2012
A Gutsy Girl Sarah Kay Hoffman @SarahKayHoffman
[A GUTSY GIRL PRESENTS A COLLECTION OF HOLIDAY
GLUTEN-FREE RECIPES]
A Gutsy Girl 1
Table of Contents
Introduction ................................................................................................................................... 4
About & FAQ ................................................................................................................................... 5
Desserts ........................................................................................................................................... 6
Mini Chocolate, Cheesecake & Pomegranate Bites ....................................................................... 7
Ingredients/Instructions ........................................................................................................... 8
Salted Chocolate Bark with Pistachios & Coconut ........................................................................ 9
Ingredients/Instructions ......................................................................................................... 10
Puppy Chow ............................................................................................................................. ...…11
Ingredients/Instructions ......................................................................................................... 12
Baked Apple Crumble ............................................................................................................ ...…13
Ingredients/Instructions ......................................................................................................... 14
Homemade Donuts {and the mini} ........................................................................................ ...…15
Ingredients/Instructions ......................................................................................................... 16
Beverages ....................................................................................................................................... 17
Pumpkin Spiced Latte .................................................................................................................. 18
Ingredients/Instructions ......................................................................................................... 19
Peppermint Hot Cocoa ................................................................................................................. 20
Ingredients/Instructions ......................................................................................................... 21
Blueberry-Pomegranate Holi-Tini .............................................................................................. 22
Ingredients/Instructions ......................................................................................................... 23
Pomegranate Apple Cider {with Non-Dairy, Vanilla Whip Cream} ........................................... 24
Ingredients/Instructions ......................................................................................................... 25
Appetizers & Holiday Beginnings ........................................................................................... 26
Pumpkin-Apple Soup ................................................................................................................... 27
Ingredients/Instructions ......................................................................................................... 28
Mini Swedish Meatballs, Mini Babybel Light & Dried Bing Cherry Skewers ............................ 29
Ingredients/Instructions ......................................................................................................... 30
Pumpkin-Spiced Cream Cheese ...................................................................................................31
Ingredients/Instructions ......................................................................................................... 32
A Gutsy Girl 2
Holiday Cheese ‘n Crackers: 3 Ways ........................................................................................... 33
Ingredients/Instructions ......................................................................................................... 34
Side Dishes .................................................................................................................................... 35
Acorn Stuffed Squash Quinoa & Blue Cheese ............................................................................. 36
Ingredients/Instructions ......................................................................................................... 37
Roasted Brussels Sprouts, Grapes & Walnuts ............................................................................ 38
Ingredients/Instructions ......................................................................................................... 39
Warm Wild Rice & Pomegranate Salad with Homemade Pomegranate Vinaigrette ................ 40
Ingredients/Instructions ......................................................................................................... 41
Main Event .................................................................................................................................... 42
Pumpkin Meatballs with a Pumpkin-Spiced Sauce .................................................................... 43
Ingredients/Instructions ......................................................................................................... 44
Sweet Potato Hash Breakfast Casserole ...................................................................................... 45
Ingredients/Instructions ......................................................................................................... 46
Slow-Cooked Turkey Thyme ........................................................................................................ 47
Ingredients/Instructions ......................................................................................................... 48
Spaghetti Squash & Meatball Boats............................................................................................. 49
Ingredients/Instructions ......................................................................................................... 50
Favors, Gifts & Misc. ................................................................................................................... 51
Chocolate Port’rettes .................................................................................................................... 52
Ingredients/Instructions ......................................................................................................... 53
Roasted, Flavored Nuts ................................................................................................................ 54
Ingredients/Instructions ......................................................................................................... 55
Slow-Cooked Pumpkin Granola .................................................................................................. 56
Ingredients/Instructions ......................................................................................................... 57
The Real Holiday Secret ............................................................................................................ 58
Holiday Wrap ............................................................................................................................... 59
A Gutsy Girl 3
Introduction
Sounds, sights and smells all invoke memories of years past and remind me how much I love
the Holiday Season.
It was my love for food that inspired me to create, develop and write this.
My name is Sarah Kay Hoffman. I am not a professional chef, but rather a girl with a
passion for food who just so happens to be intolerant to a lot of it. I have a mild form of
Colitis and a major form of food intolerance. I have never let either stop me from anything
in my life.
I have been gluten free for about 2 ½ years, but my love affair with the kitchen has really
come full circle during 2012. I devote most of my free time to the art of gluten-free culinary.
In my dreams: I’m learning about food all day long. I’m educating the intolerant of food
substitutions. I’m cooking and baking for others to save them time and money. I’m cooking
and baking for others to keep their guts thriving and hearts happy, and I’m creating and
developing new recipes weekly.
The biggest question most have had regarding my interest in creating this eBook is, “Why are
you doing it for free? All those recipes, development, time, photography, writing, editing,
creating, energy, etc. are worth so much.”
My only real response has been, “’Tis the season.”
I don’t expect anything in return. The best compliment or form of “payment” you could provide
to me is to enjoy the recipes and if you enjoy the recipes, please share the book with your
friends, family, co-workers, social networks and acquaintances.
A Gutsy Girl 4
About & FAQ
What began as a very simple idea suddenly turned into something much larger than originally
planned.
In the beginning, it was my intention to curate various existing holiday recipes from my website,
since I had plenty. That intention suddenly had me back in the kitchen creating more recipes –
brand new ones.
Disclaimer: I am not a professional chef. I am not an RD or doctor.
Full Disclosure: I am not being paid or sponsored by any brand to write this book or feature
certain products. I do have a partnership with The Laughing Cow® . Can I substitute certain ingredients of my own for ones you recommend?
Absolutely! I understand that simply being “gluten free” is not enough for many. You can
substitute as you wish, but I have only tasted and tried the recipes as they are presented in this
book.
Why did you place desserts first?
Why not? Dessert is my favorite. It always has been. It always will be. Life is too short to not
enjoy the things we love most. Placing dessert at the beginning was to emphasize this.
Sometimes you don’t give specific ingredient quantities. Why?
I try to tell you the specific measurements as often as possible. Sometimes, though, the quantity
in a recipe is truly an individual preference. Read more about Recipes without Quantities.
If you’re so “gutsy” and talk about the need to eat as plain and simple as possible,
then why does this eBook contain things you wouldn’t normally eat?
