5 Holiday Stocking Stuffer Ideas

If you fill stockings as part of your holiday traditions, we have some stocking stuffer ideas for you! This is a collection of some healthier ideas at a variety of price points to help finish up your list.

SNACK PACKS

A smapler bag of healthier snacks like trail mixes and pistachios will fill up stockings with delicious snacks! We love this mix from Nuts.com which has some of our favorites including PB & J Trail Mix, Raw Almonds, and Organic Trail Mix.

Each sampler bag has 10 single serve snacks, which can be wrapped up separately!

MINI SPATCHULA

A mini spatchula like this one from OXO is a kitchen staple! It’s the perfect size at about 1.85 x 1.65 X 9 inches and is great to for cooking and serving.

It has a sharp edge that will cut through dishes when serving dishes like Baked Zucchini Parmesean or Mango Crumble Bars.

HIKING SOCKS

Tough and comfortable hiking socks like those from Darn Tough, make a great stocking stuffer and perfect for keeping feet warm and dry on upcoming adventures.

We especially love this pair with a tree line in the design (pictured here).

Another favorite classic hiking socks are from Smart Wool, also perfect for moutain biking, skiing, and other outdoor adventures..

OUTSIDE MAGAZINE

Outside Magazine is a great gift for those who love to be outside with great gear reviews, highlights of adventure sports, and travel coverage that is incredible.

Each edition has well written content that is informative and entertaining to read.

It is a monthly magazine and the subscription through Amazon will get you access to the print and digitial version.

DRINK YOUR WAY TO GUT HEALTH

A great gift for the smoothie lover on your book! This book is a collection of 140 probtioic-rich smoothies and drinks by Creative Nutrition Solutions owner and registered dietitian, Molly Morgan.

Included are recipes for DIY staples like: kombucha, almond milk, and yogurt. Along with favorite drinks like Icy Ginger Blue, Creamy Blackberry Smoothie, Tart Cherry Kefir, and more!

Chocolate Chip Cookie Bar

Healthy eating is all about balance so why not celebrate National Cookie Day? This is a go-to chocolate chip cookie bars recipe that we love ot make, they are so delicious! And they even are gluten free.

You could swap out the gluten free flour for whole wheat pastry flour instead if you rather. As far as flour suggestions, we love Bob’s Red Mill 1:1 Gluten Free Baking flour or Bob’s Red Mill Whole Wheat Pastry Flour. Report back if you make the recipe! HAPPY NATIONAL COOKIE DAY!

Chocolate Chip Cookie Bars (Image Source: iStock)

Gluten Free Chocolate Chip Cookie Bars

Serves 20

Ingredients:
2 ¼ cups gluten-free baking flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla extract (gluten-free)
2 eggs
1 package chocolate chips (gluten-free)

Directions:

1.       Preheat the oven to 375 degrees F.

2.       Prepare a 9” x 13” pan with non-stick cooking spray.

3.       In a small bowl combine the flour, baking soda, salt, and vanilla.

4.       In a mixing bowl combine the butter, sugars, and vanilla. Beat with mixer to combine. Add-in the 2 eggs and whip with mixer to combine.

5.       Stir in the chocolate chips.

6.       Transfer the batter (it will be thick) to the prepared ban.

7.       Bake for 20 – 25 minutes until the top is golden brown.

Holiday Gift Ideas!

If you are wondering what gifts to get the foodies and active people in your life? Here are some of our favorite picks!

Note: The products selected are not an advertisement, the links provided throughout this article are via the Amazon Affilate program.

Tazo Herbal Tea Sampler

TAZO HERBAL TEA

Herbal tea is naturally caffeine-free and full of flavor! There are so many delicious varities of herbal tea to try. Some of our favorites are from Tazo.

We especially love the refresh mint and the passion tea. This 5-pack sampler is available from Amazon.com and goes great paired with some honey! See our pick for honey below from Savannah Bee Co.

Tupelo Honey

TUPELO HONEY

There is something that makes Tupelo honey so perfect! It is naturally sweet and has such a wonderful taste.

We especially love it in tea!

Tupelo honey is produced in the threatened Tupelo ecosystem of the Altamaha and Apalachicola River Basins of Georgia and Florida.

This sweet treat will be enjoyed for sure!

Rocket Fuel by Matthew Kadey

ROCKET FUEL BY MATTHEW KADEY

Rocket Fuel is a book packed with recipes that help you to stay energized during workouts and refeul after! This is written by Matthew Kadey, a registered dietitian and James Beard Award-winning food journalist.

One of our favorites are the Mango Lime Bars on page 109! Also grab his Chocolate Quinoa Energy Bite recipe from the Fuel2Win blog, click here.

