8 Healthier Holiday Sides

Servings: 4

INGREDIENTS

1 red apple, cored and chopped

1 green apple, cored and chopped

2 pears, cored and chopped

3 clementines, peeled and sliced

3 kiwis, peeled and sliced

1 cup pomegranate seeds

3 tablespoons lime juice

2 tablespoons honey

PREPARATION

1. Add apples, pears, clementines, kiwis, and pomegranate seeds to a large bowl.

2. In a small bowl or measuring cup, combine lime juice and honey, and stir until combined.

3. Drizzle dressing over fruit and gently toss until well coated.

4. Serve chilled and enjoy!

Makes 15

INGREDIENTS

15 mushrooms

1 tablespoon canola oil

2 tablespoons chopped garlic

½ tablespoon kosher salt

½ tablespoons freshly ground black pepper

8 ounces softened cream cheese

¼ cup Italian breadcrumbs

½ cup shredded parmesan cheese, divided

2 tablespoons chopped parsley

Kosher salt

Freshly ground black pepper

Chopped parsley, to garnish

PREPARATION

1. Preheat oven to 350° F.

2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.

3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.

4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.

5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.

6. Garnish with a sprinkle of parsley, then serve!

Servings: 4-6

Ingredients

Salad

20 brussels sprouts, shaved

1 avocado, diced

6 green onions,diced

1 cup spinach

7 bacon slices cut into ½-inch pieces

⅓ cup parmesan

¼ cup dried cranberries

¼ cup sliced almonds (slicing optional)

Lemon Vinaigrette

4 tablespoons lemon juice

4 tablespoons olive oil

1 tablespoon dijon mustard

1 tablespoon oregano

1 tablespoon pepper

1 tablespoon salt

Garnish

Lemon zest

Preparation

1. In a small bowl, prepare the vinaigrette.

2. Juice one lemon into the bowl and remove the seeds.

3. Add the dijon mustard, oregano, salt, and pepper. Whisk together.

4. Once mixed, slowly add the olive oil while continuing to whisk until evenly blended.

5. Set aside until ready to dress the salad.

6. Prepare the salad. Slice off the stem of the brussels sprouts and cut each one in half. Thinly slice the half horizontally, shaving the brussels sprouts.

7. In a large bowl, combine brussels sprouts and spinach.

8. Add the rest of the salad ingredients.

9. Pour the dressing evenly over the bowl.

10. Toss thoroughly until well mixed.

11. Enjoy!

Serves: 12

Ingredients

12 eggs

Guacamole

2 avocados

2 tablespoons lime juice

Salt, to taste

Pepper, to taste

1 tomato, diced

½ cup red onion, diced

2 tablespoons cilantro

1 tablespoon garlic, minced

1 tablespoon jalapeño, minced

Garnish:

Tortilla chips

Cilantro

Preparation

1. Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

2. Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

3. Remove from water and immediately place in bath of ice water for a few minutes.

4. Remove shells and cut the egg in half, vertically.

5. Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.

6. In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

7. Spoon guacamole mixture into the bowls of the cooked egg whites.

8. Garnish with a broken piece of a tortilla chip and cilantro.

9. Serve & enjoy!!

Ingredients
for 4 servings

4 carrots

2 tablespoons oil

2 teaspoons paprika

¼ cup fresh parsley

1 teaspoon salt

1 teaspoon pepper

Preparation

1. Preheat oven to 400°F (200ºC).

2. Slice the top and bottom off of the carrots (hold knife diagonally while slicing to make fancy carrot slices).

3. On a prepared baking sheet, combine carrots and remaining ingredients. Mix evenly.

4. Bake for 20-25 minutes.

5. Allow to cool for 5 minutes.

6. Enjoy!

INGREDIENTS

1 head cauliflower

Salt and pepper to taste

2 tablespoons olive oil

For the dressing:

½ cup Greek yogurt

1 tablespoon dijon mustard

1 tablespoon honey

2 tablespoons dill, chopped

1 tablespoon olive oil

1 garlic clove, crushed

Juice of ½ lemon

½ red onion, diced

3 stalks celery, diced

3 hardboiled eggs, chopped

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Slice cauliflower into small florets.

3. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.

4. Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.

5. In a large bowl, combine all dressing ingredients. Set aside.

6. Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt dressing.

7. Garnish with more freshly chopped dill before serving.

8. Enjoy!

Servings: 6 - 8

INGREDIENTS

2 pounds brussel sprouts, halved

8 strips bacon, chopped

2 teaspoon salt

½ teaspoon pepper

⅓ cup apple cider vinegar

1 tablespoon brown sugar

5 cloves garlic, minced

Chives, chopped, to serve

PREPARATION

1. Preheat oven to 400°F (200°C)

2. Cook bacon in a cast iron pan over medium heat. Once bacon fat coats the pan, add the Brussels sprouts, salt, pepper, apple cider vinegar, brown sugar, garlic and stir until fully coated.

3. Cook until the bottom of the Brussel sprouts begin to brown on the bottom.

4. Transfer the cast iron pan to the oven and roast for 20 minutes, or until tender, flipping the brussel sprouts over every 5 minutes or so.

5. Sprinkle Parmesan cheese evenly over the Brussels sprouts, then place the pan back in the oven and bake for other 3 to 5 minutes.

6. Sprinkle with chives, and enjoy!

Servings: 2

INGREDIENTS

1 head of cauliflower

Salt, to taste

Pepper, to taste

¼ cup sour cream (or Greek yogurt)

½ cup cheddar cheese

Parsley, chopped

PREPARATION

1. Cut cauliflower into small florets, about 4 cups.

2. Add cauliflower florets into a large pot of boiling water and boil for 5 minutes.

3. Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.

4. Add in salt, pepper, and sour cream and stir until thoroughly combined.

5. Stir in cheddar cheese until melted.

6. Remove from heat. Top with parsley.

7. Enjoy!