The short answer: Holidays have their own category to me. While I don’t believe that those with
IBD and/or IBS should aim for 85%, I do still believe that the holiday is a time for relaxing,
enjoying and pleasure – with and without food. I have created all of these recipes knowing that I
will not over eat, but rather that I will eat in the comfort of friends and family.
I love these recipes, but like you, I think there are some ingredients included that
might be upsetting my stomach. I’m not sure what they are, though. Should I still
eat them?
That is completely for you to decide. If you are not allergic, but rather intolerant, enjoy them in
small quantities. Don’t stress about it. Once the holiday season is over, if you would like to work
with me to heal your gut in 2013, please contact me!
A Gutsy Girl 5
Desserts
For all dessert photos, please check out the “Desserts {gluten free}” photo gallery.
A Gutsy Girl 6
Mini Chocolate, Cheesecake & Pomegranate Bites
‘“{The cheesecake bites} are a perfect balance of rich decadence and refreshing flavors….or as
my husband said, “I wouldn’t feel guilty eating 100 of them.”’ (Tiara Valentine)
This Holiday Season I am so thankful that, after living in California for almost 6 years, I have
found a few great friends. I got to share the bites one night with some friends at Church Small
Group. They were a hit!
Friends and family have always been the true blessing to each holiday season.
“This is what my chocolaty cheese dream would taste like….a whimsical mix of chocolate and
cheese, in one little bite.” (Ffjorren Zolfaghar)
Mini Chocolate, Cheesecake & Pomegranate Bites
A Gutsy Girl 7
Ingredients Crust
¾ cup almond meal
1 tbsp. ghee butter
1 tbsp. heavy whipping cream
2 level scoops (~ 1/8 tsp.) Stevia
extract powder
½ tsp. almond extract
Pomegranate Cream Cheese
Filling
1/3 c. Greek yogurt
2 tbsp. heavy whipping cream
4 Smooth Sensations Cream Cheese
Spread Classic Cream 1/3 Less Fat
1 level scoop Stevia extract powder
1 small pomegranate
Chocolate
½ c. Scharffen Berger Semisweet
Dark Chocolate Baking Chunks (62%
cacao)
½ Scharffen Berger Extra Rich Milk
Chocolate Bar (41% cacao)
2 tbsp. coconut oil
1 tbsp. heavy whipping cream
Instructions
1. De-seed the pomegranate; place ¾ of
the seeds in one dish (for cream cheese
filling) and the other ¼ of the seeds in
another dish (for the chocolate). Set
aside.
2. Preheat oven to 325 degrees.
3. Mix all crust ingredients together and
chill in the fridge for 10 minutes.
4. Spray a mini muffin tin and spread the
crust mixture on the bottom of each.
5. Bake the crust for 12 minutes. Let it
cool.
6. Whip together all cream cheese filling
ingredients (minus the pomegranate
seeds), making sure you whip until it’s
very thick and creamy.
7. Once the cream cheese is whipped, add
the pomegranate seeds in by hand.
Stir.
8. Melt all chocolate ingredients (minus
the pomegranate seeds) together in a
pan on very low, stirring constantly.
Add the pomegranate seeds in at the
end.
9. Once the crusts have cooled, remove
them.
10. Place a dollop of
chocolate/pomegranate into the crust.
11. Top it with a dollop of the cream
cheese filling {Bonus for the daring:
add yet another dollop of chocolate on
top of that)!
12. Place in the fridge until completely
cooled.
A Gutsy Girl 8
Salted Chocolate Bark with Pistachios and Coconut
Salted Chocolate Bark with Pistachios & Coconut
“Bark” reminds me of dogs; dogs remind me of our Great Dane and of the Christmas Peekepoo.
I got Fiona (my Peekepoo) on December 24, 2005. This marks the 7th Holiday Season spent with
her. They both would love for me to share this dessert with them. Instead, they get their own
treats. Santa is always good to them.
Reagan and Fiona
A Gutsy Girl 9
Ingredients
1/3 Scharffen Berger Milk Chocolate
with Sea Salted Almonds Bar (41%
cacao)
1/3 Scharffen Berger Semisweet
Chocolate Bar (62% cacao)
1/3 Scharffen Berger Extra Dark
Chocolate Bar (82% cacao)
½ tsp. vanilla extract
Pistachios
Coconut (shredded)
Sea salt
Instructions
1. Line an 8-inch pan
with parchment paper, leaving a small
overhang.
2. Melt all chocolate on the stove, stirring
constantly (so chocolate doesn’t stick
or burn).
Note: For all recipes that I mention
“melt chocolate in a pan,” you can
always microwave or use a double
broiler if those are easier options for
you.
3. Add the vanilla in a little before the
chocolate is fully melted.
4. Pour the chocolate into the pan and
smooth it with a spatula to form a thin,
even layer.
5. Sprinkle the chocolate with pistachios,
coconut and a little sea salt.
6. Chill in the fridge until completely set
(about 30-45 minutes).
7. Peel your chocolate off the parchment
paper, break into pieces and enjoy.
A Gutsy Girl 10
Puppy Chow
The real name for this is JJ’s Puppy Chow. JJ is my brother, Jason.
Jason has always been a real skeptic of this gluten-free lifestyle I live. “Gross” was a word he
frequently referenced when I’d tell him about something new I was cooking or baking.
That was until a year ago this Holiday Season when I made our traditional Puppy Chow gluten
free.
Rarely do I hear a complaint from him anymore.
I think he secretly wants me to be his personal chef. Don’t tell him I told you.
Puppy Chow
A Gutsy Girl 11
Ingredients
2 x Scharffen Berger Semisweet
Chocolate Baking Chunks (6 oz. bags,
62% cacao)
1 c. natural peanut butter
1 box Rice Chex (gluten free)
Organic powdered sugar (use as much
or as little as you like)
Instructions
1. Melt chocolate chunks and peanut
butter together in a pan on the stove.
2. Place the cereal in a bowl.
3. Pour the chocolate chunk + peanut
butter mixture over the cereal.
4. Stir mixture carefully until all the Chex
Mix is covered with the mixture.
5. Pour mixture into a brown paper bag
(I had help with this – you’ll likely
need another pair of hands).
6. Add powdered sugar.
7. Shake carefully, holding the bottom of
the bag.
