Healthy Holiday Recipes to Wow Party Guests

Holiday Recipes
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Holiday Recipes

It’s that glorious time of year again! The time of year when a string of holidays, celebrations, and observances align to bring us parties and dinners with our loved ones. To that end, having an assortment of scrumptious holiday recipes on hand can ensure your success as a party host or potluck party guest.

And let’s face it, it is pretty easy to lose sight of our healthy eating goals with so many sweets and decadent holiday dishes within reach.

But we have a solution! The following healthy holiday recipes are so big on flavor that no one will even notice that they are made with better-for-you ingredients!

Whether you are throwing a party, hosting a family dinner, or have been asked to bring something with you to a party, the following healthier holiday recipes are sure to delight!

From appetizers and drinks to side dishes, mains, and desserts, we’ve got you covered!

 

Holiday Recipes: Appetizers & Drinks

A holiday party isn’t complete without appetizers and drinks. These holiday recipes will keep you and your guests satisfied while waiting for the main course!

 

Sweet Potato Dip

This holiday dish is warmly spiced and made with fabulously festive sweet potato. Rich in fiber, vitamin A, vitamin C, manganese, and potassium, this is a truly healthier option than more traditional dips!

 

Ingredients:

  • 2 sweet potatoes, peeled and roughly chopped
  • 2 tbsp raisins or sultanas
  • 2 garlic cloves, crushed
  • ½ tsp harissa paste or chili sauce
  • ½ tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp sugar
  • 1-2 tbsp red wine vinegar
  • ¼ cup olive oil, plus some extra for drizzling
  • 1 tsp paprika
  • Chopped coriander leaves for garnish

 

Directions: 

  1. Bring a saucepan of salted water to a boil, add sweet potatoes and raisins. Simmer until sweet potatoes are soft, about 15-20 minutes.
  2. Drain well and mash sweet potatoes and raisins with a fork.
  3. Add the garlic, harissa paste or chili sauce, cumin, ginger, cinnamon, sugar, vinegar, and 1/2 teaspoon salt, and mix well.
  4. Drizzle the sweet potato with a little extra olive oil, dust with paprika, and top with coriander leaves.

Serve dip with tortilla chips, pita strips, or Harvest Snaps Snack Crisps Lightly Salted.

 

Vegan Eggnog

Is it really a holiday party without a little egg nog? This vegan holiday recipe allows you to be more inclusive in your offerings. This is not a totally allergy-free snack recipe as it contains coconut milk but it is dairy-free, egg-free, and gluten-free.

This vegan eggnog can be served with or without alcohol, depending on the needs (and ages!) of your guests.

 

Ingredients:

  • 3 cups of non-dairy milk (cashew milk works well here)
  • 1 14oz can of full-fat coconut milk (use light coconut milk if you want to make a lighter eggnog)
  • 4-6 tbsp of maple syrup, plus more to taste
  • ½ tsp ground cinnamon, plus more to taste
  • ¼ tsp ground nutmeg, plus more to taste
  • 1 tsp pure vanilla extract
  • ⅛ tsp ground cardamom

 

Directions:

  1. Add all ingredients to a high-speed blender.
  2. Blend on high until creamy and smooth, 1-2 minutes.
  3. Taste and adjust flavors as needed. Add more spices for a warmer taste, add more maple syrup to increase sweetness.

This eggnog can be served chilled, over ice. Or, you can serve it warm by heating it over medium heat. For an adult version of this eggnog, add a ½ ounce to an ounce of bourbon or rum.

 

Healthy Recipes: Side Dishes

 

Spiced Maple Pumpkin

Looking for an exciting new holiday dish to add to your table? This spiced maple pumpkin will add bright color and warm flavors while quickly becoming a new family favorite!

