PARTY MENU

CHRISTMAS COOKIES WITH OAT FLOUR

14 servings

2 cups whole oat flour

1 beaten egg

1 tsp ground cinnamon

60 ml coconut oil

¼ tsp sea salt

1 tsp baking powder

1 tsp ginger

½ tsp nutmeg

½ tsp clove

1 tsp vanilla essence

6 tbsp stevia powder or to taste

zest of ½ orange

2 tbsp almond milk or as needed

In a bowl mix the flour with the egg, stevia, coconut oil, salt, spices, baking powder, vanilla essence and orange zest. Mix well and make a ball with the dough, wrap in plastic and refrigerate for half an hour.

Prehaet oven at 350° F. Line a cookie sheet with parchment paper.

Then spread the dough on the counter with a rolling pin and shape using the molds you want.

Bake for 15 minutes or until golden brown. Remove and transfer to a wire rack to cool.

Per portion 20 gr app

Cal: 117.8 P: 2.2 F: 7.2 Cb: 12.7

SPICED CHRISTMAS CAKE

14 servings

¾ cup stevia powder or to taste

3 tbsp coconut oil

3 eggs

2 cups almond flour

2 tsp baking powder

1 tsp baking soda

½ cup unsweetened coconut milk

1 cup unsweetened grated coconut

1 tsp cinnamon

1 tsp nutmeg

1 tsp clove

1 tsp grated ginger

1 tsp cardamom

1 tbsp vanilla essence

¼ cup chopped walnuts

¼ cup chopped almonds

¼ cup chocolate chips bitter

2/3 cup chopped dried fruit (cranberries, plums, dates, apricots)

Preheat the oven to 350° F. Prepare a 1 kilo capacity mold and line it with parchment paper.

In a bowl mix the stevia, coconut oil and the eggs one at a time. Add the flour, baking powder, baking soda, coconut milk and grated coconut. Mix in the spices, vanilla essence, walnuts, almonds, chocolate chips and fold in dehydrated fruit.

Pour the mixture into the pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a rack before unmolding.

Per portion

Cal: 222.3 P: 5.9 F: 18.7 Cb: 12

HEALING SMOOTHIE

1 serving

It will make you feel like new after the holidays!

2 sticks of celery

½ apple

¼ cucumber

juice of ½ lemon

1 tsp grated ginger

stevia powder to taste

150 ml water

Add everything to the blender and blend until smooth. If you need more sweetness add a little stevia. Drink immediately.

Per portion

Cal: 72.8 P: 1.5. F: 0.2 Cb: 17.3

AVOCADO RING

12 portions

5 ripe avocados
3 tbsp lemon juice
12 tbsp water
3 tbsp unflavored gelatin
½ cup cilantro leaves
1 green onion white and green part
3 tbsp chopped chives
1/3 cup basil
225 gr ricotta
225 gr plain non-fat Greek yogurt unsweetened
1 tbsp mustard
1 tsp sea salt
pepper to taste
2 tbsp toasted sliced almonds

Prepare a mold by smearing it with a little olive oil or putting kitchen wrap on it.

Put 12 tablespoons of water in a small pyrex and sprinkle the gelatin, let it hydrate for 10 minutes.

Mix the rest of the ingredients (except almonds) in the juicer for a couple of minutes to form a paste.

Melt the gelatin in the microwave for 10 to 15 seconds and add to the juicer, beat to integrate well.

Pour the mixture into the mold and put it in the refrigerator for 2 or 3 hours to make it consistent.

When the mousse is firm, unmold on a serving plate and decorate with the sliced almonds and serve.

Per serving
Cal: 188.2 P: 6.4 F: 10.8 Cb: 8.4

CHRISTMAS COCONUT COOKIES

40 servings

250g almond flour

100g unsweetened grated coconut

2 beaten eggs

6 tbsp coconut oil

1 tsp baking powder

¼ tsp sea salt

6 tbsp stevia powder or to taste

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

2 tsp vanilla essence

FROSTING (optional)

300 gr plain Greek yogurt, fat-free and unsweetened

¾ tbsp vanilla extract

2 tbsp stevia powder or to taste

In a bowl put a strainer and pour the yogurt. Cover with plastic film and refrigerate for about 3 hours to drain water.

Then pour the yogurt into a bowl, add the vanilla and stevia. Beat with electric mixer about 3 minutes or until thick.

Store the frosting in the refrigerator until ready to use.

Preheat the oven to 350º F. Line a cookie sheet with parchment paper.

