47 (mostly) Healthy Holiday Recipe Roundup

First of all…I just got back from a short and sweet trip to Florida. There was plenty of sunshine, a little yoga and lots of chillin out. Happy Sigh.

Yes, I had a nice time, thank you. Here’s a few pics.

Anyhoo, I had this idea that I’d make a bunch of recipes before turkey day, photograph them, then post them all here. Then I decided that instead of losing my own mind and attempting a first round(s) of holiday cooking (cause frankly that would be insane), I said to myself, “self, share the plethora of amazing ideas others have created.”

And so I mustered up some awesome recipes coming from some of my fav people and places so ideas just ooze out of you in time for the holiday mania. How nice am I?

And by the way, this was really loads of fun because people were just so darn friendly when I asked if they would like to be included and every single one of them said YES. I heart you all.

I think people who love good food are generally nice people…yes, that’s right .


All photos are from each blogger or original source and I have linked to all of the recipes so that they receive the credit they deserve.

Just so you know: some of these recipes are traditional, some are not, but who’s making the rules?


Whether you’re a vegan, vegetarian, pescatarian, flexatarian, ilovesangria-tarian (dunno how that got in there), or just don’t love the traditional bird or stuff your face with stuffing stuff…there’s likely more then one link here to please that palate of yours. Here goes!


Triple Pepper Kale Veggie Dip: EA Stewart-Spicy RD

Sweet Potato Hummus from: ME

Pesto Potatoes
from: Junia K at Mis Pensamientos


Winter Greens Spanakopita Triangles from: Cooking Light

I married a Greek, remember? Love these!

Roasted Sweet Potato Cube Skewers-rx4foodies


Hummus filled cucumber cups-from Family Fun

Hot Spinach and Artichoke Dip from: Skinny Taste.com


Coconut Pumpkin Soup from: Trish at Dish by Trish

Roasted Acorn Squash with Beet and Apple Soup from: Jeanette’s Healthy Living

Parsnip and Sweet Potato Bisque from: Trish at Dish by Trish


Maple Glazed Roasted Pumpkin & Arugula Salad from: ME!

Apple-Pomegranate Salad in Apple Cups from: Marina at Yummy Mummy Kitchen

Pomegranate Christmas Salad
from: Alysa at-Inspired RD

SIDES (yes or no, they’re the best part?)

Mashed “Potatoes” with Butternut Squash Swirl from: Katie at Dashing Dish

Pumpkin Gingerbread Stuffing from: Winnie at Healthy Green Kitchen

Roasted Cauliflower with Olives and Herbs from: Sylvie at Gourmande in the Kitchen

Gingerly Spiked Cranberries from: ME

Balsamic Roasted Brussel Sprouts and Apples from: Regan at Professional Palate

Lightened up Sweet Potato Casserole from: Jessica at-How Sweet It Is

Roasted Brussel sprouts and Grapes from Ann at-Cooking Healthy For Me

Creamy Low Fat Mashed Potatoes
from: Dara at Cookin’ Canuck

Coconut Smashed Sweet Potatoes from: ME


Photo: Andrew Scrivani NYT

Sweet Potato, Pumpkin and Apple Puree-NYT Well (omg omg omg omg!)

Sauteed Carrots with Sage-Cooking Light

Seitan Tambales with Chestnut Stuffing from: Vegetarian Times

Sweet Potato and Apple Gratin-Myrecipes.com

Fruit and Toasted Almond Stuffing-Vegetariantimes

Black Quinoa and Kale Salad-Green kitchen stories

Wild Mushroom Stuffing-Eating Well

Wild Rice, Fruit and Pecan Stuffing-Bon Appetit

Mashed Creamy Cauliflower-Eating Well

Savory Butternut Squash and Parmesan Bread Pudding-Cooking Light/NYT


Autumn Vegetable Stew from: Chrissy & Lauren at Little Yellow Kitchen

Toasty Pumpkin Chicpea Fritters from: Kathy-The Lunchbox Bunch


Parmesan and Root Vegetable Lasagna from: My Recipes

Winter Greens Spanakopita from: My Recipes (I’ve made this recipe, it’s awesomeness).

Butternut Squash and Leek Lasagna-Eating Well

Harvest Stuffed Portabello Mushrooms-New York Times/Well

Mushroom and Leek Galette-Eating Well

DESSERTS (holy mackerel!)

Individual Ginger Pumpkin Cheesecakes from: LaurenHealthy Food for Living

The Deconstructed Healthy Apple Pie-ME

Spiced Sweet Potato Ice Cream: Lauren-Healthy Food for Living

Four Ingredient Vegan Pumpkin Pie from: Kathy at The Lunchbox

Spice Kissed Pumpkin Pie from: Photo fromME! I made this one last year from 101 cookbooks.


Maple & Squash Pumpkin Pie Popsicles (yes, really)-The Kitchn

Squash Pie-Dr. Weil

DRINKS (yes, sometimes one needs a cocktail and the option to meditate at the Turkey Table isn’t quite appropriate with the nutty family around-jokes people, jokes).

Spicy Apple Gingertini from: EA Stewart at The Spicy RD blog

Spiced Apple Cider Sangria from: Tina at My Life as a Mrs. 

Holiday Sangria from: Aggie at Aggie’s Kitchen

Spiked Apple Cider in Apple Cups from: Kate at Diethood

So, I leave you with this sarcastic yet to the point suggestion:

Don’t skip breakfast on Turkey Day, we all know it just leaves you starving and perhaps having this hulk like ability to eat 4,000 calories within one meal. But I also think you should eat what you want, it’s not one day that will ruin you for a lifetime. You know who you are if you’re stuffing yourself like that turkey…yes?