 

Ingredients: 

For Pumpkin:

  • ¼ cup olive oil
  • ½ tsp ground cinnamon
  • 1 Japanese pumpkin (kabocha squash)

For Dressing:

  • 1 tbsp tamarind puree
  • 2 tbsp maple syrup
  • 1 tsp soy sauce (or tamari for gluten-free option)
  • 1 tsp ground cinnamon
  • ¼ olive oil
  • Juice of ½ lime

For Serving:

  • Coconut yogurt, lime wedges & coriander leaves

 

Directions: 

  1. Preheat oven to 425℉. Line a large baking sheet with parchment paper.
  2. Using a sharp knife, cut the pumpkin into wedges.
  3. Whisk oil and cinnamon in a small bowl. Rub mixture all over the pumpkin wedges until well coated. Place wedges upright on the tray, skin side down.
  4. Place the tray in the oven and roast for 40 minutes or until soft with slightly charred edges.
  5. While roasting, combine tamarind, maple syrup, soy/tamari, cinnamon, and lime juice in a small bowl. Gradually whisk in the oil until well combined.
  6. Remove pumpkin from the oven, spread on a large serving platter. Drizzle the dressing over pumpkin wedges and service with yogurt, lime, and coriander.

 

Brussels Sprout Salad with Pepitas and Dates

Ordinarily, a vegetable that many deplore, holiday dinner tables is a place where Brussels sprouts get a chance to shine! But instead of drenching them in butter, cheese sauce, or pairing them with bacon, give this healthy holiday recipe a try!

 

Ingredients: 

  • ¾ cups of raw pepitas
  • 3 pounds Brussels sprouts, cut into quarters
  • ⅓ cup olive oil
  • 3 tbsp fresh lemon juice
  • 3 tbsp red wine vinegar
  • 2 small shallots, thinly sliced
  • 1 tbsp Dijon mustard
  • 7 Medjool dates, finely chopped
  • Salt, to taste
  • Black pepper, to taste

 

Directions: 

  1. In a skillet, toast the pumpkin seeds over moderate heat, stirring, until golden, about 5 minutes. Transfer to a plate, season with salt, and set aside.
  2. Fill a large bowl with ice water. In a large saucepan of salted boiling water, cook half of the brussels sprouts until crisp-tender, about 4 minutes.
  3. Using a slotted spoon, transfer the brussels sprouts to the ice water bath to cool. Repeat with the remaining brussels sprouts. Drain well and pat dry.
  4. In a large bowl, whisk the olive oil with lemon juice, vinegar, shallots, and mustard. Add the brussels sprouts, season with salt and pepper, and toss to coat. Stir in the pumpkin seeds and dates and serve.

 

Coriander-Maple Glazed Carrots

Glazed carrots are a popular holiday dish, but this recipe will take the flavor profile to a whole new level! Citrusy sweet with a little heat, this elevated take on glazed carrots is a must-try!

 

Ingredients: 

  • 2 ½ pounds of rainbow carrots, cut in half lengthwise
  • 2 tbsp olive oil
  • 2 tsp whole coriander seeds, crushed
  • Kosher salt
  • Freshly ground black pepper
  • 1 ½ tbsp pure maple syrup
  • 1 tsp grated lime zest
  • 1 tbsp lime juice

 

Directions:

  1. Move oven racks to the bottom and middle positions, heat oven to 425°F.
  2. Toss together carrots, oil, and coriander in a bowl. Season with salt and pepper.
  3. Divide carrots among 2 rimmed baking sheets. Bake, stirring and rotating, the pans halfway through, until golden brown and tender, around 18 to 20 minutes.
  4. Toss carrots with maple syrup and lime zest and juice.

 

Green Bean Casserole

Green bean casserole is a festive dinner staple, but canned soups and pre-packaged crispy onions can have a lot of sodium. Plus, traditional green bean casseroles may not be friendly to those on a gluten-free diet!

To eliminate this problem, we’ve found a simple DIY holiday recipe so you can control the salt, eliminate the gluten, while elevating the crunch, flavor, and protein content with a Harvest Snaps garnish!

