People frequently ask for my recipes and I love to troll the web for someone else’s so I can try new things. What follows is a compilation of some holiday ideas that are lighter versions of classics or classic versions, mine and others. Some recipes are not to be messed with — green bean casserole for some — but a butternut squash bisque made with coconut milk rather than heavy cream satisfies non-dairy people as well as those looking to save on calories and grams of fat at a time of year when most everything is extra-rich. My usual needs no cream and has a bit of heat from chipotle pepper. It’s super easy. You can find a video of me making my chipotle spiced butternut squash soup here: https://vimeo.com/143300587
Red Curry Scented Butternut Squash Bisque
Do not use canola oil here, (or anywhere, if you want to make an easy change to healthier living,) sub olive or coconut oil and instead of light coconut milk, if you want lots of flavor and creaminess, use the regular.
Salads are sometimes forgotten at the main holiday meal but there are plenty of opportunities to include them, and this one is not only colorful and flavorful, it’s simple loaded with nutrition.
Kale Pomegranate Salad with Bacon and Almonds
For those who use tofu as their protein, this is a delicious variation on stir fry staring brussel sprouts, the ubiquitous, love ‘em or hate ‘em holiday vegetable.
Need a hearty salad? This is hearty lite with a base of wild rice, tossed with baby golden beets, pecans, grapes and arugula. Crunchy, savory, sweet.
I always need pumpkin something for dessert at least once per holiday season, and if you want a lighter version than the usual pumpkin cheesecake after a big meal that still brings the traditional flavors, this one from The FoodNetwork does that well.
Lighter Than Deadly Pumpkin Cheesecake
Whatever you will be eating in the next few weeks that mean holidays and or festive to you, I hope you enjoy each bite, all of the scents, and the surroundings as you do.