Keto Guacamole

When it comes to the holidays, I'm all about tradition—especially my family's tradition to try ethnic food! For Christmas Eve, we always skipped the ham and turkey in favor of kimchi, curry, and gnocchi. I loved trying new foods and learning about what people ate in others countries. You might still want your Christmas ham, but this year, my challenge for you is to try an ethnic holiday beverage! These are lighter, healthier versions, but many are still high in calories, so enjoy a glass...but maybe just one. Happy Holidays! Ponche Navideno This Mexican Christmas Punch is sweet and loaded with fruit and cinnamon. The fruit used can vary, depending on what you have available, so don’t be afraid to use what you have. Wassail Punch The aroma alone of this holiday British classic is sure to put everyone in a cheerful spirit. Hungarian Hot Chocolate This hot chocolate has unique spices, like cloves and paprika helps bring out the richness of the chocolate. Anijsmelk The warmth of milk and honey, and the soothing taste of anise seeds make this old-fashioned Dutch drink perfect for late winter nights. Ginger Beer African Ginger Beer is much stronger than ginger ale. The fiery, spicy kick ginger adds is a sure to warm you up. Cola De Mono Toast friends and family with this creamy, Chilean drink. With a hint of coffee and cloves, this drink is an excellent way to enjoy the holidays! Glogg This non-alcoholic version of the Swedish Holiday drink is a delicious, hot, spiced punch that’s sure to warm you up and put you in a cheerful mood. Sahlab Served warm or cold, this Egyptian drink is amazing! It’s thick and creamy and has a divine vanilla flavor. Plus, the recipe is so simple! Cioccolata Calda Italian hot chocolate is the perfect indulgence to enjoy this holiday season. So thick you may need a spoon! Hot Toddy This non-alcoholic twist on the traditional Scottish drink has all the flavor without the calories. Hot toddys not only warm you up on a cold day, but the honey and lemon help sooth sore throats, making the perfect drink for you to try this winter! Sorrel Punch Holidays in the Caribbean wouldn’t be the same without Sorrel Punch! With exotic spices and dried sorrel, it tastes a little bitter, but unique. If you can’t find sorrel at your store, it might be sold under the names hibiscus or Jamaica Flowers. Peppermint Hot Chocolate Infusing hot chocolate with peppermint gives it an instant holiday twist. You may want to double or triple this recipe if you’re serving for a larger crowd. SujeongGwa SuJeongGwa, or Korean Cinnamon Punch, can be enjoyed hot or cold. It’s sweet, and the cinnamon gives a warm feeling, even if you enjoy it cold. Egg Nog This low-fat eggnog recipe is still rich and creamy, bringing back all your favorite holiday memories without all the calories. Be sure to garnish with nutmeg just before you enjoy this decadent Canadian drink. French Hot Chocolate With just a hint of coffee, this hot chocolate is rich and flavorful—perfect for any true chocolate lover. Sbiten When the weather turns cold, it’s time to cozy up next to a delicious, warm drink! This Russian spicy honey drink is even soothing for your throat during cold season. Sweet Spanish Hot Chocolate If you’ve never tasted anything but hot chocolate made from store-bought envelopes, you’re about to have your tastebuds tingled with this stovetop, sweet, Spanish hot chocolate. Gluhwein This spiced punch drink has holiday flavors in every sip. So come in from the snow and warm up with a steaming mug of Germany's favorite Gluhwein! Tablea Tsokolate This Filipino drink is made with chocolate wedges that are melted to give you a mug of rich hot chocolate that can be enjoyed on any chilly night. Canelazo A steaming mug of this non-alcoholic Ecuadorian Canelazo will keep you warm and festive this winter! Conquito If you like frothy, cold drinks, you’ll enjoy this refreshing, creamy Puerto Rican Coquito. With the heavy flavor of rum spiced with cinnamon and nutmeg, one serving may not be enough!

