The stockings may be hung by the chimney with care, but the real concern is: what’s for dinner? Holiday dinner ideas can get shoved to the back burner during the rush to shop, decorate and make merry. Don’t let the hectic pace derail your healthy lifestyle. Whether you’re bringing a dish to a festive gathering or hosting everyone in your home, these last-minute healthy holiday recipes will ensure there’s something on the table that you can enjoy and still stay on track.
Roasted Carrots with Fresh Thyme
• 12 carrots
• 2 tablespoons olive oil
• ¼ cup fresh thyme leaves
• salt and pepper
Preheat oven to 400 degrees F. Wash carrots well (no need to peel). Cut off tops and then slice each carrot lengthwise into fourths. Lay carrots out on a baking sheet and drizzle with olive oil.
Toss to make sure they are evenly coated and then sprinkle with thyme, salt and pepper.
Arrange carrots on the pan in a single layer and then place in preheated oven. Cook for 35-45 minutes or until carrots are soft and slightly browned. Flip or just toss them half way through cooking. Serve hot.
Cranberry Orange Quinoa Salad
• 1 cup quinoa
• 2 cup water
• 2 large leaves of kale
• 2 cup cranberries, fresh
• 2 Tablespoon extra virgin olive oil
• 1 teaspoon honey
• 2 Tablespoon orange zest, grated
• 6 small oranges
• 1/4 cup mixed nuts
• 1/4 cup pomegranate arils
• 1/4 cup fresh mint, chopped
Rinse quinoa with water. Bring 2 cups water to boil, add transfer rinsed quinoa and return to boil.
Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes. Wash, remove from stems and finely chop the kale. Combine the cranberries, olive oil and honey and pulse in a food processor to coarsely chop. When quinoa is done, transfer to a bowl and mix with chopped kale. Allow to cool to room temperature. Then stir in the grated orange zest and peeled and chopped oranges. When quinoa is cooled completely, stir in the cranberry mixture, then nuts, pomegranate and mint. Cover and refrigerate until ready to serve.
Sweet Potato & Cauliflower Mash Recipe
• 2 pounds sweet potatoes
• 1 pound cauliflower florets
• 3 tablespoons milk of choice
• ¼ cup plain Greek yogurt
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh chopped parsley for garnish
Peel and cut sweet potato into 1½ -inch chunks. In large pot with steam basked, steam sweet potato and cauliflower with 1 inch of water in bottom of pot. Vegetables will be ready in about 10–12 minutes, or when fork tender. Place in large bowl and mash the potato and cauliflower with the milk. Stir in the Greek yogurt, garlic powder, salt and pepper. If too thick, add more milk one tablespoon at a time, until desired consistency is achieved. Garnish with chopped fresh parsley.
We hope you enjoy these healthy holiday dinner ideas with friends and family. Happy Holidays!