11 Healthy Holiday Recipes

Set your table with healthy, nutritious indulgences this season. Enjoy every bite from appetizers to dessert with smart ingredient swaps, fan-favorite recipes, and festive treats.

Set a fresh, colorful tone with a nourishing soup or salad course.

Load up on omega-3 and mineral-packed pumpkin seeds; vitamin-rich apples, avocados, greens, and pears; antioxidant pomegranate; and high-protein nuts and cheese.

Servings: 8

Ingredients

1 ½ cups raw walnuts

½  cup shelled pumpkin seeds

⅓ cup honey or maple syrup

¼ teaspoon chipotle chili powder

6 cups mixed greens

2 cups Frisée

1-2 apples or pears, chopped

2 avocados, sliced

2 cups pomegranate arils

1 cup crumbled blue cheese, feta, or goat cheese

Dressing

⅓ cup extra virgin olive oil

¼ cup balsamic or apple cider vinegar

2 teaspoons dijon mustard

2 tablespoons honey

1 tablespoon fig preserves

2 teaspoons orange zest 

2 tablespoons orange juice

kosher salt & black pepper

chili flakes

Directions

Step 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, and toss walnuts and pumpkin seeds with honey/maple syrup, chili powder, and salt. Bake for 15 minutes, stirring once, until walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt. 

Step 2. Add greens to a large salad bowl. Add the apple, avocados, and pomegranate. Sprinkle on the cheese and nuts and gently toss. 

Step 3. To make the dressing, combine all ingredients in a glass jar and shake to combine. Drizzle the dressing over the salad right before serving, toss, and enjoy.

 Courtesy of Tieghan Girard.

Warm up with a low-sodium soup rich in vitamins A and C, fiber, potassium, magnesium, and beta-carotene.

Servings: 6 to 8

Ingredients

1 medium butternut squash, peeled and cubed

2 carrots, peeled and cut into chunks

1 medium onion, cut into chunks

1 celery rib, chopped

2-3 garlic cloves, minced

Olive oil

Salt and black pepper

2 cups of low sodium vegetable stock

1 (14-ounce) can low-fat coconut milk

2 teaspoons red curry paste

1 teaspoon ground cumin

½ inch fresh ginger peeled and diced or a pinch of dried ginger

Pinch of nutmeg

Directions

Step 1. Preheat oven to 425 degrees F. In a roasting pan combine squash, carrots, onion, celery and garlic. Drizzle 1 to 2 tablespoons of olive oil over the vegetables and toss to coat. Season liberally with pepper and salt. Roast until tender and brown, about 40 to 45 minutes. 

Step 2. Transfer the cooked vegetables to a large soup pot and add 2 cups of broth, coconut milk, red curry paste, cumin, ginger and nutmeg and bring to a boil. Reduce the heat to lower and simmer for 15 minutes. Remove from heat and let cool slightly.

Step 3. Transfer soup to blend in small batches and puree on high speed until smooth and thick.

Step 4. Return to the soup pot and keep on low heat. If soup is thick add additional vegetable stock to achieve desired consistency.

Step 5. Ladle into soup bowls, garnish with chives or Italian parsley, and enjoy!

Refuel with delicious main dishes on the lighter side.  

This protein-packed vegetarian favorite is sure to please your plant-based guests and meat-eaters alike. 

Servings: 4 to 6

Ingredients

Butter, for greasing the baking dish

6 large Swiss chard leaves (about 1 ¼ pounds)

Salt

Filling

2 cups cooked short grain brown rice

1 packed cup baby arugula leaves, chopped

1 cup goat cheese, at room temperature (8 ounces)

1 cup cooked green lentils

½ cup chopped fresh mint leaves

¼ cup extra-virgin olive oil

1 teaspoon kosher salt, plus extra for seasoning

½ teaspoon freshly ground black pepper, plus extra for seasoning

2 cloves garlic, minced

One 26-ounce jar marinara or tomato-basil sauce

½ cup grated Parmesan (2 ounces)

2 tablespoons olive oil, or unsalted butter diced into ¼-inch pieces

Directions

Step 1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish and set aside. 

Step 2. Remove the thick stem from each chard leaf and cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long by 5 inches wide. Bring a large pot of salted water to boil over high heat and add the chard leaves and cook for 10 seconds. Remove and rinse with cold water. Drain on paper towels and set aside. 

