Quick & Delicious Holiday Recipes, #EatHealthy Style

Happy Holidays friends!

Here are a few quick and easy healthy holiday favorites. You’ll notice I use the same two ingredients for the sauce or dressing in several dishes. This is because; 1) I don’t want you to have to buy 6 new things, just two, and 2) because they are so nutritious!

Cauliflower Holiday Sparkle Salad

Prep time: 5 min.

Servings: 6


1 head cauilflower

6 asparagus spears

1 red bell pepper

Half bundle cilantro, (I realize bundles are different sizes, but you get the gist)

1/3 cup cold pressed organic sesame oil

2 Tbsp tamari or coconut aminos

Simply wash and cut up cauliflower. Put cauliflower in food processor with the chop tool. Puree for a few seconds until finely chopped. Remove chop tool and replace with slice tool. Julianne red pepper for smaller pieces. Slice asparagus, red bell pepper and cilantro through the food processor on top of cauliflower. Scoop out vegetable mixture into large serving bowl. Pour sesame oil and tamari, (or coconut aminos) atop veggies and stir together.  This is so easy, beautiful and delicious.

Rosemary Maple Sweet Potatoes 

Prep time: 5 min

Cook time: 90 minutes

Servings: 6


5 narrow sweet potatoes

1 orange

3 Tbsp maple syrup

2 sprigs rosemary

1/8 cup water

pinch sea salt & black pepper

Preheat oven at 400F. Cube sweet potatoes and place in 9×13 baking dish. Pour water in baking dish, enough to cover the bottom about 1/8 inch. Cut orange in half and squeeze juice into baking dish and stir the potatoes in it. I bake the remaining orange peels in the dish. Stir in maple syrup, rosemary, sea salt and black pepper. Bake on 400 for 90 minutes.  Remove from oven, stir and serve. Delish, and so brightly colored!  You know I love color.

The Royal Dish 

Prep time: 3  minutes

Cook time: 10 minutes

Servings: 4


1/2 head red cabbage, chopped

1/3 cup cold pressed sesame oil

3 Tbsp tamari or coconut aminos

1/2 cup raw pumpkin seeds

1/3 cup water.

Simply chop red cabbage and place in large saute pan with about 1/2 inch of water. Cover and bring water to boil, reduce heat and allow to simmer while covered for 7-10 minutes until cabbage is soft and shinny. Don’t over cook, and be careful not to allow the water to burn out before the cabbage is cooked. Once the cabbage is cooked, if any water remains in the pan, use the lid to drain the remaining water. Pour the sesame oil and tamari over the cabbage directly in the pan, stir in pumpkin seeds.

 Red Chard Salad 

1 bundle red chard, finely chopped

1/4 cup cold pressed sesame oil

2 Tbsp coconut aminos

Simply chop red chard, top with sesame oil and coconut aminos, toss and serve. A simple beautiful pleasure.