Guest Blogger: Healthier Holiday Recipes

3 Simple Holiday Recipes Your Body Will Thank You For

Each year when the holiday season approaches, I’ve got one thing on my mind: Food.

If you’re like me, the holidays have always meant time with family and lots of casseroles and decadent desserts. However, as I’ve grown older, I’ve felt a slight sense of guilt each year as I pile my plate with buttery goodness and indulge in all kinds of sweet treats.

In recent years, I’ve grown to truly love and appreciate healthy, whole foods. There is no better feeling than knowing that you are nourishing yourself with ingredients that are good for your body. So, this year I plan to create some new traditions with my family by adding healthier options to the holiday menu. Why not replace those buttery mashed potatoes with some wonderful roasted root vegetables? Skip the rolls and opt for a kale salad. You could even replace that apple pie with a healthier option, such as stuffed baked apples.

While you may not want to completely omit your childhood favorites, surprise your friends and family this year by adding a healthier option to the dinner menu. I promise, they’ll thank you!

Here are three of my favorite dishes that pair well with a holiday meal or as a healthy side whenever you please! Enjoy!

Rosemary Roasted Root Vegetables

Ingredients:

2 lbs whole carrots

2 medium sweet onions

1.5 – 2 lb tri-color potatoes (purple potatoes, red new potatoes, white new potatoes – or if you have a Trader Joe's, the 28 oz bag of Celebration Blend Potatoes is perfect)

1 head of garlic, separated & peeled

¼ cup olive oil

2 tablespoons rosemary

Sea salt

Pepper

Cooking spray

1. Preheat oven to 400.

2. Wash and peel carrots

3. Wash potatoes and cut in half or quarters

4. Peel onion and slice into quarters

5. In a large bowl or large zip lock bag, combine carrots, potatoes, onions, garlic, olive oil and rosemary. Toss to coat and season well with sea salt and black pepper.

6. Spread ingredients onto greased pan and bake for about 35 mins (stirring halfway through) until vegetables are tender and slightly brown.

*Recipe is also great with addition of sweet potatoes, parsnips or butternut squash!

Shredded Kale Salad with Pecans, Cranberries & Goat Cheese

Ingredients:

For the salad & dressing

1 large bunch kale

1 heaping teaspoon minced garlic

1/8 cup fresh lemon juice (half a large lemon)

2-3 tablespoons olive oil

¼ teaspoon sea salt

½ cup dried cranberries

8 oz block goat cheese

Cracked pepper

For the pecans

1.5 cups pecans

1 tablespoon extra virgin olive oil

¼ teaspoon sea salt

1. Preheat the oven to 300. Mix pecans, olive oil and sea salt and spread onto a baking sheet. Toast in the oven for 10 minutes until lightly golden. Set aside.

2. Remove the stems from the kale and discard. Chop the kale leaves, wash and spin dry. Place dried kale into a large bowl.

3. Mix garlic, lemon juice, olive oil and sea salt in small bowl. Pour over kale and toss or mix with hands for about 1 minute.

4. Mix pecans and cranberries into salad and top with crumbled goat cheese and fresh cracked pepper.

Stuffed Baked Apples

Ingredients:

4 large baking apples, such as Golden Delicious or Jonagold

¼ cup brown sugar

1 teaspoon cinnamon

¼ cup chopped pecans

¼ cup raisins

2 tbsp butter

1 cup water

1. Preheat oven to 375.

2. Using a sharp paring knife or an apple corer cut out the cores, leaving the bottom 1/2 inch of the apples intact. If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide. Chop off small portion of the top of each apple, leaving a wider gap at the top.

3. Place the brown sugar, cinnamon, raisins and chopped pecans in a small bowl and stir to combine.

4. Place the apples in a baking dish and add a dot of butter (a quarter of the tablespoon called for in the ingredient list) at the bottom of each apple, then stuff each apple with the stuffing mixture. Top with another quarter tablespoon of butter.

5. Pour the water into the bottom of the baking dish. Bake at 375 for 40 mins, until the apples are cooked through and tender, but not mushy. When done, remove the apples from the oven and baste them with the juices from the pan.

About Sarah Basel

Sarah is a full-time public relations manager, wife and mother to a sweet Doberman puppy. She loves researching and cooking international dishes and enjoys altering recipes to create healthier options in place of classic favorites. For daily kitchen inspiration, follow @basel_and_spice on Instagram.

#lifestyle #thanksgiving #cooking #diy