The holiday season often brings an abundance of delicious but calorie-laden dishes. However, you can still enjoy festive meals while staying on track with your health goals.
Here's a collection of three healthy holiday recipes from the Evan Alexander Grooming team that not only taste fantastic but are also nutritious. These recipes incorporate fresh, wholesome ingredients and clever substitutions to ensure you savor the season's flavors without sacrificing your well-being.
From a colorful dish of Vegan Stuffed Peppers or satisfying Sausage and Sage for you meat lovers, to a savory yet healthy Sweet Potato and Pecan Pie, these recipes offer a delightful and guilt-free way to celebrate the holidays. Whether you're hosting a gathering or looking for something special for you and your family, these dishes will add a touch of healthiness to your holiday menu.
Vegan Stuffed Bell Peppers
Dive into a delightful dish that's both hearty and healthy! Our Vegan Stuffed Bell Peppers combine the nutty goodness of quinoa with fresh veggies and aromatic spices. Topped with creamy avocado slices and optional vegan cheese, it's a feast for both the eyes and the palate.
4 large bell peppers (any color)
1 cup quinoa (or rice if you prefer)
2 cups vegetable broth
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 can (15 oz) black beans, drained and rinsed
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
1 avocado, sliced (for garnish)
Vegan cheese shreds (optional)
Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slightly trim the bottoms to help them stand upright in a baking dish. Set aside.
Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and cook for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute. Add the zucchini and cherry tomatoes and cook for about 5 minutes, or until the vegetables are tender.
Combine the Ingredients: Add the black beans, cumin, paprika, salt, and pepper to the skillet and stir to combine. Cook for another 2-3 minutes. Remove from heat and stir in the cooked quinoa and fresh cilantro.
Stuff the Peppers: Fill each bell pepper with the quinoa and vegetable mixture. Place the stuffed peppers in a baking dish and cover with aluminum foil.
Bake: Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with vegan cheese shreds (if using) and slices of avocado. Serve warm.
These stuffed bell peppers are hearty, flavorful, and packed with nutrients. They make a great main dish for any vegan meal. Enjoy!
Cornbread Dressing with Sausage and Sage
Indulge in a comforting classic with a twist! Our Cornbread Dressing is enriched with savory sausage and aromatic sage, making it the perfect side dish for any festive occasion.
1 lb sausage (your choice, but spicy or sage-flavored works well)
1 large onion, chopped
3 celery stalks, chopped
4 cups crumbled cornbread (preferably a day old)
2 cups breadcrumbs
2 tsp fresh sage (or to taste)
2 cups chicken or turkey broth
2 eggs, beaten
Salt and pepper to taste
Preheat the oven to 375°F (190°C).
Prep the Sausage: In a large skillet, brown the sausage. Once browned, add the onion and celery and sauté until translucent.
Prep the bread: In a large mixing bowl, combine the crumbled cornbread, breadcrumbs, sage, salt, and pepper.
Combine Ingredients: Add the sausage mixture to the bowl and mix well.
Agg the eggs: Stir in the beaten eggs and gradually add the broth until the mixture is moist but not soggy.
Add to the baking dish: Transfer the mixture to a greased baking dish.
Bake: Bake for 45 minutes or until the top is golden brown.
Sweet Potato Pie with a Pecan Crust
Treat yourself to a slice of Southern charm! Our Sweet Potato Pie boasts a creamy filling and a unique pecan-infused crust, offering a symphony of sweet and nutty notes in every bite.
2 cups mashed sweet potatoes (about 2 large sweet potatoes)
1 cup sugar
1/2 cup butter, melted
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1 unbaked pie crust (with pecans mixed in for an added twist)
Preheat the oven to 350°F (175°C).
Combine Ingredients: In a mixing bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla, salt, cinnamon, and nutmeg. Mix until smooth.
Add the Milk: Gradually add milk and mix until well combined.
Add to Crust: Pour the mixture into the unbaked pie crust.
Bake: Bake for about 50 minutes or until a knife inserted in the center comes out clean.