The Holistic Chef

Increase Your Resiliency During the ❄️Winter Months - Lessen the colds by creating your own kitchen pharmacy!

💥 Your immune system isn’t static — it fluctuates and responds to both your circadian rhythms and seasonal rhythms. In the winter those rhythms shift dramatically.

💥 After the holidays, many of us feel run down — between rich foods, less sleep, and higher stress, our immune systems can be left depleted. Then add in cold weather, dry indoor air, and less sunlight — and your body’s natural defenses have to work even harder.

An interactive, in-person class held at the new Shea's Health & Nutrition in Highland, Utah. This is not your average supplement store. Shea and his staff are committed to transforming lives through personalized, science-backed nutrition. He is a Nutritional Therapy Practitioner (like me!) and believes in a food first strategy when it comes to health.

We are so excited to partner with him to bring this in-person class to you!!

WHEN: Saturday, January 17th
TIME: 11:00am
LOCATION: 11073 N Alpine Highway, #101, Highland UT
COST: $15

(Can't come in person? Check out the VIRTUAL OPTION)

WHAT YOU WILL LEARN

🍋 How your immune system works — and what affects its strength

🍋 Practical ways to strengthen your immune system and overall resilience to colds and viruses

🍋 The best healing herbs to bring into your kitchen during winter

🍋 How to make healing tinctures and teas that support your respiratory and immune systems

🍋 How to make a wellness shot you can use preventatively or at the first sign of symptoms

🍋 How to create your own kitchen pharmacy — with items you’ll always want on hand

More details and how to register here:

https://events.theholisticchef.com/winterwellness

You can indulge in the wonderful richness of fudge even if you are dairy free and staying away from refined sugars. Have a batch of this ready for when all the other treats come out that you try so hard not to eat.

My fruity chocolate fudge is made up of some dried fruit, naturally sweetened chocolate, coconut milk and surprise.... tahini! You get to choose the sweetener when you pick out your chocolate chips. I really like Hu brand, Pascha and Just Date.

TIP: Place your can of coconut milk in the fridge overnight to help bring the thick cream to the top.

Oh, and sprinkle some big salt crystals like Maldon on these before you eat them for an even bigger chocolate flavor boost!

Ingredients:
6 dates
6 dried plums
8oz chocolate chips
3 tablespoons coconut oil, melted
3 tablespoons tahini
1/2 cup coconut cream, solid part from the top of the can
splash of vanilla, or 1 tsp vanilla powder
pinch of
1/2 cup cocoa powder

🍫 Place the dates and plums in a bowl and cover with hot water while you gather the rest of the ingredients. Let soak at least 10 minutes.

🍫 Melt the coconut oil first in a small pot, then add the chocolate chips. Stir over very low heat until chocolate is melted.

🍫 Strain the dates, discard water and place fruit into food processor. Add the tahini, coconut milk, vanilla and salt and process until mixture is mostly smooth.

🍫 Add half the melted chocolate and process the mixture until incorporated, then add the other half and process again.

🍫 Add the cocoa powder last as that will firm up the mixture. Process again until well mixed.

🍫 Spread your luscious chocolate fudge into a small, rimmed baking sheet. This batch does not fill an entire sheet, so I start from one end and spread it with a
rubber spatula to the thickness I want, and then leave the other half of the sheet empty.

🍫 Put in the fridge for about 2 hours to harden before flipping onto a cutting board and cut into small squares.

**Tastes best straight from the fridge

These coconut flour crêpes are light, flexible, and totally delicious — perfect for sweet or savory dishes!

The secret to using coconut flour? Letting the batter rest so the flour absorbs the liquid and softens beautifully.

🥥 Made with simple ingredients like eggs, almond milk, and coconut oil.

🍓 Try them with fresh berries + coconut whipped cream for a healthy dessert or weekend breakfast!

Or fill them with roasted veggies for a savory twist. Mine are shown here filled with a shredded chicken and gravy

Bonus: they double as a healthy “wrap” for quick sandwiches or breakfast roll-ups.
I tested these as a lunch wrap at all my First Descents retreats and they held up so well!

Versatile. Gluten-free. Upgrades your breakfast or dessert.

🎥 See how they are made on my youtube channel: https://www.youtube.com/watch?v=DX9TeW8UDGE&t=1s

✨✨The recipe is there for you to print as well. ✨✨

Create a Thanksgiving feast that everyone can enjoy — without gluten or dairy.

I've been working on updating my Thanksgiving Cookbook and there's so many recipes that just aren't going to make it in, in time. So.... I am sharing the cookbook as it is along with some fun new bonuses this year:
🍂 Pumpkin Chia Pudding Recipe
🍂 Pumpkin Panna Cotta
🍂 More of my favorite dessert recipes
🍂 Plus a "Prep-Ahead Timeline & Tips Guide" so you can map out the next couple weeks and get some prep done ahead and enjoy your Thanksgiving weekend.

This cookbook contains my most requested Thanksgiving recipes — the same ones I've made for my Chef clients and family over the years.

With 50 pages of recipes, tips, and guidance, you’ll have everything you need to plan, cook, and enjoy a stress-free, flavor-filled Thanksgiving.