Urban Accents Veggie Roaster Spice Mixes

URBAN ACCENTS VEGGIE ROASTER SPICE MIXES

These spice mixes are something that will be enjoyed them throughout the year!

The Veggie Roaster mixes included: Asian Curry & Honey, Parmesan Mediterranean, Manchego & Roasted Garlic, and Balsamic & Roasted Onion.

The mixes are so delicious and versatile - we especially loved the Parmesan Mediterranean mix… actually, we really loved them all!

Honey Stinger Waffles

HONEY STINGER WAFFLES

For the athletes on your list, these honey stinger waffles will be perfect!

They are a great source of fuel to keep energy up pre-workout or even during long workouts or runs. Our favorite is the the classic, Honey!

There are lots of delicious flavors and a gluten-free version available too.

Grilled Vegetable & Chicken Alfredo

Grilled Chicken and Vegetable Alfredo (Image Source: Molly Morgan)

Grilled Vegetable & Chicken Alfredo

Serves 4

Ingredients:
1 red bell pepper, cut into thick slices/pieces
1 yellow bell pepper, cut into thick slices/pieces
1 sweet onion, cut into thick slices/pieces
1 cup baby carrots, cut in half
2 chicken breasts, grilled and cut into strips
½ pound whole wheat pasta, cooked
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ cup parmesan cheese shredded
Sea salt
Pepper

Directions:

1.       Preheat the grill and add the sliced vegetables to a grill basket. Grill the vegetables over medium heat for 25 – 30 minutes, until the vegetables are charred and tender. Grill the chicken until the chicken is cooked through and reaches and internal temperature of 165 degrees F.

Or roast the vegetables and chicken: place the vegetables and chicken on a sheet pan, drizzle lightly with olive oil and roast at 425 degrees F for 30 - 40 minutes until the vegetables are tender and the chicken is cooked through.

2.       In a sauce pan melt the butter. Once the butter is melted, stir in the flour. After the flour is well combined, add in the milk. Stir with wire whisk throughout, until the sauce starts to bubble evenly. Then cook for 1 minute more to thicken. Remove from heat and stir in the shredded Parmesan cheese and season with sea salt and pepper.

3.       Serve the grilled vegetables and chicken over cooked pasta and divide sauce among plates. Top with additional Parmesan cheese, if desired.

Nutrition facts (per serving): 490 calories, 13 grams fat, 7 grams saturated fat, 0 grams trans fat, 70 milligrams choleterol, 360 milligrams sodium, 62 grams carbohydrates, 3 grams fiber, 6 grams sugar, 33 grams protein

Creamy Tomato Soup

Creamy Tomato Soup (Image Source: iStock)

Creamy Tomato Soup
Serves 4

Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
2 cloves garlic, peeled and minced
1 1/2 teaspoons garlic powder
1 cup low fat milk
3 cups canned tomatoes (with juice)

Directions:

1. Melt the butter in a medium-size soup pot over medium heat. Once the butter has melted, whisk in the flour. Then whisk in the garlic and garlic powder.

2. Add the milk and whisk frequently until the mixture is bubbly, about 5 minutes. Cook for 1 minutes more, or until the sauce thickens.

3. Add the tomatoes to the sauce and cook for 7 - 10 minutes, or until heated through.

4. Using an immersion blender, puree the soup until it is smooth OR puree in a blender or food processor until smooth. (Note: If using a blender remove the center piece from the top of the blender and cover with a cloth, since the pressure can cause the top to fly off and make a huge mess!). Serve the soup at once.

Nutriiton Facts (per serving): 110 calories, 4 grams fat, 2 grams saturated fat, 0 grams trans fat, 10 milligrams cholesterol, 70 milligrams sodium, 12 grams carbohydrates, 2 grams fiber, 3 grams sugar, 4 grams protein

Easy Homemade Queso Dip Recipe (Creamy, Quick & Perfect for Game Day)

Make your own homemade queso dip from scratch with everyday ingredients — no store-bought cans needed! This easy queso dip recipe is smooth, cheesy, and ready in minutes, making it ideal for Super Bowl parties, game-day snacking, and casual get-togethers.

This recipe blends familiar flavors like American cheese and cheddar with a hint of salsa and hot sauce for a crowd-pleasing cheese sauce that’s rich and comforting. Serve it warm with tortilla chips or veggies for dipping.

Homemade Queso Dip (Image Source: iStock)

Homemade Queso Dip
Serves 10

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups low fat milk
6 slices American cheese (e.g., Cooper)
1/4 cup salsa
2 teaspoons hot sauce*
Salt and pepper

*Adjust to your spice preference

Directions:

1. In a saucepan, melt butter and then add in the flour and whisk together. Once combined add the milk and whisk, continue to cook over medium heat, whisking throughout.

