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posted Dec 12, 2016, 10:21 PM by Nikki Rain   [ updated Dec 12, 2016, 10:21 PM ]

They say that the way to a man’s heart is through his stomach, right? 

With the holidays approaching, temptation is at its highest. It is challenging to not overindulge and pack on the holiday pounds. I’m here to share some of my favorite healthy, sweet treats for the holiday season.


½ cup coconut oil
⅓ cup molasses
1 egg
½ cup real maple syrup
½ cup light sour cream
½ cup milk
1 tablespoon fresh ginger paste (sub 1 teaspoon ground ginger)
1½ cups all purpose flour
1 cup whole wheat flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
Any kind of natural/organic brown sugar
Preheat the oven to 375 degrees and grease muffin tin with nonstick cooking spray or butter
Melt the coconut oil, add the molasses and mix
In a mixing bowl, whisk the eggs, syrup, sour cream, milk, ginger, and let it sit for a couple of minutes. (Should be at room temperature)
Once at room temperature, add in the coconut oil and molasses
Add in the flours, baking soda, salt, and cinnamon and stir
Scoop into a muffin tin and sprinkle the tops with the brown sugar
Bake for 17-20 minutes or until the tops are soft but firm
Let cool before serving


2 1/2 cup old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat
1 cup organic sugar
1 teaspoon baking soda
1/2 teaspoon of Himalayan pink salt
1 cup melted coconut oil
2 eggs
1 tablespoon vanilla
8 ounces dark chocolate
9×13 inch baking pan
Grease baking dish and preheat the oven to 350 degrees
In a large bowl,  combine flour, oatmeal, flour, salt, baking soda, eggs, melted coconut oil
Combine the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together
Mix in about 1 cup of the dark chocolate chunks
Pour about half of the batter out into pan and sprinkle on the remaining dark chocolate chunks and then place the remaining half of the dough over the chunks 
(Don’t worry about it looking perfect!)
Bake for about 20-25 minutes
Cool before serving


4 tbsp pure maple syrup
½ tbsp vanilla extract
150g (5½oz) unsweetened desiccated coconut
3 medium egg whites
Baking sheet
Parchment paper
Preheat the oven to 330°F
Mix together the maple syrup, vanilla extract and coconut in a large bowl
In a mixing-bowl whisk the egg whites with ⅛ tsp sea salt until stiff peaks form
Fold the egg whites into the coconut with a spoon to create a relaxed mixture
Using a tablespoon, measure to scoop the mixture onto a baking-sheet lined with parchment paper, making mounds
Using your hands, carefully neaten the little mounds on the tray
Place the tray in the oven for 12 to 15 minutes, until the macaroons are slightly brown
Have any fun holiday recipes? Drop them below!