Health during the holidays isn’t always celebrated, so why not incorporate it? Try any of these healthy holiday recipes to bring to a Friendsgiving, Thanksgiving potluck, or family get together to bring your health to the holidays.
Each of these items pair great with turkey, mashed potatoes, green beans… you name it! They’re warming, delicious, and fitting for a day of thanks.
Some tips on health during the holidays…
Thanksgiving is a time to reflect and enjoy, so these options don’t have to be the only things you eat. These healthy holiday recipes can be a simple reminder to yourself of the journey you’re on. Or, they can be an encouragement to the people around you to try new things. They could also be simply something creative and new you want to try for a usually traditional day. However, food isn’t the only thing that comes with the holidays.
Many times, holidays can be a touchy subject for someone who is not happy with their weight, health or lifestyle. Not only are we surrounded by delicious food and desserts, but also people. The holidays can be extremely emotionally overwhelming. Whether it’s seeing the family for the first time in a while, answering hard questions, or even celebrating something new… there’s often a heck of a lot going on.
On top of this, usually people feel the New Years guilt creep in at this time. “Oh crap! In just a few weeks I’ll have a goal to lose some weight. Better eat while I can!” This isn’t the mindset you want to have. Newsflash: you’ll always need to eat. Your body literally needs you to. While there should be little to no restriction on this holiday, there’s also no reason for there to be binging and eating to the point of lethargy.
Holidays don’t have to be an excuse to overeat and feel like crap. Many times during the holidays I see people acting like it’s ‘funny’ or ‘relatable’ to glorify overeating. It’s also common to use the food as a coping method if you’re overwhelmed or stressed by being surrounded by people. This type of behavior encourages future ‘binge and restrict’ cycles. It can even develop into an eating disorder!
So how do you enjoy thanksgiving, you ask? Simplify it. Have a little bit of everything you want. If it’s not enough, go back for more. If it’s too much, save some for later. Prioritize your favorites and try to add in some of what you know your body needs. Leave room for a little dessert. You can still honor the hunger cues your body gives you and nourish it with what it needs, even on Thanksgiving. In addition, you’ll also be honoring your own health and be a good example for those around you. The holidays can and should be embraced, rather than a dreaded time for your health.
Like I mentioned earlier, this is a time to reflect and enjoy. It really is a choice to have an attitude of gratitude, which is actually another part that contributes to you being healthy! Really, the fact that you have a body that does so many things for you is a reason to be thankful. Be grateful to enjoy your favorite foods, whether you bring them or are served them. Be happy to be surrounded by people and to have a full stomach and a roof over your head. Embrace your healthy lifestyle and what it has done for you, regardless of the situation.
Moreover, let’s get to the healthy (and delicious) sides that you can add to your yearly tradition.
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Honey glazed carrots with pecans and goat cheese
The perfect balance of sweet and savory, with some added nutrients. Goat cheese and honey is the ultimate duo, so this recipe is a real hit. This is my favorite one on the list of healthy holiday recipes, so I highly recommend you try it.
Ingredients:
– Carrots
– Honey
– Olive Oil
– Butter
– Salt & Pepper
– Fresh Parsley
– Goat Cheese
Tools:
– Sheet pan
Directions: Slice carrots into 1-1 1/2in slices. I cut mine in half first and then slice to my desired size, depending on the carrot. Once they are chopped and washed, toss them in the olive oil, melted butter, honey, salt & pepper. After the carrots are all covered, transfer them to the sheet pan and spread them out so they are all touching the pan (not piled up on top of one another). Bake at 425 for 12 minutes on one side, move them around a bit, and bake for another 10-12 minutes or until tender. Broil for 2-3 minutes at the end for a nice glaze. Add in crumbled goat cheese and mix around so it melts a little and covers the carrots. Then top with more goat cheese, pecans and fresh parsley. Enjoy!
Honey Glazed Carrots with Pecans & Goat Cheese
A delicious mix of sweet & savory that hides a generous serving of both veggies and protein.
Ingredients
- 2lbs Carrots
- 1/4 cup Honey
- 1 tbsp Olive Oil, 1-2tbsp for pan drizzle
- 2 tbsp Melted Butter
- 1/4 cup Goat Cheese
- 1/4 cup Pecans
- Salt & pepper
- Fresh Parsley (optional garnish)
Instructions
1. Preheat oven at 425 and prep sheet pan with a light coat of olive oil.
2. Skin & wash carrots to prep them for chopping.
3. Slice carrots into 1-1 1/2in slices
4. Toss them in olive oil, melted butter, honey, and add salt & pepper.
5. After the carrots are all covered, transfer them to the sheet pan and spread them out so they are all touching the pan (not piled up on top of one another).
