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Coaches Monique and Melissa’s Healthy Holiday Treats

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Coaches Missy and Monique’s Healthy Holiday Treats

Warmed Herbed Olives and Almonds
1 cup castelvetrano olives
¾ cup almonds
1 tsp olive oil
½ tsp italian seasoning
¼ rosemary
Pinch of sea salt
Fresh cracked pepper

Heat oil in skillet over medium low.
Add ingredients and toss until warmed.

Zucchini Hummus
2 cloves Garlic
1 Zucchinis
1 tbsp Lemon juice, fresh
1/2 cup Tahini
Pinch Chili powder
1 tsp Kosher salt, coarse

Steam the zucchini chunks in the microwave or in a steamer basket on the stovetop until the zucchini is translucent and tender. Pour the zucchini into a colander and drain very well.
Add the zucchini and all the other ingredients to the bowl of a food processor (I think it would probably be fine processed in a blender, also) and blend until the desired consistency is reached. I like it fairly smooth.
Serve at room temperature or chilled with sliced vegetables and pretzels.

Sweet Potato Bites with Avocado and Bacon
4 slices thick-cut bacon about 3 ounces
2 tablespoons extra-virgin olive oil
2 sweet potatoes scrubbed clean, peels on
1 1/4 teaspoons kosher salt divided
3/4 teaspoon black pepper
1 package of Wholly Guacamole

Preheat oven to 400 degrees F. Bake bacon according to these directions. Remove to a paper towel–lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.
If necessary, move the racks to the upper and lower thirds of the oven. Increase the oven temperature to 425 degrees F. Line two rimmed baking sheets with foil. Brush sheets with 1/2 tablespoon olive oil each.
With a mandoline or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper.
Bake for 20 to 25 minutes, until golden brown underneath. Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.
Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.

Keto Chocolate Truffles
1 c. dark chocolate chips
1 medium avocado
1 tsp vanilla
¼ tsp kosher salt
¼ c. cocoa powder

Melt chocolate chips in microwave for 2 minutes or until smooth.
Combine ingredients in a bowl, stir together until smooth.
Place in the refrigerator to firm up slightly.
When mixture has stiffened, scoop 1 tbsp of mixture and roll into a ball and roll into cocoa.

Five Minute Magic Cookies
2 tbsp coconut cream (coconut milk in fridge before making to make cream rise to top)
2 tbsp butter softened
2 egg yolks
¼ swerve or your choice of no calorie sweetener
½ cup sugar free chips 100% cacao
½ nuts of your choice
½ cup unsweetened flaked coconut

Preheat oven to 350.
Stir together ingredients until smooth.
Bake for 20 minutes or until golden.

Healthy No Bake Unicorn Cookies
3/4 cup coconut flour *
2 cups smooth cashew butter can sub for any nut or seed butter of choice
1/2 cup pure maple syrup *
1-2 tbsp sprinkles of choice

Line a baking tray or large plate with parchment paper and set aside.
In a large mixing bowl, add your coconut flour. Add your cashew butter and pure maple syrup and mix until combined. Stir through your sprinkles. If batter is too thin, add more coconut flour until a thick batter remains. If batter is too thick, add some milk or water until a thick batter remains.
Using your hands, form small balls and place onto the parchment paper. Press each ball into a cookie shape. Refrigerate for at least 30 minutes to firm up.