45+ Nourishing and Delicious Holiday Clean Eating Recipes to Try This Year

The holiday season is often associated with indulgent meals and treats, but you don’t have to sacrifice your clean-eating lifestyle to enjoy the festivities.

Clean eating is all about nourishing your body with whole, natural foods and avoiding processed ingredients—something that can be easily achieved even during the holidays.

Whether you’re hosting a festive dinner or simply looking to enjoy a healthier holiday spread, this collection of 45+ holiday clean eating recipes has something for everyone.

From wholesome appetizers and hearty mains to light salads and decadent desserts, these recipes are designed to provide the delicious flavors of the season without the added sugars, refined grains, or unhealthy fats.

Each dish is packed with nutrient-dense ingredients, making it easier than ever to stay on track while celebrating with loved ones.

So, gather your ingredients and get ready to create a holiday spread that’s both satisfying and nourishing!

45+ Nourishing and Delicious Holiday Clean Eating Recipes to Try This Year

The holidays are a time for joy, connection, and of course, delicious food—but that doesn’t mean you have to compromise on your health goals.

With these 45+ holiday clean eating recipes, you can indulge in the flavors of the season while keeping your meals nutritious and wholesome.

Whether you’re preparing a festive feast or simply looking for healthier versions of classic holiday dishes, these recipes offer a great way to enjoy the season without guilt.

So, embrace clean eating this holiday season and treat yourself and your loved ones to meals that are as healthy as they are delicious.

Roasted Brussels Sprouts with Cranberries and Walnuts

A clean and vibrant side dish, this Roasted Brussels Sprouts with Cranberries and Walnuts recipe brings the perfect balance of flavors for your holiday table. The Brussels sprouts are caramelized to perfection, paired with tart cranberries and crunchy walnuts, making it an ideal addition to any festive meal. This dish is packed with fiber, antioxidants, and healthy fats, and it’s easy to prepare ahead of time.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1/2 cup fresh cranberries
• 1/2 cup walnut halves, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread them evenly on a baking sheet and roast for 15-20 minutes, flipping halfway through, until golden and crispy on the edges.
4. In the last 5 minutes of roasting, add fresh cranberries to the baking sheet.
5. Remove from the oven, drizzle with balsamic vinegar and honey (if using), and sprinkle with chopped walnuts.
6. Serve warm as a delicious holiday side.

This Roasted Brussels Sprouts with Cranberries and Walnuts dish is a delightful combination of savory and sweet, making it a perfect clean-eating holiday side. The Brussels sprouts provide a hearty base while the cranberries add a festive pop of color and flavor. The walnuts bring a satisfying crunch and healthy fats, while the honey and balsamic vinegar provide a slight sweetness and tang. It’s a dish that will leave your guests impressed and feeling good!

Spaghetti Squash Stuffed with Turkey and Veggies

This Spaghetti Squash Stuffed with Turkey and Veggies is a wholesome, low-carb alternative to traditional holiday casseroles. Packed with lean ground turkey, colorful vegetables, and aromatic herbs, it’s a nutrient-dense, satisfying main dish that’s both filling and light. The naturally sweet spaghetti squash is a great vehicle for the savory stuffing and adds a unique twist to your holiday spread.

Ingredients:

• 1 medium spaghetti squash
• 1 lb lean ground turkey
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place face down on a baking sheet and roast for 30-40 minutes, until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the ground turkey, cooking until browned and crumbled.
3. Add the onion, garlic, bell pepper, and zucchini, sautéing for 5-7 minutes until the vegetables are tender.
4. Stir in the oregano, cumin, salt, and pepper. Remove from heat.
5. Once the squash is cooked, use a fork to scrape out the flesh, creating “spaghetti” strands. Mix the squash strands with the turkey and vegetable mixture.
6. Stuff the squash halves with the turkey-veggie mixture and return to the oven for 10 minutes.
7. Garnish with fresh parsley and serve.

This Spaghetti Squash Stuffed with Turkey and Veggies is an ideal clean-eating holiday dish. It’s packed with lean protein, plenty of veggies, and a satisfying, yet light texture thanks to the spaghetti squash. The combination of savory turkey and fragrant herbs makes this dish a holiday favorite, while still staying true to clean eating principles. It’s an excellent way to enjoy the flavors of the season without feeling heavy afterward!

