Guilt-free holiday recipes

5 Guilt-Free Holiday Recipes


5 Guilt-Free Holiday Recipes

Recipes by Maya Valenti 


We understand it is hard to stay healthy during the holidays when everyone else seems to be indulging.  We think celebrating with friends and family is important but how do you do it without ruining your diet?

To help, we have compiled 5 healthy holiday recipes to help excite your tastebuds while you enjoy the holidays.

AminoLean Holiday Punch (Serves 8)


  • 8 scoops of AminoLean Fruit Punch
  • ½ a gallon of water
  • 1 apple- diced
  • 1 orange- diced
  • 10 strawberries- hulled and sliced


In a bowl, whisk together AminoLean with ½ a gallon of water.  Once combined, add in the diced fruit.  Serve over Ice

Maple Mustard Brussel Sprouts (Serves 8) 


  • 3 lbs of Brussel sprouts- cleaned, trimmed and halved
  • 1 tablespoon extra-virgin olive oil (for coating) + salt and pepper to taste
  • 1 shallots - minced
  • 1 clove garlic- minced
  • 1 tablespoon maple syrup
  • 1 teaspoon honey
  • 1 tablespoon stone ground mustard
  • 1 teaspoon Dijon mustard
  • Salt and fresh ground black pepper to taste
  • 2 teaspoons Extra Virgin olive oil
  • 1 teaspoon red wine vinegar


Preheat the oven to 450 degrees.  Toss your halved brussel sprouts with the salt, pepper, and first tablespoon of olive oil.  Place in the oven for 20-30 minutes until nicely browned.  In a glass bowl, add both mustard, shallots, garlic, maple, and honey.  Whisk in the vinegar and then slowly drizzle in the olive oil creating an emulsification.  Add salt and pepper to taste

TrueFit Pumpkin Pie (Serves 8-10) 


  • 1 can of Pumpkin Puree
  • ½ cup of egg whites
  • 1 large egg
  • 1 scoop of Cinnamon Churro TrueFit
  • ¼ cup of almond milk
  • 1 tsp vanilla (for pie filling)
  • 1 teaspoon maple syrup
  • Dash of pumpkin pie spice (or to taste)
  • 2 cups all-purpose gluten free flour
  • ½ cup chilled coconut oil
  • 1 Egg
  • ½ tsp salt
  • 2/3 cup ice cold water
  • ¼ tsp xanthan gum (omit if your gluten free flour contains it)
  • ½ tsp vanilla extract (for crust)


Hand mix the Gluten Free flour, salt, and xanthan gum.  Blend in your chilled coconut oil and mix with a fork until it forms crumbs.  Add in the egg and mix.  Slowly stream in your ice-cold water a little at a time allowing the water to incorporate before adding more. The point here is to create a mixture that isn’t too wet or too crumbly.  Shape the dough into a ball and let it rest in the fridge for 30-45 min.  

In the meantime, create the filling.  In a large bowl, add the pumpkin, maple and vanilla.  Whisk in the egg, followed by the egg whites.  Once incorporated add in the almond milk, pie spice, and TrueFit.  Roll out your dough to slightly larger than your pie tin on a floured surface.  Gently place your dough in your pie time and crimp the edges of your pie to create a decorative crust for your pie.  Fill with the filling and bake for 40 min at 350 or until center is firm

Roasted Butternut Squash Fall Salad (Serves 8-10) 

Salad Ingredients

  • 1 1/2 Large apple (Fiji or Pink Lady) sliced into thin slices
  • 3 cups cooled roasted butternut squash
  • ½ cup chopped pecans
  • ½ cup crumbled gorgonzola cheese
  • ¼ cup dried cranberries or cherries
  • 2 lb of Kale washed and drained

Dressing Ingredients

  • 3 tbsp extra Virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • Salt and fresh ground pepper to taste
  • 2 tsp honey


Whisk the mustard and honey to create a paste.  Add in the vinegar.  Once incorporated, slowly stream in the olive oil whisking vigorously.  Add in salt and pepper to taste.  In a large salad bowl, toss the kale with half the dressing.  Make sure to toss for a few minutes to allow the acid to break down the kale leaves.

Arrange the remaining ingredients over the top of the kale and drizzle with the remaining dressing

Roasted MCT Spiced Sweet Potatoes 


  • 8 sweet potatoes, peeled and cut into cubes
  • ¼ cup MCT oil
  • ¼ cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp black pepper
  • ½ tsp ground ginger
  • ¼ tsp clove
  • ¼ tsp nutmeg


Preheat oven to 400 degrees.  Toss the sweet potatoes with all the ingredients and place on a sheet pan in a single layer.  Roast for 30 min or until golden brown and tender in the center of the potatoes.

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