Step 3. For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, ½ teaspoon pepper and garlic. Season with additional salt and pepper.  

Step 4. Spoon ⅓ cup of the filling onto the end of each chard leaf and roll up like a jellyroll.  

Step 5. Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

Courtesy of Giada de Laurentiis.

All the lean protein, magnesium, iron, zinc, B vitamins, and relaxing tryptophan of your favorite holiday bird, without the hassle of cooking a whole turkey. Optional: Serve with fresh Whole Berry Cranberry Sauce (below). 

Servings: 4 to 6 

Ingredients

1 ½ teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon sugar

2 turkey tenderloins (about 1 ½ pounds)

1 tablespoon extra-virgin olive oil

2 tablespoons whole-grain Dijon mustard

2 tablespoons salted butter

1 large orange, halved

Directions

Step 1. Preheat the oven to 350 degrees F. Move a rack to the center of the oven and preheat. Choose a sturdy, oven-proof skillet that’s big enough to accommodate the turkey tenderloins with some room around them.

Step 2. Make the spice rub and season the turkey. In a small bowl, stir together the garlic powder, paprika, cumin, salt, pepper, and sugar until blended. Lay the turkey tenderloins on a clean work surface and pat them dry with a paper towel. Sprinkle the spice rub on the exterior of the tenderloins until nicely coated.

Step 3. Brown the turkey. Heat the skillet over medium-high heat. Add the oil and swirl to coat the pan. Once hot and shimmering, add the tenderloins in a single layer. Cook until nicely browned on both sides, about 3 minutes per side.

Step 4. Finish cooking in the oven. Transfer the skillet to the oven and bake until the turkey is cooked through, about 30 minutes. The time will vary depending on the shape and size of the tenderloins. Use an instant-read thermometer to check for doneness. Remove the turkey from the oven when the thermometer registers 160°F in the center of the fattest section of each tenderloin, keeping in mind the temperature will continue to rise once it’s out of the oven (the USDA recommends an internal temperature of 165°F). 

Step 5. Make the mustard sauce. As soon as the turkey is done, move it to a carving board to rest for 10 minutes. While the pan is still hot, add the mustard, butter, and juice from the orange. Stir to melt the butter and blend the ingredients with the pan drippings.

Step 6. Slice and serve. Cut the tenderloins into 1/2-inch thick slices. Arrange on a serving plate or platter. Transfer any juices that pooled on the carving board into the mustard sauce. Stir and pour into a small pitcher or bowl for serving alongside.

Courtesy of Katie Morford, MS, RD.

This easy, fresh cranberry sauce is the perfect balance of sweet and tart and high in vitamins C, K1, and E, manganese, and antioxidant flavonoids. 

Servings: 8 to 10

Ingredients

12 oz. bag of whole, fresh cranberries

1 medium orange

¾ cup sugar

1 cup water

Directions

Step 1. Rinse cranberries in a colander and drain.

Step 2. Thoroughly wash orange peel. Cut off ends then cut orange in half. Cut each half into ½-inch slices.

Step 3. In a small saucepan, add water and sugar. Bring to a boil. Once water has boiled add in cranberries and turn heat to low.

Step 4. Cook the berries until they “pop” but not mushy, about 15 minutes.

Step 5. Pour cooked cranberry sauce in a bowl and allow to cool. The sauce will thicken as it cools, and you can opt to remove or keep the orange slices when serving. Enjoy!

Complete the meal with nutritious, elevated veggies and grains. 

Not your average green bean casserole, these crisp, aromatic veggies are as tasty as they are nutrient-dense. Add these to your plate for plenty of fiber, vitamins A, C, K, and folate; and minerals potassium, magnesium, and iron. 

Servings: 7

Ingredients

2 pounds fresh green beans 

½ cup water

⅓ cup onions, chopped

4 cloves garlic, chopped

Non-stick cooking spray

½ teaspoon black pepper

½ teaspoon dried basil 

½ teaspoon dried oregano

Directions

Step 1. Place green beans in a large bowl or strainer, rinse, and snap off green bean tips.

Step 2. Place the green beans in a large pot and add ½ cup of cold water.

Step 3. Cook on the stovetop over medium heat for about 10 minutes. Shorten cook time as desired for texture. 