2. Once the mixture starts to bubble, let it boil one additional minute. Then remove it from the heat, add the sliced cheese. Once the cheese is melted, stir in the salsa, hot sauce, salt, and pepper.

Serve with whole grain tortilla chips and your favorite taco toppings like black beans, shredded lettuce, chopped tomato, sliced olives, and diced onion.

Nutrition Facts (per serving): 130 calories, 9 grams fat, 6 grams saturated fat, 0 grams trans fat, 25 milligrams cholesterol, 250 milligrams sodium, 5 grams carbohydrates, 0 grams fiber, 0 grams sugar, 7 grams protein

Breakfast Solution: Yogurt or Smoothie Bowls

Yogurt Bowls (Image Source: iStock)

A yogurt or smoothie bowl for breakfast can be simple, delicious, and with endless ways to switch them up, you won’t get bored!

To get started: For a yogurt bowl, simply begin with a base of your favorite yogurt! Or for a smoothie bowl, start with your favorite smoothie recipe.

When it comes to selecting a yogurt to use as the base of your yogurt bowl or smoothie - a go to brand of yogurt (actually skyr) that I love is siggi’s. What is great about siggi’s is that it is very creamy because it is strained and does not have much added sugar! Plus I love that siggi’s has five different live and active cultures , to deliver a diverse mix of probiotics to support gut health. Also in their product line-up siggi’s has a line of plant-based options that are coconut-based and have about 10 grams of protein from pea protein, which is 3 x more protein than other plant-based yogurt options.

While I have enjoyed this brand of yogurt for several years and recently, I was recently sent a delivery of siggi’s yogurt samples and many of those samples turned into yogurt and smoothie bowls (some were enjoyed just as is!). Check out some favorite smoothie bowl recipes below!

Next pick your toppings!

Some favorite toppings include: granola, blueberries, sliced banana, fresh mango cubes, dried fruit, sliced strawberries, chia seeds, a drizzle of honey, almonds, cashews, pistachios, shredded coconut, and peanut butter.

Then arrange the toppings of your choice on your yogurt or smoothie bowl and enjoy!

Tropical Yogurt Bowl (Image Source: iStock)

Tropical Smoothie Bowl

Ingredients:
1 container of siggi’s mango plant-based
1 cup frozen mango or pineapple
1/4 cup 100% orange juice
toppings: blueberries, shredded coconut, fresh mango, banana, and granola

Directions:

1. In a blender combine siggi’s mango plant-based yogurt, frozen fruit and juice. The mixture will be thick! Add additional water or juice to thin more, if desired.

2. Transfer the smoothie to a bowl and top with blueberries, coconut, mango, banana, and granola. Or get creative and pair this smoothie with the toppings of your choice.

Nutrition facts (per serving): 400 calories, 12 grams fat, 8 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 15 milligrams sodium, 65 grams carbohydrates, 6 grams fiber, 38 grams sugar, 13 grams protein

Chocolate Peanut Smoothie Bowl

Chocolate Banana Smoothie Bowl
Serves 1

Ingredients:
1 container siggi’s vanilla skyr
1 frozen banana (peel removed)
1 tablespoon cocoa powder
1 /2 cup 1% milk
Toppings: peanuts, shredded coconut, chocolate chips or cocoa nibs, sliced fresh banana

Directions:

1. In a blender combine the vanilla siggi’s, frozen banana, cocoa powder, and milk. Blend until icy and smooth. Mixture will be thick - if needed, thin with additional milk. Transfer to a bowl.

2. Top the smoothie with peanuts, coconut, chocolate chips, and fresh banana slices. Serve immediately! Enjoy!

Nutrition facts (per serving): 430 calories, 11 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 120 milligrams sodium, 65 grams carbohydrates, 6 grams fiber, 35 grams sugar, 26 grams protein

THANK YOU siggi’s for sharing the product samples! For more about siggi’s check out their website: https://siggis.com/

Tennessee Mule

One of my favorite adult holiday drinks is a Tennessee Mule - ginger beer with bourbon! The recipe is simple a mix of Crabbie’s Ginger Beer and lightened up with club soda or seltzer. Cheers!

Tennessee Mule (Image Source: iStock)

Tennessee Mule
Serves 2

Ingredients:
1 bottle of Crabbies Ginger Beer
1 lime, cut into quarters
2 ounces bourbon
4+ ounces club soda or Poland Springs Peach Ginger Seltzer*
Ice

*Peach Ginger Seltzer is a 2020 Poland Springs holiday seltzer flavor

Directions:
1. In each glass muddle 2 slices of lime with 1 ounce of bourbon. Add 1/2 bottle of ginger beer.

