PHOENIX (3TV / CBS 5) – Jamie Miller, a registered nutritionist with Village Health Clubs & Spas, has joined Good Morning Arizona to share her favorite healthy holiday recipes, including some festive cookies that we leave room for dessert after every meal.
50 calories of peppermint hot cocoa:
- 2 tbsp unsweetened cocoa powder
- 1 tbsp monk fruit or sweetener of your choice
- 1 drop of peppermint extract
- 1 cup of unsweetened almond milk, cashew milk, or low-fat milk
Put all ingredients in a blender, mix and pour into a cup. Or put all the ingredients in a cup and stir with a hand frother until everything is well incorporated. Heat the hot cocoa in the microwave or on the stove until it is warm.
Chocolate Chip Gingerbread Cookies:
- ¼ cup of almond butter
- ¼ cup coconut oil, melted
- ¼ cup monk fruit or sweetener of your choice the same size as sugar
- ¼ cup molasses
- 1 egg
- 1 teaspoon vanilla
- 1 cup of almond flour
- ⅓ cup of coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ tsp allspice
- ½ cup chocolate chips
Oven to 350. preheat°F. Line a baking sheet with a non-stick silicone pad or parchment paper. In a small bowl, whisk together the almond butter, coconut oil, monk fruit and molasses. Add egg and vanilla and whisk. In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and spices. Add the wet ingredients to dryness and stir until completely blended. Stir in the chocolate chips. Place in the fridge for 30 minutes to cool. After cooling, roll the dough into balls and place on a baking sheet. Bake for 9-11 minutes. Let cool completely before eating.
Cranberry Pistachio Biscuits with White Chocolate:
- 1 cup of oatmeal
- ½ cup monk fruit or your choice of sweetener that measures like sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup of cashew butter
- ¼ cup of almond milk or milk of your choice
- ½ tsp almond extract
- ¼ cup of dried cranberries
- ¼ cup of white chocolate chips
- ¼ cup pistachios, peeled and chopped
preheat the oven to 350°F. Line a baking sheet with a non-stick silicone pad or parchment paper. In a medium bowl, mix together the oatmeal, sweetener, baking powder, and salt. Add the wet ingredients and mix until they just combine. Add the cranberries, white chocolate chips and pistachios and stir until evenly distributed. Roll the dough into tablespoon balls and place them on the prepared baking sheet, about 5 cm apart. Carefully press the dough balls flat with the palm of your hand. Bake cookies for 8-10 minutes or until just set. Let the biscuits cool on the baking sheet for 2 minutes. Transfer to a wire cooling shelf and let cool completely.
For more information on how to get in touch with Jamie, visit www.villageclubs.com or call 602-840-6412.
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