I have the solution to “what am I going to make this year”.
Do you have to make a holiday dish this year to pass around or bring to a family get together?
How about a work or company holiday party where you will have to bring a dish to pass around?
This time of the year can already be stressful for some and now add in the “what to bring” to the function can be sometimes too much to deal with.
This year I have your solution for what you are going to make for these functions. They are delicious, creative and most of all healthy for you.
Below is a compilation of recipes from various individuals. Pick your favorite and cross one more thing off your list.
Holiday Recipe #1
Cajun Cheesy Cauliflower Breadsticks
1 head of cauliflower, chopped in florets
2 1/2 cups of shredded 2% mozzarella cheese
1 tsp of Cajun seasoning
1 tsp of dried oregano
- Preheat oven to 400 degrees.
- Line a 9 x 13 baking sheet with non-stick aluminum foil.
- Place cauliflower in food processor. Pulse until cauliflower is rice consistency.
- Place cauliflower in microwaveable bowl. Microwave 5 minutes. Remove and stir.
- Microwave 5 minutes. Remove and stir.
- Add 3 eggs, 2 cups of mozzarella cheese, cajun seasoning, and oregano. Stir.
- Pour mixture on lined baking sheet.
- Bake for 25-28 minutes.
- Remove. Sprinkle with mozzarella cheese. Return to oven for 5 minutes.
Remove and serve!
Holiday Recipe #2
Roasted Parmesan Acorn Squash Wedges
- 1 medium acorn squash
- 1 tablespoon of olive oil
- 1 tablespoon of dried oregano
- 1 teaspoon of dried dill
- Salt and pepper to taste
- Optional: 1 teaspoon of parmesan cheese
- Cut the squash in half, and scoop out the seeds in the middle.
- Cut each half into 1/2 inch wedges.
- Place the wedges on a non-stick baking tray, drizzle olive oil on the wedges, and sprinkle oregano & dill.
- Bake @ 450F for 20 minutes, and then flip the wedges. Bake for another 20-25 minutes, or until the wedges are a crisp brown.
- Finish off with salt and pepper to taste.
- Optional: Sprinkle with parmesan cheese. Enjoy!
Healthy Holiday Recipe #3
Roasted Brussels Sprouts With Raisins, Smashed
Almonds, and Curried Fig Vinaigrette
3lb Brussels sprouts, trimmed and halved
1/3 cup raisins (I used Thompson; you can use golden or currants too)
1 cup raw almonds
Olive oil for roasting the sprouts
¼ cup olive oil
2T white wine vinegar
1T curry powder
2t fig jam (you can use honey or maple syrup if you can’t find fig jam – I use Dalmation Fig Spread from the grocery store.
Salt and pepper to taste
Preheat oven to 300F.
Place the trimmed, halved Brussels sprouts on a parchment-lined pan and drizzle with olive oil. Toss to coat, then roast at 300F for around 20-30 minutes or until soft but not overcooked. Time of cooking all depends on the size of the sprouts, so keep checking them every 5-10 mins or so and stick a fork in them each time you check to assess how soft they’re getting.
Remove the roasted sprouts from the oven and set aside to cool.
While the sprouts are in the oven, toast the almonds in a dry frying pan over medium heat, or in the toaster oven set to toast (my favorite method). Watch them carefully – they burn really quickly. When the almonds are browned and fragrant, remove them from the heat.
Placing the toasted almonds between the folds of a thick kitchen towel, whack them with a hammer or mallet until they’re broken into rough pieces. Set aside.
Make the dressing by combining all of the dressing ingredients and whisking until blended/emulsified. Add salt and pepper to taste.
In a large bowl, place the roasted sprouts, raisins, and toasted smashed almonds. Pour the dressing over it all and toss to coat. ENJOY!
Healthy Holiday Recipe #4
Sweet Potato Sliders With Cinnamon Cashew Creme
Makes: 6-8 semi thick slices
- 1 large round sweet potato, sliced 1/4 – 1/2 inch slices
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon Ceylon cinnamon (or RB shaker)
- 2 tablespoons cashew cream (optional)
- 2 teaspoons raw honey (optional)
- Himalayan sea salt, taste
Preheat oven to 425 degrees. Place sweet potato slices on a parchment-lined baking sheet, drizzle with coconut oil, and sprinkle with cinnamon and salt.
Bake for about 30-35 minutes, until bottoms appear somewhat brownish and the golden brown and sweet potatoes are tender when pierced with a fork. After removing sweet potatoes from the oven, top each slice with a dash of the cashew creme (if using) and top with sliced almonds. Drizzle honey over slices (if using) and serve.
Cinnamon cashew creme
Serving Size: 1 tablespoon
Makes: 8 servings
- 1/2 cup cashews
- 1/2 cup water
- 1 heaping teaspoon Ceylon cinnamon
- 1 teaspoon raw honey (optional)
Place ingredients in a high-powered blender and puree for 45 to 60 seconds, until creamy.
Note: You can also soak the cashews in hot water for 30 minutes, drain and then blend, for a smoother consistency.
Healthy Holiday Recipe #5
Roma Tomato Bruschetta
1-2 Tbsp olive Oil
2-3 roma vine ripened tomatoes
1/4 red onion
1/3 c basil (fresh)
1 tsp garlic salt
2 Tbsp parmesan cheese
Chop the tomatoes, red onion and basil. Mix with the garlic, parmesan cheese and olive oil. Let sit for about an hour to let the flavors soak in. Then brush the garlic toast with olive oil and top each slice of toast with some of the bruschetta mixture. Broil for about 5 minutes. Serve and enjoy!
I hope you enjoy these recipes and feel free to give a shout out to the owners of the various recipes as I have listed them with each recipe. This should give you plenty of recipe ideas for your holiday parties this year. It will also allow you to enjoy the holidays without putting on any extra holiday weight this year.
Struggling with keeping the weight off this time of year can be difficult since every day there seems to be more holiday desserts at the office and you attending multiple holiday parties with not so healthy foods there. A great way to stay on track during this time of the year is to follow a set meal plan schedule. Having a schedule allows you to still enjoy the parties and some of the delicious foods that will be presented to you. More importantly at the start of the next day you will be back on your meal plan schedule and back to eating healthy and in control. I have created a 30 day meal plan based off my Carb Rotation Principles for you to help you get through the holidays and beyond.
I am making it FREE for you today so you don’t have to worry about trying to design this yourself. It is all laid out in a simple to follow format. There are no complicated recipes or crazy eating times. Just click the image below and you can read more about it and grab it now at no charge to you before the holiday pounds start to get away from you.