The holiday season can be challenging for those on a special diet. Whether you have to go gluten-free, are watching your sodium or counting carbs, sometimes it can be tough to enjoy a holiday treat.
Registered dietitian Kim Galeaz joined FOX59 Morning News with tips for guests and hosts for navigating holiday gatherings and specialized diets.
The following recipes were featured in this Living Well segment:
Pecan Streusel Filling
Coffee cake
Heat oven to 350F. Grease a 913-inch metal baking pan. In a small bowl, whisk together brown sugar, cinnamon and pecans until thoroughly blended. Set aside. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Set aside. In the bowl of an electric mixer with paddle attachment, combine butter, sugar, eggs and vanilla. Mix on medium-high until smooth and creamy. Add half the flour mixture and half the sour cream, mixing until blended. Add remaining flour mixture and sour cream and mix just until blended. Spread one-half batter in greased pan. Sprinkle with one-half the streusel filling. Top with remaining half of batter (spread as close to edges as possible) and sprinkle with remaining half of streusel. Bake 40 45 minutes, or until toothpick comes out clean in center. Cool on wire rack. Enjoy warm or at room temperature. Store leftovers at room temperature in tightly covered container and enjoy within 3 days for best quality. Makes at least 20 servings.
Recipe provided by culinary registered dietitian nutritionist, Kim Galeaz, RDN LD from her baking friend with celiac disease, Laura in Blissfield, Michigan
Drain canned sweet potatoes, reserving the sweet liquid. In a medium bowl, smash/mash drained canned sweet potatoes. Add mashed sweet potato, garbanzo beans, peanut butter, lemon juice, oil and garlic to a food processor. Process/pulse until almost smooth. Add salt, cumin, coriander, harissa spice and Harissa sauce. Process again until smooth. Add reserved liquid to make smoother hummus if desired. Taste and add more lemon, harissa or spices if desired. Serve with favorite vegetables, pita wedges, whole grain naan, whole-grain crackers and gluten-free crackers.
Makes about 3 cups hummus (about 10 servings of 1/3 cup each)
Recipe created by culinary registered dietitian nutritionist Kim Galeaz, RDN LD
Heat oven to 350F. Coat two 1813-inch rimmed baking sheets with oil or cooking spray. Set aside. In a large bowl, whisk together brown sugar and all spices. Add walnuts, pecans, cashews and almonds and toss well. Drizzle vegetable oil over all nuts and stir/toss until thoroughly blended and all nuts are coated with spice mixture. Spread evenly in a single layer in prepared pans. Bake, stirring several times, about 15 to 20 minutes, until nuts are browned but not burned. Cool on wire racks. Enjoy immediately. Store leftovers in an airtight container or zippered plastic bag at room temperature. Enjoy within 4 5 days. Or freeze in zippered freezer bags. Theyll last up to one year in freezer.
Makes about 5 cups (roughly 16 servings of 1/3 cup each).
Recipe created by culinary registered dietitian nutritionist Kim Galeaz RDN, LD
Combine cranberries, canned cranberry sauce, onions and celery leaves in food processor bowl. Process until combined. Add Worcestershire sauce, mustard, horseradish, ketchup, lemon juice, garlic powder and salt and process until just combined. Taste and adjust horseradish, lemon juice, mustard, garlic powder and salt as desired. Serve immediately with cooked chilled shrimp. Refrigerate leftover cranberry sauce in a tightly covered container and enjoy within 4 to 5 days.
Makes about 3 cups sauce.
Recipe created by culinary registered dietitian nutritionist Kim Galeaz, RDN LD
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How to handle the holidays when youre on a special diet - Fox 59