8. Pour mixture out.
9. Eat now or save for later in an airtight
container.
A Gutsy Girl 12
Baked Apple Crumble
Baked Apple Crumble
Ryan and I got engaged right before Christmas, 2007.
I had the brilliant idea to ask the bridesmaids to be in our wedding via cookies. I was not gluten
free then. I barely knew how to bake a cookie period. At that time in my life you would rarely
find me in the kitchen cooking and baking.
So you can understand, then, why the cookies ended up looking
like this.
I’m so thankful for how my cooking and baking life has evolved
since then.
I was creative back then, but I like to think that at least my
presentation has improved.
A Gutsy Girl 13
Ingredients
apples (I used several Jujube apples +
1 regular apple -> you can use
whatever kind of apple you like/can
find)
2 Carrot Cake Larabars
1/2 c. gluten-free rolled oats
2 tbsp. flax + 6 tbsp. water
1/2 c. chopped apple
1/2 c. unsweetened almond milk
1/2 tsp. pumpkin pie spice
2 tbsp. coconut flour
2 tbsp. gluten-free baking flour
1 tbsp. honey
2 tbsp. melted ghee butter
Instructions
1. Preheat the oven to 350 degrees.
2. Cut your apples and lay them out flat
on your baking dish.
3. Sprinkle apples with pumpkin pie
spice.
4. Cover the baking dish with foil and
bake the apples for 25 minutes.
5. Meanwhile, prepare the topping by
mixing together (I mixed via my
KitchenAid):
1. Larabars (chop them up finely
beforehand)
2. oats
3. flax + water (this takes the place
of eggs)
4. finely chopped apple
5. unsweetened almond milk
6. pumpkin pie spice
7. coconut flour
8. gluten-free flour
9. honey
6. Once the ingredients are mixed
together fairly well, add the butter and
continue mixing until you have a
lumpy mixture.
7. Once the baked apples are done, place
the mixture on top of the apples and
return (uncovered) to the oven for 20
minutes.
8. Serve with Vanilla Bean ice cream,
Greek yogurt or whipped cream if
desired.
9. Final note: For more “gluten-free
crumble” ideas, see the desserts
{gluten-free} photo gallery.
A Gutsy Girl 14
Homemade Donuts {and the mini}
“I remember the tart smell of freshly baked, rounded light, brown sugar doughnuts.”
In college, as part of my final poetry manuscript, I wrote a poem about my grandmother,
Josephine. She was still alive at that time.
I have such fond memories of Grandma Josephine.
As I took my first bite into these donuts, my heart skipped a beat. I was
instantly taken back to the feeling of walking into Josephine’s house; the
way it smelled, the way she looked and the piercing aroma the “cookie
jar,” once that lid was lifted, gave off.
My grandma’s sister was Tootsie. Tootsie’s daughter, Lorna, gave to me a
donut recipe that one of Tootsie’s friends had given her. I improvised to
make my donuts gluten free, knowing that my grandmother’s recipe was
probably very similar to the original Lorna provided me.
Homemade Donuts
A Gutsy Girl 15
Ingredients Donuts
3 eggs
2 tsp. nutmeg
1.5 tbsp. coconut oil, melted
½ c. vanilla coconut palm sugar (I use
this one by Big Tree Farms)
½ tsp. vanilla extract
1 tsp. sea salt
1 tsp. baking powder
1 c. coconut flour (make sure it’s gluten
free)
1 c. almond flour (make sure it’s gluten
free)
1 c. gluten-free baking flour
1 ¾ c. water
Flavors
Powdered sugar (enough to roll in)
Vanilla coconut palm sugar (enough to
roll in)
Shredded coconut + chia seed blend
(enough to roll in)
Coconut oil, melted (enough to coat
the donuts)
Instructions
1. Preheat oven to 425 degrees.
2. Place all donut ingredients in bowl.
3. Mix ingredients by hand.
4. Coat donut pans (I have a regular-
sized donut pan & a mini-sized
donut pan. Both were purchased at
Michaels Stores) with coconut oil.
5. Fill donut holes about 2/3-3/4 full.
6. Bake donuts for 7-9 minutes (7
minutes for mini donuts; 9 minutes
for regular donuts).
7. Let donuts cool in pan for about 5
minutes.
8. “Decorate” with flavors as you wish.
If you put a flavoring on them, coat
with coconut oil and roll in flavor.
A Gutsy Girl 16
Beverages
For all beverage photos, please check out the “Beverages {gluten free}” photo gallery.
A Gutsy Girl 17
Pumpkin Spiced Latte
I will forever be grateful for the fall of 2008, when each Saturday morning was filled with hours
of good conversation over Pumpkin Spice Lattes at Starbucks with Missy, one of my best friends
to this day.
Missy has since moved away from California, but each time I think of this drink, I can’t help but
remember so many wonderful days with her.
I don’t drink the Pumpkin Spice Latte from Starbucks anymore. It’s made with a sauce, and I
was told they could not confirm that it was not gluten free. I suspect it most definitely is not
gluten free.
That’s okay….black coffee and cream from Starbucks and a Pumpkin Spiced Latte from my own
kitchen suit me well.
Pumpkin Spiced Latte
A Gutsy Girl 18
Ingredients
1 ¼ c. full fat coconut milk + ½ c. full
fat coconut milk
½ c. pumpkin puree
2 tsp. pumpkin pie spice
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. vanilla extract
2 tbsp. honey
¼ tsp. ground cloves
Pinch Stevia
Coffee/espresso (I used Dunkin’
Donuts Pumpkin Spice Coffee)
Instructions
1. Add all ingredients, except
coffee/espresso and ½ c. full fat coconut
milk, to a pan on the stove.
2. Cook on very low heat, stirring
frequently.
3. Meanwhile, make your coffee/espresso
via whatever method you prefer (I
brewed the Dunkin’ Donuts Pumpkin
Spice Coffee in my stove coffee maker
for an extra Pumpkin Spice Latte effect).
4. Once both are done:
a. Place the coffee/espresso on the
bottom of your cup.
b. Next, add the Pumpkin Spiced
Latte mix.
c. Finally, froth your extra ½ c. full
fat coconut milk and top your
cup off with it.
d. Stir with a fresh cinnamon stick
(mostly because it’s fun and
festive)!
A Gutsy Girl 19
Peppermint Hot Cocoa
Sledding.