 

Ingredients:

  • 2 pounds fresh green beans, trimmed

For Crispy Topping:

  • 1 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 1/2 cup almond meal
  • 1/4 cup parmesan cheese, grated
  • 1/4 tsp sea salt

For Mushroom Sauce:

  • 1 tbsp olive oil
  • 8-10 medium cremini mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp chickpea flour
  • 1/2 cup low sodium chicken broth
  • 1 cup unsweetened almond milk
  • 1/3 cup parmesan cheese, grated
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

For Garnish:

 

Directions:

  1. Preheat oven to 375℉. Bring water to a boil in a large stockpot. Grease a large casserole dish with olive oil, then set aside.
  2. Add the green beans to the boiling water and boil for 4-5 minutes, or until almost tender. Drain the cooked green beans and transfer to a bowl filled with ice water.
  3. Start to make the crispy topping by heating olive oil in a large frying pan over medium heat. Add the thinly sliced onions, stirring occasionally, for 5-8 minutes or until they are tender and starting to brown. Remove onions from heat and place in a medium mixing bowl, set aside.
  4. In the same pan, add the almond meal. Cook, stirring very frequently, for 3-5 minutes, or until the almond meal starts to turn lightly golden. Remove from heat, add toasted almond meal to the bowl with the onions. Stir in 1/4 cup shredded parmesan cheese and sea salt. Toss the mixture until combined. Set aside.
  5. In the same pan, 1 tbsp olive oil and add the mushrooms, cooking for 4-5 minutes, or until tender, stirring occasionally.
  6. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently.
  7. Sprinkle chickpea flour over mushrooms and stir to combine. Slowly add the low sodium chicken broth, whisking to combine until smooth.
  8. Whisk in the almond milk, and bring the mixture to a simmer. Let cook for 2-3 minutes, or until thickened.
  9. Stir in the remaining 1/3 cup parmesan cheese, sea salt, and pepper until the cheese is melted.
  10. Transfer cooked green beans to the pan and toss until well coated.
  11. Pour the green bean mixture into the prepared baking dish. Top evenly with crispy topping.
  12. Put the baking dish in the oven, uncovered, 25-30 minutes or until the top is golden brown.
  13. Remove from the oven, top with Harvest Snaps Snack Crisps, and serve.

 

Holiday Recipes: Main Course

Not every holiday party, gathering, or dinner calls for a big turkey. This is especially true if you are having a small gathering or if you and your guests observe a plant-based diet.

If you’re looking to step outside of the turkey tradition this year, here are some holiday recipes to get you started!

 

Pork Tenderloin with Quinoa Pilaf

Colorful and protein-rich, this dinner option is a satisfying and unexpected treat!

 

Ingredients: 

  • 2 tbsp olive oil
  • 1 clove garlic, thinly sliced
  • 1 1/2 cup quinoa
  • 4 cups baby spinach
  • 2 small pork tenderloins (about ¾ lb each), cut into 4 equal pieces
  • Kosher salt and pepper
  • 3 tbsp white wine vinegar
  • 2 tbsp orange marmalade
  • 2 tsp Dijon mustard
  • 1/2 c pomegranate seeds

 

Directions:

  1. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring occasionally, until toasted, for about 2 minutes. Add quinoa and cook per pkg. directions. Fluff with a fork and fold in spinach.
  2. While quinoa cooks, heat a skillet over medium heat. Add remaining olive oil, season pork with ½ tsp each salt and pepper, and cook until browned on all sides, to an internal temperature of 145°F, around 12 to 14 minutes.
  3. Transfer pork to a cutting board and let rest for 5 minutes.
  4. In a small bowl, whisk together vinegar, marmalade, and mustard.
  5. Discard any oil left in the skillet. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork.
  6. Slice pork, serve over quinoa, and sprinkle with pomegranate seeds.

 

Chickpea Lentil Stew

Chickpea Lentil Stew

For those looking for a hearty and satisfying holiday recipe, look no further than this chickpea lentil stew!

 

Ingredients:

  • ¼ cup olive oil, plus extra for drizzling
  • 3 French shallots, thinly sliced
  • 1 tbsp finely chopped rosemary sprigs
  • 1 medium sweet potato, chopped into 1 inch pieces
  • 1 cup French green lentils
  • 750ml vegetable stock
  • 1 can of chickpeas, well-drained and rinsed
  • baby spinach or chopped kale, to serve

 

Directions:

  1. Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for another minute. Add the lentils, the stock, and enough water to submerge the vegetables by 1.5 inches.
  2. Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.
  3. Transfer to a large serving bowl and top with plenty of baby spinach or kale and a drizzle of extra virgin olive oil.

