for another 7 minutes once you take it out of the oven. Then transfer to a wire rack to completely cool at room temperature before piping the frosting.
- To make the frosting, combine all the ingredients and whip using an electric mixer on high speed until fluffy and creamy. Transfer to a piping bag and frost the cupcakes. Top with more crushed walnuts.
- STORAGE: These cupcakes will stay fresh when chilled for up to 4 days or for up to a month if frozen. To store in the freezer, wrap them individually in aluminum foil, then place in an airtight container.
Recipe #3: Quinoa Garden Salad
- 1/2 cup cooked quinoa (cook based as per package instructions)
- 1 cucumber, de-seeded and chopped
- 1/2 red capsicum, chopped
- 1/3 cup dried cranberries
- 1/3 cup walnuts, chopped coarsely
- Handful of pine nuts (optional)
- Handful of coriander, chopped coarsely
For the dressing:
- 1/4 cup extra virgin olive oil
- 2-3 tablespoons balsamic vinegar
- Salt & pepper
In a large bowl, mix all the salad ingredients. In an empty jar, pour all the dressing ingredients. Cover with lid and shake well. Pour the dressing, a tablespoon at a time, onto the salad and mix
Photos from Tara Tan – https://thefitfoodiemommy.com/