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Newsletter November – December 2016: Healthy Holiday Recipes

Healthy Holiday Recipes

recipies_01Cinnamon Sugar Apple Chips

  • 2 apples, cored, thinly sliced
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • canola oil cooking spray


  1. Heat oven to 200°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
  2. In small bowl, mix sugar and cinnamon. Place apple slices on cookie sheet. Spray apples with cooking spray; sprinkle evenly with sugar-cinnamon.
  3. Bake 2 hours, rotating cookie sheet after 1 hour. After 1 hour 30 minutes, check apples every 10 minutes to avoid burning. Store in airtight container.



recipies_02Coconut Snowballs

  • 1 3/4 cups unsweetened shredded coconut, divided
  • 2 tsp melted coconut oil
  • 3 Tbsp organic, raw honey
  • 2 Tbsp unsweetened coconut milk
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp sea salt


  1. Melt the coconut oil and place it with 1 cup of the shredded coconut in a food processor. Process on high speed, scraping down the sides periodically until it reaches a paste-like consistency. (It does not have to be completely smooth like coconut butter; some texture is good.)
  2. Add the honey, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 Tablespoons of shredded coconut and pulse until just combined.
  3. Shape the mixture into 12 (1-inch) balls and coat with the remaining 2 tablespoons of shredded coconut. Refrigerate for at least an hour and up to 5 days. Eat cold or bring to room temperature before eating, depending on personal preference.



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