Step 4. In a separate medium pan, saute the chopped onions and garlic, using the cooking spray, for 5 minutes or until they are tender and very lightly browned.

Step 5. Add the onions, garlic, and black pepper to green beans. Spray the cooking spray over mixture, and cook on medium heat for another 20 minutes or until green beans are tender, but not soft. Stir occasionally. Shorten cook time as desired for texture. 

Step 6. Sprinkle the dried basil and oregano over green beans. Mix, serve, and enjoy!

Courtesy of eatfresh.org.7. Fall Harvest Wild Rice

Full of essential immune-support vitamins, minerals, phytonutrients, and dietary fiber, this colorful whole grain side adds a delicious nutrient boost to any holiday spread. 

Servings: 4

Ingredients

1 cup wild rice blend (gluten free)

3 cups peeled cubes of acorn squash

1 ½ tablespoons olive oil, divided

2 teaspoons curry powder

½ teaspoon salt, divided (or more to taste)

½ teaspoon freshly ground black pepper, divided

2 cloves garlic, minced

4 cups thinly sliced kale (leaves only, no stems)

3 tablespoons unsalted pumpkin seeds

⅓ cup pomegranate arils

Directions

Step 1. Cook rice according to package instructions. While the rice is cooking, roast acorn squash. Preheat the oven to 350 degrees F. In a bowl, toss squash with 1 tablespoon of olive oil, curry powder, ¼ teaspoon each of salt and black pepper. Line a sheet pan with parchment paper. Place squash cubes on the prepared sheet pan and bake for 40 minutes or until tender, stirring halfway through cooking.   

Step 2. Meanwhile, heat remaining ½ tablespoon of olive oil in a medium skillet on the stovetop over medium heat. Add garlic and cook for 1 minute. Add kale, ¼ cup of water and remaining ¼ teaspoon each of salt and black pepper. Cook kale for about 5 minutes until wilted, stirring occasionally. 

Step 3. In a large bowl, combine cooked rice, roasted acorn squash, and kale (and more salt, if desired). Stir to combine. Transfer to a serving dish, garnish with pumpkin seeds and pomegranate arils, and enjoy!

Courtesy of Dawn Coombs.

End on a sweet note with guilt-free, indulgent desserts. 

Your favorite simple holiday sugar cookies, without the unwanted gluten or refined sugar.

Servings: 20

Ingredients

2 cups blanched almond flour

½ cup coconut flour

½ teaspoon baking soda

Pinch of salt

1 large egg

1 teaspoon almond extract

¼ cup honey

2 tablespoons melted coconut oil

Simple Icing

2 cups organic powdered sugar

2-3 tablespoons water

Optional: food coloring

Toppings

Sprinkles

Edible Glitter

Directions

Step 1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.

Step 2. In a medium-size bowl, whisk together dry ingredients and set aside.

Step 3. In a large bowl, whisk together egg, almond extract, and honey. Then, add in melted coconut oil and whisk again.

Step 4. Slowly add dry ingredients to wet until your dough is formed. Use a wooden spoon at first and then switch to using your hands. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball.

Step 5. At this point, you can add your food coloring. We suggest starting off with just a few drops and kneading the food coloring into the dough. You can also make multiple colors of dough by separating in half or thirds.

Step 6. Create a ball with your dough and wrap with plastic wrap and place in refrigerator for 30 minutes.

Step 7. Once the dough has cooled. Remove from the fridge and sprinkle coconut flour onto a hard, cool surface as well as your rolling pin. Then, use a rolling pin to roll out the dough so that it’s around 1/4 to 1/2 of an inch thick. If it’s sticking, sprinkle on some more coconut flour.

Step 8. Use small/medium cookie cutters to create sugar cookie cut outs. Place shapes onto your parchment-lined baking sheet. Don’t worry about spacing too much, the cookies will not expand that much.

Step 9. Bake at 350ºF for 6-8 minutes or until cookies begin to brown. They cook fast, so be careful!

Step 10. Immediately remove from the hot pan and place on cookie rack. Let cool for at least 30 minutes before frosting.

Step 11. For the icing: add water to powdered sugar one tablespoon at a time and mix. Add enough water, until you’ve reached your desired thickness. If you want to color your frosting, add a few drops of whatever color you desire. Then, transfer into a piping bag (or plastic bag) and frost away.

