Wellness Family Dentistry

Delicious Holiday Recipes

November 15, 2022
Posted By: Ron Porterfield, Health & Wellness Coach


Once again the holiday season has soared upon us. It is a time when most people enjoy being with family and friends. It is a time for expressions of love, well wishes, sharing with others, and reflecting on the many ways God has blessed our lives. And of course, what would the holidays be without some delicious food? Unfortunately, this can also be a time of gorging on food that may not be the healthiest, and which may have you starting off the new year several pounds heavier. 

You can however, enjoy the holidays in a healthier way. First, you can resolve not to eat too much or too often. And then, you can choose to eat healthier options. Here are several delicious recipes that will make your holiday season shine bright. Enjoy!



Holiday Stuffing1


  • 2 loaves — light wheat bread, 1 lb. Size
  • 1 onion, chopped
  • 4 stalks celery, diced
  • 1/3 cup Chick-it seasoning (recipe below)
  • 1 Tbs. Sage
  • 1/3 cup olive oil
  • 3 Tbs. parsley
  • 1 1/2 cup chopped walnuts, pecans, or combination of both
  • Salt to taste
  • 4 to 5 cups water


  • Pinch bread loaves apart into small pieces. Let dry in a 150º oven for a few hours on cookie sheets or in a large roasting pan. Toss occasionally and continue to dry until no moisture can be felt in bread.
  • Pour the dry crumbs into a large bowl and add the chopped nuts.
  • Sauté the onions and celery in a little water.
  • Add all other seasonings, oil, and water to make a broth and simmer for 10 minutes.
  • Cool broth for 20 minutes, then pour over bread and nut mixture, tossing lightly until well moistened and evenly damp.
  • Bake at 300º in a covered 9x13” casserole dish for about 40 minutes or until slightly crusty on the sides and well heated.

Makes 15 cups


Chick-it Seasoning2


  • 1/4 cup salt
  • 1/2 cup nutritional yeast flakes
  • 14 - 1/2 tsp. turmeric
  • 1/2 - 1 tsp. garlic powder
  • 1 Tbs. onion powder
  • 1/2 tsp. marjoram
  • 1/2 tsp. sage
  • 1 Tbs. parsley


  • Blend thoroughly to a powder-like consistency.
  • Store in a sealed container in the refrigerator.


Cashew Loaf3


  • 2 cups raw cashew meal
  • 2 cups soy milk (not powder)
  • 2 Tbs. onion powder
  • 4 slices whole wheat bread, torn into small pieces
  • 2 Tbs. chicken style seasoning
  • 1/2 tsp. salt 
  • 2 Tbs. dried parsley to garnish top (optional)


Pour soy milk over bread pieces. Add other ingredients. Mix well. Bake in an oiled 1 1/2 qt. casserole dish at 350º until firm, about 40 minutes.

Serves 8.


Holiday Loaf 4


  • 2 cups hearty whole grain bread
  • 2 cups brown rice
  • 1/2 cup chopped walnuts
  • 1 green pepper, chopped
  • 2 stalks celery, diced
  • 1/4 cup rinsed, raw cashews
  • 1 cup water
  • 1 cup minced onion
  • 2 Tbs. Bragg Liquid Aminos
  • 1/2 tsp.  salt
  • 1 Tbs. parsley
  • 1 tsp. sage


  • Combine bread cubes, rice, walnuts, celery, pepper, and onion in a large bowl.
  • Blend cashews and water until smooth. Add to dry ingredients. Add seasoning and mix well. 
  • Press into oiled loaf pan or small casserole dish. Bake covered 45 minutes at 350ºF. Bake uncovered for an additional 15 to 20 minutes.
  • If slicing is desired, allow to cool completely, slice, and arrange on ovenproof platter, then reheat 15 to 20 at 300ºF.

Serves 8.


Sweet Potato Soufflé5


  • 4 medium sweet potatoes
  • 2 tsp. vanilla extract
  • 2 tsp. honey
  • 1/4 tsp. salt
  • 1 tsp. ground coriander
  • 1/4 cup soy or nut milk
  • 1 Tbs. molasses
  • 1/4 cup walnuts, chopped


  1. Wash sweet potatoes and pierce with a fork.
  2. Bake until soft and juices are appearing (350ºF for about an hour).
  3. Cool, peel, and mash sweet potatoes and add remaining ingredients. A food processor works well.
  4. Pour into a casserole dish and top with chopped walnuts.
  5. Bake at 350ºF for 30 minutes.

Serves 6


Fresh Cranberry Relish6


  • 3 cups fresh cranberries
  • 1 large apple
  • 6 large apricots
  • 1/4 cup frozen white grape cranberry or white grape raspberry juice concentrate


  1. Process cranberries in food processor until chopped fine, then transfer to a mixing bowl.
  2. Core and peel apple and then cut into chunks. Place in food processor and chop fine. Add to cranberries.
  3. Use a knife to dice dried apricots into small pieces. Add to bowl.
  4. Add remaining ingredients and mix well.
  5. Serve chilled.

Serves 8


Turnip Greens and Cabbage7


2 bunches turnip greens

1 small head green cabbage, chopped

1 medium onion, chopped

2 cloves garlic, chopped

1 Tbs. olive oil

1 Tbs. chicken style seasoning to taste (can use Chick-it seasoning recipe above)

2/3 cup vegetable broth or water


Wash turnip greens in several changes of water. On cutting board, pile leaves in stacks and slice. Steam over pan of boiling water until slightly wilted, about 5 minutes. Place greens in strainer or colander and press out excess water. Transfer to large plate and set aside to cool. In large sauce, heat the oil, sauce the onions until browned. Add garlic and stir fry 1 to 2 minutes. Add greens and broth you steamed the greens over. Add seasonings and mix well. Cook about 15 minutes. Add chopped cabbage and steam until cabbage is done. 

Seves 6-8


Maple Walnut Pie8


  • 2 1/2 cups hot water
  • 1/4 cup flaxseed
  • 3 Tbs. cornstarch
  • 1 cup pitted dates
  • 1/2 tsp. salt
  • 1 tsp. vanilla flavoring
  • 2 tsp. maple flavoring
  • 2 Tbs. oil
  • 1/3 cup honey
  • 1 1/2 cup coarsely chopped toasted walnuts (or pecans)


Blend on high: 1/2 cup water, flaxseed and cornstarch. As mixture begins to thicken, add another cup of water, continuing to blend until it thickens again. Pour into bowl. Blend remaining cup of water and rest of ingredients, except walnuts, on high until smooth. Empty into bowl and add toasted walnuts.  Bake at 350ºF for 50 to 60 minutes. Pie will rise during baking and fall as it cools.







  1. Vicki B. Griffin and Gina M. Griffin. The Guilt-free Gourmet, pg. 161, Remnant Publications, 1999.
  2. Ibid., pg. 204.
  3. LaVonne Hoover. A Taste of Nature, pg. 67, Hoover, LaVonne, 1992.
  4. Barbara Watson. Amazing Health Cookbook, pg. 86, Review and Herald Publishing Assoc. 2012. 
  5. Ibid., pg. 100
  6. Ibid., pg. 100
  7. Donna Green-Goodman. Somethin’ To Shout About!, pg. 133, Orion Enterprises.
  8. Family Heritage. Country Life Vegetarian Cookbook, pg. 59, Country Life Publishing, 1990.

Photo by: Element 5 Digital

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