Healthy Holiday Recipes That Aren’t Salads

Contrary to popular belief, it is possible to eat healthy without making the same boring salad every day. So to help you mix up your meals without derailing your healthy lifestyle, I’m sharing some nutritious recipes that don’t skimp on flavor.

All you need are diced onions, asparagus, vegan butter, sea salt, vegetable broth, and unsalted cashews to prep this creamy goodness.

Detoxifying Asparagus Soup

I N G R E D I E N T S
1 cup​ diced onion
2 lbs. ​asparagus
3 tbsp.​ vegan butter
1/4 tsp.​ sea salt
6 cups ​vegetable broth
1/2 cup​ cashew cream
CASHEW CREAM:
1 cup​ raw unsalted cashews
1/2 cup ​water
*BLENDER NEEDED

S T E P S
FOR CASHEW CREAM:

  • Boil the cashews in a medium pot for 8 minutes. Drain, rinse
    and place in the pitcher of a blender. Add 1/2 cup water and
    puree until very smooth.
  • Store in an airtight container.
    FOR SOUP:
  • Cut the asparagus into 1 inch pieces.
  • In a large stock pot, melt the butter and sauté the onions until
    soft. Add in the asparagus and salt and continue to sauté 5
    minutes.
  • Add in the stock and bring to a simmer. Cover and let cook
    about 15 minutes or until the asparagus is fork tender.
  • Carefully puree the soup with the cashew cream until smooth.
  • Serve warm and garnish with asparagus tips or chopped
    chives or fresh dill.

Roasted Cauliflower With Avocado Hummus

Who would have thought that avocado and cauliflower would be a match made in heaven? This dish provides a powerful kick of protein, vitamin C, vitamin K, and healthy fats.

I N G R E D I E N T S
1 ​large cauliflower,
trimmed, cored and
whole
​A few tablespoons Olive
oil
Salt and pepper, to
season
Avocado hummus:
½​ large ripe avocado
1 15½-ounce can
chickpeas, rinsed,
drained
¼ cup ​tahini, well mixed
¼ cup plus 1 tablespoon
fresh lime juice
1 ​garlic clove
½ teaspoon (or more)
kosher salt
¼ teaspoon ​freshly
ground black pepper
Small handful​ cilantro
leaves with tender stems
2 tablespoons ​olive oil,
plus more for drizzling

S T E P S

  1. Heat the oven to 425 F while you prepare the cauliflower.
  2. Break off and discard the outer leaves from the cauliflower.
    Cut off the bottom of the stem, and then use the tip of a small,
    sharp knife to cut off the leaves close to the stem. Carefully cut
    out the hard core of the cauliflower, near the bottom. Leave the
    main stem intact and make sure not to cut through any of the
    florets.
  3. Rinse the cauliflower (leave the water clinging to the outside)
    and place on a work surface, core side up. Place it on a lined
    baking sheet, and drizzle with olive oil, and top with salt and
    pepper (or any other spices you might like). Roast in the oven for
    40 to 60 minutes, or until tender and brown.
  4. To make the hummus, put the avocado, chickpeas, tahini,
    lemon juice, garlic, salt, pepper, and cilantro in a food processor
    and pulse until smooth, about 1 minute. With the motor running,
    stream in 2 tablespoons olive oil, then continue to process until
    hummus is very light and creamy, about 1 minute longer. If it’s
    too pasty, add a few tablespoons of water. For more acid, add
    more lemon, for more roundness, add more olive oil.
  5. To serve, put the avocado hummus on a plate and spread it
    with the back of a spoon into a swipe. Place the roasted, tender
    cauliflower on top. Serve and enjoy!

TURKEY STUFFED PEPPERS

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

INGREDIENTS:

  • 1 lb 93% lean ground turkey
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 3 large sweet red bell peppers, washed
  • 1 cup reduced sodium chicken broth, divided
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • Olive oil spray
  • 6 tbsp part skim shredded cheddar cheese*

DIRECTIONS:

  1. Heat oven to 400°F.
  2. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  4. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Combine cooked rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  7. Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  8. Carefully remove the foil and serve right away.

Cauliflower Pizza

Satisfy your pizza cravings guilt-free with this cauliflower crust. You can even make it vegan and dairy-free!

INGREDIENTS For The Cauliflower Crust:

  • 1 large head cauliflower (to make 3 cups cauliflower rice)
  • 1 egg*
  • 1/4 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/8 tsp garlic powder
  • 2 tbsp parmesan, shredded*
  • 3 oz goat cheese*

INGREDIENTS The Pizza Toppings:

  • 1 boneless skinless chicken breast
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • handful baby spinach
  • 3-4 oz fresh mozzarella, sliced

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. Turn the cauliflower into rice using either a kitchen grater and grating the cauliflower just like you would cheese or using a food processor. (While the food processor makes quick work of the cauliflower and creates a more even size, the kitchen grater is much easier to clean and adds a little more texture. Either way will do so it’s up to your preference.)
  3. Grate enough of the cauliflower to produce 3 packed cups of cauliflower rice.
  4. Lay out the “rice” evenly on a rimmed baking sheet lined with parchment paper. TIP: Using aluminum foil will cause the cauliflower rice to stick and will be very difficult to remove.  
  5. We need to first roast the cauliflower to soften it before creating our crust so place this into the oven and roast for 20-25 minutes, tossing every so often.
  6. Once the rice is tender and beginning to turn golden brown, remove the rice from the oven and transfer into a clean, thin dish towel or cheesecloth.
  7. Wrap up the rice and twist the towel to squeeze any excess moisture out. Be careful not to burn your hands. (Believe it or not, this step makes a big difference in the final texture of your crust and is totally worth the small extra effort.)
  8. Place the drained rice into a mixing bowl, along with the egg, dried oregano, 1/4 tsp,. kosher salt, garlic powder, grated parmesan cheese, and crumbled goat cheese. Mix this together until fully combined.
  9. On a clean, new sheet of parchment paper, pour the rice mixture out and form into a small rectangle.  Do not use aluminum foil for this step, as the crust will stick. 
  10. Keep the dough about 1/3 of an inch thick and try to mold it to be as even and as flat as possible. You can also form the edges to stand up to mimic a crust.
  11. Once the crust is fully formed, place back into the oven and bake for 30-40 minutes, or until the crust is firm and golden brown.
  12. At this point, you can top with whatever normal pizza toppings you prefer.
  13. For the pizza pictured, I drizzled olive oil over the cooked crust, followed by diced chicken breast, followed by a handful of baby spinach and about 2-3 ounces of sliced mozzarella cheese.
  14. Once you have your toppings, place back into the oven and bake until the cheese is melted and the spinach is wilted, about 6-8 minutes.
  15. Remove from the oven and allow to sit for 5 minutes before slicing into quarters using a pizza cutter.
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