Holiday Foods

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  • Slice Holiday Calories

    The holidays are upon us once again, meaning that sweets, treats, and high-calorie dishes often tag along to all our jolly gatherings—and pave the way for inevitable holiday weight gain. However, it is possible to enjoy this season without seeing the scale move in the wrong direction.

    Simple Swaps to Avoid Weight Gain
    By Erin Palinski-Wade, RD, CDE, LDN
  • In Season: Chestnuts

    Whether you roast your chestnuts over an open fire or boil them, these nuts—the edible fruit produced by a handful of deciduous trees and shrubs—can make a great addition to your meals as the holiday season approaches.

  • No Tricks, Just Treats!

    The neighbors might be handing out sugar-loaded goodies this Halloween, but that doesn’t mean you have to follow their lead. Try these treats for a healthier (but still festive!) holiday.

  • Mango Guacamole

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    2 ripe avocados

    1 cup diced mango

    1/4 cup diced red onion

    1/2 clove garlic, minced

    1/2 to 1 jalapeno pepper, seeded and minced

    2 tablespoons chopped fresh cilantro

    1 1/2 teaspoons fresh lime juice

    1/4 teaspoon salt

    1/4 teaspoon ground cumin

    Cut the avocados in half, circling the center pit. Twist the halves to separate and then squeeze each half into a medium bowl. Coarsely mash the avocado flesh with a fork. Stir in the remaining ingredi­ents. Serve immediately or chill, covered. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD

  • Chilled Avocado Soup with Cherry Tomato Salsa Fresca

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4-6

    AVOCADO SOUP

    2 cups mashed avocado (Hass variety recom­mended)

    2 cups carrot juice

    1 cup water

    1/4 cup diced red onion

    2 tablespoons freshly squeezed lime juice

    1/2 teaspoon seeded and diced jalapeno pepper

    1 garlic clove

    2 teaspoons sea salt, or to taste

    1/2 teaspoon ground cumin

    1/4 teaspoon chili powder (try chipotle)

    Pinch of crushed red pepper flakes

    2 tablespoons finely chopped green onion

    1 1/2 tablespoons finely chopped fresh cilantro

    CHERRY TOMATO SALSA FRESCA

    1 cup diced cherry tomatoes

    1 tablespoon diced red onion

    1 tablespoon diced green onion

    2 teaspoons minced, freshly squeezed lime juice

    Pinch of ground cumin

    Pinch of cayenne pepper (optional)

    Pinch of sea salt

    Pinch of ground black pepper

    Prepare the soup: Place all the soup ingredients, except the green onion and cilantro, in a blender and blend until creamy. Transfer to a bowl, add the green onion and cilantro, and mix well. Place in the refrigerator or freezer to chill while you prepare the salsa.

    Prepare the salsa: Combine all the salsa ingredients in a small bowl and mix well. To serve, garnish each bowl of soup with a small scoop of the salsa. Source: The 30 Minute Vegan: Soup’s On! by Mark Reinfeld, image by Amy Green

  • Ceviche Lettuce Cups

    Weekly Recipe: 
    NonWeekly

    2 pounds fresh halibut cut into 1/2-inch dice

    1 cup fresh lime juice

    1/2 cup fresh lemon juice

    1 medium cucumber chopped into 1/2-inch dice

    1/2 medium white onion chopped into 1/2-inch dice

    2 medium tomatoes chopped into 1/2-inch dice

    1/3 cup chopped cilantro

    2 ripe avocados, peeled, pitted, and diced

    Iceberg lettuce, cut inner leaves into 3-inch triangles

    Heidi’s Salsa: Original Mild, Happy Medium, or Chupacabra’s Revenge

    Sea salt

    Freshly ground black pepper

    Lace fish, onions, and cilantro in a cas­serole dish. Cover with lime and lemon juice. Let sit covered in the refrigerator for three hours until fish starts to turn from translucent to opaque. Then, add cu­cumber, tomatoes, cilantro, avocado, and a dash of salt and pepper. Let sit for one more hour and remove from refrigerator. Arrange lettuce triangles on a serving tray and spoon ceviche mixture onto each of the triangles. For thinner lettuce pieces, stack two triangles on top of each other. Serve with Heidi’s Salsa. Source: Luko Foods

