Eggnog Dough Balls are soft, creamy and the perfect healthy treat for the holiday season! These delicious bites are free of dairy, gluten, grains + raw, plant-based & paleo!
According to some of my taste testers, these yummy bites taste like eggnog flavoured Timbits! So, you’re in luck because Timbits have never been this healthy — and packed with quality ingredients that will leave your body feeling good and satisfied.
These no-bake balls are real easy to whip up in one bowl or you can use a food processor to make things even easier. After preparing the batter, freeze it for roughly 15-minutes (this helps to make the batter less sticky) and then roll into bite-sized balls. Refrigerate or freeze these these soft, creamy & raw dough balls–and enjoy when you’re craving an eggnog flavoured treat!
Pair these Eggnog Dough Balls with my Dairy Free Eggnog Latte. It’s a match made in eggnog heaven!
If you end up making this healthy treat over the holidays, leave me a comment below and let me know how they turned out for you. Enjoy!
These Eggnog Dough Balls are soft, creamy and the perfect healthy treat for the holiday season! These delicious bites are free of dairy, gluten, grains + raw, plant-based & paleo!
1/4cupdairy free eggnog, I used So Delicious Coconut Holiday Nog
1tbspcoconut palm sugar, for coating
Instructions
Combine the dry ingredients in a large bowl and mix well.
Pour coconut oil and maple syrup into the dry mixture and mix well.
Add the eggnog until a thick batter is formed. If the batter is too runny, add a teaspoon more coconut flour at a time until batter thickens.
Place batter in freezer for roughly 15-minutes to firm up. This will make the batter less sticky so you can form balls easily.
Scoop a teaspoon of dough and form into a small ball. You can roll the balls in the extra coconut palm sugar to coat then place in large shallow tupperware, dish or tray.
Store balls in the fridge for up to 2-weeks.
Notes
Steps 1-3 can be done using a food processor, if you have one.
This Eggnog Smoothie is bursting with holiday flavour! It’s creamy & delicious just like eggnog, but without the refined sugar, dairy and other problematic ingredients. Not only is it void of unhealthy ingredients, but it’s packed with healthy ones, like greens, dates, avocado, high-quality protein & more!
How would you like to indulge in holiday flavours like eggnog, candy cane, gingerbread, roasted chestnut and peppermint mocha without worrying about your waistline expanding over the holidays?
Cravings for holiday goodies tend to hit hard given that temptation is all around.
You might be asking – “Jen, how the heck do you stay on track during the holiday season?!”
My approach is simple – I satisfy my cravings instead of attempting to beat them.
The trick here is finding ways to replace unhealthy, sugar-loaded options with healthy alternatives that leave you not only satisfied but healthier (mentally, emotionally and physically).
I’m always experimenting with different recipes that allow me to enjoy delicious and familiar flavours while still staying on track with my health and weight.
My dessert-inspired smoothies have allowed me (and so many others) to enjoy mouthwatering meals that not only leave you feeling satisfied and healthy, but help kick cravings too.
So, if you’re looking for healthy &delicious holiday smoothies like Eggnog, Candy Cane, Gingerbread, Roasted Chestnut, Peppermint Mocha, Ferrero Rocher and more, grab my smoothie e-book HERE!
AND just in case you need some convincing, give my eggnog smoothie a try.
Looking for more delicious & healthy holiday recipes? You’re going to love these …
This Eggnog Smoothie is bursting with holiday flavour! It's creamy & delicious just like eggnog, but without the refined sugar, dairy and other problematic ingredients. Not only is it void of unhealthy ingredients, but it's packed with healthy ones, like greens, dates, avocado, high-quality protein & more!
Eggnog’s warm and festive flavours coupled with its rich and creamy texture makes it the perfect drink on its own–or even better, when combined with coffee to make this Dairy Free Eggnog Latte!
Some notes on making Dairy Free Eggnog Latte
The egg yolk is not necessary for taste, but it does create a creamier texture which is important if you’re using watered down carton nut milks. If using canned full fat coconut milk or other high fat nut milk, then the egg yolk is less important.
If you want a frothy latte and don’t have an espresso machine with a steam wand, you can use a blender, immersion stick or other frothing tool instead. Blend/froth warmed eggnog then pour into the espresso OR blend/froth eggnog and espresso together.
If you don’t have an espresso machine, you can make this latte with 1/2 a cup of strong brewed coffee instead.
Even if you don’t like eggnog, you just might enjoy this eggnog latte. The BF is proof of this. He hates eggnog, but he’s a coffee snob and enjoyed the combination of flavours in this recipe. BIG win for our Sunday latte experiment!
Eggnog's warm and festive flavours coupled with its rich and creamy texture makes it the perfect drink on its own--or even better, when combined with coffee to make this Dairy Free Eggnog Latte!
In a saucepan, warm nut milk, sweetener, vanilla, cinnamon and nutmeg over medium-low for roughly 5-minutes, stirring occasionally. You can also use a steam wand on an espresso machine to warm and froth ingredients at the same time.
If using an egg yolk: In a separate bowl, whip the egg yolk until frothy. Add a few teaspoons of the warm nut milk to the egg yolk (this will ensure you don't end up with scrambled eggs), then pour the egg mixture into the warm nut milk and continue to heat for a couple minutes.
Froth the milk mixture/eggnog with a blender, immersion stick or other tool, if desired.
Brew espresso then combine the eggnog with the espresso.
Feel free to top with whipped coconut cream and a sprinkling of nutmeg and cinnamon.