6. Bake for 12 minutes on one side, move them around a bit, and bake for another 10-12 minutes or until tender.
7. Broil for 2-3 minutes at the end for a nice glaze.
8. Sprinkle in the goat cheese and pecans and mix around well.
9. Add a little more goat cheese and parsley to garnish. Enjoy!
Steamed kale with pecans & cranberries
Firstly, yes, you can bring kale to a holiday event. Steamed kale with a little olive oil is paired great with both sweet and savory mix ins. For this I chose pecans & cranberries, but there are many other options. Walnuts or pine nuts and dried apricot are another delicious and sweet mix in. On the other hand, soy sauce with peanuts and sesame seeds is a great savory option. Regardless, there are plenty of ways to make this a hit at your table. Here’s how I like to do it.
Ingredients:
– Kale
– Olive oil
– Salt & Pepper
– Cranberries
– Pecans
Tools:
– Pot with a lid
– Tongs
Directions: Wash kale. Add it into the pot. Drizzle with olive oil and spices, and add about 2tbsp of water to the pot too. Turn on the stove and put the lid on the pot. Check in a couple minutes, the kale cooks very quickly. Once it shrinks and looks moist, take it out. Drain any excess water. Mix in the pecans and cranberries. Serve. Enjoy.
Steamed Kale with Pecans & Cranberries
Steamed kale with some sweet, Thanksgiving friendly mix ins.
Ingredients
- 4 cups Kale
- 4 tbsp Olive Oil
- 1/4 cup Cranberries
- 1/4 cup Pecans
- Salt & Pepper
Instructions
- Wash kale & chop if bought in big bunches.
- Add into the pot. Drizzle with olive oil and spices, and add 2tbsp of water.
- Turn on the stove and put the lid on the pot.
- Check in a couple minutes, move it around. Keep an eye on it, the kale cooks very quickly.
- Once it shrinks and looks moist, take it out. Mix in the pecans and cranberries.
- Serve & enjoy!
Roasted butternut squash & quinoa salad
I originally wanted to try pumpkin in this, but butternut squash happened to be on sale. I’m sure both are delicious! This is a hearty salad that can be served warm or cold (I prefer cold). It is full of protein and nutrients, and is also very filling. It’s a delicious and healthy addition to the Thanksgiving table!
Ingredients:
– Quinoa
– Butternut Squash
– Olive Oil
– Balsamic Vinegar
– Fresh Parsley
– Cranberries
– Pumpkin Seeds
– Broth of choice (optional)
Tools:
– Sheet Pan
– Pot
– Vegetable Peeler
Directions: Preheat oven to 425. Peel the skin off of the butternut squash with a vegetable peeler. Cut off the stem and chop in half vertically, disposing of seeds with a spoon. Chop up the rest of the butternut squash into 1 inch cubes. Place onto a baking sheet and drizzle with olive oil, salt, and pepper. It should take about 30-35 minutes to become nicely roasted.
While the squash is cooking, boil some water or broth. I used chicken broth, but you can use your preferred broth choice or water. Cook the quinoa until you see the little white rings around them. I got quinoa from Whole Foods that had no directions, so I followed this. It took about 20 minutes. Cook and set aside.
Chop up the fresh parsley and set aside with the pumpkin seeds and cranberries. Mix balsamic vinegar and olive oil together in a cup set aside. After the quinoa and squash are cooked, let cool a bit before mixing everything together. Once cool, mix everything together in a big bowl, adding the dressing and mix ins. Serve with a spoon and enjoy!
Roasted Butternut Squash & Quinoa Salad
A hearty and delicious grain-based salad with plenty of nutrients to add to the table.
Ingredients
- 2 cups Quinoa
- 4 cups Broth of Choice or Water
- 1 Butternut Squash
- About 1/4 cup Olive Oil (for cooking butternut squash), 1/2 cup for dressing
- 1/2 cup Balsamic Vinegar
- 1/2 cup Cranberries
- 1/4 cup Pumpkin Seeds
- 1 cup Fresh Parsley
Instructions
1. Preheat oven to 425.
2. Peel the skin off of the butternut squash with a vegetable peeler. Cut off the stem and chop in half vertically, disposing of seeds with a spoon. Chop up the rest of the butternut squash into 1 inch cubes
3. Place onto a baking sheet and drizzle with olive oil, salt, and pepper.
4. Place in oven for 30-35 minutes.
5. While the squash is cooking, boil water or broth for the quinoa. (I used chicken broth, but you can use just water too). *It is usually a 2 to 1 ratio of liquid to quinoa. 2 cups of quinoa calls for around 4 cups of liquid, but it depends on what kind you buy. If you have a box with directions, I would follow those.
6. Cook the quinoa for about 20 minutes, or until you see the little white rings on them.
7. Chop up the fresh parsley and set aside with the pumpkin seeds and cranberries.
8. Mix balsamic vinegar and olive oil together in a cup set aside.
9. After the quinoa and squash are cooked, let cool a bit before mixing everything together.
10. Once cool, mix everything together in a big bowl, adding the dressing and mix ins.
11. Place in fridge for a minimum of 2 hours for it to cool down.
12. Serve with a spoon and enjoy!
Thanks for checking out the blog. I hope you enjoyed my spin on healthy holiday recipes and have the confidence to try something new this holiday season. Let me know if you try any of these recipes out for yourself or if you have any other ideas to add to the list! Much love, and see ya next blog.
They sound so good!