When it comes to appetizers, our healthy diets can often fly out the window, which is why I really like these stuffed dates. While this is certainly a treat and not something to include in your daily diet, each date contains protein, fat and complex carbs. Additionally, these ingredients are wholesome and simple, not deep-fried, and not containing a laundry list of additives and fillers.
A word of advice: make a double batch! These disappear quickly…
Courtesy of RealHealthyRecipes.com
What you need
Serves 24
12 bacon strips, uncured pork
24 Dates (get the kind with pits, these are softer)
½ cup Goat Cheese
24 walnut halves
24 toothpicks
Instructions
1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Cut the bacon strips in half, width-wise.
2. Remove the seed from each date and stuff with a teaspoon of goat cheese and a walnut. Squish it together.
3. Wrap each stuffed date with a piece of bacon. Secure with a toothpick and place on the prepared baking sheet. (You can store in the fridge up to a day once wrapped. It’s nice to make the day before your party!)
4. Bake in the preheated oven for 20-25 minutes until the bacon is cooked through and crispy. Enjoy immediately!
Nutrition
One serving equals: 96 calories, 6g fat, 237mg sodium, 6g carbohydrate, 1g fiber, 5g sugar and 5g protein.
If you are a lover of teriyaki then these subtly sweet meatballs are right up your alley! These make a wonderful appetizer for your holiday party.
Feel free to use liquid stevia rather than the honey if you are looking for an extremely low sugar dish. However, for most of us, this small amount of healthful, raw honey is perfectly A-OK and beneficial.
Serve these tasty meatballs up as an appetizer or serve over arugula or spaghetti squash for a small, fitness-minded meal. Enjoy!
Courtesy of RealHealthyRecipes.com
What you need
Serves 5
1 tablespoon garlic, minced
2 tablespoons ginger, minced
¼ cup scallions, minced, plus more for garnish
1 pound ground beef
1 teaspoon sea salt
1 tablespoon toasted sesame oil
3 tablespoons coconut aminos
1 tablespoon raw honey
1 tablespoon white wine vinegar
½ teaspoon arrowroot starch
3 tablespoons water
1 tablespoon sesame seeds
Instructions
1. Combine the garlic, ginger and scallions in a food processor. Pulse until well combined and finely minced.
2. Transfer the garlic mixture to a large bowl and add the ground beef and sea salt. Use your hands to mix until well combined. Form the mixture into 20 meatballs, about an inch in diameter.
3. Place a large skillet over medium-high heat and add the sesame oil. Add the meatballs and cook, shaking often, until browned on all sides and cooked through. Remove the meatballs and set aside on a plate.
4. Add the coconut aminos, honey and vinegar to the skillet. In a small bowl whisk the arrowroot starch and water together until fully dissolved. Add to the skillet, mix and simmer until the mixture has thickened, about 2 minutes. Return the meatballs to the skillet and cover in the sauce. Serve immediately, garnish with scallions and sesame seeds.
Nutrition
Four Meatballs equals: 189 calories, 7g fat, 372mg sodium, 6g carbohydrate, 3g fiber, 2g sugar and 23g protein.
Here’s a dessert bar that you can feel good about indulging in.
- It’s not loaded with sugar, and yet it tastes sweet.
- It has a healthy serving of protein, and yet it’s creamy and decadent.
- It has delicious chocolate and protein flavors, and yet contains zero refined sugar.
These Peanut Butter Chocolate Protein Dessert Bars are the perfect dessert to make and share this holiday season. Make tons! These disappear very quickly…
Courtesy of RealHealthyRecipes.com
What you need
Serves 25
½ cup unsalted, shelled sunflower seeds
½ cup raw, unsalted pepitas
1 cup Pitted Dates
1 (16oz) jar of natural peanut butter
1 cup vanilla protein powder
1 (9oz) bag Lily’s stevia-sweetened chocolate chip
1 teaspoon coconut oil
1 tablespoon flake sea salt (optional topping)
Instructions
1. Line a 9×11 casserole pan with parchment paper.
2. Place the seeds in a food processor and pulse until fine. Remove and set aside.
3. Place the dates in the food processor and pulse until creamy.
4. Add the seed powder, peanut butter and protein powder to the food processor and blend until smooth and fully incorporated. Press the dough into the bottom of the prepared pan.
