Healthy-ish Holiday Recipes For Your Wallet & Your Waist
The past few months I have had the pleasure of learning from some of the best leaders in the wellness arena ! I love working with Bare Health’s team of trainers, Tessa, Matt, Maria and Gianni. They have helped me get to a place where my back doesn’t flare up every time I have a lazy day on the couch, or pick something up the wrong way and that’s a far cry from where my strength was 5 months ago. We have achieved this success from consistent training and being careful and aware of my body! I’m excited to see what a better focus on diet will do in the next few months! I figured there’s no better time than the present to try some healthier/flavorful recipes for this Holiday season ! See below for some of my favorite dishes with the instructions for each!
Roasted Delicata Squash with Goat cheese, Pistachio, Balsamic and Mint
2 delicata squash cut in a ring shape with skin attached about .5 inch thick
Laurel chenel goat cheese or goat cheese crumbles
pistachios (1 container / you will not need all of it/ it’s a garnish)
Balsamic Reduction (Trader Joes)
Mint (for garnish)
Instructions: cut squash and lay on baking sheet. Set oven to 350. Roast squash until soft (15-20 min). Once it’s soft, pull it out and let cool. Crush pistachios in a plastic bag. Crumble goat cheese onto squash on a plate or in a large flat bowl, then pistachio, drizzle with balasamic reduction and mint. If you want to save calories you can use just balasamic vinegar. Make sure to use salt and pepper to garnish !
Serves six people!
Whole Roasted Pesto Rainbow Carrots With Shaved Lemon & Thyme
1 bag of whole rainbow colored carrots (Trader Joe’s)
Pesto - pre made Whole Foods
lemon - from my tree :)
Thyme - grocery store or home grown
Instruction: Heat oven to 350. Prep carrots by peeling and washing. Lay carrots into dish and coat with pesto, shave lemon onto carrots and thyme. Put onto baking sheet and back 30 - 40 minutes or until soft !
Serves six people
Yam MAC & Cheese
1.5 yams (orange colored)
1/2 container Rigatoni Pasta (sub gluten free)
1/2 Fat Free Milk (sub almond milk)
1 tablespoon avocado oil
1 cup fat free cheddar cheese (sub vegan cheese)
1 cup fat free Swiss cheese (sub vegan cheese)
Generous salt & pepper
Dash of garlic powder
Instructions: Pre heat oven to 350. Dice yams into 1 inch cubes and roast for 25 minutes. Boil a pot of water for pasta. Cook pasta accordinging to package. Start rue of butter, milk, cheese (save a little for topper), add seasoning and stir! Mix in the yams and mash up, add milk so it stays pretty fluid and then add noodles, pour into a baking dish and top with remaining cheese ! It’s not the healthiest, but it’s a great twist on the traditional ! I tried to consider this healthy and Tessa gave me crap (like a good trainer should) and that’s where the healthy-ish came in! I consider it healthy ish because besides the cheese and noodles, everything else is packed with protein and good carbs, so it’s better than just plain ole Mac and cheese ! Man my justifying skills are bad ! Ha! Hope you enjoy this fun substitution !
Serves six people
$20 (you’ll have cheese leftover, milk, butter etc)
If you’re a local and you’re looking to get in shape for the holidays and new year, Bare Health is offering an amazing deal at $500 per month for 30 training sessions. Train everyday and you are getting training for almost nothing compared to a corporate gym! Support your local businesses and help yourself by getting in shape! Take control of your health with Bare Health ! Check them out HERE !