Healthy Holiday Recipes

Posted: Dec 19 in Healthy Eating Menu by


quick hummus and veggiesQuick Hummus and Veggies

Recipe from


  • 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini (sesame paste)
  • 1 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Dash ground paprika (smoked is best) for serving


1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more.

2.  Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

4.  Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

5.  Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Serve with fresh veggies.

Per 2 tbsp serving:  70 calories


Healthy Sides: 

roasted asparagusRoasted Asparagus

So easy and so delicious- there are many ways you can alter the recipe below. If you want to make it really quick, just use Wegmans basting oil, which already has the spices in it. You can just drizzle it on and pop it in the oven and cook at 450 degrees for 7 minutes. You can sprinkle with a little grated Parmesan cheese at the end for a nice touch. Below is a recipe I found from I like the lemon combined with the garlic together.  (Below serves 4- you will have to double or triple if you have a bigger gang).


  • 16 thick stemmed asparagus, trimmed
  • 4 cloves of garlic, minced
  • 1/2 tsp lemon zest
  • 2 TBS lemon juice
  • 2 TBS extra virgin olive oil
  • 1/4 tsp coarse salt


  1. Preheat the oven to 450 degrees and place asparagus on a rimmed baking sheet or in a baking pan in a single layer.
  2. Sprinkle the minced garlic and lemon zest over the asparagus and drizzle with the lemon juice and olive oil.
  3. Roast for 7-12 minutes until easily pierced with a fork but still very crispy. Remove from oven and sprinkle with salt.

Serving size: ¼ of recipe  Calories: 100 cal

oven roasted squash with garlic and parsleyOven Roasted Squash with Garlic and Parsley

Recipe from


  • 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil, divided
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley


1.  Preheat oven to 375°F. Toss squash with 4 teaspoons oil, salt and ¼ teaspoon pepper.

2.  Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).

3.  Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

Serving size: about ¾ cup

Per serving: 103 calories 3 g fat(0 g sat); 6 g fiber; 20 g carbohydrates; 2 g protein; 38 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 21568 IU vitamin A; 30 mg vitamin C; 81 mg calcium; 1 mg iron; 357 mg sodium; 552 mg potassium

Nutrition Bonus: Vitamin A (431% daily value), Vitamin C (50% dv)



chocolate covered strawberriesChocolate Covered Strawberries


  • 1 pound of chocolate chips or 1 -16 oz bar of chocolate
  • 1 pound of strawberries (big, dipping ones)
  • 2 tbsp butter (optional- if you have good chocolate you don’t need this)

Tip: You can use a double boiler or a microwave. The key is to not overcook the chocolate or you can never go back.  Clean the strawberries ahead of time and make sure they are dry before dipping them.


1.  In a double boiler, melt the butter first, and then add the chocolate. (Make sure the   water doesn’t touch the pan.)  Remove from heat when about half are melted and keep stirring until smooth. This will ensure that you don’t overcook. (Once you overcook the chocolate, you can’t go back). If using a microwave, cook on 50% power for 30 second intervals in a glass bowl. Mix in-between.

2.  Dip the strawberries in the chocolate and transfer them to a tray with wax paper. Place the strawberry down but push forward about ½” so that you don’t develop a “chocolate foot.”  Another option is to use a toothpick to dip and then poke into wax-covered Styrofoam so that excess drips off. Refrigerate to help chocolate set faster. They can be stored for up to 2 days in the fridge before eating.

Per Serving (1 large berry): 60 calories

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