A Silly n' Healthy Holiday Recipe!!
If you love sugary sweets and the classic holiday movie Elf – this post is for you!! I love Christmas movies and Elf is one of my all time favorites. The star of the show, Buddy the Elf makes me smile and laugh with his endearing shenanigans! I watch it every year, at least twice, and afterwards I’m always wondering what his famous breakfast spaghetti noodles would taste like…
Buddy loves his sweets. In the movie he makes breakfast, which consists of a heaping plate of spaghetti with m&m’s, sprinkles, marshmallows, chocolate fudge pop tarts, chocolate syrup and maple syrup.
According to Buddy, elves have 4 main food groups, candy, candy canes, candy corns, and syrup. Elves love sugar and so do I, but I like healthier sources of sugar like fruit!
I was inspired to replicate this holiday breakfast for all the Elf Fans like me in a nutritious and fruity way, replacing the white pasta noodles with spiraled zucchini or cucumber noodles. For the toppings I used pomegranate seeds for candy, mulberries for marshmallows, my healthy brownie bites in place of the chocolate pop tarts and I made a sweet caramel date syrup. The mint ‘sprinkles’ on top are the final touch. They add a Christmassy flair and taste to the dish. Nothing will get you in the holiday spirit like this super sweet noodley treat! You can make it for breakfast, lunch, or dinner or eat while you watch the movie - FUN!
Caution: The sweetness in this recipe may cause smiles.
I just like to smile, smiling’s my favorite!
Buddy the Elf Sweet Spaghetti Recipe:
This recipe is nut-free, raw, vegan, low-fat, gluten-free and dairy-free.
To make the noodles you will need:
Directions for a spiralizer:
Peel the zucchini using a vegetable peeler. I like my zucchini room temp so I soak them in some hot water first.
Cut off the top end of the zucchini.
Insert the smallest blade that makes noodles.
Place the center of the zucchini on the blade first, lining up the middle with the hole
Slide the crank and spikey prongs towards the other end of the zucchini and stick into the center
Crank your spiralizer with the handle and enjoy watching the noodles appear before your eyes
**If you do not have a spiralizer you can use a julienne peeler, an inexpensive tool similar to a vegetable peeler that makes straight noodles.
Directions for juilenne peeler:
Peel 2 zucchini with the vegetable peeler.
Use the julienne peeler to make strips from top to bottom.
Peel all sides until you hit the seeds in the middle.
*You could also try this recipe with brown rice spaghetti, but the zucchini/cucumbers help cut the sweetness of the rest of the ingredients. Plus it tastes better!
Sweet n Fruity Toppings:
The seeds from 1 pomegranate
1 batch of my brownie bites (made into 1/2 size mini-bites)
¼ cup of mulberries
2 tbsp fresh chopped mint
Caramel Date Syrup (recipe below)
The brownie bites are in my recipe book Healthy Childhood Favorites, but I’m feeling generous this holiday season so I’m going to share this easy and yummy recipe with everyone!
• ½ cup dried mulberries
• 10 medjool dates, pitted
• 3 tbsp carob powder (or raw cacao/organic cocoa)
• ½ teaspoon vanilla powder
In a food processor, process the mulberries until it’s a coarse flour. Add the carob powder, and vanilla and process until combined.
Add the dates a few at a time and pulse until a ball forms.
Roll into small, bite sized balls with your hands and refrigerate 1 hour before serving!
Save any extras for snacks later. They taste great frozen and store best in the fridge.
And finally - The Caramel Sauce!
Soak 1 cup of pitted dates in water- about 10 medjools or 20 barhi dates, (Try to find barhi dates if you can, they taste just like caramels)
Soak for 1 hour and discard the water.
Make sure there are no pits and place in the blender.
Heat 3 ½ cups of water on the stove until almost boiling (if it boils, just let it cool slightly) and pour 3 cups hot water into the blender with the dates.
Add 1 tsp of vanilla powder and blend until syrupy smooth.
Add the other ½ cup water if too thick. (if too thin, add more dates!)
Pour hot syrup on top of noodles when ready to eat.
Assemble your noodle bowl:
Divide the noodles into 2-4 plates.
Add as many brownie bites as you like (refridgerate any leftovers for snacks)
Divide the pomegranate seeds and mulberries amongst the plates
Pour date-syrup generously on top and garnish with fresh mint sprinkles!
Enjoy your Buddy the Elf Noodles with a fork and spoon like traditional spaghetti or eat it with your hands like Buddy does! It’s ok, I said so!
I hope you enjoy this recipe as much as Chris Kendall and I did.
Happy and Healthy Holidays to you and your loved ones!
Lots of love and fresh squeezed hugs,
Chris Kendall, Elf's cousin loves Sweet Buddy the Elf Noodles!
Check out my Holiday Drinks eBook - Filled with recipes for holiday themed smoothies, juice cocktail and hot drinks to sip by the fire.
Ashley Clark is a Holistic Health Coach, artist, photographer and the owner/operator of Naturally Ashley Nutrition. This prairie girl from Saskatchewan Canada loves to nourish her body positive thoughts and ripe seasonal fruits! She wants to share everything she knows about holistic living to inspire others on their journey to create a happy, healthy lifestyle naturally.
Ashley received holistic health coach training from the Institute for Integrative Nutrition and has been following a raw vegan diet for three years. She has healed many health issues such as candida, gallbladder inflammation, chronic hives and allergies, sinus problems, digestive issues, irritable bowel syndrome, chronic urinary tract infections and more. She now feels lighter and brighter with abundant energy to pursue her dreams!