Ingredients ½ pound heavy whipping cream 2½ pounds high-quality* chocolate, divided Extract of choice to taste (mint, cherry, almond, etc.)† Directions Melt 1½ pounds of the chocolate either in a double boiler or a microwave. (If melting in the microwave, heat for 3 minutes at 20–30% power, stir, then repeat until melted. If melting in a double boiler, heat on low and allow the chocolate to melt for 15–20 minutes while mixing. You don’t want to get the chocolate too hot or allow steam from the bottom pot to come out and get into the chocolate, so do not boil the water in the base pot. To make sure that your pots aren’t getting too hot and burning the chocolate, you should be able to touch, but not leave your hand on, the lower pot. You should also be able to touch and comfortably leave your hand on the top pot. It should be just warmer than room temperature.) In a medium pot, heat the heavy whipping cream to a gentle simmer, but do not boil it. Simmer for about 1–2 minutes until a film forms on the top, and it starts to turn a pale yellow. Don’t cook it too long, otherwise it will curdle, but if you don’t cook it long enough, your truffle will mold. Cool the cream slightly. (You can let it sit for a few minutes, or you can add a tablespoon of cold butter to help cool it down, if desired.) Once the cream has cooled to almost room temperature, add the melted chocolate. Mix until smooth. (It might not look right at first, but just keep mixing.) Add flavoring and mix again. Place a long sheet of plastic wrap in a shallow casserole dish. (Your sheet should be about twice as long as the dish and hang over the sides.) Pour the mix into the casserole dish, then wrap the remaining saran wrap over the top of the mixture. Make sure the mixture is fully contained by the plastic wrap. Cool in the fridge for at least 3 hours. Once cooled, cut into small squares, then roll each square into a small bowl. (It helps to put cornstarch on your hands to keep things from sticking. I also like to put cornstarch on a cookie sheet and place the rolled balls on the cookie sheet until they are ready to use.) Melt the remaining pound of chocolate for dipping, using the same process as above. Once your chocolate has melted, let it cool to about 68°F. Otherwise, it will streak. (To know if your chocolate is ready without using a thermometer, pull out a small amount of chocolate with a fork, then let it to drizzle back into the ball. The drizzled bit should remain on top and not melt back in. At this point, your chocolate is ready to use.) Dip each truffle in the chocolate, then place it on a parchment-lined cookie sheet. You can add toppings before the chocolate sets, if you would like. Cool, and the chocolate will harden. Enjoy! Store (unlikely) leftovers in the fridge. *This works with milk or dark chocolate. Be sure to use high-quality chocolate—preferably designed for chocolate making. Use nothing that contains wax.†Depending on the type of extract you use, you may need more or less. A ½ teaspoon is a good starting place, unless you are using a strong, high-quality extract like we did, in which case, we used 4 drops. NUTRITIONAL INFO PER SERVING Calories 130 (70 from fat) Total fat 8g Saturated fat 5g Cholesterol 5mg Sodium 0mg Carbohydrate 16g (2g dietary fiber, 13g sugar) Protein 2g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 tablespoon olive oil 1 sweet potato, peeled and diced 4 cups spinach ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon garlic, diced ½ cup leftover Paleo Sweet and Spicy Pulled Pork 1 egg ½ avocado, sliced Directions Heat olive oil in a skillet. Add the sweet potato, then sauté until golden brown and tender—about 5–10 minutes. Add the spinach, salt, pepper, and garlic, then sauté until the spinach is wilted and cooked down. Transfer to a bowl. Add the pork and stir well. Fry the egg in the same skillet. (I recommend sunny side up.) Add egg to the sweet potato. Top with avocado, then enjoy warm! NUTRITIONAL INFO PER SERVING Calories 660 (370 from fat) Total fat 42g Saturated fat 9g Cholesterol 240mg Sodium 1140mg Carbohydrate 46g (12g dietary fiber, 13g sugar) Protein 29g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.