The holiday season is an exciting time that many of us look forward to all year long. From the festive lights and holiday shopping to the togetherness we feel from spending time with family and friends, it’s definitely a season to celebrate! Unfortunately, holiday celebrations often result in an abundance of food and may be difficult to manage if you’re on the journey toward improved weight and health.
Although this season is usually associated with overindulgence and unhealthy holiday snacking, this doesn’t have to be the case for you! There are plenty of ways to stay festive and eat foods that are nutritious AND delicious. Check out some of our favorite holiday recipes below from Shelly at The World According to Eggface, and get creative with us!
Add these Holiday Recipes to Your Cookbook!
- 1 Yellow Onion, diced
- 1/4 cup Roasted Red Peppers, drained
- 1/4 cup Cooked Spinach, chopped
- 1/4 cup Mozzarella, shredded
- 5 eggs, beaten
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon Oregano
- A few twists of Black Pepper
Directions: Preheat oven to 350 degrees Fahrenheit. Saute onions till golden. Set aside to cool. Mix all ingredients together. Spoon into lightly greased (non-stick spray works great for this) mini muffin tins. Bake for 30 minutes at 350. Makes 24. This one is great if you’re vegetarian!
- 12 Large Red Ripe Strawberries, washed
- 1/2 cup Ricotta Cheese
- 1 Tablespoon sugar free (SF) Torani Syrup or Vanilla
- Mix ricotta and SF Torani syrup together until well combined. Set aside in fridge.
- Prepare the berries. Cut the hull off the top of the strawberries so they sit flat (that’s the bottom). Cut the tip of the berry off… that’s the hat! You can hollow a little out of the berry for the cannoli filling to gather.
- Spoon some cannoli filling onto the berry, about a teaspoon or so. Place the tip (hat) on top and spoon a little more on the tip of the berry to finish his hat. Give Santa 2 SF chocolate chip (or raisins, currents, nut) eyes.
- Viola! Santa cannoli!
Note: This is not really a make ahead dish, but they assemble quickly. You can make it easier by having the filling made ahead (up to a day).
- 8 oz. Silk® Vanilla Soy Milk
- 1 scoop Vanilla Protein Powder
- 1 Tablespoon SF Peppermint Syrup (Coffee Syrup – like Torani) or a drop or two of Peppermint Extract
- 2-3 cubes of ice
- Optional toppings: Whipped Cream
- Sugar Free Peppermint Candies, crushed
Directions: Blend all ingredients until smooth. Top with optional whipped cream and a sprinkle of crushed mint.
- Slices of apple
- Dried Juice Sweetened Cranberries
- Sliced almonds and other nuts
- Protein Granola
- Peanut Butter
- Almond Butter
- Sweetened Ricotta (1/4 cup Ricotta sweetened with 1 teaspoon of sugar free Torani syrup)
Directions: Slice and core an apple (peel if you want), spread toppings on, add almonds and cranberries.
Bamboo skewers, store-bought pesto sauce and a variety of antipasto items:
- Bocconcini (small fresh mozzarella balls)
- Olives (green Sicilian and Black Kalamata)
- Pepperoni slices
- Basil leaves
- Cubes of cold cuts
- Cubes of cheese
- Giant Greek beans
- Artichoke hearts (water packed)
- Fresh veggies (cucumber, cherry tomatoes, mushrooms, peppers)
- Marinated veggies (Gardinara, mushrooms)
- Thread items onto bamboo skewers. Repeat until you’ve run out of skewers or ingredients.
- Drizzle skewers with pesto sauce, nuke it for a few seconds to thin it out and sprinkle with Kosher salt and a few twists of black pepper.
About the Author:
Michelle Vicari is a 10-year post-operative gastric bypass patient, maintaining her 158-pound weight-loss. Ms. Vicari is well known for her popular blog and Facebook page, The World According to Eggface, where she shares her weight-loss journey and supports individuals on theirs. Ms. Vicari’s healthy recipes and post-bariatric surgery lifestyle tips have been featured on television, in magazines, and numerous hospital newsletters and Web sites. She is a member of the OAC National Board of Directors and is Chair of the OAC Convention Planning Committee.