5 Low Sugar, Diabetic-Friendly Holiday Recipes

It’s the most wonderful time of the year! And with Sugarbreak as your sous chef, you don’t have to muddle through and miss out on the foods you love. If carbs are on that list, we’ve got you covered. Just 1 Stabilize pre-meal capsule lets you have your pie & eat it too without the carb coma, sugar spikes, or crashes. Have a big sweet tooth?Resist strips let you indulge in a freshly-baked chocolate chip cookie (or two) without turning into 10 by curbing your sugar cravings on the spot. And for consistent blood sugar support throughout the season (and beyond), be sure to include Reduce daily capsules to your routine.

Now that you’re armed & ready, it’s time to feast! Check out these five delicious holiday dishes from our friends at Haven’s Kitchen and RxSugar that will satisfy both your sweet & savory side.

SUNSET VEGGIE ROAST

Serves 4 | 15 minutes

INGREDIENTS

  • 1 large golden beet, cut into bite sized pieces
  • 2 parsnips, cut into bite sized pieces
  • 3-5 carrots of various colors, cut into bite sized pieces
  • 1 large red beet, cut into bite sized pieces
  • Olive oil
  • Salt
  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa
  • 2 oranges, peeled and sliced
  • 3 sprigs of rosemary, woody stalk removed, minced
  • ½ cup pistachios, chopped
  • Goat cheese, crumbled

DIRECTIONS

  1. Preheat your oven to 375ºF. Toss the veggies, separately, with a drizzle of oil, and a pinch of salt. For the red vegetables, add a squeeze of Harissa to the olive oil
  2. Spread the vegetables, in separate groups, on a baking sheet lined with parchment paper, making sure to keep them in one even layer.
  3. Roast the vegetables for about 30-35 minutes, until tender all the way through.
  4. Meanwhile, in a small pan over medium heat, toast the pistachios for about 2 minutes. Then add about a tbsp of olive oil to the pan, the minced rosemary and a pinch of salt. Sauté for a few minutes, stirring constantly to avoid burning the nuts.
  5. Squeeze about ¼ pouch of the Harissa on a serving platter, then lay the orange slices and the vegetables down in a decorative pattern. Top With the goat cheese and the pistachio-rosemary crisp.

CHARRED BROCCOLI WITH TOASTED WALNUTS, DATES, & POMM SEEDS

Serves 6 | 35 minutes

INGREDIENTS

  • 2 heads of broccoli, cut into even, 3–4-inch pieces
  • 3 garlic bulbs, sliced in half, crosswise
  • Olive oil
  • Salt
  • Haven’s Kitchen Golden Turmeric Tahini
  • ½ cup chopped walnuts, toasted
  • 6-8 dates, chopped
  • ¼ cup of pomegranate seeds

DIRECTIONS

  1. Preheat the oven to 425ºF.
  2. Add the broccoli and garlic to a sheet pan lined with parchment paper.
  3. Drizzle with olive oil and a pinch of salt and roast for 25-30 minutes.
  4. Meanwhile, toast the walnuts and chop the dates.
  5. When broccoli is crispy on the edges and golden, remove from oven and serve drizzled with Golden Tahini and garnished with the walnuts, dates and pom seeds.
  6. Enjoy!

CHIMICHURRI CREAMED WINTER GREENS 

Serves 4 | 15 minutes

INGREDIENTS

  • Olive oil
  • 2 shallots, diced
  • 1 large bunch of kale or collard greens, roughly chopped
  • 1 pouch Haven’s Kitchen Herby Chimichurri
  • 1 lemon
  • ½ cup sour cream or Greek yogurt
  • ½ cup shredded Parmesan cheese

DIRECTIONS

  1. In a large pan, over high heat, add a glug of oil to coat the pan.
  2. Once the oil shimmers, add diced shallots and sauté until golden brown and softened, about 3 minutes. Add a splash of water and the kale.
  3. Cover the pan and steam for about five minutes.
  4. Squeeze about ¼ pouch of Chimichurri into the pan, and zest the lemon. Stir to combine.
  5. Cover the pan and cook for another ten minutes, until all the kale is wilted.
  6. Add the sour cream and parmesan and stir to combine.
  7. Enjoy!

Optional: After step 4, mix the kale and sour cream and pour into a baking dish. Top with the parmesan and a drizzle of herby Chimichurri, and bake for 10-15 minutes. Let the dish cool for about seven minutes before serving.


GERMAN APPLE PIE

Serves 8 | 1 hour

INGREDIENTS

  • 1 (9 inch) unbaked pie crust
  • 1 1/3 cup RxSugar®
  • ¼ cup of flour
  • 2 tsp ground cinnamon
  • 6 cups sliced peeled tart apples (Granny Smith)
  • 1 cup heavy cream

DIRECTIONS

  1. Place pastry onto a pie plate.
  2. Trim to ½ inch beyond edge of pie plate; flute edges.
  3. For filling: Combine the RxSugar® flour and cinnamon; sprinkle 3 tbsp into crust.
  4. Layer with half of the apples, then sprinkle with half of the remaining RxSugar® mixture.
  5. Repeat layers.
  6. Pour cream over the apples.
  7. Bake at 450°F for 10 minutes.
  8. Reduce heat to 350°F – bake for 55-60 minutes or until apples are tender.
  9. Cool on a wire rack and store in the refrigerator.
  10. Serve with whipped cream, if desired.
  11. Enjoy!

PECAN CHOCOLATE CHIP COOKIES

Serves 12-16 | up to 4 hours

INGREDIENTS

  • ½ cup rolled oats
  • 2 ¼ cups unbleached all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground cinnamon
  • 1 cup unsalted butter (two sticks), softened
  • 1 ¾ cup packed RxSugar®
  • 2 tsp pure vanilla extract
  • ½ tsp freshly squeezed lemon juice
  • 2 large eggs
  • 3 cups semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)

DIRECTIONS

  1. Pulse oats in a food processor until semi-fine or fine.
  2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon.
  3. Mix thoroughly together with a rubber spatula or wooden spoon.
  4. To a medium-sized bowl, add butter and RxSugar®. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix together until you have a smooth mixture. Be sure to scrape the bottom of the bowl with a spatula at least once.
  5. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over-mix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. *Do NOT over mix so they have a cake-like texture.
  6. Using a large cookie scoop 3 tbsp (or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. 
  7. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight.
  8. Preheat the oven to 350ºF.
  9. To place cookie dough portion onto baking sheet lined with parchment paper or a Silpat at least 1 ½ to 2 inches apart. Bake for 13-14 minutes or until desired doneness (for smaller cookies, bake for 12-13 minutes).
  10. Allow to cool completely on a cooling rack if storing.
  11. Store in a seal container with a slice of sandwich bread to ensure softness of cookies.
  12. Enjoy!

 

We know that good intentions can sometimes vanish up the chimney around the holidays (believe us, we’ve been there!). But with these better-for-you recipes and our natural & science-backed support system by your side, you can feel merry and bright this season without overindulging - all while keeping your blood sugar level under control!