 

Orange Pomegranate Salmon

For many, fish is a traditional holiday dish. The fresh orange flavor and the brightness of the pomegranate will easily make this your go-to holiday recipe!

 

Ingredients:

  • 1 small red onion, thinly sliced
  • 1 skinned salmon fillet (about 2 pounds)
  • 1/2 teaspoon salt
  • 1 medium navel orange, thinly sliced
  • 1 cup pomegranate seeds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh dill

 

Directions: 

  1. Preheat oven to 375℉. Place a 28×18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan.
  2. Place onion slices in a single layer on top of foil. Place salmon on top, sprinkle with salt. Arrange orange slices over top of salmon.
  3. Sprinkle with pomegranate seeds; drizzle with oil.
  4. Top the baking pan with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
  5. Bake until the fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening the foil.
  6. Remove from the baking dish to a serving platter; sprinkle with dill.

 

Holiday Recipes: Dessert

A holiday recipe list wouldn’t be complete without some sweet treats! The good news is that you can have healthier holiday desserts without sacrificing flavor! Go ahead, indulge!

 

Lemon Thyme Coconut Milk Ice Cream

For best results, start this holiday recipe a day before you want to serve it. Trust us, this little bit of planning and advanced work is more than worth it!

 

Ingredients:

  • 1 cup super fine sugar
  • 400ml can coconut milk
  • 1/2 bunch lemon thyme
  • 1kg thick Greek-style yogurt

 

Directions:

  1. Place sugar, coconut milk, and 3 thyme sprigs in a saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, then remove from heat. Set aside for 3 hours to infuse flavor.
  2. Whisk in yogurt, then transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions.
  3. If you don’t have an ice cream machine, pour mixture into a shallow container and freeze for 2 hours or until frozen at the edges. Remove from the freezer and beat with electric beaters. Return to the container and refreeze. Repeat 2 or 3 times.
  4. Transfer to a 1.5L container and press remaining thyme sprigs into the surface. Freeze overnight until firm.
  5. Remove from the freezer 20 minutes before serving. Scoop into small dessert bowls or waffle cones for serving.

 

Vegan Raspberry Creme Cakes

Vegans rejoice! We’ve got a scrumptious dessert lined up just for you! And just to make them even more exciting, these creme cakes are also gluten-free! Perfect!

 

Ingredients:

  • 3 cups almond meal
  • 1/2 cup rice flour
  • ⅓ cup cornflour
  • 3 tsp baking powder
  • 1/4 cup white chia seeds
  • 1 cup rice milk or almond milk
  • 1/2 cup maple syrup
  • 1/2 cup extra virgin olive oil
  • 2 tsp vanilla extract
  • Freeze-dried or fresh raspberries, to serve

For Vegan Buttercream

  • 2 cups rice milk
  • 1/4 cup rice flour
  • 1 tbs maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup extra virgin coconut oil

 

Directions:

  1. For buttercream, place 1 1/2 cups rice milk in a pan over medium heat and bring to a simmer. Combine the remaining 1/2 cup rice milk with rice flour, then add to the pan and whisk to combine.
  2. Reduce the heat to low and cook, stirring, for 4-5 minutes or until thick. Transfer to a bowl and cover with plastic wrap to prevent skin from forming. Chill until cold.
  3. When cold, place buttercream base in a food processor with remaining ingredients and combine. Chill until needed.
  4. Preheat oven to 350℉ and grease 2, 12 hole muffin tins.
  5. Combine almond meal, rice flour, cornflour, baking powder, and chia seeds in a bowl. Add rice milk, maple, oil, and vanilla. Combine well, then set aside for 15 minutes to allow for the chia seeds to swell.
  6. Divide batter among 15 muffin holes and bake for 30-40 minutes or until a skewer inserted comes out clean. Cool in pans, then serve with buttercream and raspberries.

 

Bring The Goodness With These Healthy Holiday Recipes

Unhealthy eating doesn’t have to be a holiday tradition!

Sure, being extra indulgent is part of celebrating with friends and family, but in preparing one of these healthier holiday recipes you can be indulgent AND slide into the New Year on the right track!

These holiday recipes will impress party guests and have them coming back for seconds!

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