Holiday Sides The Healthy Way


Hot Spinach Artichoke Dip

Serves 8         Equals: 1 : 2 ounce serving= 1/2 protein & 1 fat

8 oz light cream cheese

¼ cup fat free sour cream

¼ cup reduced fat Veganaise

1 clove mince garlic

½ cup shredded parmesan

½ cup finely shredded light mozzarella cheese

Pepper to taste

1 (14 oz. can) quartered artichoke hearts, squeeze excess liquid & chopped

6 oz frozen spinach, thawed, squeeze excess liquid

  1. Preheat oven to 350 degrees.  Spray a 1 quart baking dish with non stick spray. 
  2. In a mixing bowl combine all the ingredients together and spread evenly into a prepared baking dish or in a small bread bowl with bread cut out of middle to put artichoke spinach mixture in. 
  3. Bake until cooked through about 20 minutes or until top a slight golden brown.  Serve warm with healthy way crackers.

Sautéed Pear Arugula

Serves 4- one cup serving           Equals: 1 Fat and ¼ fruit

Salad Ingredients

4 cups arugula

¼ small red onion thinly sliced

1 Tablespoon coconut oil

2 bosc pears, peeled, cored, cut into ½ inch thick slices

1 Tablespoon fruit sweet

1/2 teaspoon fresh orange zest, minced or grated

¼ cup raw walnuts, chopped

Dressing Ingredients

¼ cup extra virgin olive oil

4 tablespoons champagne vinegar

1 tsp Dijon mustard

1 tsp fruit sweet

1 Tbsp. lemon juice

1 small shallot finely diced

pinch of salt and pepper

  1. Put arugula and red onion slices in a bowl
  2. Whisk dressing ingredients in a separate small bowl.
  3. Toss greens with dressing until lightly coated.
  4. Heat coconut oil in a large skillet over a medium-high heat
  5. Add pear and fruit sweet
  6. Sauté stirring occasionally until pears are almost tender (about 5 minutes)
  7. Add orange zest and sauté until golden brown (about 2 minutes longer)
  8. Add warm pears and walnuts to greens.
  9. Toss well and serve.

Orange Cranberry Sauce

Serves 4 Equals: 1/2 cup = 1 fruit

1 lb whole cranberries

1 orange, seeded

1 oz. lemon juice

1 oz. orange juice

1 teaspoon lemon zest

1/2 cup walnuts

1 stick cinnamon

1 cup coconut sugar

1/4 cup walnuts, chopped

1/2 tsp allspice

  1. Place orange in a large saucepan and pour in cold water to come 1″ up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan.
  2. Add all ingredients plus a quarter cup water and bring to a boil, stirring to dissolve sugar.
  3. Cook, stirring often and reducing heat as needed to avoid scorching, add water if need, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Let cool.

Asian Lettuce Wraps

Serves 8 Equals: 2 pro, 1/2 fat


1/4 cup liquid coconut aminos

1 tbsp. rice or white vinegar

2 tsp toasted sesame oil

2 tsp minced garlic

1/4 tsp red chili flakes or Thai chili

1/8 tsp black pepper


1 lb. ground turkey

1 Tbsp. coconut oil

1 cup leeks, thinly sliced

1/2 cup celery, thinly sliced

1 cup red bell peppers, thinly sliced

1 cup mung bean sprouts

1 head butter lettuce, leaves separated into 8 large cups


sliced almonds


  1. In a small bowl, combine all sauce ingredients Place turkey in a medium bowl and add 3 tbsp. of the sauce. Stir to coat meat. Set aside.
  2. In a large frying pan, heat oil over medium heat. Add leeks, and celery and cook until tender.
  3. Add turkey and continue to cook 4-5 minutes.
  4. Add bell pepper and cook 2-3 minutes, until softened.
  5. Add sprouts and the reaming sauce and cook 2 more minutes or until sprouts and turkey are fully cooked.
  6. Place the lettuce cups on platter. Spoon turkey mixture into cups and top with almonds and cilantro

Creamy Artichoke Soup (Vegan)

2 large leek, chopped

6 stalks celery, chopped

4 cloves garlic, pressed

1 33oz jar marinated artichoke with oil, drained-save oil!

2 cups unsweetened cashew milk (or pref. milk alt-If you do not want to use milk alt then use 4 cups veg broth)

2 cups Low Sodium vegetable broth

1 tbsp. lemon juice or white vinegar

2 tsp marjoram

2 tsp thyme

salt and pepper to taste

2 Tbsp. oil from jar

  1. Combine leek, celery and garlic in soup pot with 2 tbsp. oil from jar and cook until translucent.
  2. Add drained artichokes and cook 2-3 minutes
  3. Stir in broth and milk alt. and bring to a boil
  4. Add to a blender and blend till smooth.
  5. return to pot and add lemon juice
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Tanya HW

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