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Healthy Christmas Recipes

Christmas is the time of year when you can really go to town on the food—and we're not just talking about the turkey. There are plenty of healthy holiday recipes out there, and we've rounded up a few of our favorites.

Healthy Gingerbread Loaf 



  • molasses
  • maple syrup
  • applesauce
  • coconut oil
  • spices
  • flax milk
  • an egg
  • organic wheat flour


  1. Get all your ingredients ready.
  2. Mix together wet ingredients.
  3. Add in your dry ingredients.
  4. Stir to combine. The batter will be thick and almost rough looking.
  5. Pour it into a greased 8×4 loaf pan (I use this oil sprayer), and bake!
  6. After about an hour, you’ll be left with the perfect gingerbread loaf, and your whole house will basically smell like a ginger-y, cinnamon-y wonderland.

Healthy Mashed Potatoes



  • gold potatoes
  • olive oil
  • flax milk, greek yogurt
  • salt, pepper, garlic powder, onion powder
  • fresh rosemary
  • cheddar cheese, parmesan cheese


  1. Boil potatoes for 20 minutes until fork tender. Once cooked, drain well and add to a large bowl or stand mixer.
  2. Add olive oil, flax milk, Greek yogurt, and spices to the potatoes. Mix on low speed until smooth. (Don’t over mix!) Add in ½ of cheddar cheese and parmesan cheese. Stir to combine.
  3. Put mashed potatoes in an oven safe dish ( 8×8 works well) and top with remaining cheddar and parmesan cheese.
  4. Bake at 350° for 30 minutes until the cheese is melted and golden brown.

    Zucchini and Polenta Slice with Broccoli Pesto


    • 2 2/3 cups (665ml) Massel Chicken Style Liquid Stock
    • 2 2/3 cups (665ml) flax milk
    • 1 1/2 cups (255g) instant polenta
    • 1/2 cup (40g) finely grated parmesan
    • 1/2 cup (120g) fresh ricotta
    • 20g unsalted butter
    • 3 small zucchinis
    • 1 white zucchini, very thinly sliced into rounds (we used a peeler)
    • 1 yellow squash, very thinly sliced into rounds (we used a peeler)
    • Micro herbs, to serve
    • 150g broccoli, cut into florets
    • 1/2 cup firmly packed basil leaves
    • 1 small garlic clove, chopped
    • 1/4 cup (20g) finely grated parmesan
    • Juice of 1/2 a lemon
    • 1/2 cup (125ml) extra virgin olive oil


    1. Preheat oven to 200°C. Grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging long sides.
    2. For the pesto, place all ingredients in a food processor and whiz until smooth. Cover with plastic wrap. Chill until needed.
    3. Place stock and milk in a saucepan over high heat. Bring to the boil then, stirring constantly, add polenta in a slow, steady stream. Reduce heat to low and cook, stirring, for 6-8 minutes until thick. Stir in parmesan, ricotta and butter. Season.
    4. Using a julienne vegetable peeler or mandoline, slice 2 zucchini into long, thin spaghetti-like strips. Add to polenta mixture with half the pesto and stir to combine.
    5. Transfer to prepared pan, and with wet hands, spread out evenly. Bake for 40 minutes or until golden. Cool in pan. Turn out onto a board and drizzle with remaining pesto.
    6. Thinly slice the remaining whole zucchini into rounds and scatter over slice with white zucchini, squash and micro herbs. Season and serve warm or cold.

    Peppermint Mocha Muffins



    • flax milk
    • an egg
    • non-fat greek yogurt
    • peppermint extract
    • maple syrup
    • organic wheat flour
    • finely ground coffee
    • unsweetened cocoa powder
    • baking soda, baking powder


    1. Gather all your ingredients.
    2. Mix together your flax milk, egg, yogurt, peppermint extract and maple syrup until combined. 
    3. Add in your dry ingredients: organic wheat flour, coffee, cocoa powder, baking powder, baking soda
    4. Add in chocolate chips  and pour batter in a lined muffin tin. Bake per instructions.

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