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Healthy Recipes For Holiday Festivities!

‘Tis the season to eat, drink and be merry! This is a special edition of “Forking Made Easy” because instead of 1 featured recipe, I am sharing 4 of my favorite, holiday side dishes for you to try, prepare and share throughout this holiday season so you have nutritious and delicious options available!

In my most recent blog, I talked about how to set boundaries during the holiday season when it comes to “food pushers” – friends and family who don’t take “No” for an answer regardless of how many times you decline the food/drink they are offering. My intention is making sure you can still enjoy all the festive gatherings and parties with options that support your goals and healthy habits (while still enjoying the indulgences you love in moderation).

Black Bean Dip

  • 2 cans black beans, drained and rinsed

  • 3/4 -1 cup salsa

  • 4 cloves garlic

  • 2 teaspoons lime juice

  • 1 teaspoon cumin

  • 1 tablespoon water

  • 1/8 teaspoon salt

  • 1/4 cup cilantro, chopped

  1. Blend all ingredients (except cilantro) in a high-speed blender until smooth. If needed, add additional water if the dip is too thick. Add cilantro and pulse until incorporated.

  2. Serve with fresh-cut veggies or whole-grain tortilla chips.

Stuffed Dates

  • 12-16 Medjool dates

  • 4 ounces creamy goat cheese

  • ¼ cup crushed pistachios

  • 1 tablespoon regular honey or, hot honey

  1. Remove pits from dates. Fill each date with about ½ tablespoon of goat cheese. Sprinkle with crushed pistachios and drizzle with honey.

Grilled Veggie Platter with Greek Feta Dip

  • 3 bell peppers, cut into large chunks

  • 16 oz. white or portabella mushrooms, halved

  • 2 medium zucchini, sliced

Greek Feta Dip

  • ½ cup plain Greek yogurt

  • ½ cup crumbled feta

  • 2 cloves garlic, chopped

  • juice of ½ lemon

  • sea salt, to taste

  1. On a well-oiled grill pan, grill veggies for 3-4 minutes on each side. Veggies should be slightly charred but still crunchy. Allow to cool.
    In a blender or food processor, combine Greek yogurt, feta cheese, lemon, garlic, and salt. Blend until smooth. Refrigerate for several hours before serving.

  2. Arrange cooled veggies on a platter and serve with Greek Feta Dip.

Stuffed Mini Peppers

  • 20-24 mini bell peppers

  • 1 small zucchini, grated

  • 3-ounces smoked ham, diced

  • 3 scallions, finely chopped

  • ¼ cup cream cheese, softened

  • 2 tablespoons plain Greek yogurt

  • 1/2-3/4 cup smoked gouda, shredded

  1. Preheat oven to 375. Line a large baking sheet with foil or parchment paper.

  2. Cut the tops off of peppers. Slice them in half and remove any seeds.

  3. In a medium mixing bowl, combine shredded zucchini, ham, scallions, cream cheese, and Greek yogurt. Mix well to combine. Scoop 1-2 tablespoons of mixture into each pepper and place on the baking sheet.

  4. Once all peppers are filled, lightly sprinkle with smoked gouda. Place baking sheet in the oven and bake for 12 minutes or, until cheese begins to bubble.


Stay Fueled

 

Picture of Amie Koger
Amie Koger

NASM-CPT, GGS-1, PN1, PN2
Nutrition + Performance Coach

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