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Our Favorite Fertility-Friendly Holiday Recipes





Healthier Hot Chocolate

This hot chocolate is rich in antioxidants and very low in sugar compared to most hot chocolate mixes and those you can buy in coffee shops. 

1 tbsp unsweetened cocoa powder

10 oz hot water

½ teaspoon vanilla

1-2 teaspoona real maple syrup

¼ cup whole milk or non-dairy milk 

sprinkle of cinnamon (optional)

Add cocoa powder to a mug. Add hot water, vanilla, maple syrup, and milk, and stir to mix. Sprinkle with cinnamon. Enjoy!


Faux Latte

When you’re avoiding caffeine, this still feels like a nice treat without the excess sugar.

1 cup of milk or unsweetened non-dairy milk (I recommend cashew or flaxmilk for better flavor)

½ teaspoon vanilla

1-2 teaspoons real maple syrup

Sprinkle of cinnamon (optional)


Heat milk until hot and use a handheld milk frother to froth the milk. Add vanilla, maple syrup, and cinnamon (if using). Stir to mix. Enjoy!


Red Cabbage Slaw with Candied Pecans

The gentle sweetness of the pecans nicely balances the flavor of the red cabbage. This is a great salad to make on Sunday and eat throughout the week. It’s also great for parties and potlucks.

¾ cup candied pecans (see recipe below)

½ medium head or 1 small head of red cabbage
juice of 1 lemon
¼ cup olive oil


Make the candied pecans first following the recipe below. While the pecans are cooling, cut the core out of the red cabbage and shred using the food processor shred attachment. You can also finely chop my hand. Finely chop the pecans, and add to the cabbage and stir until evenly distributed. Add lemon juice and olive oil, and stir until cabbage is coated with dressing. Store in the refrigerator. Enjoy!


Candied Pecans

This delicious treat is great for adding to salads or eating on their own as a snack. They have just a light coating of coconut oil and maple syrup, making them a healthier option than most candied pecans.

Makes ¾ cup candied pecans

1 teaspoon coconut oil
¾ cup raw pecan halves
⅛ teaspoon salt
1 tablespoon maple syrup


Heat coconut oil over medium heat in a small pot until melted. Add pecans and stir to coat pecans with coconut oil. Sprinkle salt onto pecans. Add maple syrup, and mix to coat pecans in maple syrup. Immediately remove from heat. (If you leave the pecans on the hot burner, they will likely burn.)


Pumpkin Pie 

Instead of the traditional white flour crust, this pumpkin pie has a delicious crust made from pecans, dates, and coconut oil. This drastically reduces the refined carbohydrate content. The filling is lightly sweetened with maple syrup, for a healthier spin on a holiday favorite. 





Makes one 9-inch pie 



⅓ cup pitted dates (about 8 deglet noor dates) 

1½ cups pecans

2 tablespoons coconut oil 



15 oz. can of pumpkin or about 1-3⁄4 cup cooked pumpkin 

½ cup canned coconut milk
 or whole milk

½ cup maple syrup

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

⅛ teaspoon cloves

2 large eggs 


Preheat oven to 350 degrees. Process dates, pecans, and coconut oil in the blender or food processor until mixture is well-blended and sticks to the side of the food processor – about 30-60 seconds. Press mixture into a 9-inch pie pan and set aside. 

In a medium bowl, combine all filling ingredients, and whisk until well-mixed. Pour into pecan-date crust. Bake at 350 degrees for about 45 minutes, or pumpkin filling appears custard-like and crust is lightly browned. Allow to cool before serving. Store in the refrigerator.