Healthy Holiday Party Recipe Ideas

Oh hey there! In today’s episode of the Healthy Grocery Girl Cooking Show I am sharing 3 easy Holiday party recipes! Pumpkin Hummus with Pumpkin Tortilla Chips, Quinoa & Kale Salad and then Dark Chocolate Almond Clusters.

Today’s video is also fun because I have collaborated with my pal Olga from the Youtube channel Fablunch. Olga is also the founder of Fablunch which stands for, “For A Better Lunch”. She creates adorable lunch containers that give back! For every Fablunch container purchased 10 meals are donated to children in need. Fablunch containers are food safe, leak proof and the perfect gift this Holiday season for your foodie friends! If you’re interested in purchasing some Fablunch containers you can visit her website here & use the coupon code healthygrocerygirl for 10% off your entire order! Thanks Olga for providing the HGG Community this coupon code!!

Pumpkin Hummus With Pumpkin Tortilla Chips

The perfect seasonal dip and chips!

Print Recipe

Ingredients

HUMMUS

• 1 can 15-ounces of chickpeas (garbanzo beans)
• 1/2 cup unsweetened pumpkin puree
• 1/2 fresh lemon juiced
• 2 tablespoons of olive oil
• 1 garlic clove
• A pinch of sea salt
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of dried rosemary
• 1/2 teaspoon of onion powder

TORTILLA CHIPS

• Organic corn tortillas
• coconut oil

Instructions

• Preheat the oven to 425 degrees Fahrenheit
• Place all ingredients hummus ingredients into food processor and blend until creamy
• Meanwhile, using a pumpkin shaped cookie cutter cut out pumpkin shapes in tortillas
• Place on a baking sheet and drizzle with coconut oil and a sprinkling of sea salt
• Bake tortilla chips in the oven for approximately 5 minutes (careful they can burn easily!)
• Enjoy!

Notes

Choose Organic Ingredients When Possible

Author: Healthy Grocery Girl

Quinoa & Kale Salad

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Ingredients

• 1 bunch of kale
• 2 cups of cooked quinoa
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw almonds
• 2 tablespoons of hemp seeds
• 2 tablespoons of olive oil
• 1 fresh lemon juiced
• A pinch of sea salt and freshly ground pepper

Instructions

• Wash, dry and remove kale leaves from the stem
• Chop kale and add into a large bowl. At this step you can add the olive oil and lemon juice and massage the kale to soften, which is optional however results in a tastier salad!
• Add cooked quinoa, chopped almonds, pumpkin seeds and hemp seeds and toss together

Notes

Choose Organic Ingredients When Possible

Servings: 4

Author: Healthy Grocery Girl

Dark Chocolate Almond Clusters

This recipe is from the Healthy Grocery Girl Holiday Desserts eBook!

Print Recipe

Ingredients

• 1 tablespoon of coconut oil
• 1/2 cup raw cacao powder
• 1/2 cup coconut cream the thick portion on top after refrigerating canned coconut milk overnight
• 1/2 cup coconut sugar
• 1 tablespoon vanilla extract
• A pinch of sea salt
• 1 cup of raw almonds

Instructions

• Add coconut oil into stovetop pan over medium heat. When oil is fully melted, turn off the heat and add cacao powder, coconut cream, coconut sugar, vanilla extract and sea salt and stir together until all ingredients have melted and are evenly combined. On a baking sheet place almonds in a cluster, approximately 5 - 7 per cluster. Spoon 1 to 2 tablespoons of chocolate mixture on top of each almond cluster. Place baking sheet in the freezer to set overnight. Store in an airtight container in the freezer. TIP: Sometimes I place the chocolate mixture in the refrigerator before spooning onto the almond clusters to help the chocolate consistency thicken up!

Notes

Choose Organic Ingredients When Possible

Author: Healthy Grocery Girl (From The HGG Desserts eBOOK)

For more Holiday Dessert recipes, download the HGG Healthy Holiday Desserts eBook here!

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