What better way to host a great holiday party during the Christmas season than to make sure that your guests are being fed healthy, weight conscious food. With all the candies and chocolates that swarm us during our work week, the parties that come in tow with tons of finger foods and appetizers, the champagne, etc etc it wouldn’t be a bad idea to server your guests something different. From gluten free to vegan to just plain healthy and delicious we have a number of fun but healthy Christmas recipes for you.
- Red and White Christmas Salad: What better way to start the list than with a dinner “starter”. This red and white festive salad is great as a starter or side dish. Prepping your guest for the amazing meal to come.
Holiday Deserts and Cookies
- Twelve Days of Gluten Free Christmas Cookies: This blog gives you 12 recipes for gluten free cookies for the Holiday Season. You won’t have to guess at any cookies anymore. From fudge to peanut butter this blog has it all. You might want to do the usual substitutes here, apple sauce for butter, syrup for sugar, chocolate substitutes, etc. But they are a great starting point for amazing holiday cookie recipes.
- 30 Gluten Free Cookie Recipes for Christmas: Here is a great list of either recipes or sources with other lists of recipes. You are sure to find one you really like.
- 10 Vegan Holiday Recipes: I Love this blog. She is full of great vegan ideas for all the holidays and any other time during the year. For the sake of keeping with our holiday tradition I have picked a blog where she shares 10 vegan and gluten free holiday recipes. They are beautiful dishes, and sounds amazing. In fact, I have chosen one of the ten recipes as my “featured” recipe for this post!
- Featured Recipe- Gluten Free, Vegan Holiday Entrée of Choice: (NOTE: This is a recipe taken from glutenfreedoggess.blogspot.com, it is not our recipe. We are just sharing it with you)
There is the option of having sausage in here, but you easily keep it vegan. Just omit the sausage and serve with a side of hummus.
1 large cabbage
2 medium sweet potatoes, peeled, diced
1 red onion, peeled, diced
1 large tart apple, such as Granny Smith, peeled, diced
3-4 cloves garlic, chopped
4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks
Extra virgin olive oil, as needed
1 cup natural apple juice or cider
1 tblspns pure maple syrup
1 tblspns balsamic or apple cider vinegar
Sprinkle of sea salt, cinnamon, nutmeg, fennel
A handful of raisins or dried cranberries
1 to 1 1/2 c cooked quinoa
For the sauce:
1 24-oz jar or can of strained tomatoes- I use Bionature Organic Strained Tomatoes
1/2 c apple juice or cider
2 tblspns maple syrup
2 tblspns balsamic vinegar
1 tsp onion powder
1 clove garlic, minced
1/2 tsp cinnamon
1/4 tsp nutmeg
¼ tsp ground cloves
Sea salt, to taste
First: Cook your cabbage. You’ll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.
Preheat the oven to 375ºF.
Make the filling. Throw the vegetables, apple, and sausage into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 40 to 50 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce.
Make the sauce. Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but please taste test first.
Preheat oven to 350ºF.
Lightly oil four serving dishes or one medium-large baking dish.
When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to.
Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in.
Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling.
Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling.
You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Add an extra 10 minutes or so to the baking time.
Makes 4 to 6 servings.