Sweet Potato and Kale Salad with Lemon Tahini Dressing

This Sweet Potato and Kale Salad with Lemon Tahini Dressing is a vibrant, nutrient-rich dish that perfectly captures the holiday spirit. Roasted sweet potatoes provide a natural sweetness and boost of vitamins, while kale offers a hearty texture. The lemon tahini dressing ties it all together, providing a tangy and creamy element to complement the earthy flavors. It’s a refreshing and satisfying salad that can serve as a side or a light main dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, chopped and stems removed
• 1/4 cup red onion, thinly sliced
• 1/4 cup pomegranate seeds (optional, for garnish)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 2 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
2. While the sweet potatoes roast, prepare the lemon tahini dressing by whisking together all dressing ingredients in a bowl. Add water to thin it out to your desired consistency.
3. Massage the kale with a small amount of olive oil to soften it, then toss with the red onion slices.
4. Once the sweet potatoes are done, allow them to cool slightly before adding them to the kale mixture.
5. Drizzle the dressing over the salad, tossing to combine. Garnish with pomegranate seeds, if desired, and serve.

This Sweet Potato and Kale Salad with Lemon Tahini Dressing is a clean, vibrant dish that offers a wonderful balance of flavors and textures. The sweetness of the roasted sweet potatoes, the robust flavor of the kale, and the creamy, tangy tahini dressing make this salad both satisfying and refreshing. It’s a perfect dish to bring to holiday gatherings, offering a healthy, colorful alternative to traditional holiday salads. With its nutrient-dense ingredients, this salad will leave you feeling energized and nourished, without compromising on flavor.

Lemon Herb Grilled Salmon with Asparagus

This Lemon Herb Grilled Salmon with Asparagus is a light yet satisfying main course that will impress your holiday guests. The salmon is seasoned with fresh herbs and a zesty lemon marinade, making it flavorful and full of healthy omega-3 fats. Paired with tender grilled asparagus, it’s a vibrant, clean-eating dish that’s perfect for holiday gatherings. Easy to prepare and full of nutritious ingredients, this dish can be a star on any holiday table.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Brush the salmon fillets with the marinade and let them sit for 10-15 minutes.
3. Drizzle the asparagus with olive oil and season with salt and pepper.
4. Grill the salmon for 4-6 minutes per side, depending on thickness, until the salmon flakes easily with a fork.
5. Grill the asparagus for 5-7 minutes, turning occasionally until tender and slightly charred.
6. Serve the salmon fillets on a platter with the grilled asparagus on the side.

This Lemon Herb Grilled Salmon with Asparagus is a clean, protein-packed dish that’s perfect for a holiday main course. The fresh herbs and zesty lemon elevate the flavor of the salmon, while the asparagus adds a nutritious, crunchy element. It’s a great choice for those looking to enjoy a wholesome and flavorful meal that doesn’t weigh you down, leaving you feeling satisfied but not overly full. The simplicity of this recipe makes it an easy go-to for any clean-eating holiday feast.

Cauliflower Mash with Garlic and Olive Oil

This Cauliflower Mash with Garlic and Olive Oil is a healthy and delicious alternative to traditional mashed potatoes. The cauliflower is steamed until tender and then blended with olive oil, roasted garlic, and a hint of sea salt. It’s creamy, comforting, and perfect for clean-eating diets, while still providing that indulgent texture you crave during the holiday season. This dish is ideal for those who want to reduce carbs while still enjoying a hearty side dish.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets and garlic cloves in a large pot for 10-12 minutes, or until tender.
2. Drain the cauliflower and garlic, then transfer to a food processor or blender. Add the olive oil, salt, and pepper.
3. Blend until smooth and creamy, adjusting the consistency with a bit of water or additional olive oil if necessary.
4. Taste and adjust seasoning as needed.
5. Transfer the cauliflower mash to a serving bowl and garnish with fresh parsley.

This Cauliflower Mash with Garlic and Olive Oil is a rich, velvety side dish that brings all the comfort of mashed potatoes without the added carbs. The garlic and olive oil infuse the cauliflower with flavor, making it a satisfying accompaniment to any holiday meal. This dish is not only a great option for clean eating but also a wonderful choice for those following low-carb or gluten-free diets. It’s an easy and nutritious way to enjoy a holiday classic with a healthy twist.

