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December 14, 2017

3 Easy Healthy Holiday Recipes to Add to Your Menu

Traditional holiday dinner tables are usually adorned with elaborate dishes and treats. If you’re looking to add some healthy variety to your holiday table, try including these easy healthy holiday recipes. The best part? They can be used throughout the year to add diversity to your weekly menus.

Roasted Vegetable Antipasto

This tasty veggie dish works nicely as a side dish or an appetizer. It’s also gluten free, vegan and full of fiber.

What you need:

  • One large fennel bulb, halved, cored and cut into quarter wedges
  • 12 medium Brussels sprouts
  • 12 small, thin carrots (If you can’t find these, just halve larger ones and then quarter lengthwise)
  • One large beet, sliced into quarter inch rounds
  • 1 teaspoon kosher salt
  • 4 teaspoons extra virgin olive oil, plus 2 tablespoons divided
  • 1 large clove of garlic, minced
  • 1 teaspoon of capers, chopped

How to make it:

Preheat oven to 425 degrees. Trim and halve Brussels sprouts, toss in a medium bowl with 1 teaspoon of oil. Spread in a single layer on half of a baking sheet. Next, add the fennel to the bowl with another teaspoon of oil and toss. Spread the fennel on the other half of the pan. Do the same with the carrots and beets and add them to a separate baking sheet. Sprinkle the veggies with half a teaspoon of salt.

Roast the vegetables about 25-30 minutes or until they begin to soften and caramelize. Rotate baking sheets halfway through roasting. Arrange on serving platter.

Mash the garlic with the remaining salt until a paste forms. Add lemon juice and capers, whisk in the remaining oil and drizzle over the veggies.

Kale and Cauliflower Frittata

This healthier frittata recipe replaces the frittata staple — the potato — with cauliflower. Add this dish to your holiday brunch, as a side, or use as a breakfast for dinner treat.

What you need:

  • 2 tablespoons extra virgin olive oil
  • 1 sliced small onion
  • 2 cups of small cauliflower florets
  • ¼ cup of water
  • 5 cups of chopped kale
  • 3 cloves of minced garlic
  • 1 teaspoon of chopped fresh thyme
  • ½ teaspoon of salt, divided
  • ½ teaspoon of pepper, divided
  • 8 large eggs
  • ½ teaspoon of smoked paprika
  • ½ cup of goat cheese or Manchego cheese

How to make it:

Preheat your broiler.

Heat 1 tablespoon of oil in a large skillet, add onion and stir occasionally until brown, about 2-4 minutes. Add cauliflower and water and cook and cover for about 6 minutes, or until the cauliflower is tender. Next, add the kale, garlic, thyme, ¼ teaspoon of salt and pepper. Stir often for about 2 to 3 minutes until the kale is wilted.

Whisk eggs and the remaining salt and pepper in a large bowl. Add the vegetable mixture and combine. Wipe the skillet clean and 1 tablespoon of oil and the egg mixture and top with cheese. Cover and cook about 4 to 5 minutes until the bottom is brown and the edges are set. Transfer skillet to oven and broil until the top is cooked, about 2 to 3 minutes.

Fruited Rice Pudding

You can make this versatile dessert ahead of time and serve cold or make the same day and serve hot.

What you need:

  • 2 cups of water
  • 1 cup of long grain brown rice
  • 4 cups of evaporated fat free milk
  • ½ cup of brown sugar
  • ½ teaspoon of lemon zest
  • 1 teaspoon of vanilla extract
  • 6 egg whites
  • ¼ cup crushed pineapple
  • ¼ cup raisins
  • ¼ cup of dried, chopped apricots

How to make it:

Heat the oven to 325 degrees.

Bring 2 cups of water to a boil, add rice and cook for 10 minutes. Pour rice into colander and drain thoroughly.

In the same saucepan, add the evaporated milk and brown sugar and cook until hot. Then add the rice, lemon zest and vanilla. Simmer the mixture for 30 minutes until it is thick and the rice is tender. Remove from heat and cool.

Whisk together the egg whites and pour them into the rice mixture, add the fruits and stir until blended. Lightly coat a baking dish with cooking spray and spoon the pudding into it. Bake for 20 minutes or until the pudding is set.

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