Posted on December 14, 2015 at 12:32 PM by Lia Bahls, RD
The holidays are a difficult time to stay focused on nutrition with all the temptations. We’ve compiled six healthy recipes for you to make this holiday season or to bring to those office parties for a healthier choice.
Enjoy and share your healthy recipes with us on Facebook!
- 1 small onion, peeled and quartered
- 3 cloves garlic, peeled and quartered
- 3 sprigs fresh tarragon (or 1 tsp dried)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 5-lb. chicken, giblets removed
- 2 Tbsp. extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 375 degrees F.
- Place onion, garlic, tarragon, and thyme into the cavity of the chicken. Rub the chicken with the olive oil, salt, and pepper. Set in roasting pan, breast-side down. Roast the chicken for 25 minutes. Turn breast-side up and continue to roast until the chicken temps at 165 degrees F at the thickest part of the thigh, making sure to not touch bone with the thermometer.
Sweet Potato and Cauliflower Mash
- 2 lb sweet potatoes
- 1 lb cauliflower florets
- 3 Tbsp. milk
- ¼ cup plain Greek yogurt
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh chopped parsley – optional
- Peel and cut sweet potato into 1 ½ inch chunks
- Steam sweet potato and cauliflower. This should take about 10-12 minutes or until tender.
- Place vegetables in a large bowl and mash the potato and cauliflower with the milk. Stir in the Greek yogurt, garlic powder, salt and pepper. If too thick, add milk 1 Tb at a time until desired consistency is achieved. Garnish with chopped parsley.
Recipe courtesy of Thefitfork.com
Brussels Sprouts, Cranberry and Quinoa Salad
- 1 lb. Brussels sprouts, rinsed and ends trimmed, halved lengthwise and then thinly sliced crosswise to shred
- 2 cups cooked quinoa
- 1 cup dried cranberries
- 2/3 cup chopped pecans, toasted
- Orange Vinaigrette
- 1/4 cup orange juice
- 1/4 cup olive oil
- 2 Tbsp. apple cider vinegar
- Salt and pepper
- Toss all salad ingredients together until combined. Whisk vinaigrette ingredients together until combined.
- Drizzle vinaigrette on the salad.
Recipe courtesy of Gimme Some Oven
Apple Cranberry and Almond Coleslaw
- ¾ cup fat free plain Greek Yogurt
- ¼ cup light mayonnaise
- ¼ cup honey
- 2 Tbsp. apple cider vinegar
- Salt and pepper
- 1 small cabbage, shredded or 6-7 cups packed
- 1 ½ cup shredded carrot
- 2 large gala apples, shredded
- ½ cup sliced green onions
- ¾ cup sliced almonds or 1 cup slivered almonds
- ¾ cup dried cranberries
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, season with salt and pepper.
- In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately.
Recipe courtesy of Cooking Classy
- 12 large carrots
- 2 Tbsp. olive oil
- ¼ cup fresh thyme leaves or 1 Tbsp. dried Thyme
- Salt and Pepper
- Preheat oven to 400 degrees.
- Wash carrots, no need to peel. Cut off the tops and slice each carrot lengthwise into fourths. Lay carrots out on a baking sheet and drizzle with oil.
- Toss to make sure they are evenly coated and then sprinkle with thyme, salt and pepper.
- Arrange carrots on the pan in a single layer and then place into the preheated oven. Cook for 35-45 minutes or until carrots are soft, wrinkly, and slightly browned. Stir halfway through cooking.
Recipe courtesy of Feelgreatin8
- 1 (14 oz.) can cannellini beans, drained and rinsed
- ½ cup unsweetened applesauce
- ½ cup pumpkin puree
- 2 Tbsp. coconut oil
- 1 Tbsp. vanilla extract
- 1 cup creamy peanut butter
- Pinch of salt
- 10 oz. dark or semi-sweet chocolate
- Line two cookie sheets with wax paper.
- In the bowl or a food processor, add the cannellini beans and puree until mostly smooth.
- Add the applesauce, pumpkin, coconut oil and vanilla.
- Puree until completely smooth and creamy, about two minutes, scrapping down the sides if needed. Add the peanut butter and salt and process for another minute.
- Scoop ½ Tbsp.-size amounts of dough out and roll into a rough ball. Place on the prepared cookie sheet. Repeat with the remaining dough; cover the pans and place in the fridge for 15 minutes.
- After 15 minutes, remove the balls from the fridge and roll them once more between your hands to smooth. Stick a toothpick into the top of each ball. Cover the cookie sheets and place them in the freezer for at least 45 minutes.
- Melt the chocolate. Dip the frozen balls into the chocolate leaving a small opening at the top so the peanut butter shows through. Place the balls back on the cookie sheet. Store in the fridge until ready to eat.
Recipe courtesy of HalfBakedHarvest