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: sarahkayhoffman@agutsygirl.com

A Gutsy Girl 59