Holiday eating does not have to mean the end of all your effort this year. SO you have a few sweets and a little too much at Christmas dinner, don’t be too hard on yourself! In fact, you can have your favorites AND still stay fit this holiday season. I have included a few of my most favorite sides to make a delicious yet nutritious and fit festive meal that will please any member of your family 🙂
(Makes approximately 15 servings)
1 batch clean eating corn bread
1 tbsp. olive oil
1 large yellow onion, diced
3 large stalks celery, sliced
1 cup fresh cranberries (optional)
2 tsp. thyme
1 tsp. sage
1/2 tsp. marjoram
1 tsp. poultry seasoning
1 tsp. onion powder
1 tsp. garlic powder
2 large eggs
4 cups chicken broth, divided in half (you can substitute veggie broth, but I can’t vouch for the outcome as I haven’t tried it)
~ Prep: Bake Clean Eating Corn Bread with the following alterations:
- Omit corn kernels
- If you need a dairy free version, omit the Greek yogurt and replace with extra milk of choice. (Note, the texture will be very different, but it won’t matter for the stuffing recipe)
- Allow cornbread to cool completely before using.
- Slice into 1/2 inch cubes and place in a large mixing bowl.
~ Preheat oven to 350 degrees F.
Step 1 – Saute the onions, celery and cranberries in the olive oil.
Step 2 – As the oil dries up, add 1/4 cup of the chicken broth to the pan.
Step 3 – Stir in the spices and allow everything to simmer for about 10 minutes.
Step 4 – Just before removing the pan from the heat, stir in the remainder of the first half (2 cups) of chicken broth. Stir to combine well.
Step 5 – Pour the contents of the pan into the mixing bowl with the corn bread. Mix well and transfer to a casserole dish (9X13).
Step 6 – In the same mixing bowl, add the second half of the chicken broth (2 cups).
Step 7 – Beat in the eggs with a whisk and pour over the top of your casserole.
Step 8 – Be sure the egg mixture settles into the bread. You don’t want it sitting on top of the cornbread.
Step 9 – Bake for approximately 35-45 minutes, or until the casserole has a nice golden brown color to it.
Step 10 – Remove from oven, cut into 15 squares and allow to cool a bit before serving.
Roasted Rosemary Root Vegetables
(Makes 1-2 servings)
1 rutabaga, cut into bite-sized wedges
1 turnip, cut into bite-sized wedges
1 parsnip, cut into bite-sized pieces
1 carrot, cut into bite-sized pieces
Any other root veggies you’d like to add.
1-2 tbsp. olive oil
1-2 tbsp. fresh rosemary
1-2 tsp. garlic powder
1-2 tsp. dried onion or onion powder
Dash fresh ground black pepper
Salt to taste, after baking
Step 1 – Place all ingredients in a large ziplock bag and shake well to coat the veggies.
Step 2 – Pour out onto a baking pan and bake at 375 F. for 50-60 minutes, or until the veggies are soft when poked with a fork or knife.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 30 Minutes
|1 1/2 lb||parsnips|
|2 tsp||unsalted butter|
|1/4 cup||non-fat buttermilk|
|1/4 cup||2% milk|
|fresh ground black pepper|
Place the water in a large stock pot over high heat.
Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering.
Cook the parsnips about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add butter, buttermilk, milk and salt. Mash parsnips until creamy. Add ground black pepper to taste.
1 cup pecan pieces
1/4 cup honey
1/4 cup whole wheat pastry flour
1 tbsp. safflower oil
1/2 tsp. cinnamon
3 lbs sweet potatoes
1/2 cup clean orange juice
1-1/2 tsp. cinnamon
3/4 tsp. ground nutmeg
1 tbsp. honey
Step 1 – In a large mixing bowl, combine all topping ingredients together using a wooden spoon. It will be clumpy and sticky.
Step 2 – Spread out mixture the best you can on a parchment lined cookie sheet.
Step 3 – Bake at 350 degrees F. for approximately 10-15 minutes. The mixture should have a nice golden color to it.
Step 4 – Remove from oven and allow to cool.
Step 5 – Transfer small portions to a large cutting board and chop roughly. Set aside.
Step 1 – Wash the sweet potatoes and rub with oil. Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).
Step 2 – Remove from oven and allow to cool until you can handle them without burning yourself.
Step 3 – Peel the potatoes and place the inside in a large mixing bowl.
Step 4 – Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
Step 5 – Transfer the potato mixture to a serving bowl. Sprinkle the pecan topping evenly over the potatoes.
Step 6 – Serve.
Note: you will most likely have some topping left over depending on the size of the dish you use. The leftovers are great for topping oatmeal or mixing in with granola.
1 cup chopped fine, fresh cranberries
1 cup chopped fine, frozen pineapple (fresh works, but frozen is easier to chop)
1/2 cup chopped fine, apple
1/2 cup chopped fine, cucumber
1/2 cup chopped fine, red onion
1/2 chopped fine jalapeno pepper
1/4 cup chopped, fresh cilantro
Salt to taste
Splash of fresh squeezed orange juice (optional)
Step 1 – Chop everything as fine as you can get it and mix it all together! Server with organic corn chips or even shrimp! Works great as a simple side dish too.