- slideshow -

Healthy Holiday Recipes (Slideshow)

|
  • Grilled Sweet-Potato Rounds With Chorizo

    Substitute tempeh for the chorizo to make the perfect vegetarian bite. Get the recipe at “Celebrate! A Holiday Party Menu.”

  • Zucchini-Ricotta Pinwheels

    Not a zucchini fan? Try skinny Japanese eggplant instead. Get the recipe at “Celebrate! A Holiday Party Menu.”

  • Bacon-Wrapped Dates

    You may also want to try these succulent little bites with dried figs instead of dates. Get the recipe at “Celebrate! A Holiday Party Menu.”

  • Prosciutto-Wrapped Asparagus

    For a sweeter taste, try wrapping prosciutto around melon or even pear slices. Get the recipe at “Celebrate! A Holiday Party Menu.”

  • White Bean and Roasted Garlic Paté

    Pair this dip with whole-grain crusty bread or vegetable crudité.

    Get the White Bean and Roasted Garlic Paté Recipe

  • Raw Kale Salad

    Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.

    Get the Raw Kale Salad Recipe

  • Wild-Style Salad

    Featured in Terry Bryant and Anna Lappé’s cookbook, Grub: Ideas for an Urban Organic Kitchen (Jeremy P. Tarcher/Penguin, 2006), this salad combines flavor, style and whole foods for a delicious effect.

    Get the Wild-Style Salad Recipe

  • Winter Citrus Salad

    This salad from Myra Kornfeld’s The Healthy Hedonist Holidays (Simon & Schuster, 2007) combines parsley, fennel, naval oranges and walnuts for a healthy and flavorful start to your meal.

    Get the Winter Citrus Salad Recipe

  • Sweet Potato and Collard Greens Salad

    Quick to prepare, this combination of superfoods makes a colorful side dish. You can substitute Swiss chard, spinach or kale for the collards.

    Get the Sweet Potato and Collard Greens Salad Recipe

  • Warm Citrus Black Lentil & Quinoa Salad

    Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.

    Get the Warm Citrus Black Lentil and Quinoa Salad Recipe

  • Chopped Vegetable and Bean Salad

    This simple salads is a tasty way to get more vegetables into your meal.

    Get the Chopped Vegetable and Bean Salad Recipe

  • Winter Salad

    Served over supergreens like baby kale, spinach and beet greens, this hearty salad makes a fresh and flavorful meal. Try dried cherries, blueberries or diced dried apricots in place of the cranberries; substitute toasted pecans, almonds or walnuts for the pumpkin seeds. Get the recipe at “Quinoa: The Super Seed.”

  • Classic Roast Turkey

    There’s nothing quite like a classic Thanksgiving meal of turkey, stuffing and gravy. In this case, we recommend choosing a free-range heritage turkey for richer flavor and better nutrition.

    Get the Turkey, Stuffing and Gravy Recipes

  • Roast Carrots

    Roasting is a quick and easy way to bring out the flavor and sweetness of carrots. You an also try steaming or glazing them.

    Get the Roast Carrots Recipe

  • Molasses, Miso & Maple Candied Sweet Potatoes

    Miso gives this dish earthy, savory saltiness, putting a twist on the traditional candied sweet potatoes. A little maple syrup adds a bit of sweetness.

    Get the Molasses, Miso and Maple Candied Sweet Potatoes Recipe

  • Black Bean and Squash Chili With Tempeh

    Nothing beats vegetarian chili for a protein-packed dinner. This colorful version includes lots of veggies to round out the beans. Get the recipe at “The Hearty Vegetarian.”

  • Braised Baby Bok Choy With Pancetta, Garlic and Sherry

    Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit. Get the recipe at “Bok Choy.”

  • Bacon-Braised Brussels Sprouts

    Bacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika. Get the recipe at “Brussels Sprouts: Autumn Jewels.”

  • Pumpkin Gratin With Pistachios

    Food critic and cookbook author Patricia Wells adds a new twist to a staple winter vegetable in her cookbook Vegetable Harvest: Vegetables at the Center of the Plate (William Morrow Cookbooks, 2007).

    Get the Pumpkin Gratin With Pistachios Recipe

  • Delicata Squash, Dino Kale & Cranberries

    This beautiful dish from Deborah Madison’s One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends (Celestial Arts, 2004) is a combination of flavors — a little bit sweet, a little bit astringent.

    Get the Delicata Squash With Dino Kale and Cranberries Recipe

  • Italian Roasted Asparagus With Walnuts and Parmesan Cheese

    A quick side dish that can be adapted in so many ways. Try a different combination of citrus, nuts and cheese, such as orange zest, pistachio and Pecorino. For a cheeseless version, try lime zest, almonds and fine shredded coconut. Get the recipe at “Asparagus: A Spring Classic.”

  • Sautéed Beet Greens With Smoked Sausage

    To turn this hearty main dish into a side dish, cut out the sausage completely or include only half the amount. Get the recipe at “Sweet Beets.”

  • Kale, Bell Peppers and Pine Nuts

    This simple-to-make side can become a main dish by adding kidney beans after sautéing the kale. Top with a shaving of Pecorino Romano cheese.

    Get the Kale, Bell Peppers and Pine Nuts Recipe

  • Brussels Sprouts Kimchi With Peppers and Carrots

    Traditionally made with cabbage or bok choy, the Korean dish kimchi is also a great vehicle for Brussels sprouts. This recipe take a little time but is well worth the effort. Kimchi is wonderful served with meat, eggs, vegetables and rice. Get the recipe at “Brussels Sprouts: Autumn Jewels.”

  • Slow-Roasted Lamb Shoulder

    Enjoy this delectable lamb shoulder as an alternative to other meats for the holidays. If you can’t get lamb shoulder, leg of lamb will work nicely; just cook it a little longer. Get the recipe at “Hero Foods.”

  • Braised Green Beans

    Chef Nate Appleman features this delicious southern-Italian side dish of green beans with pork and soffrito in his cookbook A16: Food + Wine (Ten Speed Press, 2008).

    Get the Braised Green Beans With Pork and Soffrito Recipe

  • Beets and Their Greens

    Chef and author Deborah Madison’s beautiful and delicious recipe for this root vegetable is featured in her cookbook Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2008).

    Get the Beets and Their Greens With Marjoram and Pine Nuts Recipe

  • Spiced Caramel Corn

    This recipe from Heidi Swanson’s Super Natural Cooking cookbook (Celestial Arts, 2007) makes a fresh, crunchy, family-pleasing treat that kids can help prepare.

    Get the Spiced Caramel Corn Recipe

  • Blackberry and Almond Crumble

    Chopped almonds give the topping a great little crunch and, along with the berries, offset the pro-inflammatory effects of the sugar. Get the recipe at “Hero Foods.”

  • Chocolate Mousse

    A small portion of this rich indulgence is just right. The traditional French method calls for raw eggs, so make sure you use fresh, organic, pastured eggs. Get the recipe at “Redefining Decadence With Gluten-Free Desserts.”

We dug through our archives to gather some of our favorite seasonal recipes for you and yours to enjoy this holiday season.


Leave a Comment