Snowmobiling.
Snow forts and snowmen building.
Ice hockey.
What do these all have in common? Hot Cocoa of course!
Even though you will find me in sunny California now, growing up I battled Minnesota winters.
And even though the cold was a battle for me, I loved that warm cup of Hot Cocoa and
marshmallows upon stepping foot inside.
As soon as I tried this drink, I wished I would be battling yet another Minnesota winter. Well,
kind of!
Peppermint Hot Cocoa
A Gutsy Girl 20
Ingredients Peppermint Hot Cocoa
6 tbsp. Scharffen Berger sweetened
natural cocoa powder (50% cacao) + 4
tbsp. water
3 c. unsweetened almond milk (use 2
c. if you want your cocoa even thicker;
4 c. if you want it thinner)
½ tsp. peppermint extract
¼ tsp. sea salt
Toppings
Raw Cacao nibs
Marshmallows
Non-dairy, vanilla whip cream (recipe
found under “Pomegranate Apple
Cider”)
Peppermint pieces
Peppermint sticks
Instructions
1. Place all Peppermint Hot Cocoa
ingredients in a pan on the stove.
2. Heat on very low, stirring frequently.
3. Transfer to individual cups and place
any toppings you wish on top.
A Gutsy Girl 21
Blueberry-Pomegranate Holi-Tini
Women everywhere have flocked to the “skinny” version of every single cocktail out there. While
I’m not opposed to this, I’d rather have a gut-friendly cocktail vs. a “skinny” one.
One night, I slipped a tiny amount of my Designs for Health – C+Bio FizzTM into some vodka
and water (I did this because the powder always tasted so similar to lemonade when I would
drink it alone). As predicted, the combination was just like a vodka + lemonade drink. The
bonus? The C+Bio FizzTM is a supplement I use for optimal digestion.
In case you’re wondering, yes, this is a “skinny” drink.
Blueberry-Pomegranate Holi-Tini
A Gutsy Girl 22
Ingredients
3 c. water
4 oz. vodka (Be careful with different
Vodkas if you have Celiac or are very
sensitive. Ciroc is my favorite, but
check out more on Gluten Free and
Alcohol)
1 tsp. Vitamin C (I use the Designs
for Health – C+Bio FizzTM brand,
as it mimics the “lemonade” flavor
best)
2 tsp. pomegranate seeds
4 tbsp. frozen blueberries
Instructions
1. Place all ingredients in a shaker.
2. Shake vigorously.
3. Serve the mixture over ice/fruit.
4. Garnish as you wish.
5. Tip: Use the leftover “bottom fruit” from
the shaker to make multiple rounds.
A Gutsy Girl 23
Pomegranate Apple Cider {with Non-Dairy, Vanilla Whip Cream}
This is the first year since Ryan and I got married
that we are spending Thanksgiving alone in
California.
We are going to make the most of it by making a
gigantic meal for just the two of us. We will eat to
our heart’s content, and then we are going to
package many of the leftovers and bring them to
homeless people in the surrounding areas. It will be
a very different, yet special, Thanksgiving.
Every year prior, we have spent Thanksgiving in Missouri with Ryan’s family. There were always
3 things we could be certain of in Missouri:
1. Mark, my brother-in-law, would make the most incredible food {He puts my cooking to
shame}.
2. The Apple Cider would always be abundant.
3. Gingerbread houses would be created {It should be noted that the SKH + Carlie team
was always the biggest mess. “Aunt SKH” cooks and bakes with food, she does not build
with it}.
My Apple Cider is a little different than the traditional, but I’m going to go out on a limb here
and guess that my sister-in-law, Kelly, will love the Vanilla Whip Topping addition.
Pomegranate Apple Cider
A Gutsy Girl 24
Ingredients Pomegranate Apple Cider
5 apples, cubed
¼ c. vanilla coconut palm sugar (I use
this one by Big Tree Farms)
½ tbsp. cinnamon
½ tbsp. allspice
½ c. pomegranate seeds
1 tsp. nutmeg
½ tsp. whole cloves
32 fl oz 100% pomegranate juice
1 cinnamon stick + 2 cinnamon sticks
Non-Dairy, Vanilla Whip
Cream
½ c. full fat coconut milk, chilled from
fridge
Place the can of milk in the fridge
the night before, and take out the
next day when you are ready to make
this drink. You will instantly see the
“whip cream.”
¾ tsp. vanilla extract
1.5 tsp. vanilla coconut palm sugar
Instructions
1. Place all pomegranate apple cider
ingredients, minus pomegranate
juice and 2 cinnamon sticks, in a pan
on the stove.
2. Cover and fill about ¾ way with
water.
3. Stir all ingredients and bring to a
boil.
4. Boil uncovered for about 30
minutes.
5. Reduce heat and let simmer
uncovered for about 2 hours, stirring
occasionally.
6. Strain out all apples and other
pieces.
a. Note: I then made
homemade applesauce with
it (Recipe coming to my blog
in December, 2012 or
January, 2013).
7. Return 1 part of the liquid to stove
top and combine with 1 part
pomegranate juice and 2 cinnamon
sticks (I made 4.5 c. of each).
8. Heat on the stove.
9. Serve with a dollop of the non-dairy,
vanilla whip cream on top {To make
the whip cream, simply combine all
ingredients and whip together by
hand}.
A Gutsy Girl 25
Appetizers & Holiday Beginnings
For all appetizers & holiday beginnings photos, please check out the “Appetizers & Holiday
Beginnings {gluten free}” photo gallery.
A Gutsy Girl 26
Pumpkin-Apple Soup
These aren’t just appetizers, but also beginnings. I love how everything happens at the
beginning.
As I mentioned earlier, Ryan and I got engaged during the Holiday Season. It was a beautiful
beginning that night.
I take this same excitement with my gluten-free appetizers and all other foods that “begin” the
festivities.
Beginnings
Pumpkin-Apple Soup
A Gutsy Girl 27
Ingredients Olive Oil
1 tsp. grated ginger
Small onion, minced
3 c. pureed pumpkin
2 small apples, chopped
3 c. homemade vegetable broth
(you can buy your vegetable broth at
the store, too – just be careful, some
are not gluten free)
1 tsp. nutmeg
1/8 tsp. xanthan gum
1 level scoop Stevia extract powder
¼ tsp. cinnamon
Instructions
1. Mince your onion and grate the ginger.
2. Cover the bottom of a medium-to-large
heavy pan with olive oil.