In a bowl mix the flour, grated coconut, egg, coconut oil, baking powder, salt, stevia and vanilla essence. Stir until well combined.

Put the dough on the counter and flatten with your hands or a roller pin. Form the cookies using the molds with Christmas motifs that you want.

Place the cookies on the tray and bake for 7-10 minutes or until the cookies start to brown.

Remove and transfer to a wire rack to cool. Let cool for at least 30 minutes before frosting.

Apply the icing with a pastry bag. You can divide the frosting into wells and add drops of food coloring.

UNFROSTED COOKIES

Per portion

Cal: 70.7 P: 1.8 G: 7 Cb: 2

FROSTED COOKIES

Per portion

Cal: 74.7 P: 2.6 G: 7 Cb: 2.2

CHRISTMAS CAKE - ALMOND FLOUR

12 servings

4 beaten yolks

4 egg whites

200 gr almond flour

1 ½ cup almond milk

100 gr coconut flour

3 tbsp coconut oil

¾ cup stevia powder or to taste

1 tbsp vanilla essence

2 tsp christmas bread essence or to taste

1 ½ tsp clove

1 ½ tsp cinnamon

2 ½ tsp ginger powder

1 ½ tsp nutmeg

1 ½ tsp baking powder

zest of 1 orange

40 gr chopped walnuts

40 gr chopped almonds

80 gr chopped dehydrated fruit (cranberries, plums, dates, apricots)

Preheat the oven to 350° F. Prepare a 1 kilo capacity round cake pan and cover with baking paper.

In a bowl add the almond flour, almond milk, coconut flour, egg yolks, oil, stevia, vanilla essence, christmas bread essence, cloves, cinnamon, ginger, nutmeg, baking powder, orange zest, walnuts, almonds, dried fruit, stirring after each ingredient is added.

In a bowl, beat the egg whites until stiff, then fold into the flour mixture.

Pour the mixture into the mold. Bake for 50 minutes, or until a toothpick inserted in center comes out dry. Remove from oven, carefully remove from pan and cool on a rack.

Per serving

Cal: 223.7 P: 7.7 F: 18.4 Cb: 10.9

COLA DE MONO - SOY MILK

7 servings

1 liter soy milk
3 tbsp rum essence
3 tbsp stevia powder or to taste
2 tbsp instant coffee
1 cinnamon stick
2 cloves
nutmeg to taste
2 tsp vanilla essence
1 cup water
peel of 1 orange

Bring the water with the orange peel, stevia, nutmeg, cloves, vanilla essence and cinnamon to a boil in a medium saucepan over low heat. Let it boil for about 10 minutes, until it reduces a little and the spices release their aroma. Take off the heat, strain and return to the pot.

Dissolve the coffee in a little water and add it to the pot along with the soy milk and the rum essence. Stir, pour in a jug and chill in the refrigerator.

Per serving 150 ml app

Cal: 62.9 P: 4.7 F: 2.9 Cb: 4.6

CHRISTMAS CAKE - WHOLE WHEAT FLOUR

10 servings

2 eggs
1 cup stevia powder or to taste
2 tbsp coconut oil
1 cup unsweetened applesauce
2 tsp vanilla essence
3 tsp christmas cake essence
2 cups whole wheat flour
1 tsp cloves
1 tsp cinnamon
1 ½ tsp ground ginger
1 tsp nutmeg
1 ½ tsp baking powder
1 tsp baking soda
¼ cup chopped walnuts (25 gr)
¼ cup chopped almond
¼ cup unsalted peanuts, chopped
2/3 cup chopped mix dried fruit (cranberries, plums, dates, apricots) (80 gr)

Preheat oven to 350 ° F. Prepare a 1 kilo capacity mold and cover it with parchment paper.

In a bowl, beat the eggs with the stevia, until well combined. Add oil, applesauce, vanilla essence and Christmas cake essence, and mix well.

Add dry ingredients: flour, cloves, cinnamon, ginger, nutmeg, baking powder, and baking soda. Stir.

Now add the walnuts, almonds, peanuts and dried fruit. Mix until well blended.

Pour the mixture over the mold. Bake for 45 minutes, or until a stick inserted in the center comes out dry. Remove from oven, unmold and let cool in a cooling rack.