If you want some more guidance (which I’m happy to provide) I did a pretty good job of summing up how to get through the Holidays with Sanity (dodging the muffin top) last year. Part I and Part II.

SO, do you have a favorite holiday recipe that’s possibly healthier then most, or just so freaking delicious that it’s worth every last bite, or sip?

Feel free to share here! I’d love to see what you’ve got up your sleeves.

Cheers and Happy Healthy Eating, perhaps not over stuffing!



p.s. I might keep adding to this post, and if you have a recipe you think should be included here, contact me and let me know!


Morroccan Millet Stew

My kitchen staaaaiiiiinks again. But I’m okay with that because the aroma of onion, garlic, cinnamon and cumin merged into one good meal.

So, today I played with parakeet feed.


I caps locked that because now you imagine me sort of yelling out the word Millet, right?

Anyway, I’ve been meaning to mess around with this seed for awhile.

Did you know that millet is a staple for almost 1/3 of the world’s population? Particularly in Asia and Africa. Source: Food Lover’s Companion.

I recently had it at one of my favorite spots in NYC-Angelica’s kitchen and it reminded me how much I like the texture. You all get that I’m going to drill it into your heads to try new foods, right?

Anyhoo, I’m pretty sure I left home today smelling like all sorts of spices and when I hit the gym and started running….let’s just say a hint of curry might’ve come out of my pores. That’s kind of gross. Oh well, sorry to the poor souls next to me.



For starters, it’s gluten free. And while it’s referred to as “bird seed” in America there are actually many varieties of millet, most of which are rich in protein. The one we use in the U.S. is proso millet.

Medicinal Benefits/Nutritional woohoo: Food is medicine and millet has been used to treat blood sugar imbalances, and cooking it with winter squash (as I did today) increases it’s medicinal value to the earth element organs (little bit of ayurveda for you folks), it also reduces kapha (think lazy people treatment).

Nutritionally: it has one of the richest amino acid profiles (protein my people) and highest iron content (good for vegans: aka non-carnivores). Also rich in phosphorus, magnesium and B vitamins.

Use: The reason you might want to choose to use it is because it’s pretty bland all on it’s own, but once you dunk it into other flavors it makes a great “background” to other seasonings. Try using it in pilafs, hot cereal, millet pudding (coconut millet breakfast pudding?). Ground millet flour can be used in puddings, breads and cakes. 1 cup of millet: 2 1/4 cups of water = grainy, pilaf like. 3 cups of liquid: millet ration= creamy and smooth like polenta (Yes please!).

Storage/Buying: It’s got a fragile shelf life, so purchase it in small quantities if you can at a natural food store with a high turnover and store it in a cool pantry or refrigerate it for months.


Serves: Definitely 2, possibly 4.

Time: 30 minutes for each, so you’ll multitask here. (Roasting spuds & squash, millet, and stew).


  • 1 sweet potato, peeled and cubed (you can pre roast the squash and potato as I did)
  • 1 cup butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, chopped
  • 4 cloves garlic, minced (the more the merrier-just make sure you all eat garlic tonight)
  • 1 cup tomato sauce (I use POMI)
  • 1-14 ounce can of chicpeas (or navy beans, really any bean)
  • 1 cinnamon stick
  • 1 teaspoon cumin
  • 1 teaspoon of garam masala
  • 1 teaspoon ground ginger (I was out of the fresh stuff, but grate fresh ginger-1 Tablespoon if you have it)
  • 1 teaspoon turmeric (click on link for another recipe)
  • more cinnamon (why not?)
  • salt and pepper to taste
  • 2 heaping handfuls spinach (optional-but I wanted a color besides tan and red in my meal)

For the millet:

  • 2 1/4 cups low sodium vegetable broth (chicken broth)
  • 1 cup millet, uncooked
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric (makes it sunset yellow)
  • salt and pepper to taste

METHODS: (trust me, it’s a simple process, otherwise I would’ve tossed this idea out the door).

  1. Heat a large saucepan over medium heat. Add olive oil. Let heat for a minute. Add onions and garlic. Saute for about 5-6 minutes until onions are translucent.
  2. Add all other ingredients except for the spinach (add that towards the end) and stir to combine. Let simmer for approximately 30 minutes on low heat.

If I could chew on this, I would.


  1. Preheat oven to 350 degrees F. Toss sweet potato and squash on a cookie tray and drizzle with some olive oil. Roast for approximately 30 minutes, or until a the fork you poke it with goes through easily (while the chicpea combo is cooking).
  2. Once the spuds and squash are done roasting, simply add them to the bean mixture and stir. Then add the spinach and stir until it wilts.

 NOTE: the mixture will be thick, you can add more tomato sauce or water to thin it out.

While the spuds are roasting and the sauce is saucing:

  1. Bring 2 cups of broth to a boil.
  2. Take 1 cup of uncooked millet and toast in a fry pan until browned. Approximately 5-6 minutes. Do not burn this stuff. However, the pleasant aroma that’s somewhat cornbread like will fill your kitchen. Take a deep inhale….ahhhh.
  3. Place the toasty millet in the boiling water and allow to simmer for 30 minutes. Toss a pat of butter in there for additional creaminess (why not?).
  4. Add spices and stir to combine.

Place a scoop of the millet on a cute dish, scoop the stewy spuds over the millet and serve.




  • Flavorwise you’re going to have to play. Whether you like it spicier or more on the mild side is all up to your hands in the kitchen. I think I added more turmeric and cinnamon.
  • Use just butternut squash or sweet potatoes, whatever you have really.
  • Use another grain. Couscous would be nice, or some jasmine rice. (Oh that rhymes, hahaah).

Have you used moroccan spices or millet?