A festive favorite: Healthy recipes starring peppermint
One of the most delicious seasonal flavors also belongs soundly on the nutritional “nice” list. As we mentioned earlier, peppermint has been found to soothe stomach problems and curb your appetite. In a recent study, people who smelled peppermint oil frequently throughout the day ate about 3,000 fewer calories during the week than people who didn’t get a whiff. So don’t cover up this wholesome star with loads of fat and calories—keep it healthy by enjoying it in one of these four recipes:
- ¼ cup coffee
- 1 ½ teaspoon unsweetened cocoa powder
- ⅛ teaspoon peppermint extract
- ¾ cup unsweetened almond milk
- In a mug, combine the coffee, unsweetened cocoa powder and peppermint extract.
- Warm almond milk in a small saucepan. When it reaches desired temperature, froth until you have lots of foam using a frother or by whisking rapidly (it’s still delicious even if you skip this step).
- Pour the warmed almond milk in the mug, holding back the foam until all of the milk is in the cup and adding foam to the top.
Nutritional Information (Makes one serving)
Per serving: 62.7 calories; 3.1g total fat; 113.8mg sodium; 9.5g carbohydrates; 1.3g fiber; 2.1g protein
- ½ cup coconut oil
- ¼ cup raw honey or maple syrup
- ¾ teaspoon peppermint extract
- 1 cup dark chocolate chips, melted and cooled slightly (Note: Cooling is essential for the chocolate to stick correctly)
- Combine the coconut oil, honey/maple syrup and peppermint extract in a food processor or blender and puree until smooth. Put mixture in the freezer for about 15 minutes, or until fairly solid.
- Form small balls by scooping out mixture with a tablespoon and placing on a parchment paper lined cookie sheet.
- Flatten the balls on the cookie sheet and put in the freezer to solidify.
- Remove from freezer once they are firm and dip each patty with a spoon into the melted, cooled chocolate until fully covered (you may not use all of the chocolate). Place on parchment paper, allow roughly 10 minutes for the chocolate to harden and store in refrigerator.
Nutritional Information (Makes 10-12 small patties; 1 serving = 1 patty)
Per serving: 131.7 calories; 11.2g total fat; 9.8mg sodium; 9.7g carbohydrates; 0.5g fiber; 8.5g sugars; 0.2g protein
- ½ cup coconut oil
- ½ cup honey
- ½ cup unsweetened cocoa powder
- ¼ teaspoon peppermint extract
- Combine all ingredients and whisk until smooth. Pour the mixture into 12 mini cupcake liners, each one filled half way.
- Place the fudge pieces in the fridge to cool for 30 minutes or until hard.
Nutritional Information (Makes 12 bite-sized pieces; 1 serving = 1 piece)
Per serving: 129.5 calories; 9.6g total fat; 1.3mg sodium; 13.6g carbohydrates; 1.2g fiber; 0.7g protein
- 6 ounces chocolate almond bark, chopped
- 3 ounces milk chocolate bar, chopped
- 6 ounces vanilla almond bark, chopped
- 3 ounces white chocolate baking squares, chopped
- ¼ cup peppermint candy canes, chopped
- Line a large baking sheet with foil. In a small saucepan, melt the chocolate candy coating and milk chocolate bar, stirring over low heat until smooth. Pour the mixture onto the baking sheet and set aside.
- In another small saucepan, melt the vanilla candy coating and white chocolate baking squares, stirring over low heat until smooth. Pour the mixture over the chocolate on the baking sheet. With a thin spatula, swirl the white mixture with the chocolate mixture. Shake baking sheet gently to even thickness.
- Sprinkle chocolate with crushed candy canes. Put baking sheet in refrigerator for 30 minutes or until firm.
- Lift candy from baking sheet and break into pieces. Serve at room temperature.
Nutritional Information (Makes 1 ¼ pounds; 1 serving = 0.2 grams)
Per serving: 55 calories; 3g total fat; 8mg sodium; 6g carbohydrates; 0.2g fiber; 0.7g protein