Step 12. Frost cookies with icing, decorate with sprinkles and edible glitter, and enjoy! Cookies will keep for up to 5-7 days in an airtight container.

Courtesy of Linley Hanson.

An easy way to sneak in a serving of nutrient-dense zucchini, without sacrificing your favorite chocolate flavor. 

Servings: 16

Ingredients

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup granulated sugar

¼ teaspoon salt

1 cup shredded zucchini

2 teaspoons vanilla extract

2 large eggs

1 cup white whole-wheat flour

¾ cup chopped semisweet chocolate or chocolate chips

⅔ cup toasted pecans, coarsely chopped, divided (optional)

Directions

Step 1. Preheat the oven to 350 degrees F. Line an 8-inch-square baking pan with foil, letting it overhang on the sides; coat with cooking spray. 

Step 2. Melt butter in a large saucepan over medium-low heat. Remove from heat, add unsweetened chocolate and stir until melted. Add sugar and salt; stir until well combined. Stir in zucchini and vanilla. Add eggs, one at a time, vigorously mixing after each addition. Fold in the flour until almost incorporated. Fold in chopped chocolate (or chips) and 1/2 cup pecans (if using) until just combined. Transfer the batter to the prepared pan, spreading evenly. Sprinkle with the remaining pecans (if using). 

Step 3. Bake until the sides look dry and the middle is firm to the touch, about 30 minutes. Let cool completely, then lift out of the pan using the foil. Cut into 16 squares.

Courtesy of Sylvia Geiger, MS, RD.

Opt for alcohol-free, high-protein alternatives to traditional cocktails and hot drinks. 

Skip the hangover with a pitcher of irresistible low-sugar spiced mocktails. Note: You’ll want to start this recipe the day before you plan to serve. 

Servings: 6 

Ingredients

Day 1:

6 tablespoons raw white rice

1 large cinnamon stick

½ cup blanched almonds 

½ cup pumpkin seeds, raw or lightly toasted

2 ½ cups boiling water 

For a nut-free version, use pumpkin seeds in place of almonds. 

Day 2:

5-6 tablespoons low-sugar or sugar-free maple syrup 

2 tablespoons coarsely chopped fresh ginger

2 ½ cups cool water

Directions 

Day 1:  

Place the rice and cinnamon stick in a clean coffee or spice grinder and grind finely. Place in a large mason jar or heatproof bowl and add the almonds, pumpkin seeds, and boiling water. Give it a stir, cover, and let sit at room temperature for 8 hours or overnight. 

Day 2:

Step 1. Pour the mixture into a blender and add the 5 tablespoons maple syrup and the chopped ginger. Blend until smooth, starting on low and gradually increasing the speed to high, adding the cool water slowly. (Note: if you have a high speed blender, be careful not to puree this to oblivion; you want to be able to filter out the solids.) Strain the mixture either through a nut milk bag or through a fine mesh strainer, pressing on the solids to extract all the good stuff. A small one may work best. Taste, adding the remaining tablespoon of maple syrup if you like it sweeter.

Step 2. Chill the horchata until cold. It will keep, refrigerated airtight, for up to a few days. The mixture will separate as it sits; give it a good shake to bring it back together. 

Step 3. Serve the horchata over ice. 

Courtesy of Alanna Taylor-Tobin.

Step up your morning latte or after-dinner holiday coffee service with a tasty seasonal drink with vital protein boost to promote glowing skin, healthy hair, and strong nails. 

Servings: 1

Ingredients

1 cup milk of your choice 

½ cup espresso or strong coffee

2 tablespoons gingerbread simple syrup, store-bought or homemade

1 scoop VitaMedica Collagen Peptides powder

Whipped cream optional

Directions

Step 1. In a small saucepan, heat the milk over medium heat. Do not boil. 

Step 2. Meanwhile, make the espresso and pour it along with the gingerbread simple syrup into a large mug. 

Step 3. When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the espresso and gingerbread simple syrup. Gently stir to combine. If desired, top with whipped cream. Enjoy!

Courtesy of Amanda McGrory Dixon.

Which of these healthy holiday recipes are you most excited to try?

Wishing you a joyful, delicious season of wonder and well being from all of us at VitaMedica.