Healthy Holiday Recipes

Healthy Holiday Recipes

Our Founder, Connie Bryan RN, has a few family recipes that have passed her healthful holiday food assessment. Connie is passing these on to you this Holiday Season in hopes that you too will enjoy a healthy holiday! Please click any of the below to reveal this year's healthy recipes:





Connie's Rosemary Turkey

  • 15 lb Turkey
  • 1 Orange halved (leave peel on)
  • 1 Lemon halved (leave peel on)
  • 1 Large peeled and halved sweet onion
  • 5 Sprigs of fresh rosemary
  • 5 Sprigs of fresh thyme
  • Preheat oven to 450
  • Olive oil
  • Salt and pepper to taste
  • 1 Cup turkey or chicken broth
  1. Remove giblets from turkey
  2. Pat the outside of the turkey dry with paper towels
  3. Place the rosemary and thyme between the breast skin and the meat
  4. Rub turkey with olive oil
  5. Salt and pepper turkey to taste
  6. Stuff turkey with orange, lemon and onion
  7. Place turkey in 450 oven for 15 minutes
  8. Pull out and tent with foil
  9. Reduce oven to 325
  10. Roast until thermometer reads 180
  11. If turkey is getting dry, baste with either turkey or chicken broth
  12. Remove from oven and let stand 30 minutes before carving

Hot or Cold Green Beans

  • Gallon zip-lock baggie
  • 1-2 lbs Fresh green beans, trimmed and kept whole
  • 1/2 cup orange juice
  • 1/2 cup low-sodium tamari sauce
  • 1 TBL sesame oil
  • 2 cloves of garlic smashed
  • 1 tsp ginger
  • 1/4 tsp cayenne pepper
  • red pepper flakes
  • chopped peanuts or sliced almonds, roasted
  1. Bring large pot of water to boil and par-boil beans for 1 minute
  2. Remove beans from hot water and plunge into ice water for 1 minute
  3. Drain all water from beans and place into Ziploc bag with all ingredients except nuts
  4. Marinade in refrigerator for minimum of 2 hours, preferably overnight
  5. Serve hot or at room temperature and top with nuts

Marinade is excellent on chicken or fish also!

Peanut Butter Dip

  • 1 single-serve container vanilla Greek yogurt
  • 1 TBL creamy peanut butter
  • 2 tsp dark honey
  • 1/2 tsp cinnamon
  1. Mix all above until smooth and creamy
  2. Serve with sliced apples, pears, bananas, vanilla wafers

Turnip Garlic Mash

  • 2 lbs turnips, peeled and chopped into 2" pieces
  • 1 medium onion, quartered
  • 2 cloves garlic, peeled, roasted, and mashed
  • 2 lg cans of Chicken broth
  • 2 TBL fresh parsley, snipped
  • salt and pepper to taste
  1. Clean and chop turnips
  2. Place turnips, onion, and broth in large saucepan and cook until turnips are just fork-tender
  3. Remove from heat, drain turnips and onion, reserving one cup of broth.
  4. Place in large mixing bowl, using hand-mixer, mix until consistency of mashed potatoes, adding more broth, salt and pepper, as needed.  Mix in roasted garlic and parsley with a spoon and serve immediately.

Dad's Holiday Drink

  • Sugar-free Ginger Ale
  • Cranberry juice
  • Crushed ice
  • Frozen cranberries
  • Sliced oranges
  1. Fill glass with crushed ice then pour cranberry juice until glass is 3/4 way filled, top with ginger ale, orange slices, and frozen cranberries.  Serve with a straw.

Roasted Brussel Sprouts with Balsamic Glaze

  • 1-2 lbs Fresh, cleaned and trimmed Brussel sprouts
  • 1 tsp olive oil
  • Sea salt and pepper to taste
  • 1/2 cup Balsamic Vinegar
  1. Set oven to 400*
  2. Coat Brussels sprouts in olive oil and sprinkle with salt and pepper
  3. Roast on non-stick cookie sheet until golden brown, turning every 5 minutes
  4. Remove from heat
  5. Glaze: Place balsamic vinegar in saucepan while sprouts are roasting and cook on med-low heat until reduced to about 1/4 cup and thick. 
  6. Drizzle over roasted Brussel sprouts immediately before serving.

Connie's Cider Gravy

  • 1 TBL + 1/2 tsp all-purpose flour
  • 2 TBL butter
  • 1 small can low-sodium chicken broth
  • 1/2 cup pure apple cider
  • 1/2 tsp dried thyme
  • 1/2 tsp dried tarragon
  • Salt to taste
  • White pepper to taste
  1. In large skillet melt butter then add flour, stirring constantly until bubbly.
  2. Whisk in remaining ingredients and continue to stir over med-low heat until thick.
  3. Serve with pork or turkey

Avocado Dill Dip

  • 1 ripe avocado, pitted and peeled
  • 2 green onions, coarsely chopped
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 3 TBL white vinegar
  • 3/4 cup buttermilk
  • Salt to taste
  1. Place all ingredients in blender and blend until smooth
  2. Serve with fresh veggies, pita chips, and tortilla chips

Connie's Citrus Glazed Carrots

  • 1 Bag fresh carrots, cleaned, peeled, and cut in 1/2
  • 2 TBL dark honey
  • 1 TBL juice of one orange
  • Zest of one orange
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • Pinch of Sea salt
  1. Set oven at 400*
  2. Place carrots in the oven on a non-stick cookie sheet and roast until browned slightly
  3. Remove from oven when fork-tender
  4. Glaze: Place remaining ingredients, using only 1/2 the orange zest, in a small saucepan and simmer on low heat until reduced by 1/2.
  5. Pour glaze over carrots and sprinkle with remaining zest

Curried Butternut Squash Soup

  • 1 small onion chopped
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 2 lbs (about 4 cups) butternut squash or acorn squash, peeled and cut into 1" cubes
  • 2  14 oz cans reduced sodium chicken or vegetable broth
  • 1/2 tsp fresh thyme leaves
  • 1 tsp dried ginger
  • 1 tsp curry powder
  • 1/2 tsp sea salt
  • pinch of cayenne pepper
  • roasted pumpkin seeds
  1. In large saucepan, cook onion in oil until opaque. 
  2. Stir in garlic and cook for one minute. 
  3. Stir in squash and remaining ingredients RESERVING roasted pumpkin seeds.
  4. When squash is fork-tender place all ingredients into blender except seeds and blend until smooth or desired consistency.
  5. Return to saucepan and heat until desired temperature.  Ladle into bowls and top with roasted seeds.