Beet Mash is the perfect side to your next meal! It’s high in fibre, low in carbs and bursting rich and creamy flavours. This mash recipe is great if you’re following an AIP, low-carb, plant-based or paleo diet.
DID YOU KNOW? Beets are an excellent source of disease-fighting phytonutrients called betalains which have powerful antioxidant and anti-inflammatory properties.
Betalains are also responsible for providing beets with their vibrant color. Studies show that these potent pigments may help protect against the development of certain types of cancer and disease.
Try my Beet Mash recipe below. It’s versatile and can be enjoyed warm or cold …
Use as a side to your meat or fish dishes.
Enjoy topped with fried eggs.
Use as a dip or spread for crackers, sliced veggies or wraps.
Mix with canned wild fish for a quick and healthy meal.
Beet Mash is the perfect side to your next meal! It's high in fibre, low in carbs and bursting rich and creamy flavours. This mash recipe is great if you're following an AIP, low-carb, plant-based or paleo diet.
2cupspeeled & sliced red beets, or 10 oz bag frozen beets
1headcauliflower, chopped
2clovesgarlic, skin on
1/2cupfull fat coconut milk, more if needed
1tspdried rosemary
2tbspavocado oil
Sea salt to taste
Instructions
Coat vegetables and skin-on garlic in oil, rosemary and salt. Place on a pan and bake at 350F for 40 minutes.
Remove skin from garlic and put in a food processor or blender along with cooked veggies and coconut milk. Process/blend until a smooth mash is formed. Add more coconut milk if needed.
Use right away or store in fridge for use during the week.
Keyword beets, cauliflower, coconut milk, mash, side dish, vegetables
Whether you’re looking for a healthy appetizer board for your next dinner party or you just need some snacks to pair with a bottle of wine – this Healthy Cheese Board is the perfect option.
Let’s talk about dairy …
There’s no question that dairy doesn’t work for everyone. Some people are allergic to or intolerant of the proteins in dairy, while others are highly sensitive to lactose, the sugar in dairy.
According to Chris Kresser, Functional Medicine Doctor, why dairy benefits some people and causes problems for others boils down to the health of the gut.
“If someone has compromised intestinal permeability, or “leaky gut”, it’s more likely that their immune system will respond to potentially allergenic components in milk such as alpha- and beta-casein, casomorphin and butyrophillin.
This is especially true for people who are gluten intolerant, because it has been shown that milk proteins commonly cross-react with gluten. Put another way, if you react to gluten, it’s more likely that you’ll also react to milk.
Along these same lines, people with small intestine bacterial overgrowth (SIBO) – which is one of the major causes of irritable bowel syndrome (IBS) – may be more likely to react to milk because the bacteria in their small intestine aggressively ferments lactose, the sugar in milk, causing gas, bloating and other G.I. symptoms.” Read more HERE.
If you’re not sure where you stand with dairy, the best approach is to remove it for 30 days and then reintroduce and see what happens. Elimination/reintroduction is still the gold-standard for determining sensitivity to a particular food.
If you are lactose intolerant, there’s good news … You may be able to enjoy some dairy since many types of cheese naturally have very low or non-measurable amounts of lactose.
Soft cheeses tend to have more lactose than hard cheeses. In addition, as cheese ages, it loses even more moisture, therefore the longer a cheese has been aged, the less lactose will remain in the final product.
Here’s a list of cheese types that are aged for long periods of time and are likely to have very small or non-measurable levels of lactose:
Cheddar (aged 12+ months)
Swiss (ages 14+ months
Gouda (aged 18+ months)
Parmigiano-Reggiano (aged 12 to 24 months)
Grana Padano (aged 12 to 20 months)
Mimolette (aged 22 months)
Romano (aged 3 to 4 years)
Give this fresh and delicious cheese board a try. Feel free to select cheeses that work well for your body.
What you need for this healthy cheese board
3 cheeses of your choice
Grapes, green
Cucumber, sliced
Walnuts & almonds, raw or dry-roasted
Olives, green
Bosc pear, sliced
INSTRUCTIONS:
Grab a glass of wine and let your inner artist have fun with laying out these foods on a wood board or large platter. Don’t forget to brag about your food art when company arrives.
Want more healthy appetizers? You’re going to love these …
Want healthy chocolate chip cookies in your life? Look no further than these soft and chewy Paleo Chocolate Chip Cookies! They’re gluten, grain and dairy free + perfect for those living a paleo lifestyle.
This Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies! No hype or fluff here, it’s the honest truth. I’ve shared these cookies with adults + kids and the response is always the same… they absolutely love them! Yes, that’s right–kids love these cookies too!
Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.
My cookie tasters always say, if I didn’t tell them these cookies were free of everything that is normally in chocolate chip cookies, they would have no idea. Some may say that these cookies taste even better than traditional chocolate chip cookies, BUT I’ll let you decide for yourself 😉
Give these chewy chocolate chip cookies a try … you won’t regret it!
Want healthy chocolate chip cookies in your life? Look no further than these soft and chewy Paleo Chocolate Chip Cookies! They're gluten, grain and dairy free + perfect for those living a paleo lifestyle. Paleo Baking Flour from Bob's Red Mill makes kick@$$ chocolate chip cookies!
Preheat oven to 350F and line baking sheet with parchment paper.
Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.
Add egg and vanilla extract and mix.
Add in flour, baking soda and salt and continue to mix until smooth batter is formed.
Fold in chocolate chips with a spatula.
Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.
Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