Quinoa Salad with Roasted Vegetables and Lemon Dressing

This Quinoa Salad with Roasted Vegetables and Lemon Dressing is a hearty, nutrient-packed side dish that is perfect for a holiday feast. The roasted vegetables—such as sweet potatoes, carrots, and bell peppers—bring rich, caramelized flavors, while quinoa adds a complete protein base. The lemon dressing ties the dish together with a refreshing citrus tang. This salad is filling, full of fiber, and ideal for anyone looking to enjoy a wholesome, plant-based option during the holidays.

Ingredients:

• 1 cup quinoa
• 1 large sweet potato, peeled and diced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato, carrots, and bell pepper with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the vegetables roast, cook the quinoa according to package instructions. Typically, this involves rinsing the quinoa and simmering it in 2 cups of water for about 15 minutes.
3. Once the quinoa is cooked and the vegetables are roasted, combine them in a large mixing bowl.
4. In a small bowl, whisk together the lemon juice, lemon zest, and a pinch of salt. Drizzle the dressing over the quinoa and vegetables and toss to combine.
5. Garnish with chopped parsley and serve.

This Quinoa Salad with Roasted Vegetables and Lemon Dressing is a fantastic clean-eating holiday dish that’s both nutritious and flavorful. The combination of quinoa’s protein, the roasted vegetables’ rich flavors, and the bright, citrusy dressing makes for a balanced and satisfying dish. Whether served as a side or a light main, this salad is packed with fiber, vitamins, and healthy fats, making it a wholesome choice for your holiday table. It’s an excellent dish to prepare ahead of time, ensuring you have a nutrient-dense option ready for the festivities.

Stuffed Acorn Squash with Quinoa and Cranberries

This Stuffed Acorn Squash with Quinoa and Cranberries is the perfect holiday side dish that looks impressive yet is simple to prepare. The roasted acorn squash, with its natural sweetness, pairs beautifully with the nutty quinoa, tart cranberries, and a medley of spices. It’s a wholesome, gluten-free option that’s packed with fiber, antioxidants, and essential vitamins—ideal for a clean-eating holiday meal.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup quinoa, cooked
• 1/2 cup fresh cranberries
• 1/4 cup chopped pecans
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle the acorn squash halves with olive oil and season with salt, pepper, and cinnamon. Place them face down on a baking sheet and roast for 30-40 minutes until tender.
2. While the squash roasts, cook the quinoa according to package instructions.
3. In a small skillet, toast the pecans over medium heat for 3-4 minutes until fragrant.
4. Once the quinoa is cooked, mix it with cranberries, toasted pecans, and diced onion. Season with salt and pepper to taste.
5. Once the acorn squash is roasted, stuff each half with the quinoa mixture.
6. Return to the oven for 10 more minutes, allowing the flavors to meld together.
7. Garnish with fresh parsley and serve.

This Stuffed Acorn Squash with Quinoa and Cranberries is a festive, nutrient-packed dish that will steal the show at your holiday dinner. The combination of sweet squash, savory quinoa, and crunchy pecans offers an irresistible contrast of flavors and textures, while cranberries provide a burst of color and tartness. It’s a wholesome, satisfying, and clean-eating alternative to traditional stuffing or casseroles. Whether served as a side or a main dish, it’s sure to be a hit on your holiday table.

Grilled Vegetable Skewers with Herb Marinade

These Grilled Vegetable Skewers with Herb Marinade are a vibrant and flavorful clean-eating option for your holiday barbecue or meal. Packed with seasonal vegetables like bell peppers, zucchini, and mushrooms, they’re marinated in a blend of fresh herbs and olive oil before being grilled to perfection. These skewers are naturally low in calories but high in antioxidants, fiber, and healthy fats, making them the perfect healthy holiday side.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 cup mushrooms, halved
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium heat.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
3. Add the chopped vegetables to the bowl and toss until evenly coated with the marinade. Let the vegetables marinate for at least 20 minutes.
4. Thread the vegetables onto skewers, alternating between different types.
5. Grill the vegetable skewers for 8-10 minutes, turning occasionally until they are charred and tender.
6. Remove from the grill and garnish with fresh basil before serving.

These Grilled Vegetable Skewers with Herb Marinade are a vibrant and healthy addition to any holiday spread. The marinated vegetables are full of flavor, and grilling them brings out their natural sweetness and smokiness. It’s an easy and satisfying way to enjoy a variety of seasonal vegetables in one dish. This recipe is perfect for those seeking a clean-eating option that’s light, yet filling, and it works wonderfully for anyone following plant-based or low-calorie diets during the holidays.

