6 Healthy Holiday Recipes

6 Healthy Holiday Recipes

With the holidays drawing ever closer, it’s time to start thinking about how to eat healthy this year. Yes, it is possible to eat well and eat healthily. But when we’re stressed, it’s even more important. The holidays are often a stressful time. This year they could be even more stressful, given the challenges of 2020 and the pandemic.

Here are some recipes to help you eat healthy this holiday season. Click on the links for cooking instructions.

Vegan Butternut Squashed Pumpkin Pie 

Ingredients:

• 1 1/2 cups oven roasted pureed butternut squash
• 15 unsulphured organic Turkish apricots
• 1/4 cup whole, raw, hulled buckwheat (untoasted, not ground, with the hull removed)
• 1 1/2 cups whole fat organic coconut milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/8 tsp stevia
• 1 tsp cinnamon (do not use saigon cinnamon)
• 1/2 tsp ginger
• 1/4 tsp cloves

Slimmed-down Green Bean Casserole

Ingredients:

• 3 to 4 medium shallots, in their skins
• Kosher salt, plus 1 1/2 teaspoons
• 1 pound fresh green beans, stemmed, and halved crosswise
• 1 tablespoon extra-virgin olive oil
• 8 ounces cremini mushrooms, sliced (about 4 cups)
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups mushroom, vegetable, or chicken broth (see Cook’s Note)
• 3 teaspoons fresh thyme leaves
• Freshly ground black pepper
• Vegetable cooking spray
• 1 cup fresh bread crumbs

Maple Roasted Sweet Potatoes

Ingredients:

• 2 ½ pounds 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
• ⅓ cup pure maple syrup (reduce syrup for less sugar)
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 1 Freshly ground pepper, to taste

Pecan-Date Pie

Ingredients:

Crust: 

• 5 ounces oat flour (about 1 1/4 cups), divided
• 1 tablespoon sugar
• 1 tablespoon nonfat dry milk powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 cup vegetable shortening (such as Spectrum), chilled
• 2 tablespoons cold unsalted butter, cut into small pieces
• 3 to 4 Tbsp. ice-cold water

Filling:

• 1 cup pecan halves
• 1 cup whole pitted Medjool dates
• 2 tablespoons unsalted butter
• 3/4 cup dark-colored corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 large eggs

Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Ingredients:

• 4 cups unsalted chicken stock (such as Swanson)
• 2 cups uncooked farro
• 2 tablespoons olive oil
• 2 cups diced peeled butternut squash
• 1 cup chopped red onion
• 1 cup thinly sliced carrot
• 3/4 cup thinly sliced celery
• 3/4 cup almonds, toasted and coarsely chopped
• 3/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon fresh thyme leaves
• 1 tablespoon minced fresh sage
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Sheet Pan Roasted Vegetables

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped fresh thyme
• 1 tablespoon apple cider vinegar, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound peeled cubed butternut squash (about 3 cups)
• 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces small Yukon Gold potatoes, halved
• Cooking spray