Winter holiday recipes

12/19/2017  By HealthNews

Bri Botten, KVH Contributor 

The holiday season is a wonderful time for family and friends to gather around the table and enjoy a meal together. We also know that staying healthy through the holidays can be a bit tough with temptation all around. Whether you are feeling stumped or just need some ideas, we have put together a few healthy options for you with this three-course dinner menu!




Butternut Squash Soup


2 tbs olive oil
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 clove garlic, chopped
2 medium sweet potatoes, chopped
1 medium butternut squash-peeled, seeded, and cubed
1 32 oz container of chicken or vegetable broth


In a large stock pot, place the oil in the bottom of the pan. Add in your onion, celery, carrot and garlic. Add in your butternut squash and sweet potatoes. Cook for about 5 mins, or until browned. Add in your broth and cover. Turn to a simmer for about 30 minutes or until vegetables are fork-tender. Once ready, transfer all ingredients into a blender and pulse until well blended and creamy. Serve topped with salt & pepper to taste and a dash of parsley (optional).

Wild Rice “Stuffing”


1 cup of wild rice blend
2 cups of vegetable broth
2 large sweet potatoes, cubed
2 stalks of celery, chopped
1 yellow onion, chopped
1 clove garlic, chopped
3/4 cup cranberries, fresh or dried
2 tbs fresh rosemary (or dried)
2 tsp oregano
1 tbs garlic powder
1 tbs thyme
1 tsp parsley
salt & pepper to taste
2 tbs olive oil


Preheat oven to 450 degrees Fahrenheit. In a medium sauce pan, place your rice and vegetable stock with a dash of salt. Turn to a boil and cover. Let come to a rolling boil and then turn down to simmer until cooked through. While your rice cooks, peel and cube your sweet potatoes and place in the oven on a well-oiled cookie sheet with salt and pepper. Cook for about 20 mins or until roasted and fork-tender. In a large pan, place your remaining olive oil with the celery, onion, and garlic. Add in half of your seasonings and let cook until the onions are translucent. Once all your ingredients are cooked, in a large mixing bowl combine your rice, sweet potatoes and veggies along with the remaining seasons and stir until well combined. Add in your fresh or dried cranberries (optional) and serve!

Sage Crusted Apple Pork Loin


1 Pork loin
1 tbs olive oil
1 tbs apple cider vinegar
2 tbs sage, fresh
1 tsp rosemary
1 tsp parsley
2 cloves of garlic, chopped
salt & pepper to taste
1 green apple, thinly sliced


Preheat oven to 400 degrees Fahrenheit. In a small bowl, combine oil, apple cider vinegar, sage, rosemary, parsley, garlic, salt & pepper and mix until well combined. Place your pork loin in a well-oiled 9x13 baking pan. Place a small slice about 2/3 into the pork loin about every inch. Using a baking brush, generously season the pork loin with the seasoning mixture. Once you have coated the pork loin, place an apple slice in each slit that you cut into the loin. Place in your oven to bake for about 25 minutes or until fully cooked. Enjoy!



Cranberry- Apple Crisp


4  apples, sliced
1 c. fresh or dried cranberries
1/2 c. honey or maple syrup
Splash of lemon juice
1-1/2 tsp cinnamon
1 1/2 c rolled oats
1/4 c coconut oil
1 tsp vanilla extract
t tsp cinnamon
1/4 c brown sugar (or dark coconut sugar)


Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl, combine your apple slices, cranberries, cinnamon, and sweetener of choice. In a separate bowl, combine all topping ingredients until you get a crumble texture. In a well-oiled square cake pan, place your apple mixture and spread evenly. Top with your bowl of oat mixture and cover the apples. Place the crisp into the oven and bake until the oats are golden brown and apples are fork tender. Serve warm with a dollop of yogurt.

Managed by Kittitas Valley Healthcare, HealthNews does not provide medical advice. For medical advice, please see your healthcare provider.