These Holiday Dishes Will Help Keep Your Goals on Track
Does holiday food stress you out? After all, you’ve spent all year working hard, following a nutrition plan, and then Thanksgiving rolls around and it seems like you’re in for 6-straight weeks of food that doesn’t exactly fit your plan. It probably feels like you’re left with a pretty unfair choice— either you miss out on all the holiday flavors you love or throw all your hard work down the drain.
Well, I’m here to tell you it doesn’t have to be that way. With a little thought and some simple adjustments, you can still indulge in all that decadent holiday goodness without ruining all the progress you’ve made. So let’s get festive — and stay focused — with 5 dishes guaranteed to please this holiday season.
1 tablespoon olive oil
1 large onion, chopped
1 rib celery, chopped
4 cups (400g) cauliflower, chopped
1 cup (480ml) low-sodium chicken stock
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 tablespoons parsley, chopped
In a large saute pan set over medium-high heat, drizzle the olive oil, then add the onion and celery. Stir frequently and reduce the heat to medium cooking for about 5 minutes to soften.
Add the cauliflower and stir, then add the stock, sage, thyme, and pepper and stir. Raise the heat to bring the stock to a boil, then cover the pan and reduce heat to medium-low. Cook for 7 minutes, until the cauliflower is tender when pierced with a paring knife.
Uncover the pan and raise the heat to boil the liquids, until the pan is almost dry. Stir in the parsley and serve hot. (Pro tip: You can save yourself some holiday hassle by making this dish ahead of time— after cooking, transfer the stuffing to a storage tub, let cool completely, cover tightly, and refrigerate for up to 4 days.)
1 1/2 pounds Brussels sprouts (675g), trimmed and cut in half
1 1/2 tablespoons coconut oil, melted
1 1/2 tablespoons hot sauce
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
Preheat oven to 375ºF and line two baking sheets with parchment paper.
In a small bowl, combine the coconut oil, hot sauce, nutritional yeast, garlic powder, paprika, cayenne, salt and pepper. Add Brussels sprouts to a medium bowl and cover with hot sauce mixture. Toss to combine.
Spread Brussels sprouts evenly on the baking sheets and roast for 30–35 minutes, flipping once halfway through.
Pierce the sweet potatoes all over with a fork. Roast on a baking sheet in the center of the oven until they are tender in the middle when pierced with a paring knife, about 45 minutes. (Pro tip: you can also microwave the sweet potatoes until tender if you’re looking to speed things up). When cool enough to handle, peel and mash the sweet potatoes. You will need 3 cups mashed— reserve remaining for another use. Set aside.
Reduce the oven to 350°F. Spray an 8-by-8-inch pan with cooking spray. Combine the crust ingredients in a food processor or blender until finely ground and beginning to clump (about 1 minute). Press into the prepared pan and tamp down firmly with the bottom of a measuring cup.
Bake until golden brown, 10 minutes.
Rinse and dry the food processor before putting the sweet potatoes and remaining filling ingredients in the food processor and process until smooth (about 2 minutes).
Pour the mixture into the crust. Bake until the top is set, and cracks appear around the edges, 35–40 minutes. Cool completely.
Cut into 16 squares. Top each square with non-dairy whipped topping, if desired.
Cover and store the leftovers in the pan in the refrigerator for up to 5 days.
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