How To Eat Healthfully During The Holidays…

Tips and Recipes for a Healthful Holiday Season

Britt B. Steele | Yoga International

holiday healthy recipes

Doing what you can to stay true to your health during the holiday season can be really challenging, but you can manage it with just a little guidance!

Here are five recipes (and some additional health tips!) to help you maximize nutrition and minimize lethargy when eating for the holidays. These recipes are tried and true in my kitchen and they are whole, nutritious, close-to-the-earth delicious!

Kale and Pomegranate Seed Salad
1 large bunch of kale of your choice, chopped small
seeds from 1 pomegranate (Buy a whole pomegranate and seed it yourself. Or make it easy on yourself and purchase seeds already separated from the skin.)
2 tablespoons of finely chopped shallot, and my favorite vinaigrette (see bonus recipe below).
Chop kale into small bits and toss with the pomegranate seeds, shallots, and dressing, and serve. This is a great salad to prepare hours ahead of time. Let it sit at room temperature. The kale will gradually soften, but it won’t get soggy.

Britt’s Favorite Vinaigrette Dressing
⅔ cup first cold-pressed olive oil (First cold-pressed olive oil is the best choice as it creates a robust and delicious dressing base.)
⅓ cup balsamic vinegar
1 tablespoon (or a little less, or a little more, to taste) real maple syrup
1-2 cloves of minced garlic
salt and pepper to taste
Put it all in a mason jar and shake, shake, shake. I usually use one with a wide-mouth so I can fit a ladle in it for easy use. This is my all-time favorite salad dressing. Make it ahead of time and store it at room temperature for the garlic to infuse the dressing. (If you don’t eat garlic, you could choose a variety of fresh herbs—tarragon, basil, or oregano would all be equally delicious.)

Slow-Roasted Sweet Potatoes with Feta, Pine Nuts, & Fennel
5 medium-sized sweet potatoes, washed and cut into cubes. (You could also use yams or garnet yams or even squash for this recipe to add variety.)
olive oil (for drizzling)
1 fennel root (approximately ½ cup, chopped)
½ cup pine nuts
½ cup feta cheese
salt and pepper
Preheat oven to 400 degrees °F. Place washed and cubed sweet potatoes in a roasting pan. Drizzle liberally with oil and sprinkle with salt and pepper (to taste). Cover with lid or foil and bake for 45 minutes—stirring once. In the meantime, crumble 6 ounces of feta cheese, and dry roast ½ cup of pine nuts in a cast iron skillet over medium-high heat. Chop fennel root into ½-inch size chunks. Once the sweet potatoes are cooked all the way through, and once they’re beginning to glaze slightly, remove them from the oven and top the dish with pine nuts, fennel root, feta, salt, and pepper. You might also enjoy a heaping spoon of READ MORE:

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