Top 4 Holiday Recipes With Chef Tiffany Blackmon

By Kati Epps – November 1, 2022
Audrey Dollins

The holidays are here, and we’re surrounded by family, friends and fabulous food! This month, I met with Chef Tiffany Blackmon — creator of My So-Called Fabulous podcast, cookbook author and lifestyle influencer — to create wonderful additions to your holiday meals!

Here are a few of our favorites!

Holiday Beef Tenderloin

Beef tenderloin.

Blackmon shares her version of the classic beef tenderloin, adapted from Beef Loving Texans. This entree is perfect for lean protein with fabulous flavor! 

Servings: 8-10


  • 2 to 3 pounds of beef tenderloin roast 
  • 1 tablespoon olive oil 
  • ⅓ cup Greek seasoning 
  • ⅓ cup medium-grind black pepper 


  1. Preheat oven to 425 F. In a small bowl, combine Greek seasoning and black pepper. Slightly rub roast with olive oil. Roll roast in seasoning mixture to cover all surfaces. 
  2. Place roast on rack in a shallow roasting pan. Insert an oven-proof meat thermometer so the tip is centered on the thickest part of the beef. Do not add water or cover. Roast in the oven for 35 to 45 minutes or until desired internal temperature is reached. Remove from oven. Transfer roast to carving board; tent loosely with aluminum foil. Allow roast to rest for 15 to 20 minutes. Slice and serve. 

Sweet and Spicy Harissa Carrots

Harissa carrots.

Here’s a vegetable option that’s light, fresh, colorful and different from traditional holiday sides that are heavy, rich and full of calories.

Servings: 8


  • 2 cloves garlic, minced
  • 1 tablespoon harissa paste (if you cannot find harissa paste, create your own using a 2:1 ratio of olive oil and harissa seasoning)
  • 1 tablespoon honey
  • 2 tablespoon avocado oil
  • Salt and pepper to taste
  • 2 pounds of tri-colored carrots
  • Additional toppings: pistachios, tahini, extra virgin olive oil, fresh parsley


  1. Preheat oven to 400 F. 
  2. In a small mixing bowl, combine minced garlic, harissa paste, honey, avocado oil, salt and pepper. Set aside. 
  3. Place carrots on a baking sheet lined with parchment paper. Pour harissa mixture over carrots and toss to coat. Roast for 30 to 35 minutes until carrots are tender.
  4. Transfer to a serving dish and top as desired. 

Notes: If using whole carrots, scrub or clean and cut as desired. Remove carrot tops or leave them for a beautiful presentation. Baby carrots are perfect for meal prep and serving size. 

Peruvian Chilled Cauliflower Salad

Peruvian cauliflower salad.

Adding a salad to your menu is a great way to incorporate a chilled, bright and refreshing dish. This family favorite is easy to make and brings beautiful colors and flavors to the table. 

Servings: 6


  • 1 large head of cauliflower, cut into bite-size florets
  • Juice of 3 limes
  • ½ cup extra virgin olive oil
  • ¾ teaspoons salt
  • Freshly cracked pepper
  • ½ cup fresh parsley, chopped
  • 3 tablespoons fresh chives, chopped


  1. Steam cauliflower florets for 6 to 7 minutes until tender but not soft. Remove from heat and chill in the refrigerator (or freezer if you’re rushed for time).
  2. In a small bowl, whisk lime juice, olive oil, salt, pepper and fresh parsley.
  3. Toss chilled cauliflower with dressing, and top with fresh chives. Serve immediately. 

Notes: When using a mixture of cauliflower colors, steam separately and dress right before serving to preserve the colors. 

Flourless Chocolate Cake

Tiffany and flourless chocolate cake.

After dinner is served, it’s time for a sweet treat. This recipe is perfect as a gluten-free dessert or just something outside the traditional cookies or pie.

Servings: 10


  • 6 ounces 60% bittersweet chocolate, chopped 
  • ½ cup butter, cut into small pieces 
  • 1 teaspoon instant espresso powder 
  • ¼ cup hot water 
  • 1 cup granulated sugar 
  • 4 whole eggs, beaten 
  • ¾ cup unsweetened cocoa powder 
  • ½ cup heavy cream 
  • 1 cup semi-sweet chocolate chips 
  • Fresh raspberries and mint for garnish 


  1. Preheat oven to 350 F. Lightly grease a 9-inch springform pan with cooking spray. Set aside.
  2. Place a small saucepan half-filled with water over medium heat and bring to a simmer. Combine bittersweet chocolate and butter in a heat-proof bowl and place over the pot. Stir until the chocolate and butter are melted. Turn off the heat and set the mixture aside. 
  3. Completely dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate, and stir until completely combined; slightly cool. Add eggs, whisking until blended. Stir in cocoa powder. 
  4. Pour batter into the prepared springform pan. Bake until set in the middle and a thin crust forms on top, approximately 30 minutes. Remove the cake from the oven and cool for 15 minutes. Gently remove the sides of the springform pan. Cool completely. 
  5. To make the ganache, pour cream into a small saucepan. On low heat, bring cream to a simmer, add chocolate chips, and stir until melted and blended. Pour over the cake and spread with a spatula. Allow ganache to set, garnish with raspberries and mint, and serve.

Blackmon and I loved brainstorming ways to brighten your holiday menus. We hope you have an incredible season surrounded by those you adore! Happy holidays!

About the Author

Kati Epps posing and smiling.

Coach Kati Epps is the founder of MyBody GX with a background in chemistry from Colorado State University, an ACE-certified personal trainer, health coach and nutrition specialist.


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