3. Add the ginger and onion and sauté it
for 3-5 minutes until browned.
4. Add the pumpkin and apple and cook
for another 2-3 minutes.
5. Pour in your vegetable stock. Cover and
simmer for 20 minutes.
6. Once the apple and pumpkin are soft,
transfer the ingredients to a mixer or
blender (Be careful – it’s hot).
7. Add in your xanthan, Stevia and
cinnamon. Blend on super low for about
2-3 minutes or until it’s reached the
consistency of your liking.
8. Serve with added cinnamon and nutmeg
for extra flavoring if desired.
A Gutsy Girl 28
Mini Swedish Meatballs, Mini Babybel Light & Dried Bing Cherry Skewers
Meatballs and the Holiday Season: a perfect pair.
This version happens to use a Cake Pop mold. I came up with the idea when I saw the Cake Pop
mold at Michaels Stores. I wanted a holiday appetizer that would mimic my summer
kabobs. The Cake Pop mold allows for the perfect mini Swedish meatball portion.
Mini Swedish Meatballs, Mini Babybell Light and Dried Bing Cherry Skewers
A Gutsy Girl 29
Ingredients
1/4 inch red onion – finely diced
1 egg
1/4 tsp. rubbed sage
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 – 1.5 lb. organic ground beef
1/4 tsp. grated ginger
1/4 tsp. pepper
1/4 tsp. sea salt
½ c. unsweetened almond milk
Mini Babybel Light
Dried Bing Cherries
Instructions
1. Mix together in a bowl the following:
red onion, egg, rubbed sage, allspice,
ground cloves, nutmeg, ginger, pepper
and sea salt.
2. Add to it the ground beef and milk.
Mix everything by hand together very
well.
3. Form the meat into mini meatballs (I
measured one to make sure it fit inside
the Cake Pop pan hole).
4. Place the meatballs on a pan or cookie
sheet covered with Wax Paper.
5. Set the meatballs in the freezer and
freeze overnight.
6. Take the meatballs out of the freezer a
couple hours before cooking so they
unthaw some.
7. Place meatballs into the Cake Pop
holders.
8. Preheat the oven to 350 degrees. Bake
the meatballs until brown (for us they
took about 35 minutes).
9. Place the meatballs, Dried Bing
Cherries & Mini Babybel Light on your
skewer (or even on a toothpick).
A Gutsy Girl 30
Pumpkin-Spiced Cream Cheese
With just four ingredients, this cream cheese is so easy to make that even our littlest bakers can
make this one.
There is always an appropriate time for cream
cheese. All the same, cream cheese lends itself to
many different uses. One way Ryan and I
enjoyed it was with these Chocolate-Protein
Pumpkin Balls, since they can be eaten raw or
baked into a warm and cake-like item.
Other possible uses: spread over crackers,
smother over a Breakfast Loaf, mix into a bowl
of gluten-free oatmeal or even place on top of a
baked sweet potato.
Pumpkin-Spiced Cream Cheese
A Gutsy Girl 31
Ingredients
3 wedges Smooth Sensations Cream
Cheese Spread Classic Cream 1/3 Less
Fat
1/4 c. pureed pumpkin
1/4 tsp. ghee butter (you can use
whatever kind of butter you want, but
know that the reason I chose this is
because ghee tastes a little sweeter to
me, and this is a sweet cream cheese)
1/2 tsp. pumpkin pie spice
1/8 tsp. vanilla extract
1 level scoop Stevia extract powder
Instructions
1. Whip together the Classic Cream
Cheese and pumpkin (I did this by
hand with a whisk, but you can do it
however you want).
2. Add in all other ingredients.
3. Mix by hand until all ingredients are
blended.
4. Place in the fridge for an hour or two
to chill.
A Gutsy Girl 32
Holiday Cheese ‘n Crackers: 3 Ways
The stack of Ritz, Kraft Singles and salami will become extinct this Holiday Season. It’s not that
I’m judging, it’s just that the following holiday cheese ‘n cracker ideas are so simple, fresh and
fantastic that you will find it only natural to choose them.
Sun-Dried Tomato & Golden Raisin Pomegranate & Roast Beef
Roasted Garlic Vegetable & Toasty Onion
A Gutsy Girl 33
Ingredients Pomegranate & Roast Beef
Smooth Sensations Cream Cheese
Spread Classic Cream 1/3 Less Fat
Gluten-free rice thins
Roast beef
Pomegranate seeds
Sun-Dried Tomato & Golden
Raisin
The Laughing Cow Light Mozzarella,
Sun-Dried Tomato and Basil
Gluten-free rice thins
Sun-dried tomatoes
Basil
Golden Raisins
Roasted Garlic Vegetable &
Toasty Onion
Smooth Sensations Cream Cheese
Spread Garden Vegetable 1/3 Less Fat
Skinny Crisps Toasty Onion
crackers
Roasted Brussels sprouts, halved
Red onion, slivered
1 tbsp. olive oil
½ tsp. parsley
½ tsp. thyme
1 tbsp. apple cider vinegar
½ tsp. sea salt
Instructions
1. Place all ingredients for the
Pomegranate & Roast Beef and Sun-
Dried Tomato & Golden Raisin on
crackers, and simply enjoy!
2. For the Roasted, Garlic Vegetable &
Toasty Onion:
a. Preheat oven to 400 degrees.
b. Mix all ingredients except cheese
and crackers together.
c. Place mixture on an Olive-Oil
covered tinfoil pan.
d. Bake mixture for about 24
minutes.
e. Spread cheese on crackers and
top with your baked pieces.
A Gutsy Girl 34
Side Dishes
For all side dish photos, please check out the “Side Dishes {gluten free}” photo gallery.
A Gutsy Girl 35
Acorn Stuffed Squash Quinoa & Blue Cheese
I was just a small child at daycare in Southern Minnesota the first time squash made me ill. It
wasn’t until a few years ago when Mr. Squash and I became re-acquainted.
Now I simply can’t get enough. This season I’ve already made: Acorn squash, Butternut squash,
Kabocha squash and Spaghetti squash.
What we love most about this recipe is the sweet and salty flavors in one. This is a perfect side
dish throughout the entire Holiday Season.
