8 DYNAMIC and FLEXIBLE Holiday Recipes

DDT Nation! Alright, today we have a unique and pretty damn awesome guest piece by our friend, Meredith Hohman. Meredith runs an awesome Instagram page full of delicious and healthy recipes…perfect for those that follow a flexible nutrition plan. We asked Meredith to share some of her recipes with our DDT community and she came up with what we like to call “8 DYNAMIC and FLEXIBLE Holiday Recipes.” Make sure to share this post with family and friends and support Meredith’s Instagram account @meresnuttykitchen.

– Chris and Eric




Around the holidays, we all know that exercise and nutrition can be the first things to go out the window.  Do you stick to your typical “meal plan” or do you throw it all to the wayside?!  Here are some of my FAVORITE healthified recipes to keep YOU on track and your loved ones totally jealous 😉 All of these recipes are gluten & egg free. You can also experiment with dairy free protein powders and make them vegan as well!


1. Dark Chocolate Peppermint Overnight Oatcake

  • 2/3 cup double fudge brownie flavored MyOatmeal blend
  • 1 Tbs chia seeds (I recommend Salba chia)
  • 1 & 1/3 cups water
  • 1 Tbs Hershey’s special dark cocoa powder
  • 1/4-1/2 tsp peppermint extract
  • 5 – 10 drops liquid stevia (to taste)

Instructions: Bring 1 & 1/3 cups water to boil on the stove. Stir in oatmeal and chia seeds. Reduce heat to medium-low and simmer. Continue to cook until SUPER thick, almost gummy like and slightly difficult to stir. Towards the end of cooking, stir in cocoa powder, extracts and liquid stevia. Remove from heat. Transfer into two greased ramekins and flatten the tops. Cover with foil and refrigerate overnight. In the morning, use a knife to loosen the edges and pop out your cakes. Layer with Hope Foods’ Dark Chocolate Spread (it’s made from garbanzo beans and totally amazing!) I also topped with strawberries, white chocolate chips and Stuffum Naturals White Chocolate Peppermint Protein Cookie Dough.

chocolate cake

2. Carrot Cake Pumpkin Protein Waffle

  • 2 Tbs gluten free all-purpose flour
  • 2 Tbs oat flour
  • 1 Tbs coconut flour
  • ½ Tbs baking powder
  • 4 Tbs Hiit Supplements Carrot Cake whey protein (can sub vanilla flavored as well)
  • ½ tsp cinnamon
  • ¼ cup pumpkin puree
  • 5 Tbs unsweetened vanilla almond milk
  • ½ tsp vanilla extract
  • 5-10 drops vanilla liquid stevia
  • 1 medium carrot (grated)

Instructions: Combine all dry ingredients. Add in your wet and shredded carrot. Let batter rest while preheating and spraying a waffle iron with non-stick spray. Cook according to directions. Transfer to a plate and add your toppings! I used blackberries, banana, mulberries, coconut whipped cream, carrot cake jam and YouFreshNaturals Carrot Cake Almond Butter.



3. Purple Yam Cake Batter Protein Pancakes

  • 1/3 cupgluten free all-purpose flour
  • 1/2 Tbs baking powder
  • 4 Tbs Cellucor Corfetti Cake Batter whey protein
  • 1/3 cup Stokes’ purple sweet potato puree (bake your potato ahead of time to save time 🙂 )
  • ¼ tsp butter extract
  • ¼ tsp vanilla extract
  • 1/3 cup unsweetened vanilla almond milk
  • 5 – 10 drops liquid stevia (to taste)

Instructions: Mix together your dry ingredients.  Add in the wet and mash REALLY well to eliminate chunks and fully incorporate sweet potato (it will be thick). Cook on med/med low on a preheated and greased skillet. Drop dollops of batter on pan and use the back of a spoon to form circles. Flip when bubbles appear. Add your favorite toppings when done! I recommend Justins’ Vanilla Almond Butter, sprinkles and fresh fruit!