Spiced Apple Cinnamon Oatmeal

A warm, comforting bowl of Spiced Apple Cinnamon Oatmeal is a perfect start to any holiday morning. Made with whole oats, fresh apples, and warming spices like cinnamon and nutmeg, this clean-eating breakfast is hearty and satisfying. Sweetened naturally with a touch of honey or maple syrup, it’s a nutritious way to fuel your day, offering fiber, vitamins, and antioxidants to keep you energized throughout your holiday festivities.

Ingredients:

• 1 cup rolled oats
• 2 cups unsweetened almond milk (or any milk of choice)
• 1 large apple, peeled, cored, and diced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp honey or maple syrup (optional)
• 1/4 cup chopped walnuts or almonds (optional)
• Fresh apple slices for garnish

Instructions:

1. In a medium saucepan, bring the almond milk to a simmer over medium heat.
2. Add the rolled oats, diced apple, cinnamon, and nutmeg to the pot, stirring to combine.
3. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the oats are soft and the mixture has thickened.
4. Stir in honey or maple syrup for sweetness, if desired.
5. Spoon the oatmeal into bowls and garnish with chopped nuts and fresh apple slices.

This Spiced Apple Cinnamon Oatmeal is a warm, nourishing way to kick off your holiday mornings. The combination of sweet apples, comforting cinnamon, and nutmeg makes it feel festive, while the oats provide fiber and lasting energy. It’s a wholesome breakfast that’s naturally sweetened, with the option to add nuts for a crunchy texture. This recipe is perfect for a cozy holiday breakfast that feels indulgent yet is nourishing and clean-eating friendly.

Sweet Potato and Kale Salad with Tahini Dressing

This Sweet Potato and Kale Salad with Tahini Dressing is a nutrient-packed, vibrant dish that’s perfect for a clean-eating holiday meal. The roasted sweet potatoes add natural sweetness, while the hearty kale provides fiber and antioxidants. The creamy tahini dressing brings everything together with a hint of richness, making this salad a deliciously wholesome side or light main course.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste
• 4 cups kale, chopped and massaged
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tsp apple cider vinegar
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until tender.
2. In a small bowl, whisk together the olive oil, tahini, lemon juice, maple syrup, apple cider vinegar, and minced garlic. Add water as needed to achieve a smooth dressing consistency.
3. In a large bowl, massage the kale with olive oil to soften it. Add the roasted sweet potatoes, pumpkin seeds, and dried cranberries.
4. Drizzle the tahini dressing over the salad and toss to combine.

This Sweet Potato and Kale Salad with Tahini Dressing is a perfect clean-eating holiday dish that combines the sweetness of roasted sweet potatoes with the earthiness of kale. The tahini dressing adds a creamy, nutty flavor that makes each bite incredibly satisfying. Whether served as a light main or a refreshing side, this salad is packed with fiber, healthy fats, and antioxidants, making it a nourishing addition to your holiday table.

Baked Lemon Herb Chicken Thighs

These Baked Lemon Herb Chicken Thighs are juicy, tender, and full of bright flavors. Marinated in a zesty lemon and herb mixture, the chicken thighs are roasted to perfection, making them a simple yet flavorful clean-eating option for any holiday feast. Chicken thighs are rich in protein and healthy fats, and paired with the lemon and herbs, they offer a festive dish that’s both light and satisfying.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the olive oil, lemon juice and zest, minced garlic, rosemary, thyme, salt, and pepper.
3. Rub the chicken thighs with the lemon herb mixture and let them marinate for at least 30 minutes.
4. Place the chicken thighs on a baking sheet lined with parchment paper and roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
5. Garnish with fresh parsley before serving.

These Baked Lemon Herb Chicken Thighs are a clean-eating holiday dish that’s full of fresh, bold flavors. The lemon and herb marinade keeps the chicken juicy and tender, while the roasting process adds a crispy, golden skin. This dish is not only easy to prepare but also rich in protein, making it a healthy and satisfying option for any holiday gathering. Pair it with your favorite clean-eating sides, and you’ve got a festive meal that’s both simple and indulgent.

Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze are a perfect holiday side that combines the natural bitterness of Brussels sprouts with the sweetness of balsamic vinegar. Roasting the Brussels sprouts brings out their nutty flavor and gives them a crispy exterior. The balsamic glaze adds a tangy sweetness that complements the earthy taste of the sprouts, making this a clean-eating option that’s both satisfying and full of flavor.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper.
2. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
3. In a small saucepan, combine the balsamic vinegar and maple syrup. Simmer over low heat for 5-7 minutes until it thickens and becomes syrupy.
4. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss gently to coat.

These Roasted Brussels Sprouts with Balsamic Glaze are a clean-eating holiday side that’s full of flavor and texture. The crispy Brussels sprouts paired with the tangy-sweet balsamic glaze create an irresistible combination that will be a hit at any festive meal. With minimal ingredients and a simple preparation method, this dish is an easy way to enjoy a healthy, plant-based side that complements any holiday main course.

Zucchini Noodles with Pesto and Cherry Tomatoes

This Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh and vibrant clean-eating dish that’s perfect for a light yet satisfying holiday meal. The zucchini noodles, often called “zoodles,” are a low-carb alternative to pasta and pair beautifully with the rich, garlicky pesto sauce. The burst of sweetness from the cherry tomatoes adds a delightful contrast, making this dish a colorful, nutrient-packed addition to your holiday table.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese (optional for a vegan version)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Fresh basil for garnish

Instructions:

1. In a food processor, combine the basil leaves, pine nuts, garlic, olive oil, and Parmesan cheese (if using). Blend until smooth and creamy, adding salt and pepper to taste.
2. Spiralize the zucchinis into noodles and set aside.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
4. Toss the cooked zucchini noodles with the pesto sauce until evenly coated.
5. Gently fold in the halved cherry tomatoes.
6. Garnish with fresh basil and serve immediately.

These Zucchini Noodles with Pesto and Cherry Tomatoes are a clean-eating holiday dish that’s light, fresh, and full of flavor. The pesto sauce, with its rich and herbaceous profile, complements the crisp zucchini noodles perfectly, while the cherry tomatoes add a juicy burst. This recipe is a great low-carb, gluten-free option for anyone seeking a lighter holiday meal that still feels indulgent.

Butternut Squash Soup with Coconut Milk

This Butternut Squash Soup with Coconut Milk is a velvety, comforting soup that’s perfect for chilly holiday evenings. The naturally sweet flavor of the butternut squash is balanced with the creaminess of coconut milk, creating a rich and satisfying dish. Spices like ginger, cinnamon, and nutmeg add warmth and depth, making it a clean-eating option that’s both nourishing and festive.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and garlic, cooking for 5-7 minutes until soft and fragrant.
3. Add the roasted butternut squash to the pot, along with the ginger, cinnamon, and nutmeg. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth and creamy.
6. Stir in the coconut milk and adjust seasoning with salt and pepper.
7. Garnish with fresh cilantro if desired.

This Butternut Squash Soup with Coconut Milk is a rich, clean-eating holiday dish that’s both soothing and nourishing. The natural sweetness of the squash paired with the creamy coconut milk creates a satisfying bowl of soup that’s perfect for the season. Spices like ginger and cinnamon bring warmth and depth, making this soup a cozy and healthy addition to any holiday spread.

Cauliflower Rice Stuffing

This Cauliflower Rice Stuffing is a healthy, low-carb alternative to traditional stuffing, perfect for a clean-eating holiday meal. The cauliflower rice mimics the texture of regular bread stuffing, while being packed with vegetables like celery, onions, and carrots. The herbs and spices bring it all together, creating a flavorful, savory dish that’s hearty enough to serve as a side or a light main course.

Ingredients:

• 1 large head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 1 large carrot, grated
• 1/2 cup vegetable broth
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the cauliflower rice to the skillet and stir to combine with the vegetables.
3. Pour in the vegetable broth and add the dried sage, thyme, garlic powder, salt, and pepper. Stir to incorporate and let cook for 5-7 minutes until the cauliflower is tender and the liquid has evaporated.
4. Garnish with fresh parsley and serve.

This Cauliflower Rice Stuffing is a clean-eating, low-carb version of the classic holiday side dish. The cauliflower rice is a nutritious substitute for traditional bread stuffing, while the sautéed vegetables and herbs bring comforting flavors to the dish. It’s a perfect choice for those looking for a lighter stuffing option without sacrificing flavor or texture. Whether served with turkey, chicken, or as a standalone dish, this stuffing will add a healthy and festive touch to your holiday table.

Note: More recipes are coming soon!