Acorn Squash Stuffed Quinoa and Blue Cheese
A Gutsy Girl 36
Ingredients
3 acorn squash (halved)
2 tbsp. Olive Oil
1/8 tsp. sea salt
1/8 tsp. pepper
Litehouse Foods Freeze-Dried
Italian Herb Blend
1 c. quinoa
½ - 1 tbsp. chopped parsley
½ - 1 tbsp. chopped cilantro
2 tbsp. apple cider vinegar
The Laughing Cow Light Blue Cheese
Instructions
1. Preheat oven to 425 degrees.
2. Cut the Acorn squash in half and de-
seed.
3. Mix together in a small bowl: Olive Oil,
sea salt, pepper and Italian Herb
Blend.
4. Brush mixture onto the squash halves.
5. Place squash (facing down) in oven for
about 25 minutes.
6. Meanwhile, make your quinoa (Place 1
c. of water with 1 c. of quinoa in a
small pot. Bring to a boil. Reduce and
simmer, uncovered, for about 10-20
minutes or until “fluffy”).
7. Transfer the quinoa to a small mixing
bowl and add to it: chopped parsley,
chopped cilantro, Italian Herb Blend
(~ 1 tbsp.), salt and pepper to taste, 1
tbsp. olive oil, 2 tbsp. apple cider
vinegar. Mix all ingredients.
8. Once the Acorn squash is ready, take it
out of the oven and stuff it with the
quinoa mixture.
9. Top it off with The Laughing Cow
Light Blue Cheese.
A Gutsy Girl 37
Roasted Brussels Sprouts, Grapes & Walnuts
It’s more than “Chestnuts roasting on an open fire.”
“Roasting” is very common during the Holiday Season.
Here’s a secret: Brussels sprouts are just mini cabbages. Did you know that?
And here’s another secret: This recipe is so sweet and flavorful that even if you don’t like the
“bitter” in the sprouts, there is a good chance you’ll still love the combination of roasted Brussels
sprouts, grapes & walnuts.
Gluten free doesn’t mean a Holiday Season filled with a lack of flavor. I promise that with a few
simple steps, your gluten-free Holiday Season will be magical.
Roasted Brussesls Sprouts, Grapes & Walnuts
A Gutsy Girl 38
Ingredients 4 c. Brussels sprouts, halved
2 c. grapes
2 tbsp. thyme
Pinch sea salt
Pinch pepper
1 tbsp. olive oil
Pinch cinnamon
1/4 c. raw walnuts
1/2 tbsp. apple cider vinegar
Instructions
1. Preheat oven to 400 degrees.
2. Toss all ingredients together in a bowl.
3. Place entire mixture on a tinfoil-
rimmed baking sheet, lightly coated
with Olive Oil.
4. Bake in the oven for about 20 minutes.
A Gutsy Girl 39
Warm Wild Rice & Pomegranate Salad with Homemade Pomegranate Vinaigrette
There is something very beautiful about holiday visuals.
Our house is definitely never decorated as
neat as my mother always had our house
while I was growing up, but I’m a
domesticated work in progress.
No matter what, I always try to make
holiday food that compliments this visual
eye candy.
This dish is not only fresh, savory and
scrumptious, but it will also give that same
eye candy effect.
Warm Wild Rice & Pomegranate Salad with Homemade Pomegranate Vinaigrette
A Gutsy Girl 40
Ingredients Salad
1 c. wild rice
Small apple, diced
3/4 c. pomegranate seeds
1/2 c. almonds (slivered, whole or a
mixture)
1/2 diced red bell pepper
1/8 c. parsley, chopped
Sea salt, as desired
Vinaigrette
1/3 c. apple cider vinegar
1/3 + 1/4 c. olive oil
1/3 c. pomegranate seeds
1 tbsp. honey
Instructions
1. Place 1 c. wild rice and 3 c. water in a
pan. Bring to a boil and stir. Reduce
heat and let it simmer until all the
water is soaked up (about 40-50
minutes).
2. Meanwhile, prepare your small apple,
pomegranate seeds, almonds and bell
pepper. Once diced and sliced, throw
them together in a bowl. Sprinkle
the parsley over the dish.
3. Place the apple cider vinegar, olive oil,
pomegranate seeds and honey in a
blender (I used my small Magic
Bullet). Grind until the pomegranate
seeds are blended well. Add a pinch of
sea salt if desired.
4. Once the rice is done, add it to the
prepared bowl.
5. Pour the Pomegranate Vinaigrette over
the wild rice salad, little-by-little, until
the salad has the right amount of
vinaigrette to your liking (Note: we
did not use all the dressing. Instead,
we saved about 1/2 to use throughout
the week. You won’t want to use it all
likely).
6. Serve warm (Note: This can be
easily refrigerated to consume
throughout the week).
A Gutsy Girl 41
Main Event
For all main event photos, please check out the “Main Event {gluten free}” photo gallery.
A Gutsy Girl 42
Pumpkin Meatballs with a Pumpkin-Spiced Sauce
Do you know Tosca Reno? She is THE EAT-
CLEAN DIET® author. The day this tweet came
through to me was the day I knew the recipe must
be included for y’all here.
The current trend is to make bacon work with
anything. Fall and winter lend themselves well to
this same train of thought with pumpkin (okay, and maybe bacon as well -> just not in this
recipe, but I promise I’ll have some coming this winter)!
I’m fairly certain I could do anything with pumpkin. Here it is featured as a main dish.
Pumpkin Meatballs with a Pumpkin-Spiced Sauce
A Gutsy Girl 43
Ingredients Pumpkin Meatballs
1.25 lb extra lean/lean ground turkey
1/2 c. pumpkin
1/3 c. gluten-free oats
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Sea salt to taste
Pumpkin-Spiced Sauce
2 c. pumpkin
2 c. unsweetened vanilla almond milk
(you can use more or less depending
on how think you want your sauce)
Pinch xanthan gum
1 tbsp. coconut flour
Cinnamon to taste
Pumpkin pie spice to taste
Sea salt to taste
1 level scoop Stevia extract powder
1 tbsp. honey
Instructions
1. Preheat the oven to 400 degrees.
2. Mix all meatball ingredients together
by hand in a bowl.
3. Cover an oven-safe pan with tinfoil
and lightly coat with olive oil.
