The holidays are right around the corner, which means it’s time for your favorite holiday foods! While many seasonal favorites contain a lot of sugar, salt, or unhealthy fats, we have some recipes for you that are both delicious and BBS-friendly.
We hope you’ll enjoy these healthy holiday recipes!
Roasted Tarragon Lamb
- 1 ¼ pounds top-round lamb
- 3 cloves garlic, chopped
- 1 tbsp. dried tarragon
- 1 tbsp. olive oil
- Salt and pepper
- Heat oven to 400° F. Season the lamb with 1 teaspoon salt and ½ teaspoon pepper and place in a roasting pan.
- In a small bowl, combine the garlic, tarragon, and olive oil. Rub over the lamb.
- Roast the lamb 25 to 30 minutes for medium-rare (internal temperature 125° F). Transfer to a cutting board. Let rest for 5 minutes before slicing.
Cider Roasted Vegetables
- 1 1/2 pounds beets (1 bunch), peeled and cut into wedges
- 1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
- 1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
- 4 tbsp. brown sugar
- 4 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 1 pound shiitake or cremini mushrooms, cleaned and stemmed
- Heat oven to 450° F. Place the vegetables in two small roasting pans.
- In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.
- Cook until tender, about 1 hour, stirring halfway through. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.
Healthier Gingerbread Cookies
- 3 tbsp. unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/3 cup dark molasses
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ground cloves
For the Icing:
- 1 1/2 tbsp. egg whites
- 1/4 tsp. fresh lemon juice
- 1 cup powdered sugar
- Pinch of cream of tartar
For the cookies:
- In a large mixing bowl, beat the butter, sugar, and applesauce until smooth. Add the egg and molasses and mix
- In another large bowl, combine flour, baking soda, and spices. Add to sugar and molasses mixture, stirring well.
- Divide the dough into two flat balls. Cover with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350° F. Generously dust the surface of your working area with flour before rolling out the dough.
- Roll the dough out to 1/4 or 1/8-inch thickness. Cut the gingerbread with a cookie cutter shape of your choice.
- Place cookies 1 or 2 inches apart on a lined baking sheet. Bake 10-12 minutes.
For the icing:
Mix the egg whites with lemon juice. Combine with powdered sugar and a pinch of cream of tartar, mixing well. If the icing is too thin, add more powdered sugar. If it’s too thick, add a drop of lemon juice. Add to a piping bag to decorate cookies once cooled.
We hope you’ll enjoy these healthy holiday recipes. For more tips for healthy living, subscribe to the blog and check out our Facebook page!