5. In a double boiler, melt the chocolate and coconut oil. Pour over the bars and place in the fridge for 15 minutes to chill. Sprinkle with some flaked sea salt. Cut into bars and enjoy!
Nutrition
Four Meatballs equals: One bar equals: 198 calories, 14g fat, 86mg sodium, 6g carbohydrate, 6g fiber, 6g sugar and 10g protein.
In the spirit of the holidays, here is a wholesome cookie recipe that is packed with the flavors of the season.
These cookies are made with grain-free flours and coconut sugar to make it more fitness friendly so that you can stay on track while enjoying a treat.
Keep in mind that the dough really expands while baking, which is why you’ll need to space the cookies at least 3 inches apart on the baking sheet. Don’t flatten out the balls when you put them on the pan, either. Let them expand naturally in the baking process and enjoy the pretty cracks that come as a result.
Courtesy of RealHealthyRecipes.com
What you need
Servings: 50 Cookies
2 cups Raw Pecans
¼ cup coconut flour
½ cup blanched almond flour
½ cup arrowroot starch
2 teaspoons baking soda
½ teaspoon sea salt
1 tablespoon ground ginger
½ teaspoon ground cardamom
½ teaspoon black pepper
⅓ cup coconut oil
¼ cup coconut cream
1 cup coconut palm sugar
⅓ cup molasses
1 egg
Instructions
1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
2. Toast the pecans in a dry skillet over medium heat, stirring often, for 5 minutes, until fragrant and golden. Set aside to cool.
3. Pulse the pecans in a food processor until finely ground. Add the coconut flour, almond flour, arrowroot, baking soda, salt, ginger, cardamom, pepper, oil, cream, 3/4 cup of the sugar, molasses, and egg. Pulse until fully combined.
4. Gather the dough into a ball, wrap it with plastic wrap, and place it in the freezer for 20 minutes.
5. Place the remaining 1/4 cup coconut sugar in a bowl. Form the dough into 1-tablespoon-size balls and roll them in the sugar. Arrange the dough balls on the prepared baking sheet about 3 inches apart and do not press the dough down. Bake for 8–12 minutes, until golden.
Nutrition
Four Meatballs equals: One cookie equals: 84 calories, 5g fat, 88mg sodium, 9g carbohydrate, 1g fiber, 6g sugar and 1g protein.
Who knew you could make a high protein pizza crust that tastes this good?!
We all love pizza, but we also want to be fit and healthy. Traditional pizza crust is loaded with processed ingredients and simple carbs that promote weight gain, BUT THIS PIZZA CRUST is different!
This pizza crust is made with CHICKEN, QUINOA and EGG!
It’s incredible that ingredients that are this full of protein and wholesome nutrition can come together to create a legit pizza crust! You’ve simply got to try this recipe if pizza and protein are two things that you love.
Courtesy of RealHealthyRecipes.com
What you need
Servings: 4
For the Pizza Crust
1 pound boneless, skinless chicken thighs
2 eggs
½ cup uncooked quinoa (Soaked for 8 hours)
1 teaspoon sea salt
1 teaspoon minced garlic
Optional Toppings
½ cup pesto
½ cup baked, sliced chicken breast
½ cup Fresh mozzarella in water, grated
Instructions
1. Combine all of the ingredients in the food processor until the chicken is fully ground and the ingredients are fully combined.
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3. Place the chicken dough in the center of your pan and spread into your desired pizza crust shape. Bake for 20 minutes in the preheat oven. Increase the oven temperature to 500 degrees F.
4. Load up your crust with your favorite sauce and toppings. Place back in the oven for 5-8 minutes, until your cheese has melted and toppings are warmed. Serve immediately and enjoy!
Nutrition
One serving equals: 326 calories, 12g fat, 598mg sodium, 14g carbohydrate, 2g fiber, 0g sugar and 39g protein.