3 Guilt-Free Recipes for the Holidays

Written by: A Krav Maga Dallas™ Student

The holidays are the perfect time to gather with friends and family, reflect on what you are grateful for, and it gives you an opportunity to get in the kitchen to try some new recipes! Here are just a few recipes, curated by one of our own students, that capture the flavors of the season without using any processed sugar, gluten, OR dairy (we weren’t kidding when we said they’d be guilt-free!). We personally tested these recipes and can guarantee you’ll be going back for a second-helping! Give them a try and let us know what you think!





This creamy soup is packed with nutrients and perfect for a chilly night.

1 Tbsp olive oil

1 leek, cleaned and sliced

1 cup chopped fennel (bulb part only, save the beautiful feathery leaves for garnish)

4 cups chopped carrots (or you can substitute 1 cup butternut squash for 1 cup of the carrots)

2 garlic cloves, minced

1 Tbsp grated ginger (about a 2” piece)

1 Tbsp turmeric powder

3 cups low sodium chicken (or vegetable) broth

1 can (14.5 ounces) lite coconut milk

Salt and pepper to taste


  • Heat the olive oil in a large dutch oven or saucepan.  Add the fennel, leeks, carrots, and squash (if using). Sauté for 3-5 minutes until the veggies start to soften.  Add the garlic, ginger, turmeric, salt, and pepper and sauté for a few more minutes. Inhale deeply and take in the wonderful aroma!

  • Add the broth and coconut milk.   Bring the mixture to a boil, cover and simmer for 20 minutes.

  • Once the soup is cooked, let it cool slightly and pour it into a blender.  Blend until creamy. You can also use an immersion blender if you happen to have one.

  • Serve immediately and enjoy!




1 cup almond flour

1 cup canned pumpkin

2 eggs

¼ cup almond butter

¼ cup honey

1 tsp baking powder

1 tsp cinnamon

½ tsp pumpkin pie spice

¼ tsp salt

¾ cup chopped walnuts


  • Preheat oven to 350F.  Line muffin tin with paper liners.

  • Combine all ingredients in a large mixing bowl and blend well.

  • Divide batter among muffin cups and bake for 30-35 minutes (jumbo muffins) or until toothpick inserted into muffin comes out clean. Smaller muffins will take less time.

  • Allow to cool before serving




1 cup pitted Medjool dates

1/2 cup pecans

1/3 cup pumpkin puree

1/4 cup unsweetened coconut flakes

2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves (adjust according to taste)

Pinch of salt


  • Place the dates into a small bowl and cover with water.  Let soak for 10 minutes, then drain.

  • Place the pecans into a food processor and pulse until finely ground.  Add in the rest of the ingredients, including the soaked dates. Pulse until combined. Empty mixture into a bowl.  Cover and refrigerate for at least 30 minutes.

  • Using your hands, form the dough into small balls.  Store in the refrigerator in an airtight container.

Don’t settle for traditional winter recipes that are high in sugar, calories and fat. It’s important to have some healthy options to add into the mix! Here at Krav Maga Dallas™, we want all of our students to look and feel their best. In addition to keeping an eye on what you put into your body, don’t forget to maintain your training schedule! (especially with New Years approaching!).

Sources: simplyquinoa.com, East West Health, Paleogrubs.com