  • Homemade Taco Seasoning

    Weekly Recipe: 
    NonWeekly

    1 tablespoon chili powder

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/4 teaspoon crushed red pepper flakes

    1/4 teaspoon dried oregano

    1/2 teaspoon paprika

    1 1/2 teaspoons ground cumin

    1 teaspoon sea salt

    1 teaspoon black pepper

    Combine all ingredients in a bowl. Source: gnowfglins.com

  • Tequila Lime Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    1/2 cup tequila

    1/2 cup freshly squeezed lime juice

    2 tablespoons olive oil, plus 1 teaspoon for brushing if needed

    1 tablespoon salt-free Caribbean Citrus seasoning

    1 tablespoon honey

    1 teaspoon fresh lime zest

    1 pound chicken legs

    In a large bowl, combine the tequila, lime juice, olive oil, Carib­bean Citrus seasoning, honey, and lime zest and mix well. Add the chicken legs, cover, and place in the refrigerator to marinate for four to five hours or overnight. Preheat an outdoor grill with the rack set about 6 inches from the heat source. Set the heat to medium-high. Coat the grill rack with cooking spray. (Or prepare an oven broiler with the rack set 6 inches from the heat source. Cover a broiler tray with aluminum foil and coat the foil with cooking spray.)

    Add the chicken legs and grill or broil for 25 to 30 minutes, until the chicken is cooked through to an internal temperature of 180 degrees. If the chicken appears dry as it cooks, brush each leg with a little olive oil. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb, image by Renee Comet Photography.

  • Nachos Grande

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    8 corn tortillas, quartered

    Cooking spray

    1 1/2 teaspoon cumin, divided

    1/4 teaspoon salt

    3/4 pound ground beef

    1 tablespoon chili powder

    1 teaspoon dried oregano

    1/2 teaspoon garlic salt

    1 can refried black beans

    3 cups shredded cheddar cheese

    Salsa, for serving

    Sour cream, for serving

    Chopped fresh cilantro, for serving

    Sliced jalapeno peppers, for serving

    Preheat oven to 425 degrees. Arrange the tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Generously coat the tor­tilla wedges with cooking spray and sprinkle with 1/2 teaspoon cumin and salt. Bake 8 to 10 minutes or until crisp. Mean­while, cook the ground beef in a large skillet over medium-high heat, stirring occasionally, until brown; drain if neces­sary. Stir in the chili powder, 1 teaspoon cumin, the oregano, and garlic salt.

    Meanwhile, heat the refried beans in another large skillet, coated with cooking spray, un­til warm. Preheat broiler. Place tortilla chips on a large oven-safe platter or baking sheet. Spread the warm beans over each chip and spoon the meat mixture on top of the beans; top evenly with the cheese. Broil for one minute or until the cheese melts. Remove from the oven; top with salsa, sour cream, cilantro, and jalapenos. Serve immediately. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD

  • Life-Affirming Warm Nacho Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 8

    CHEESE SAUCE

    1 cup raw cashews

    1 cup chopped carrots

    2 tablespoons nutritional yeast

    2 tablespoons fresh lemon juice

    1 large clove garlic

    1 1/4 teaspoons fine-grain sea salt

    3/4 teaspoon chili powder

    1/2 teaspoon onion powder

    1/4 to 1/2 teaspoon cayenne pepper, to taste (optional)

    DIP

    1 cup store-bought chunky marinara sauce

    1 cup diced sweet onions

    2 to 3 handfuls of baby spinach, roughly chopped

    1/3 cup crushed corn chips (or bread crumbs)

    1 to 2 green onions, finely sliced, for serving

    Tortilla chips

    To make the cheese sauce, place the cashews in a medium bowl and add water to cover. Set aside to soak for at least two hours, or overnight if you have time. Drain and rinse the soaked cashews. Preheat the oven to 400 degrees. Lightly grease a 2-quart cast-iron or casserole dish. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for five minutes, or until just fork tender. Drain. In a blender, combine the soaked cashews, cooked carrot, nutritional yeast, lemon juice, garlic, salt, chili powder, onion pow­der, cayenne pepper (if using), and 2/3 cup water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl. To make the dip, stir the marinara sauce, onion, and spinach into the cheese sauce until fully combined. Spoon the sauce into the prepared dish and sprinkle the top evenly with the crushed corn chips. Source: The Oh She Glows Cookbook by Angela Liddon

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