Happy Holidays from Dietitian in Your Kitchen

I’m wishing you a month of joy and warmth…and great food, of course. My gift to you this year is a collection of my favorite holiday party recipes. They’re simple, nutritious, affordable, and crowd-pleasingly-delicious. So, gather around the kitchen with your loved ones and get cooking!

Spicy Buffalo Cauliflower Bites

Swap greasy fried chicken for vitamin-packed cauliflower. All my friends, whether they’re vegetarians or carnivores, love these spicy little bites

Yield:  6 cups. Total Time:  30 minutes

Ingredients:

1 cup water

1 cup all-purpose flour

2 tsp garlic powder

22 oz (6 1/2 cups) cauliflower florets

3/4 cup Franks Hot Sauce

1 tbsp melted unsalted butter

 Directions: Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil. Combine the water, flour, and garlic powder in a bowl and stir until well combined. Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes. While the cauliflower is baking, combine the hot sauce and butter in a small bowl. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.

Nutrition Facts Serving size: 1 cup. Calories: 119 Total Fat: 2 g Sodium 1172 mg Carbohydrate: 21 g Fiber: 3 g Protein: 4 g

Peppermint Fudge

These sweet and satisfying little morsels are a great alternative to a Christmas cookie. They’re so rich and fudgy, you’d never know they were full of vegetables.

Ingredients:

2 cups canned pumpkin

One boxed brownie mix

3 Tablespoons white chocolate chips, roughly chopped

1 large candy cane or 5 small mini canes, lightly crushed.

Directions: Preheat oven to 350 degress; Spray a 8×8 bkaing pan with nonstick spray and set aside. In a large bowl, combine brownie mix and the pumpkin. Transfer mixture to pan. Bake until the edges are slightly firm and top center is dry to the touch – about 35 minutes. It may look undercooked, but this is OK. Immediately sprinkle the top with candy canes and white chocolate. Allow fudge to cool. Cover with foil and refrigerate until completely chilled, at least 2 hours. Cut into 36 small squares and serve.

Nutrition Facts: Serving size one piece. 67 Calories, 1g fat, 50mg sodium, 14g carbs, 0.5g fiber, 9.5g sugar, 0.5g protein.

Very Green Avocado Dip

It’s like hummus and spinach dip had a baby. Creamy, green, and full of healthy fats. Enjoy this with pita, crackers, or as a crudité dip.

Yield:  1 1/2 cups. Total Time:  5 minutes

Ingredients:

3 to 4 ounces baby spinach, arugula, or a combination

1 large ripe avocado peeled and diced

1/3 cup tahini, or you can substitute peanut butter

Juice of 1 lemon

1/2 tsp ground cumin

Directions:

Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted. Remove from the heat. Place all the ingredients in a food processor, and process until smooth. Add 1/4 cup water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve with tortilla chips, fresh whole wheat pita, or raw veggies. Store any leftovers in an airtight container in the refrigerator for up to two days. 

Nutrition Facts Serving size: ¼ cup. Calories: 74 Total Fat: 6.3 g Sodium: 22.6 mg Carbohydrates: 4.4 g Fiber: 2.4 g Protein: 1.9 g