The winter holiday season has arrived! These yearly festivities are a wonderful time to celebrate with family and friends. Do the tasty treats at holiday gatherings ever challenge your waistline or blood sugar level? You’re not alone! A little menu planning will help you enjoy your holiday favorites without wrecking your health.
We’ve put together a list of our favorite healthy recipes that you can feel good about eating, many of them straight from the kitchens of our students and graduates. We encourage you to bookmark this page and share it with friends and families throughout the holiday season. Whatever your dietary preference, there’s a little something for everyone to enjoy!
Do you think brussels sprouts suck? Think again. If you hate brussels sprouts, then give this recipe a try –you might be surprised to find that they’re AWESOME! (*although technically still brussels sprouts). And for more video recipes check out the playlist at www.youtube.com Best Brussels Sprouts Recipe Ingredients: 1lb. brussels sprouts (washed, trimmed, quartered) diced onion (to taste –I like 2-3 green onions or 1/2 reg. onion) 2-4 garlic cloves (finely chopped) 1 lemon (juice and zest) 2-3 Tbsp olive oil salt and pepper (to taste) Directions: Wash, trim, and quarter 1 lb. of brussels sprouts. Heat 2-3 Tbsp of olive oil on high heat (cooking on high is key, because you want to sear the edges of the brussels sprouts). Add sprouts to hot oil before the oil smokes and burns, then stir frequently while still allowing edges to darken. Sear 4-5 minutes –reduce heat if necessary during this process, but not too much. After sprouts are seared, reduce to medium heat and add onions, garlic, salt, and pepper (I prefer a little red pepper, but black is fine). Stir ingredients together and then add 1/2 cup of water. Cover and allow to cook approx. 4 minutes. Remove from heat and add lemon juice and zest. I like to sprinkle green onion tops over as a garnish. This is a great dish to serve with brown rice or cous cous. Remember, the key to delicious brussels sprouts (like most vegetables) is to NOT overcook them. Let me know what you think, and feel free to experiment–I’ve …
Brussels sprouts are great source of fiber, and they belong to the disease-fighting cabbage family. They may also protect against cancer with their indole, a phytochemical. You will be getting a good-for-the-body food that is high in protein and low in fat and calories from this simple side dish. Serve with light ham, pork or beef roasts.
This farfalle recipe is amazingly quick to make and really restaurant quality. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms – each bite brings a slightly different burst of hearty, rich flavor, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms. The best part of this simple dish is it low in fat!
This fresh-tasting whole-wheat pasta dish is dressed up with mushrooms, basil, garlic and lemon zest. This dish is also quick, easy to make and flavorful, definitely a Spring meal. To get the simple-yet-divine recipe.
This satisfying dish made with basic lasagna ingredients, ricotta cheese, pasta and tomatoes, and skip the layering and long baking time to make a super-quick for a great weeknight meal with your family. This is also healthyish and good-for-everyone. You can use pre-sliced mushrooms to cut prep time. Browned some crumbled turkey sausage along with the onions and garlic is perfect for meat lovers. Serve with steamed broccoli and whole-grain baguette.
This Creamy Fettuccine with Brussels Sprouts and Mushrooms is a creamy, rich and filling dish for everyone. This dish is also quick and easy to throw together for a weeknight dinner. You can use presliced mushrooms to cut prep time. Serve with a tossed salad.