4. Form the meat mixture into meatballs
and place on the pan (I made ours big
enough to form 12 meatballs).
5. Bake for about 25-30 minutes (mine
took 28 minutes).
6. While the meatballs are cooking,
prepare the pumpkin-spiced sauce.
7. Add all pumpkin-spiced sauce
ingredients (except for 1 c. of the milk)
to a pan.
8. Heat the sauce on low; stir very
frequently.
9. Continue to add more milk, depending
on how thin you want your sauce (I
used the full 2 c.).
10. Serve the pumpkin meatballs with
pumpkin-spiced sauce warm.
Optional: Prepare rice, quinoa or other
pasta as well to use as a “bed” for the
pumpkin meatballs with pumpkin-spiced
sauce. I used plain white rice because I
didn’t want any flavors to compete with the
main meal. The white rice worked perfectly!
A Gutsy Girl 44
Sweet Potato Hash Breakfast Casserole
I know you’ll have at least one overnight guest this Holiday Season.
The easiest way to an overnight guest’s heart is with a great cup of morning coffee.
And….a phenomenal breakfast.
Sweet Potato Hash Breakfast Casserole
A Gutsy Girl 45
Ingredients 2 sweet potatoes
1/3 c. olive oil
6 eggs
1 c. fresh mushrooms, sliced
1 package (8 wedges) The Laughing
Cow Light Creamy Swiss
½ c. coconut milk
1 tbsp. parsley
1 tsp. sea salt
¼ tsp. black pepper
Instructions
1. Preheat the oven to 350 degrees.
2. Using a cheese grater, grate/shred your
2 sweet potatoes.
3. Mix the sweet potatoes together with the
Olive Oil.
4. Spread the mixture out in a 9x12 oven-
safe pan.
5. Bake for 30 minutes.
6. Meanwhile, mix together the eggs,
mushrooms, cheese, milk, parsley, sea
salt and pepper in a bowl.
7. After 30 minutes, add the liquid mixture
to the sweet potatoes.
8. Return to the oven, and bake for another
25 minutes.
9. Sprinkle with more parsley (if desired),
and finish baking for another 5 – 7
minutes.
A Gutsy Girl 46
Slow-Cooked Turkey Thyme
Confession: I have never made a traditional Thanksgiving turkey in the oven.
I have never needed to.
However, I sure can make a mean slow-cooked turkey.
It’s Turkey Thyme!
Bonus: Wondering more about how I did this? Check out my “How to Make Slow-Cooked
Turkey Thyme” YouTube video.
Slow-Cooked Turkey Thyme
A Gutsy Girl 47
Ingredients
Turkey (I used a large turkey breast +
large turkey leg and it was already
unthawed when I put it in my slow
cooker) (Just make sure your turkey
pieces will all fit in your slow cooker)
Carrots, bunch
1/3 c. honey (or more if you want)
Thyme, liberal amount
Instructions
1. De-skin the turkey pieces.
2. Finely chop the thyme.
3. Wash carrots, and cut into thirds.
4. Place a little water on the bottom of your
slow cooker.
5. Lather the turkey with honey.
6. Place your chopped thyme rub all over
the turkey and honey pieces (by hand).
7. Throw in your carrot pieces.
8. Drizzle the rest of your honey (or more
of it) over the top.
9. Place a few thyme sprigs on the very top.
10. Cover and cook on low for about 2.5
hours.
11. Cook on high (if desired) for the last 1.5
hours.
12. Garnish and serve.
A Gutsy Girl 48
Spaghetti Squash & Meatball Boats
Spaghetti squash is a wonderful, naturally gluten-free fall substitute to regular, whole-wheat
spaghetti.
Shapes and food: sometimes it’s the simple tweaks in an otherwise fairly normal meal that can
make all the difference.
This is a great dish for the whole family. It’s lite, too, so it would make the perfect post-holiday
meal. You could even swap the meatballs for leftover turkey!
Spaghetti Squash & Meatball Boats
A Gutsy Girl 49
Ingredients Meatballs
1.5 - 2 lb. lean beef
1 egg
1 tbsp. flaxseed meal + 2 tbsp. water
½ tsp. parsley
½ tsp. cumin
½ tsp. thyme
Black pepper to taste
Sea salt to taste
Olive Oil
“Spaghetti” & Sauce
2 Spaghetti squash
Organic Marinara Sauce
Litehouse Foods Freeze-Dried Garlic
Litehouse Foods Freeze-Dried Italian
Herb Blend
Fresh cilantro
Fresh basil
Sea salt to taste
Instructions
1. Preheat the oven to 375 degrees.
2. Cut the squash in half, lengthwise.
3. De-seed the squash and remove all pulp.
4. Brush lightly with olive oil.
5. Bake for 35-40 minutes.
6. {Make your meatballs the same way as
described in the “Pumpkin Meatball”
recipe above}
7. Heat all “sauce” ingredients in a pan on
the stove.
8. Once your Spaghetti squash has cooled,
scrape out all squash “insides,” leaving
just the Spaghetti boat. Set insides aside.
9. Re-fill the boats with your spaghetti,
meatballs and sauce.
A Gutsy Girl 50
Favors, Gifts & Misc.
For all favors, gifts & misc. photos, please check out the “Favors, Gifts & Misc. {gluten
free}” photo gallery.
A Gutsy Girl 51
Chocolate Port’rettes
The first time I ever had Port with chocolate was a few years ago on Valentine’s Day in Napa.
The Port came straight out of a wine barrel; the chocolate from a tin plate. To this day, the pair
remains a dessert favorite.
I made these for the first time around Halloween, and I featured them on my blog at that time as
an “adult Halloween candy.” Dipping the raisins in chocolate with my Grandma Verna’s old,
little appetizer forks was a joy.
My mother reminded me that these could be a great
holiday gift to give people.
As a matter of fact, food makes a wonderful “favor” or
host(ess) gift in general {This is why I’ve included a
few ideas in this eBook}.
Everyone will love these, but please refrain from
feeding these to gluten-free children or pets
Chocolate Port'rettes
A Gutsy Girl 52
Ingredients
1 c. Port wine
3 small boxes raisins
1 Scharffen Berger Mocha Chocolate
Bar (62% cacao)
3 blocks Scharffen Berger
Unsweetened Dark Chocolate Baking
Bar (99% cacao)
Instructions
1. Soak raisins in your Port overnight
(mine soaked from 2 PM to 4 PM the
next day).