Cal: 202.8 P: 6.1 F: 8.6 Cb: 27.7

CHRISTMAS COOKIES

20 servings (40 cookies)

200 gr almond flour (2 cups)
80 gr cwhole wheat flour (½ cup)
½ tsp baking soda
¼ tsp sea salt
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp cloves
6 tbsp stevia powder or to taste
2 tsp guar gum
1 large egg beaten
1 tsp almond essence
¼ cup unsweetened almond milk
2 tbsp melted coconut oil

FROSTING
300 gr unsweetened non-fat plain Greek yogurt
¾ tbsp vanilla extract
2 tbsp stevia powder or to taste
MELTED CHOCOLATE
120 gr dark chocolate chips or white chocolate chips

In a bowl place a strainer and pour the yogurt. Cover with plastic wrap and refrigerate for about 3 hours to drain water.
Then pour the yogurt into a bowl, add the vanilla and stevia. Beat with an electric mixer for about 3 minutes or until thickened.
Store the frosting in the refrigerator until ready to use.

Preheat the oven to 350º F and line 2 baking sheets with parchment paper.

In a bowl mix the dry ingredients: almond flour, whole wheat flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, stevia and guar gum. Now add the egg, almond essence, almond milk and coconut oil. Stir to combine and form a dough.

Sprinkle a little whole wheat flour on the counter or cover with parchment paper, and with the rolling pin, spread the dough until it is ½ cm thick.

Form the cookies using christmas cookie cutters: star, boot, pine, etc.

Place the cookies on the tray and bake for 6-8 minutes or until the cookies begin to brown.
Remove and transfer to a wire rack to cool. Let cool for at least 30 minutes before frosting.

Apply the frosting with a pastry bag. You can color the icing adding droplets of green, red or blue food coloring.

For melting the chocolate, place the chips in the microwave or melt in a small pot. Brush cookies with the chocolate.

FROSTING COOKIES
Per serving (2 cookies)
Cal: 98 P: 4.6 F: 6.7 Cb: 6.1

COOKIES WITH MELTED CHOCOLATE
Per serving (2 cookies)
Cal: 116.1 P: 3.3 F: 8.3 Cb: 8.7

SALMON CARPACCIO

2 portions

240 gr salmon
1 tbsp olive oil
juice of ½ lemon
¼ tsp sea salt
pepper to taste
1 tbsp capers
1 tbsp chopped chives
1 cup arugula or watercress

Remove bones and skin from the salmon and freeze for 30 minutes so it firm for slicing.

Slice the salmon with a sharp knife into very thin slices. Place them on a plate.

In a small bowl mix the oil with the lemon juice, salt and pepper to taste. Stir well.

When serving, bathe the salmon with this dressing and sprinkle the capers and chives on top. Serve with arugula.

Per serving:
Cal: 343.7 P: 17.2 F: 32.9 Cb: 0.2

TURKEY BREAST STUFFED WITH SPINACH AND FETA CHEESE

Pechuga de pavo rellena con espinaca y queso feta

6 servings

170 gr baby spinach
3 tsp olive oil
5 tbsp finely chopped shallots
1 minced garlic clove
2 tsp sea salt
60 gr crumbled feta cheese
½ tsp oregano
pepper to taste
1 boneless turkey breast (750 gr)
¾ cup chicken broth defatted and unsalted
1-2 sprigs of oregano to decorate

Place the spinach in a pot and boil in little water for about 3 minutes or until soft. Take out and drain in a colander.

Put 1 tsp of oil in a small pan and sauté 2 tablespoons of shallots and the garlic. Place the shallots and spinach in a bowl, add feta cheese, oregano, ½ tsp salt, pepper to taste. Mix well and set aside.

Slice the breast horizontally, like a book. Cover in plastic wrap and beat with the mallet until is 1 or 1 ½ cm. Place the spinach filling leaving a free edge. Roll the breast from the narrow side and tie it up. Rub it with the remaining ½ tsp salt and pepper to taste.

Preheat the oven to 325 ° F.

In a large skillet add the remaining 2 tsp oil and cook the breast until golden brown on all sides. Transfer to a baking dish. Add the remaining 3 tbsp shallots and the chicken broth. Cover the pan with aluminum foil and bake for 40 minutes or until inserting a thermometer in the thickest part registers 170° F. Remove from oven and let it rest for 10 minutes. Collect the juices from the baking dish.

Take out the string and cut turkey into 6 pieces, serve with juice and garnish with the oregano sprigs.