hot cakes

4. Bananas Foster French Toast

  • 1/2 cup almond milk
  • 1 Tbs gluten free all-purpose flour
  • 1/2 Tbs nutritional yeast
  • 1 packet stevia
  • 1/2 tsp vanilla extract
  • 1/4 tsp rum extract (optional)
  • Pinch of salt
  • 2-3 slices bread of choice


Instructions: Preheat oven to 375 degrees. Blend all ingredients (besides bread) in a food processor for 30 seconds. Transfer to a bowl and soak each slice of bread for 30 seconds on each side. Heat a greased skillet on med/med low. Cook for 3 minutes per side or until golden brown & slightly firmed. Place on a greased cookie sheet and bake in the oven 5 minutes. Remove and top with Natural Born Nut Co. Banoffee Peanut Butter, caramelized bananas and toppings of choice.

french toast

5. Healthy & Crustless Peanut Pumpkin Protein Pie (adapted from Chocolate Covered Katie)

  • 1/3 cup gluten free all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 scoop Cellucor PB Marshmallow whey protein
  • 1/3 cup + 2 Tbs sweetener of choice
  • 1 Tbs ground flax
  • 1 can (15oz) pumpkin purée
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp pumpkin pie extract
  • 5 tsp vanilla extract

Instructions: Preheat oven to 400 degrees. Mix your dry ingredients together. Add in your wet and mix VERY well. Pour into a greased 9 inch pie pan. Bake for 35 minutes. Remove and let cool (don’t cut yet). Refrigerate overnight or at LEAST six hours to let it set as it will continue to firm up!

protein pie

6. Pumpkin Pie Smoothie Bowl (for that leftover pumpkin pie 🙂 )

  • 1 cup unsweetened vanilla almond milk
  • 1 piece of frozen pumpkin pie (recipe above)
  • ½ frozen banana
  • ¾ scoop Cellucor Cinnamon Swirl whey protein
  • ¼ tsp cinnamon
  • ¼ tsp xanthan gum (optional, to thicken)
  • ¼ tsp vanilla extract
  • 3-4 large ice cubes

Instructions: BLEND!! Then top with Purely Elizabeth Pumpkin Fig granola, fresh bananas, cacao nibs and YouFreshNaturals Dark Chocolate Gingerbread Hazelnut Butter.

pumpkin pie

7. Leftover Turkey Sandwich (for the leftovers from everything else!)

  • 2 slices gluten free cinnamon raisin bread
  • 3 oz deli turkey (I prefer Whole Foods’ in-house roasted)
  • 2 thin slices tomato
  • Roasted brussels sprouts
  • Broccoli sprouts
  • Romaine lettuce
  • Stokes’ purple sweet potato puree (previously baked & mashed)
  • 1 Tbs greek whipped cream cheese

Instructions: Olympic sandwich stack that puppy!

turkey sandwhich

8. Single Serve Protein Apple Crisp

 For the apples:

  • 1 small diced Apple
  • 1/4 tsp lemon juice
  • 1/4 tsp apple pie spice
  • 1/4 tsp vanilla extract
  • 1/2 Tbs maple syrup
  • Combine & mix together

For the crisp:

  • 2 Tbs oats
  • 2 TbsAbs Protein Pancakes Cinnamon Roll mix
  • 1/4 tsp Apple pie spice
  • 1 Tbs applesauce
  • 1 TbsSweet Spreads Caramel French Toast Cashew Fit
  • ½ Apple Cinnamon Detour Smart bar (chopped)
  • Mash everything together (I used my hands) until clumpy

Instructions: Preheat oven to 350 degrees . Pour Apple mixture into a greased baking dish. Top with crumbly crisp. Bake for 15-20 minutes until golden brown. Top with ice cream, Greek yogurt, caramel sauce or more cashew fit!

apple crisp

You can find more recipes like these by following me on Instagram @meresnuttykitchen! 🙂

If you would like to get started on your Fitness Journey using Flexible Nutrition and recipes like the ones above, check out our brand new ebook HERE

Flexible Nutritonal Guide Cover