Week 4: Holiday Party Prep

APPETIZER / SIDE

Avocado Deviled Eggs with a Touch of Chili

INGREDIENTS (serves 4) 6 hard-boiled eggs, halved 1 avocado, mashed ½ tsp chili powder Salt and pepper, to taste Paprika for garnish

INGREDIENTS (serves 8-10) 12 hard-boiled eggs, halved 2 avocados, mashed 1 tsp chili powder Salt and pepper, to taste Paprika for garnish

DIRECTIONS

1. Scoop yolks into a bowl and mix with avocado, chili powder, salt, and pepper.
2. Fill egg whites with avocado mixture and garnish with paprika.

MAIN COURSE

Stuffed Acorn Squash with Ground Turkey
and Spinach

INGREDIENTS (serves 4) 2 acorn squash, halved and seeds removed 1 lb ground turkey 1 cup spinach, chopped Salt and pepper, to taste

INGREDIENTS (serves 8-10) 4 acorn squash, halved and seeds removed 2 lbs ground turkey 2 cups spinach, chopped Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 375°F (190°C).
2. Bake acorn squash cut-side down for 25-30 minutes.
3. Cook ground turkey in a skillet, add spinach, and season.
4. Fill squash halves with turkey mixture and bake for an additional 10 minutes.

DESSERT

INGREDIENTS (serves 4) 2 apples, sliced 1/4 tsp cinnamon 1/4 cup almond flour 2 tbsp chopped walnuts 1 tbsp coconut oil, melted

INGREDIENTS (serves 8-10) 4 apples, sliced 1/2 tsp cinnamon 1/2 cup almond flour 4 tbsp chopped walnuts 2 tbsp coconut oil, melted

DIRECTIONS Preheat oven to 350°F (175°C).  Mix apple slices with cinnamon and place in a baking dish.  Mix almond flour, walnuts, and coconut oil for the topping. Bake for 20-25 minutes.

MOCKTAIL / COCKTAIL

Rosemary Gin & Tonic

INGREDIENTS (serves 4) 1 oz gin (optional) 4 oz tonic water (or sparkling water) Fresh rosemary sprig for garnish INGREDIENTS (serves 8-10) 2 oz gin (optional) 8 oz tonic water (or sparkling water) Fresh rosemary sprig for garnish

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE

Stuffed Mini Bell Peppers with Spinach
and Feta

INGREDIENTS (serves 4) 12 mini bell peppers, halved and seeded 1 cup spinach, chopped ½ cup feta cheese, crumbled

INGREDIENTS (serves 8-10) 24 mini bell peppers, halved and seeded 2 cup spinach, chopped 1 cup feta cheese, crumbled

DIRECTIONS

1. Preheat oven to 375°F (190°C). 
2. Fill bell pepper halves with spinach and feta mixture.
3. Roast for 10 minutes.

MAIN COURSE

Creamy Butternut Squash and White
Bean Soup

INGREDIENTS (serves 4) 1 small butternut squash, peeled and cubed 1 can white beans, drained 1 onion, diced 2 cups vegetable broth

INGREDIENTS (serves 8-10) 2 small butternut squash, peeled and cubed 2 cans white beans, drained 2 onions, diced 4 cups vegetable broth

DIRECTIONS

1. Sauté onion until translucent. Add squash, white beans, and broth.
2. Simmer for 20 minutes, blend until smooth, and season to taste.

DESSERT

Almond Butter Chocolate Chip Cookies

INGREDIENTS (serves 4)  1 cup almond flour 1/4 cup almond butter 2 tbsp chocolate chips

INGREDIENTS (serves 8-10)  2 cups almond flour 1/2 cup almond butter 4 tbsp chocolate chips

DIRECTIONS

1. Preheat oven to 350°F (175°C).
2. Mix ingredients and form small cookies. 
3. Bake for 8-10 minutes. 

COCKTAIL / MOCKTAIL

Rosemary Pear Fizz

MOCKTAIL INGREDIENTS  (serves 4) 1 cup pear juice (unsweetened) 1 tbsp fresh rosemary, chopped 2 cups sparkling water

MOCKTAIL INGREDIENTS  (serves 8-10) 2 cups pear juice (unsweetened) 2 tbsp fresh rosemary, chopped 4 cups sparkling water

COCKTAIL INGREDIENTS  (serves 4) 1 cup (8 oz) pear juice (unsweetened) 1 tbsp fresh rosemary, chopped 2 cups (16 oz) sparkling water ½ cup (4 oz) vodka or gin 1 tsp honey or agave nectar (optional, adjust for sweetness) Ice Rosemary sprigs and pear slices for garnish

COCKTAIL INGREDIENTS  (serves 8-10) 2 cups (16 oz) pear juice (unsweetened) 2 tbsp fresh rosemary, chopped 4 cups (32 oz) sparkling water 1 cup (8 oz) vodka or gin 2 tsp honey or agave nectar (optional, adjust for sweetness) Ice Rosemary sprigs and pear slices for garnish

MOCKTAIL DIRECTIONS

Mix pear juice and rosemary. Top with sparkling water and garnish with rosemary sprigs.

COCKTAIL DIRECTIONS

1. In a small saucepan, simmer pear juice and chopped rosemary over medium heat for 5 minutes. Let cool and strain to remove rosemary pieces.
2. In a pitcher, mix the strained rosemary-pear juice, vodka (or gin), and sparkling water. Stir gently.
3. Divide ice among glasses, pour the cocktail, and garnish with rosemary sprigs and fresh pear slices.