Need some holiday recipes? We have you covered!

The holidays can be a stressful time of year for many. Here at FoodSided, we have you covered with some fun and unique recipes to help you this season.

We here at FoodSided know how stressful the holidays can be. From buying gifts to planning meals, there’s a lot on everyone’s mind!

To help ease the burden of coming up with unique ideas, I’ve collected some of my new, favorite holiday recipes! From alcoholic and non alcoholic drinks, to food for a variety of diets, there’s a little bit of something for everyone on this list.

The following brands shared with us some of their favorite holiday recipes for everyone to try.

First, Spindrift offers a fun twist on a Raspberry Cosmo! I enjoyed making this for myself and my friends this week. It’s an easy recipe, and the finished product tastes absolutely amazing.

Raspberry Cosmo

Ingredients:

·Cranberry Raspberry Spindrift

·10 cranberries

·10 raspberries

·2 tsp sugar

·3 oz vodka

·Ice

Directions: Muddle cranberries & raspberries together with the sugar in your shaker. Add ice and vodka. Shake vigorously. Strain into 2 glasses over ice, top with cranberry raspberry Spindrift, garnish with fresh cranberries & raspberries and enjoy!

Ancient Nutrition offers readers holiday meal staples, but with a healthy twist. Their gluten free offerings are perfect for any dinner table. Included below is their take on cornbread stuffing, and  sweet potato casserole, one of my personal favorites! These are perfect for Thanksgiving, or any other holiday party you may have.

Cornbread Stuffing (Gluten Free)

Serves: 12

Total Time: 2 hours, 30 minutes

Ingredients

Cornbread:

½ cup butter, melted
2/3 cup coconut sugar
2 eggs
1 cup coconut milk
1 tablespoon lemon juice
½ teaspoon baking soda
1 cup sprouted corn flour
1 cup gluten-free flour
½ teaspoon sea salt
Cornbread topping:

½ cup butter, melted

Stuffing:

1 tablespoons butter
2/3 pound chicken sausage
1 sweet onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced finely
4 sprigs parsley, chopped
1 sprig rosemary, chopped
3 sprigs thyme, chopped
2 sage leaves, chopped
¾ cup mushrooms, chopped
1-2 apples, chopped
3 eggs
1 cup turkey bone broth
2 teaspoons sea salt
Directions

Preheat oven to 375° F.

Grease an 8 inch square pan and set aside.

Mix melted butter and coconut sugar until well combined.

Add in eggs and continue stirring.

In a small mixing bowl, whisk coconut milk, lemon juice and baking soda together.

Add coconut milk mixture to the batter and mix well.

Add in sprouted corn flour, gluten-free flour and sea salt. Stir until well combined.

Pour cornbread batter into greased dish and bake for 30 minutes or until a toothpick inserted comes out clean.

Meanwhile, melt butter for cornbread topping and set aside.

Once cornbread is baked and cooled, remove from pan onto a cutting board.

Lower oven heat to 300° F.

Slice bread in half height-wise and cut both layers into cubes.

Line a baking sheet with parchment paper and fill with cornbread cubes.

Pour melted butter over cornbread and toast in the oven for 25-30 minutes. Stir cornbread as needed while toasting.

In a large pan, melt butter and add in chicken sausage.

Sauté sausage with onion, celery, garlic, parsley, rosemary, thyme, sage, mushrooms and apples until sausage is browned and vegetables are soft.

Remove cornbread cubes from the oven.

Raise oven temperature to 350° F.

In a 9×13 dish, add in cornbread cubes and sausage mixture.

Add in eggs, turkey bone broth and sea salt and mix well.

Cover the dish with tin foil and bake for 40 minutes.

Remove foil and continue baking uncovered for 15 minutes.

Serve hot

Sweet Potato Casserole (Gluten Free)

Serves: 8-10

Total Time: 2 hours, 15 minutes

Ingredients

4 pounds sweet potatoes
1–1/4 cup coconut sugar, divided
3/4 cup butter, divided and softened
1/4 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1/2 tablespoon salt
1/3 cup Paleo flour
1/2 cup chopped pecans

Directions

Heat the oven to 400 F.

Prick the sweet potatoes using a fork and slice sweet potatoes lengthwise.

Place face down on a baking sheet lined with parchment paper. Bake for 45 minutes or until easily pierced with a fork.

Reduce the oven temperature to 350 F.

Peel the sweet potatoes, place them in a large mixing bowl, and mash them with a fork or potato masher.

Add 3/4 cup coconut sugar, 1/2 cup butter, and coconut milk, eggs, vanilla and salt.

Mix until well blended.

Spread mixture evenly into a baking dish or cast iron skillet.

In a small mixing bowl, mix 1/2 cup coconut sugar and the flour.

Add 1/4 cup butter and combine the ingredients with your hands until it resembles a crumble.

Stir in the pecans.

Spread the crumble mixture over the sweet potatoes and bake for 30 minutes.

Serve warm.

Bolthouse Farms is also ready to help you out this season, with their own takes on classic holiday drinks! Not looking for something alcoholic? You can easy swap out or disregard any alcohol in the recipes below, and still have a tasty drink!

PUMKPIN SPICE

1 ½ cups Bolthouse Farms 100% Carrot

2 ounces of your go-to gin or vodka

¼ cup pumpkin puree

1 tablespoon honey

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Dash of ground cloves

Cinnamon-sugar: 1 tablespoon granulated sugar and 1/8 teaspoon ground cinnamon

Cinnamon stick

In a large bowl, whisk Bolthouse Farms 100% Carrot, pumpkin puree, honey, cinnamon, nutmeg and cloves until well blended. Rim edge of large glass with honey. Dip into cinnamon sugar to coat edge. Pour Carrot-pumpkin mixture in. Garnish with cinnamon stick. Serves 1.

SPICED HARVEST PUNCH

1 ½ cups Bolthouse Farms Daily Greens

2 ounces of your go-to gin or vodka

½ cup apple cider

½ cup seltzer, chilled

1 tablespoon grated fresh ginger

½ green apple, cored and sliced

Mini cider donuts

In large glass, combine Bolthouse Farms Daily Greens, apple cider, grated ginger, and sliced green apples; add seltzer. Serve with mini cider donuts. Serves 1.

Perrier, one of my favorite sparkling water drinks, has an easy sangria great for parties! Not into alcohol? Perrier is just as festive and beautiful alongside your holiday dinner spread. Besides, we can all use their refreshing beverage this time of year.

Easy Holiday Red Wine Sangria by Spoons and Stilettos

Ingredients:

2 cups  Sliced Apple and Pineapple

2 cups Perrier Carbonated Mineral Water

1 Bottle Red Wine – preferably Rioja

1/4 cup Rum (Black or white will do)

3 Tbsp Sugar

1/2 cup Cranberry Juice

Rosemary and fresh cranberries to garnish

How to make:

Place pineapple and apple slices in a large 3 qt pitcher with the sugar and rum. Sit in the refrigerator till you are ready to drink.
When ready to serve, add the wine, cranberry juice and carbonated mineral water to pitcher. Stir gently to combine, then pour over ice and garnish with fresh cranberries and rosemary sprigs.

Related Story: Jelly Belly celebrates the season with all the holiday flavors

Will you be trying your hand at one of these recipes this season? Let us know in the comments below! Cheers!

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