Per serving:
Cal: 233.4 P: 34.8 F: 9.6 Cb: 8.3

CHRISTMAS TREE

1 cup oat flour
1 cup whole wheat flour
1 tsp ground cinnamon
2 tsps ground ginger
¼ tsp nutmeg
¼ tsp cloves
6-8 tbsp stevia powder or to taste
1 tsp baking powder
pinch of sea salt
1 egg
1 tsp vanilla essence
1 tbsp olive oil
½ cup almond milk
3 different size star molds

Preheat the oven to 350ºF. Line with parchment paper a cookie sheet.

In a bowl mix the dry ingredients: oatmeal, whole wheat flour, cinnamon, ginger, nutmeg, cloves, stevia, baking powder and salt.

Add the liquids: egg, vanilla, oil and almond milk (add only the necessary amount, dough should not be sticky). Stir to incorporate, then knead with your hands and spread on the floured counter with a little oatmeal or whole wheat flour, or with parchment paper.

Stretch with the roller pin leaving it ½ cm thick. Cut out 3 stars of each size. Put them on the tray and bake for 8 minutes.

Take out of the oven, let cool and decorate as you like with "Yogurt glaze for cupcakes, and cakes" (recipe in recipe book).

Then build the pine by putting stars from biggest to lowest. Glue the stars with the same frosting.

*If bake cookies instead of the tree is 30 cookies approx..

Per serving: 1/30 cookies
Cal: 34.2 P: 1.1 F: 1 Cb: 5.2

CHRISTMAS BREAD - NUTS

10 servings

3 eggs
1/2 cup of water
2 tbsp coconut oil
1 tbsp vanilla essence
3 tsp christmas bread essence
1 tsp apple cider vinegar
1 cup almond flour
1 cup brown rice flour
1 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp baking powder
1/3 to 1/2 cup stevia powder or to taste
1/2 cup toasted chopped almonds
1/2 cup toasted chopped walnuts
¼ cup unsalted peanuts chopped toasted

Preheat the oven to 350 ° F. Prepare a 1 kilo mold or two 1/2 kilo molds and cover with parchment paper.

Mix all the liquid ingredients: eggs, water, oil, vanilla, essence of christmas bread and vinegar in a large bowl, mix well.

Add the almond flour, rice flour, baking soda, cloves, cinnamon, ginger, nutmeg, baking powder and stevia, mix well with wooden spoon. Then add the walnuts, almonds and peanuts. Combine. Pour the mixture over the mold.

Bake for 45 minutes, or until a stick inserted in the center comes out dry. Remove from the oven and let cool before unmolding.

* You can prepare the almond flour and brown rice flour by grinding the almonds and brown rice in a food processor.

Per serving:
Cal: 248.1 P: 8 F: 17.8 Cb: 16.6

COLA DE MONO - Oat milk

7 portions

1 cup of water
1 lemon peel
5 tbsp stevia powder or to taste
2 cinnamon sticks
1 tsp clove
1 tsp nutmeg
1 tsp vanilla essence
3 tbsp rum essence
2 tbsp coffee or to taste
1 liter oat milk

In a medium pot, boil over medium-low heat with the lemon peel, stevia, cinnamon, clove, nutmeg and vanilla until it reduces a little and spices release its aroma, about 10 minutes.

Remove from heat and strain. Place this mixture again in the pot and now add the coffee dissolved in a little water. Add the milk and essence of rum, and mix well. Let cool and then pour into a jug or bottle and cool to serve very cold.

Portion 150 ml app
Cal: 77.4 P: 1.2 F: 0.6 Cb: 17.3

COLA DE MONO (Chilean Christmas holiday´s drink)

1 liter of almond milk
2 - 3 tbsp decaffeinated instant coffee
3 tbsp stevia or to taste
3 tbsp rum essence or to taste
1½ tsp vanilla esence
3 cloves
½ tsp nutmeg
1 cinnamon stick
1 cup water
1 orange peel

Boil over medium low heat the water with the orange peel, stevia, vanilla, cloves, nutmeg and cinnamon until it reduces a little, and the spices release their aroma, about 10 minutes. Remove from heat and strain. Now add the coffee dissolved in a little hot water, the milk and the essence of rum, stir well and cool in the refrigerator before serving.

Serving size: 150 ml app
Cal: 28.5 P: 0.5 F: 2.8 Cb: 0.5

GINGER CODIGO COOKIES

16 servings

2 cup (225 g) blanched almond flour (not almond meal)
3 tbsp stevia or to taste
1 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
4 tbsp water

Preheat the oven to 350º F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt, cinnamon, cloves, nutmeg and ginger and mix well. Add the water and stir until blended.
Drop by tablespoons on the prepared baking sheet, spacing 2 inches apart.
Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.