2. Drain off the Port.
3. Place 1/2 raisins in one bowl, and the
other 1/2 in another bowl.
4. Cover a pan with parchment paper.
5. Heat one flavor of chocolate on the
stove (the chocolate melts very fast, so
heat it on the lowest setting possible,
stirring constantly).
6. Using a toothpick (or tiny forks like I
have), dip one bowl of raisins in the
chocolate.
7. Place dipped raisins on the parchment
paper.
8. Repeat steps 4-7 for the other flavor of
chocolate and other bowl of raisins.
9. Once all raisins have been dipped,
place the pan(s) in the freezer to
harden.
10. Eat plain or serve with peanuts or nuts
(or a great glass of Port).
A Gutsy Girl 53
Roasted, Flavored Nuts
The day she moved away, I drove past her house. The lights were off. It was mid-December and
cold. On my 8-block(-ish) drive home the radio was playing Keith Urban’s, ‘Til Summer Comes
Around.
I knew it a few years ago that I’d miss my friend Tracy. I still miss her.
She was the inspiration behind the roasted, flavored nuts.
“Can you do a Honey Glazed or Cinnamon Pecan recipe?” (Tracy)
I replied, “Pie you mean?”
She said, “No, just the nuts for a holiday snack. We got them in the mail from our realtor last
year. It just popped into my head.”
Tracy then proceeded to message me a picture of what she wanted. It was an image of roasted,
flavored nuts that had come via catalog in her mail that day.
Whether you give these as a gift, hand out as a favor or just enjoy on your own family table, I’m
certain you will love them.
The gluten-free family (and taste buds everywhere) thanks you, Tracy!
Roasted, Flavored Nuts
A Gutsy Girl 54
Ingredients Pistachio
1 c. pistachios
1 tbsp. ghee butter, melted
½ tsp. rosemary
½ tsp. thyme
Pecan
1 c. pecans
½ tsp. chili powder
1 tbsp. ghee butter
½ tsp. cinnamon
Hazelnut
1 c. hazelnuts
1 tbsp. coconut oil, melted
¼ tsp. almond extract
½ tsp. pumpkin pie spice
Cashew
1 c. cashews
1 tbsp. coconut oil, melted
¼ tsp. vanilla extract
1 tbsp. vanilla coconut palm sugar (I
use this one by Big Tree Farms)
Almond
1 tbsp. ghee butter
¼ tsp. orange extract
Orange zest, a few pieces to sprinkle
over the top while baking
1 tbsp. powdered sugar
Instructions
1. Preheat the oven to 375 degrees.
2. (Bake each batch separately.)
3. Mix all ingredients for each nut
together, and place nut mixture on an
olive-oil covered baking sheet.
4. Bake for 10-15 minutes.
5. Let the nuts cool and then add more of
whatever flavoring desired. (For
example, on the pistachios, I added
more rosemary and thyme; for the
hazelnuts, more pumpkin pie spice,
etc.).
A Gutsy Girl 55
Slow-Cooked Pumpkin Granola
You can place homemade granola in small bags or cute, decorative jars to give as gifts.
I also recommend a plain old Mason Jar, since they are cheaper and timeless.
You could also have your kids leave a trail of it for Santa and his reindeer. I’m sure they would
appreciate the gluten-free goodie!
Slow-Cooked Pumpkin Granola
A Gutsy Girl 56
Ingredients
4 c. gluten-free oats
1 c. canned pumpkin
3/4 c. honey
1/2 c. slivered almonds
1/2 c. raw pumpkin seeds
1 tbsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. vanilla
Sea salt
1/2 c. raisins
1/2 c. shredded coconut
Instructions
1. Mix together in a mixing
bowl all ingredients except for the
raisins and coconut.
2. Place half of the mixture in one slow
cooker and the other half in another
slow cooker.
3. Cook on high for about 4 hours,
making sure to stir every 30 minutes
or so.
4. During the last hour, place the raisins
in one slow cooker and the coconut in
another slow cooker.
5. Place on a paper towel to cool
completely.
6. Note/Optional: If you are not crazy
like me with multiple slow cookers,
you can just do this in one big slow
cooker, adding the raisins/coconut (or
one or the other) during that last hour
together.
A Gutsy Girl 57
The Real Holiday Secret
The real secret to the Holiday Season will not
come from a recipe.
The real secret is to indulge, but not
overindulge.
The real secret is maintaining as little stress
as possible.
The real secret is laughter with family and
friends.
The real secret is compassion; giving to those
who are less fortunate.
The real secret is to be thankful for everything that 2012 brought to your life.
The real secret is to embrace the moment, for the 2012 Holiday Season will never come again.
Before we know it, January 1, 2013 will be here. For many, January 1, 2013 will be the day new
goals are put into place. If I can be a part of helping you reach your 2013 goals, please don’t
hesitate to reach out.
2013 could be your best year yet!
Happy Holidays!
Love your guts,
Sarah Kay Hoffman
A Gutsy Girl 58
Holiday Wrap
The entire gallery of pictures from this book can be found under “Eat” and “Holiday Eats” via
the A Gutsy Girl website.
You can follow all my Holiday Season and beyond cooking, baking and more on Instagram with
SarahKayHoffman. (I frequently give tips, ideas and how-to’s on-the-go.)
There are special Holiday, 2012 Season Gluten-Free Ingredients and Holiday, 2012:
Fitness. Foodie. #Gutsy. Wish List Pinterest boards. My Pinterest is filled with other
holistic, gluten free, foodie, fitness, life and love boards as well.
Other places I would love to connect with you at/on include:
Twitter: @SarahKayHoffman
Facebook: (Giddy Up Gluten
Free or A Gutsy Girl Health
Coaching)
Google Plus
I am always looking to feature YOU
on my website. If you have a story
about “why/how you’re a gutsy
girl,” and you are interested in
sharing it, please contact me. All
stories can be found under, “Your
Gutsy Stories.”
Need help or have any questions on
the recipes contained in this book?
Interested in working with A
Gutsy Girl Health Coaching?
Have another idea of how we might
be able to work together in 2013?
Just have plain old questions in
general? I can be reached at: [email protected]
A Gutsy Girl 59