The holiday season is a time for moms to create magical experiences for their families, but it's important not to forget about self-care. To avoid burnout, it's crucial to get the support we need. This can be as simple as asking for help from family and friends with holiday to-dos like meal prep and shopping. Hiring a cleaning service, even for a one-time deep clean, can also take a load off your shoulders. Don't forget to take a break and schedule time for yourself to recharge. Joining a support group, either online or in-person, can provide a safe space to connect with other moms who understand the challenges. Finally, remember to savor each moment and express gratitude as you enjoy the holiday season with your loved ones. Happy holidays from Young Living!

Garlic Roasted Green Beans with Almonds

- 1 lb (16 oz) fresh green beans, trimmed  

- 3 garlic cloves, minced  

- 2 tablespoons olive oil  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  

- 1/3 cup sliced almonds, toasted  

- 1/2 lemon, juiced  

1. Preheat Oven:  

   - Preheat your oven to 400°F.  

2. Prepare Green Beans:  

   - In a large mixing bowl, toss the green beans with olive oil, minced garlic, salt, and pepper until evenly coated.  

3. Roast Green Beans:  

   - Spread the green beans in a single layer on a baking sheet lined with parchment paper.  

   - Roast for 15–20 minutes, or until tender and slightly charred, tossing halfway through.  

4. Toast Almonds:  

   - While the green beans are roasting, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden brown.  

5. Assemble and Serve:  

   - Remove the roasted green beans from the oven and transfer them to a serving dish.  

   - Toss with toasted almonds and a squeeze of fresh lemon juice.  

6. Optional Garnish:  

   - Add a sprinkle of lemon zest or a pinch of red pepper flakes for extra flavor.  

Enjoy this simple yet elegant side dish that pairs perfectly with any meal!

Pumpkin Pie with Almond Flour Crust  

For the Almond Flour Crust:  

- 2 cups almond flour  

- 2 tablespoons coconut sugar  

- 1/4 teaspoon salt  

- 1/4 cup coconut oil melted  

- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)  

For the Pumpkin Filling:  

- 1 3/4 cups pumpkin purée (canned or fresh)  

- 3/4 cup coconut milk (full-fat, shaken)  

- 1/2 cup maple syrup  

- 2 tablespoons arrowroot powder  

- 1 teaspoon vanilla extract  

- 1 1/2 teaspoons cinnamon  

- 1/2 teaspoon nutmeg  

- 1/2 teaspoon ginger

- 1/4 teaspoon cloves  

- 1/4 teaspoon salt  

1. Preheat the Oven: 

   - Preheat your oven to 350°F.  

2. Make the Crust:  

   - In a medium mixing bowl, combine almond flour, coconut sugar, and salt.  

   - Add the melted coconut oil and flax egg, mixing until the dough forms a ball.  

   - Press the dough evenly into a 9-inch pie pan, ensuring the edges are smooth and even.  

   - Bake the crust for 10 minutes, then set aside to cool slightly.  

3. Prepare the Filling:  

   - In a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, arrowroot, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth.  

4. Assemble the Pie:  

   - Pour the filling into the pre-baked crust and smooth the top with a spatula.  

5. Bake:  

   - Bake the pie for 50–55 minutes, or until the filling is set but still slightly jiggly in the center.  

   - Remove from the oven and let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.  

6. Serve: 

   - Slice and serve chilled or at room temperature.  

   - Top with coconut whipped cream for an indulgent finish.  

Enjoy this classic pumpkin pie with a modern, plant-based twist!

For the Sweet Potato Filling:  

- 4 large sweet potatoes, peeled and cubed  

- 1/4 cup almond milk (or other plant-based milk)  

- 3 tablespoons pure maple syrup  

- 1 teaspoon vanilla extract  

- 1 teaspoon cinnamon  

- 1/4 teaspoon nutmeg  

- Pinch of salt  

For the Pecan Crumble Topping: 

- 1 cup pecans, chopped  

- 1/2 cup rolled oats  

- 1/3 cup almond flour (or whole wheat flour)  

- 3 tablespoons coconut oil, melted  

- 3 tablespoons pure maple syrup  

- 1 teaspoon cinnamon  

- 1/4 teaspoon nutmeg  

- Pinch of salt  

1. Prepare the Sweet Potatoes:  

   - Preheat your oven to 375°F.  

   - Boil or steam the cubed sweet potatoes until fork-tender (about 15–20 minutes). Drain well.  

2. Make the Sweet Potato Filling: 

   - Transfer the cooked sweet potatoes to a large bowl.  

   - Add almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mash until smooth and creamy. Adjust sweetness and spices to taste.  

3. Assemble the Casserole:  

   - Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.  

4. Make the Pecan Crumble:  

   - In a medium bowl, combine chopped pecans, rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, nutmeg, and a pinch of salt. Mix until crumbly and evenly coated.  

5. Top the Casserole: 

   - Sprinkle the pecan crumble evenly over the sweet potato mixture.  

6. Bake:  

   - Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and slightly crisp.  

7. Serve:  

   - Let cool for a few minutes before serving. Enjoy as a side dish or dessert for any festive meal!  

- Add a touch of orange zest to the sweet potato filling for a citrusy twist.  

- For extra crunch, lightly toast the pecans before mixing them into the crumble.