2. Fill the glass of choice with ice and add 1/2 bottle (about 5.5 ounces of ginger beer). Top with each glass with club soda or seltzer.

Cheers!

Nutrition Facts (per serving): 165 calories, 0 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 12 grams carbohydrates, 0 grams fiber, 0 grams sugar, 0 grams protein

Fall Squash Soup

Peanut Squash - Photo Source: iStock

This soup is perfect for fall! The best part is that you can use a variety of squash like peanut squash (aka honey nut), butternut, acorn, delicata, etc. In fact, the last batch of this soup that I made I used a mix of peanut and delicata and it tasted delicious.

Butternut Squash Soup
Makes 6 to 8 servings

Ingredients:
7 cups of squash cubes*, any variety (about 2 1/2 pounds of squash)
3 tablespoons unsalted butter, divided
2 - 3 leeks, white and light green parts only, quartered lengthwise, sliced thin, (about 1 1/2 cups)
Salt and pepper
1 tablespoon flour or gluten-free flour of choice
4 cups low sodium vegetable broth or low-sodium chicken broth
1 to 2 cups water
Pinch of cayenne pepper or dash of red hot

*To prepare squash cubes - slice squash in half and remove seeds. Peel skin and cut into 1 - 2 inch cubes.

Directions:
1. Roast the squash until tender (about 45 minutes) at 375 degrees Fahrenheit.
2. Melt 2 tablespoons of butter in a large soup pot over medium-high heat. Add the 1 cup of the sliced leek and cook, stirring occasionally until lightly browned. Then add the roasted squash and cook until the squash begin to break down about, 10 to 13 minutes.
3. Add 2 cups broth and mix to combine. Add remaining 2 cups broth, 1 cup water, and cayenne pepper.
4. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to pot and bring to a boil and then simmer for 10 minute or more. If desired, thin with up to 1 cup water to desired consistency. Season with salt and pepper to taste.
5. Toss the remaining 1/2 cup of leeks with 1 - 2 tablespoons of flour to lightly coat. In a small skillet melt 1 tablespoon of butter and add the leeks. Cook until lightly browned.

Serve the soup garnished with the crispy leeks.

Nutrition Facts (per serving): 165 calories, 6 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 400 milligrams sodium, 27 grams carbohydrates, 4 grams fiber, 6 grams sugar, 4 grams protein

Two Cauliflower Product Reviews

Cauliflower Rice (Image Source: Getty Images)

There are a lot of great cauliflower-based products in the freezer section of the grocery store! A bonus is that they are quick and easy to prepare and a way to add-in more vegetables to your meals.

And if you love cauliflower, check out this Roasted Cauliflower Hummus recipe too, click here.

CAULIFLOWER GNOCCHI

These cauliflower-based gnocchi from Green Giant are SO delicious! They are made with 40-percent cauliflower. Per serving they have 5 grams of fiber and 8 grams of protein. You can use the gnocchi as a side dish at a meal or as the base for a main dish. They cook up in boiling water in just a matter of 2 - 3 minutes!

For a protein boost, serve with grilled chicken or your favorite protein.

Pictured here, the gnocchi were served with a garden-fresh quick tomato sauce (See recipe below).

MEXICAN RICE

This cauliflower-rice dish is so simple and easy from Wegmans. The cauliflower rice is tossed with corn, green peppers, Mexican spices, and black beans. It is gluten-free. Each serving has only 60 calories and has 3 grams of fiber and 2 grams of protein. This goes great as a taco or burrito filling or even as the base for a “rice” bowl.

To heat it up, you can microwave it or just prepare it in a skillet with some olive or coconut oil.

This is also available in a Asian Style and a Garlic & Herb at Wegmans in the freezer section of the store.

Garden-Fresh Quick Tomato Sauce
Serves 4

Ingredients:
1 tablespoon olive oil
1/2 sweet onion, diced
6 roma or small tomatoes, seeds removed and chopped
3 cloves of garlic, minced
1/4 cup white wine
1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
1 tablespoon butter or plant-based spread

Directions:

1. In a skillet heat the olive oil, add the onion, tomatoes, and garlic. Cook down for 10 - 15 minutes until the tomatoes are tender and the onions and garlic are softened. Add the white wine and oregano. Bring to a boil and then simmer for 5 - 10 minutes.

2. Finish with the butter or plant-based butter spread. Once melted, stir to combine. Then toss the sauce with pasta or gnocchi of your choice.