It’s the holiday season! This means more time spent with family and friends laughing, creating memories and, of course, eating delicious meals. We know the holiday season is busy, so we’re sharing some of our favorite healthy recipes that are sure to be a home-cooked hit.
ROASTED CARROTS AND FENNEL
This recipe makes a wonderful side dish or starter. It’s simple, delicious and highly nutritious.
Preheat oven to 450° F. Chop all your vegetables. Line a baking pan with parchment paper, spread vegetables, lightly spray with oil, sprinkle fennel seed on top, and salt and pepper to taste.
Learn more about the nutrition benefits of this recipe here.
LEMON ROSEMARY CHICKEN
Put a twist on traditional holiday meat dishes with this refreshing alternative to turkey. This recipe combines the zest and vigor of lemon with the comfort of traditional rosemary.
8 chicken legs
2 tablespoons olive oil
1 lemon sliced
juice of one lemon
1 tablespoon fresh rosemary
½ teaspoon pepper
½ teaspoon salt
Preheat oven to 450 degrees
Drizzle olive oil and in a large heave skillet and bring to a medium high heat. Place the chicken legs skin side down. Add lemon juice, lemon slices, and rosemary to pan. Sprinkle salt and pepper over chicken. Cook chicken in pan for about 12-14 minutes until skin is golden and a little crispy. You may have to rearrange the chicken a little to make sure all sides of the skin is browned. Next, place the skillet in preheated oven and cooked for an additional 13 minutes until fully cooked and golden brown. Once cooked, let stand a couple of minutes before serving.
Learn more about this recipe and its nutritional benefits here.
These recipes are our special ‘Picky Eater Approved’ recipes. You can download the full guide to delicious recipes that even the pickiest of eaters will love here (for free!): Picky Eater Approved Recipes.
ALLERGY-FRIENDLY PUMPKIN BARS
It’s not a holiday meal without a pumpkin dessert. This recipe from Eating With Food Allergies puts a spin on traditional pumpkin pie. It’s free of dairy, egg, soy, wheat/gluten, peanuts and tree nuts.
2 tablespoons. flaxseed meal
6 tablespoons warm water
1-15 oz. can of pumpkin puree
1/2 cup unsweetened applesauce
3/4 cup cooking oil (vegetable, soy, grapeseed, etc)
1-1/4 cups granulated sugar
2 cups wheat-free all purpose flour mix
1/2 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
“Safe” cream cheese or vanilla frosting
Preheat oven to 350 degrees F. Grease the bottom of a jelly roll pan or cake pan.
In a small bowl, whisk together the flax seed meal and warm water. Set aside for a few minutes until the mixture thickens. In a mixing bowl, cream together the pumpkin puree, oil, flax seed and water mixture and sugar. In a separate bowl, combine the flour, xanthan gum, Combine all ingredients in mixing bowl. Beat with mixer until well blended.
Pour batter into prepared pan.
If using a cake pan, bake at 350 degrees F for 25 minutes.
If using a jelly roll pan, bake at 350 degrees F for 15-20 minutes.
When cooled, frost with your favorite “safe” frosting.
Have you downloaded our free Picky Eater Recipe Guide yet? No? Here’s another opportunity: Picky Eater Approved Recipes. Enjoy and let us know which recipe you like most.