How to Have a Healthy Holiday
How to Have a Healthy Holiday
Recipes you can make for Thanksgiving and the rest of the holiday season
Thanksgiving is just around the corner! And with it comes a month full of holiday celebrations for many different cultures. The holidays can be a stressful time, especially when you’re trying to stick to your normal routine and nourish your body as it deserves.
I’m a firm believer in “treating yourself” to some holiday goodies, but also being smart about certain things. Which treats are worth enjoying? For me, it’s those that have many years of memories behind them, like my mom-mom’s apple pie or my mom’s chocolate chip cookies. I enjoy them because they are nostalgic for me. I know lots of love goes into them every year, and it’s something I look forward to.
Instead of focusing on what not to eat, I try to focus on eating healthy foods that I know and love. This means eating my veggies and getting enough protein, two things that are important for me to feel my best. Then, you can indulge knowing that you’ve given your body what it needs.
Stop thinking about the calories or the grams of sugar in certain foods and think about how they make you feel. I’m not here to promote unhealthy diet culture. I’m here to encourage you to eat the things that make you feel your best, whether that’s brussel sprouts cooked in olive oil because they’re nutritious, or cookies because they remind you of your childhood. It’s possible for foods to make us feel good in different ways!
In this newsletter, I wanted to share with you some of my favorite holiday recipes. Three of these are my own original recipes which have become quite a hit in my family over the years. The others are ones that I’ve made in the past and loved!
I always recommend bringing one or two dishes that you feel comfortable eating to holiday events. If you are picky about the quality of your meat or the oils used in your foods like me, then it’s helpful to have some foods that you know you’re comfortable eating. If you don’t like what someone else is making, make what you want and bring enough to share!
Miso Brussel Sprouts
The miso and vinegar makes the brussels tangy and delicious. Not to mention miso is great for the gut! This will be a hit even with people who don’t like brussel sprouts.
Large bag of brussel sprouts
3T organic white miso
2T apple cider vinegar
2T olive oil
Pomegranate seeds (optional)
Preheat the oven to 300 degrees.
Mix the ACV, olive oil, and miso. Whisk if possible!
Cut the brussels into small pieces and coat them with the sauce.
Place them on a parchment paper covered pan and bake for 40 minutes.
Hibiscus Harvest Salad
I made this for the first time a few weeks ago and wow! Such an immense amount of flavor. Sebastian and his mom keep asking me to make it again.
Arugula
Quinoa
Garlic
Shallot
Butternut squash
Hibiscus (fresh preferred but dry is also fine)
Lemon
Cook quinoa as instructed on the package. You can make however much you want but I find the 1 cup usually makes two big salads.
Cut the butternut squash in half and scoop out seeds. Cut in small pieces, toss with olive oil, salt, and pepper. Bake at 375 for 30-40 minutes or until soft.
Chop garlic, a shallot, and a few pieces of hibiscus and add it to a salad bowl.
Add in arugula and toss with ingredients. Be sure to salt your greens!
To make the salad dressing mix equal parts lemon juice and extra virgin olive oil. Add salt and pepper!
When quinoa and squash are finished cooking, add all the ingredients to a bowl. Add the dressing and stir well!
One of my favorite ladies at the farmer’s market was selling fresh hibiscus which is how this salad came to be. I had never eaten it fresh before and it surprised me! It is so tangy and delicious with the flavors of fall.
Holiday Baked Brie
This has become a classic appetizer to serve on Christmas Eve. I love to serve it with sourdough crackers. Make sure you are buying a high-quality brie imported from France! If you can find one created with grass-fed cow’s milk, that would be even better.
Round of brie
No-sugar-added berry jam
Pecan pieces
Cut the round of brie in half so that you still have two pieces in the shape of circles. Lay the one piece down, cover in jam, and top with pecan pieces.
Layer the second piece of cheese on top and do the same thing.
Bake at 375 for 15 minutes, or until the cheese is soft and melted.
Warning: this one will go fast! It may be best to double or even triple the recipe.
Other favorite holiday recipes
A healthy pumpkin pie alternative —> Gluten-free, dairy-free pumpkin pie
A Thanksgiving side dish —> Twice-baked butternut squash boats
An easy dip —> Caramelized onion and eggplant dip
A “healthier” holiday cookie —> Vegan, gluten-free gingerbread men
What’s your favorite holiday recipe? I would love to make it for one of my gatherings! Leave a comment below with instructions to your original recipe or a link to a favorite online.
This Thanksgiving I’m grateful for every one of you reading this and the opportunity to cultivate a community centered around ancestral living and going back to our roots! What are you grateful for?
Madison