Healthy Holiday Recipes – CrossFit and Fearless

Healthy Holiday Recipes


Healthy Holiday Recipes

Hi Fearless Family!

Happy Holidays! Holiday break is right around the corner! As a reminder, CrossFit and Fearless is closed December 24th-December 26th! We will reopn with our regular schedule on Friday December 27th.

This week, I want to give you a few fun Healthy Holiday Recipe ideas! There is no avoiding sugar during the holidays, we all know that. But there are ways to help make the treats, and other dishes, a tad bit healthier to keep us closer to our overall goals!

Most of the following recipes are from the Working Against Gravity Holiday Guide ( )

There are many ways to make your holiday meal healthier. You can change some normal sides you have (Mashed Poatatos -> Cauliflower and Potato Mash)

Cauliflower and Potato Mash Servings:
450 g cauliflower (1 large head), chopped
100 g Yukon Gold potatoes, peeled and quartered
3 Laughing Cow Garlic and Herb Cheese Wedges
30 g less sodium chicken broth or bone broth
Garlic salt to taste
4–5 cracks of pepper
2 stalks of rosemary

1. Boil cauliflower and potatoes until soft (stovetop or microwave, 10 minutes in boiling water).
2. Add cauliflower, potato, Laughing Cow cheese wedges, herbs, spices and chicken broth into a food processor and blend until creamy. Occasionally remove food processor lid and stir to make sure everything gets blended evenly. If your food processor is small, it might be worth doing this step in two batches.
3. Transfer into serving dish and set aside for 30 minutes to overnight to let the mash firm up. It’s easy to reheat. SIDE NOTES: Top with green onions or a sprinkling of cooked bacon bits for presentation and to add some extra flavors. This can be lower carb if you omit the potatoes.

You could make your own drink’s so you know exactly what is in them:

Red Sangria
1 can of Diet Ginger Ale
1 bottle of Sparkling Ice Peach Nectarine
Fresh mint
30 g of blackberries
30 g of raspberries
5 oz of Cabernet Sauvignon (or red wine of choice)

Tip: : Buy the 6-pack of mini bottles of wine. You can then avoid opening a whole bottle of wine for a 5-ounce pour. Plus, it helps with portion control and temptation.

Or you could make the hit dessert of the party, AND have it be secretly healthy:

High-Protein Chocolate Pie Dumplings
224 g reduced-fat crescent rolls
72 g of Chocolate Casein Protein Powder or similar
200 g of unsweetened vanilla almond milk

1. Preheat oven to 350 F and prepare a large baking tray by lining with parchment paper.
2. In a large mixing bowl, mix protein powder with almond milk until a dough-like consistency forms.
3. Divide protein dough into 8 round balls and set aside. Evenly cut your crescent roll dough into 8 pieces and use the back of a spoon to spread them into 8 large circles.
4. Place the protein dough that you made earlier inside the crescent roll dough and lift the edges to wrap and encase the dough.
5. Bake for 15 minutes until golden brown. Set aside until cool enough to transfer to a serving platter. Best served fresh!

Clementine Cake
approx. 375 grams clementines (approx. 4)
6 large eggs
2 1/4 cup natural honey
250 grams ground almonds
1 teaspoon baking powder


Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the honey, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. I think this is better a day after it’s made, but I don’t complain about eating it at any time. I’ve also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

Whether it be dessert, the main dish, or a side dish there are ways to make holiday food healthier! These are just a few ideas!

Happy Holidays to all!!

Coach Derec

IG: @derec.thompson

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