🍂 Inside you’ll find:

👉 21 tried-and-true recipes — all gluten and dairy free, tested to perfection

👉 Everything but the turkey: sides, sauces, breads, desserts, and cozy drinks

👉 Comforting fall beverages like Pumpkin Spice Lattes and Chai Tea

👉 Beautiful vegetable side dishes that impress even non-GF guests

👉 A non-potato alternative to mashed potatoes

👉 Two ways to make gravy, including how to dress up store-bought stock

👉 Tips for thickening gravy without wheat flour

👉 Guidance for navigating Thanksgiving at someone else’s home — how to stay safe and still enjoy yourself

Find the link to get this cookbook below in the comments.

You can get this immediately in PDF to print yourself or in 5 days get the print version!

This purple sweet potato pie is what happens when wholesome ingredients meet a little kitchen magic. ✨

It’s vegan, gluten-free, and dairy-free — made with creamy purple yams, coconut milk, and a drizzle of maple syrup for natural sweetness.
The crust is a crunchy blend of gingersnaps, coconut, and almond flour that perfectly complements the silky filling.

💜 Beautiful. Nourishing. Unexpected.
Whether it replaces pumpkin pie or joins the dessert lineup, this pie always steals the show!

The full recipe is in my Thanksgiving Cookbook

🥧 Here are the basics:

Crust
1 cup GF ginger snaps or cinnamon sugar cookies
1 cup almond flour
¼ cup unsweetened shredded coconut
¼ cup melted coconut oil
¼ cup maple syrup
½ teaspoon baking soda
½ teaspoon sea salt

Filling
2 pounds purple sweet potatoes, peeled and diced
¾ cup canned coconut milk, full fat
½ cup maple syrup
2 tablespoons tapioca starch
1 tablespoon lime juice
2 teaspoons ground cinnamon
½ teaspoon allspice
¼ teaspoon ground ginger
½ teaspoon sea salt
1 teaspoon vanilla extract

💜 Grind all the crust ingredients in food processor and press into 9 inch pie dish, then bake 10 mins
💜 Boil the potatoes and then place in a food processor with the rest of the filling and blend. Pour onto pie crust and bake for 40'ish mins.

💜 ENJOY!!!

There’s something about the smell of pumpkin bread baking that just feels like fall, isn’t there? 🍁

This is my favorite gluten-free pumpkin bread — tender, moist, perfectly spiced, and loved by everyone (even the gluten eaters!).

I first made this years ago for Thanksgiving when I wanted a dessert that felt festive but wasn’t pie. After a few tweaks, this version became a keeper — and honestly, no one ever guesses it’s gluten-free.

✨ Tip: Bake it in smaller loaf pans for the best texture — the edges stay soft, and the middle bakes up perfectly. (link in bio)

Perfect for:
🍂 Brunch or coffee dates
🎁 Homemade gifts
🚗 Fall road trips

Get the full recipe and my flour + sugar tips on my blog.

https://theholisticchef.com/resources/sweets/gluten-free-pumpkin-bread/

There's a nice printable version on my blog and a link to the pan I use.

GLUTEN AND DAIRY FREE!

Pre-make yourself a healthy and easy breakfast with these egg bites!!! 🥚

If you need an easy high-protein snack or breakfast, WITH NO DAIRY, these egg bites are gold to have prepped. I make them for clients all the time and they love eating them cold straight from the fridge. This is a valuable meal-prep strategy that ensures you have something healthy and filling in the fridge, ready to go.

It's easy to skip the cheese if you can't have it, just replace it with something else a little fatty like cooked bacon or sausage so you don't miss the flavor. And any leftover cooked veggies from dinner will work here.

This is what I used:

½ cup cooked broccoli
½ cup cooked greens (I used swiss chard)
2 slices cooked bacon
➡️ Chop up everything above and place in muffin cups

➡️ Then whip up these ingredients in a large bowl
8 large eggs
¼ cup unsweetened almond milk
½ teaspoon salt
couple turns fresh ground pepper
1 tablespoon chopped fresh herbs

➡️ Pour over the veggies in the prepared muffin cups and bake at 350°F for 20 to 24 minutes, or until the middles no longer jiggle.

✨Grease your muffin pan or line it with parchment paper liners. You can even use a silicone muffin pan if you have trouble with the eggs sticking.

✨If you live at elevation like here in Utah, DM me or comment below for "high elevation" tips!

Make your own Pumpkin Spice Latte, without all the junk.

I don't want to tell you this, but I recently ordered a PSL at Starbucks (eek!), There is so much sugar in those but the spirit of the season got away from me, and ......

it tasted nothing like I remember!!! I was surprised at how fake it tasted and not at all satisfying. So, below is the version I make a home. Throw these ingredients together and warm up whenever the craving hits.

By the way,

🍂 There is probably a great reason why these flavors hit the spot at this time of year. The cinnamon and other spices help warm us up, ginger helps with digestion, and pumpkin contains beneficial fiber!

🍂 All of those benefits go out the window though, when we eat or drink them as articificial flavors and preservatives. Let alone the high amount of refined sugar that spikes our blood sugar. My version contains maple syrup, your body will thank you for the wholesome minerals and zinc.

RECIPE

2 cups milk (your choice)
4 tablespoons pumpkin puree
3 tablespoons maple syrup
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch allspice
pinch ground ginger
pinch vanilla powder or ¼ teaspoon vanilla extract
½ cup coffee or 1 shot of espresso

☕ Warm slightly over low heat until the milk just begins to steam, about 2 minutes.
☕ Blend with an immersion blender until frothy.
☕ Pour into a mug and grate some fresh nutmeg over the top or sprinkle with cinnamon.
☕ Enjoy the pumpkin spice goodness!


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