3 Quick & Healthy Recipes For The Holidays
by Denise Austin ||
During the holidays, do you find yourself making excuses not to eat healthy? Maybe you’ve said one of the following (either out loud or to yourself):“I don’t have time to cook.”“I’m just too exhausted.”"It's easier to just order in."Well, no matter how crazy the holidays get, there’s always time for healthy eating. Especially when you consider that people put on an average of six pounds during the holidays... there's no better time than to eat healthy, delicious meals so you can enjoy your holiday parties and snacks!I’ve chosen three of my favorite healthy recipes for you to eat during the holidays that are equal parts quick, healthy, and delicious! They are part of my 10-Week Whole Body Plan - a perfect way to stick with your goals during the holidays - healthy recipes and quick and effective workouts! Start your free trial to check it out today!
Healthy Recipes For During The Holidays:Breakfast, Lunch and DinnerHealthy habits should be able to work with your lifestyle. You shouldn’t have to feel burdened by them. Each of these healthy recipes for the holidays takes between 10 and 20 minutes, and can be made with ingredients you probably already have in your home - so you can squeeze in proper nutrition on even the busiest of days. And an added bonus is that they are great for feeding guests as well!
Healthy Breakfast: Spicy Egg ToastA tasty way to start the day, this recipe offers up protein from the egg and healthy fats from the avocado. Delicious and simple to prepare!
Ingredient List1 slice whole-grain bread (use gluten-free bread if following a gluten-free diet)1 whole egg (cage-free)1 egg white (cage-free)1/4 ripe avocado, sliced2 Tbsp. salsa
Prep and Cook
- Toast the bread.
- Coat a small skillet with oil spray and heat over medium heat.
- Whip together the egg and egg white. Add the eggs to the skillet and scramble until the egg is fully cooked.
- Layer the cooked eggs onto the toast. Top with the avocado and salsa.
Lunch: Black Bean Burrito BowlThe combo of brown rice and black beans is a nutritional winner - and while the Mango Salsa may add on a few extra minutes of prep time, it adds such great flavor, I recommend you try it!
Ingredient List1 1/2 cups cooked brown rice (or quinoa)1 cup cooked black beans (if using canned, choose no-salt-added or low-sodium beans and rinse and drain well before use)1/2 ripe avocado, diced1/2 cup Mango Salsa (see recipe below) or 1/4 cup low-sodium store bought salsa
Prep and Cook
- In each serving bowl, combine 3/4 cup rice and 1/2 cup beans. To warm the ingredients, stir in a splash of water, cover the bowls with damp paper towels, and microwave each serving for approximately 2 minutes.
- Top each bowl with half the avocado and 1/4 cup Mango Salsa.
Sub-Recipe: Mango Salsa1 mango, peeled, pitted, and diced (equivalent to 1 cup)1/4 cup diced red onion1/2 small jalapeno pepper, ribs and seeds removed, finely diced2 Tbsp. chopped cilantro1 Tbsp. lime juice1/4 tsp. black pepperPinch salt
- In a medium bowl, combine all ingredients.
Dinner: Fish Tacos with ToppersTacos are great for guests, as everyone can create their own version. I suggest adding as many veggie toppers as you can, for an extra nutritional boost during the holiday season!
Ingredient List12 oz. white fish (or any preferred fish, or shrimp, or chicken, or tofu)1/4 tsp. ground cumin1/4 tsp. smoked paprika1/8 tsp. salt2 tsp. canola or grapeseed oil4 organic corn tortillas1/2 cup cooked black beans or fat-free refried beans, warmed (if using canned black beans, choose no-salt-added or low-sodium beans and rinse and drain well before use)1 ripe avocado, dicedAdditional veggie toppers (your choice!): lettuce, shredded cabbage, red onion, corn, salsa, chopped cilantro, scallions, lime wedges
Prep and Cook
- Sprinkle the fish evenly with the cumin, paprika, and salt.
- In a medium skillet, heat the oil over medium heat. Add the tilapia and cook for 2 minutes per side, or until opaque in the center.
- Heat the tortillas. (Heat each tortilla for 20 to 30 seconds per side in a dry skillet over medium heat, or arrange them on a baking sheet and place in a 350 oven for about 5 minutes.)
- Place 2 tortillas on each plate. Flake the fish with a fork and divide it evenly between the 4 tortillas.
- Top each taco with the beans, avocado, and any other toppings. If you have leftover beans, avocado, and other toppings, pile them on top of lettuce to make a delicious salad!