It's the holidays and everyone’s bringing their signature dish. You may want to prevent the holiday weight gain, keep to your healthy eating habits, and still bring a yummy festive dish to the table. Unlike the typical easy vegetable platter that goes untouched, check out these festive recipes that will impress your friends and be scarfed up in no time.
SANTA's FRUIT SKEWERS
Green Grape or multi-colored grapes for a multi-cultural look.
Organic Strawberries, small
Small white marshmallows (not the healthiest but hey, it’s perfect for the hat)
Take the toothpick and push the grape through, then the banana, next is the strawberry, and to top it off is a snowball white marshmallow.
Add some nuts and seeds to the dish for an extra touch.
Cucumber, Goat Cheese, Tomato Tower
Soft Goat Cheese, you can buy plain, garlic, or dill
Cherry Tomatoes, halved
Balsamic vinegar (optional)
Cut cucumber into 1/2 inch slices. Place a small amount of goal cheese on top of the cucumber slices. Add a tomato on top. Then sprinkle fresh dill over the plate, making sure it lands on the goat cheese for a green, holiday splash. You can drizzle balsamic vinegar into top of the dish or offer as a side.
Date, Goat Cheese, and Pomegranate
24 dates, halved and seed removed
¼ lb soft goat cheese
1 pomegranate with seeds removed
Mix the goat cheese and pomegranate seeds together. Then spoon the mixture into the date halves and serve.
Christmas Deviled Egg Wreaths with Avocado
6 hard-boiled eggs, peeled
1 large avocado
3 tbsp Veganese
2 tsp – 1 tbsp Dijon Mustard *Add to taste and spice preference
3 tsps of lime juice
2 tbsp of fresh cilantro, mince
1 Red bell pepper, sliced into small squares
1 green bell pepper, sliced into small squares
Dash of Cayenne pepper (optional)
Hard boil the eggs. Let them cool in ice cold water x 10 minutes. Remove the shells and cut in half long wise. Spoon out the center into a bowl. Cut the avocado in half, remove the seed, and spoon into the bowl. Mash until mostly smooth. You can also put everything in a food processor for a creamy smooth consistency. Add the veganese, Dijon mustard, lime juice, cilantro, salt, pepper, and ½ cup of cubed green bell peppers. *Taste the mixture. Not enough kick? Add a little more Dijon mustard or cayenne.
Not enough zing? Add a little more lime. Mix and then spoon the mixture into each egg slice. Place the red bell pepper squares on top of the green-ish mixture to make a Christmas Wreath on each egg.
Place them in 2 rows of a semi-circle; leaving the top opened. Place a bow or some decorative feature at the top to finish off the wreath.
You can also place them in a fun decorative way or simply place them on an egg serving platter.
Finish the dish off with a sprinkle of red and green bell peppers or cilantro with a dash of cayenne