With the holidays upon us, everyone is getting into the Holiday Spirit with Christmas music, gift giving, Christmas lights, Christmas Movies (Hello Home Alone 3x in a row!) But the one thing we all love & dread at the same time is FOOD! How can you say no to everyone’s holiday cooking?! Who here has gone home or to a Christmas party, wearing your cute but stretchy pants?
Holiday food is not known for being all that health so I have put together some ideas & recipes for some Health(ish) alternatives that will still keep you in the holiday spirit!
Instead of dinner rolls or a bagged salad, try this fresh Cranberry Apple Salad!
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 apple, diced (I prefer green apples)
- 1 pear, diced
- Handful of grapes
- 1 tablespoon of green oinios thinly sliced
- ¼ cup dried cranberries
- 1 (10 ounces) package mixed baby greens (or any greens)
- ¼ cup crumbled Feta cheese
- 1 tablespoons chopped walnuts
- 1 tablespoons Almond slices
- 1 tablespoon of seeds
- Whisk vinegar & olive oil to create a dressing; set aside.
- Combine the rest of the ingredients with the greens & toss gently to mix.
- Either poor dressing in or wait until you are ready to serve.
Instead of Sugar cookies, try these Coconut Macarons!
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites (at room temperature)
- 1/4 teaspoon salt
- Preheat the oven to 325F.
- In a bowl, add your coconut, condensed milk, and vanilla.
- With an eclectic mixer, whip the egg whites and salt on high speed until they make medium-firm peaks.
- Slowly add the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper (I like to use an ice cream scoop!)
- Bake for 25 – 30 mins or until they are perfectly golden brown!
- BONUS: Melt some dark chocolate and dip the bottom only for a delicious chocolate base!
- Let them cool and serve!
Instead of dips with chips & pieces of bread, try Spinach Artichoke Dip with Veggies!
- 8 oz light cream cheese full fat is fine but I used light
- 16 oz light sour cream same you can use full fat if you want
- 1 stick 1/2 Cup butter
- 10 oz frozen chopped spinach thawed and squeezed to remove excess liquid
- 14 oz Artichoke Hearts
- 4 oz diced chilies mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
- 1 1/2 Cup shredded Parmesan cheese
- 1/4 Cup grated Romano cheese
- 1 tablespoon chopped garlic
- Chop artichokes.
- Drain off any excess liquid from spinach and chilies.
- Combine everything in the crockpot and allow to heat through (about 40 minutes).
On the stove:
- Combine the cheeses, butter, and sour cream in a pot over medium heat until melted and combined.
- While the cheese is melting drain and chop the artichokes and drain any excess liquid off of the spinach.
- Stir the spinach, artichokes, chilies, and garlic into the cheese.
- Serve warm. This makes enough to fill a 2-quart crockpot.
Blueberry Balsamic Goat Cheese: It’s blueberry and goat cheese so it’s amazing
Add to fruit or salad toppings!
- 1 c. blueberries, fresh or frozen
- 2 tsp. honey, add an extra teaspoon if your blueberries aren’t very sweet
- 2 tsp. balsamic vinegar
- 1/4 tsp. salt
- 1/4` scant tsp. crushed rosemary
- 4 oz. goat cheese
- 2 oz. cream cheese
- 1 loaf crusty French bread
- Add the blueberries to a small saucepan over medium heat.
- Add the rosemary, honey, salt, and balsamic vinegar.
- Cook over medium heat for 10 minutes, stirring occasionally.
- Meanwhile, in a small bowl, beat the goat cheese and cream cheese together.
- Spread the goat cheese mixture over a small plate and top with the blueberry mixture that has been allowed to cool for a few minutes.
- Serve the dip with some crusty French bread or crackers.
Instead of stuffing, try these Coriander-Roasted Carrots
- 1 1/2 lb. carrots, halved crosswise (if they are longer, cut in half too)
- 1 tbsp. olive oil
- 2 tbsp. olive oil (Yes, two separate!)
- 2 tbsp. white wine vinegar
- 4 oz. feta, crumbled
- 1/4 cup whole milk yogurt
- 2 tbsp. milk
- 1/4 small red onion, chopped
- 2 tbsp. fresh mint
- 2 tsp. coriander seeds
- Salt & pepper to taste
- Preheat oven to 450F
- In a bowl, coming 1 tbsp of olive oil, coriander seeds, salt, and pepper & mix well. Add in your carrots and make sure they are coated.
- Lay out on a baking tray and roast carrots for 18-20 mins. Toss halfway though
- In a blender, add the feta cheese, yogurt, milk, and (salt & pepper if desired). Spread out this mixture onto your serving plate. (Yes, it will be a base)
- In another bowl, stir together finely chopped onion, white wine vinegar, and 2 tbsp of olive oil.
- Place carrots onto the serving plate and drizzle with your vinaigrette!
Instead of buttered mashed potatoes, try these Vegan Lemon Garlic Herb Roasted Potatoes
- 2 lbs Potatoes (cut into wedges or halves, whatever your personal preference is)
- ¼ cup Lemon Juice
- ¼ cup Vegetable or No-Chicken Broth
- ¼ cup Olive Oil
- 1 tablespoon Dried Oregano
- 1 tablespoon thyme
- 1 tablespoon Rosemary
- ½ teaspoon * to taste* Salt and Black Pepper
- 5 cloves Garlic (minced)
- Set your oven to 425F
- In a baking bowl, add all your liquids and seasonings (lemon juice, broth, oil, oregano, thyme, rosemary). Mix well and then add the potatoes. Toss until they are well coated.
- Place the potatoes (juice & all) into your pan
- Place pan in the oven and roast for 20 mins
- Take the potatoes out of the oven, add your minced garlic and flip your potatoes.Take some of the liquid and spoon over the potatoes!
- Place pan back in the oven and roast for another 20 mins or until the potatoes are that perfect golden brown!
- Serve with some freshly chopped herbs and any remaining liquid from the pan! Enjoy!
Instead of Peppermint Bark, try these Peppermint Fudge Energy Bites!
- 1 cup raw almonds *preferably unsalted
- 2/3 cup pitted dates (12)
- 2 tablespoon cocoa powder
- 1.5 teaspoon vanilla extract
- 2/8 teaspoon peppermint extract
- 2 tablespoon coconut oil
- 2 tablespoon dark chocolate chips
- 1 cup crushed peppermint
- Add almonds in a blender or food processor until finely chopped. Then add dates and blend them well together. Add in the cocoa powder, extracts, and coconut oil. You will need to blend for a couple of minutes until the mixture starts to combine.*Pulse a few times if needed and add a couple of drops of water.
- Add in your chocolate chips but don’t blend too well (We like it chunky!)
- Get a spoon and get some of the mixture so you can roll it into a ball with your hands. (Roughly around a teaspoon)
- Dip in the crushed peppermint and place on a plate
- Once the balls are all formed, place them in the freezer for 30 mins
- Serve & enjoy!
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