Wholesome but festive Xmas recipes | Arizona Foodies

PHOENIX (3Television/CBS 5) — Jamie Miller, a registered dietitian with Village Health Clubs & Spas joined Excellent Morning Arizona to share her favorite balanced vacation recipes, which includes some festive cookies that have us leaving area for dessert right after each meal. 


50 Calorie Peppermint Scorching Cocoa:

  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp monk fruit, or sweetener of choice to style
  • 1 drop peppermint extract
  • 1 cup unsweetened almond milk, cashew milk, or reduced fat milk

Insert all substances in a blender, blend, then pour into a mug. Or incorporate all components to a mug and use a hand frother to mix until nicely integrated. Warmth the warm cocoa in the microwave or on the stovetop until warm.


Chocolate Chip Gingerbread Cookies:

  • ¼ cup almond butter
  • ¼ cup coconut oil, melted
  • ¼ cup monk fruit or sweetener of selection the measures like sugar
  • ¼ cup molasses
  • 1 egg
  • 1 tsp vanilla
  • 1 cup almond flour
  • ⅓ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp allspice
  • ½ cup chocolate chips

Preheat the oven to 350°F. Line a cookie sheet with a nonstick silicone pad or parchment paper. In a little bowl, whisk together the almond butter, coconut oil, monk fruit, and molasses. Include in the egg and vanilla and whisk. In a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices. Insert soaked elements to dry and stir right up until totally combined. Stir in the chocolate chips. Put in the fridge for 30 minutes to chill. After chilled, roll dough into balls and place on a baking sheet. Bake for 9-11 minutes. Allow great wholly just before ingesting.


White Chocolate Cranberry Pistachio Cookies:

  • 1 cup oat flour
  • ½ cup monk fruit, or sweetener of choice that measures like sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup cashew butter
  • ¼ cup almond milk or milk of choice
  • ½ tsp almond extract
  • ¼ cup dried cranberries
  • ¼ cup white chocolate chips
  • ¼ cup pistachios, shelled and chopped

Preheat oven to 350°F. Line a cookie sheet with a nonstick silicone pad or parchment paper. In a medium bowl, whisk with each other the oat flour, sweetener, baking soda, and salt. Increase the moist substances and mix until finally just combined. Add cranberries, white chocolate chips, and pistachios and stir until eventually evenly dispersed. Roll dough into tablespoon balls and put on ready baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake cookies for 8-10 minutes or until eventually they are just established. Let the cookies great on the baking sheet for 2 minutes. Transfer to a wire cooling rack and amazing wholly.

For additional information how to get in contact with Jamie, visit www.villageclubs.com or contact 602-840-6412.


Copyright 2021 KPHO/KTVK (KPHO Broadcasting Corporation). All rights reserved.

Trisha Anderson

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