Christmas Cooking-Tips for keeping off those pesky pounds

Most people gain between 5 to 12 pounds during the time from Thanksgiving to New years.

Prepare for your holiday meals by being super good in the days before, and then try substituting healthier recipes such as these for your less healthy staples. 



  • 1 large cauliflower chopped into small florets
  • 3 ounces low fat cream cheese
  • 2 tablespoons salted butter
  • 1 1/2 teaspoon minced garlic sauteed if you aren’t buying it already prepared
  • 1 tablespoon fresh rosemary chopped into small pieces, optional


  1. Bring a medium pot of water to boil. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender. Remove and drain cauliflower.
  2. Place cauliflower along with all other ingredients into a blender or food processor and pulse until smooth and creamy


Prep Time 5 min Cook Time 25 min Serves 12 stanard sized cupcakes    adjust servings

The perfect bite of pumpkin pie without the guilt!


For the cupcakes

For the whip topping


  1. Preheat oven to 350.
  2. In a food processor , combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
  3. Spoon the mixture into lined muffin pans . I used silicone liners for mine. They don’t stick like paper liners can.
  4. Bake for 20-25 minutes.
  5. Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
  6. To make the whip Topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!

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