Round-up: Last Minute Holiday Recipes

Round-up: Last Minute Holiday RecipesDon’t be fooled into thinking bloggers  posting pretty pictures of foods with healthy recipes can always dazzle their guests with effortlessness. Not that you didn’t already know,  I can’t hold a candle to Martha Stewart.  Here lies my confession, I often pull meals together on the fly (gasp). If you can relate, this ones for you. I asked some of my favorite food bloggers to help me come up with a round-up for last minute holiday dishes.  These recipes use few ingredients and require minimal time. If your holiday spread is in need a side or salad,  or you’re loooking for a fun, festive dessert to take, these links will help you get in done in the nick of time.

Start with a  toast! Wine is great, but if  you’re inclined to serve something mixed this beverage from Deanna  Segrave Daly, RD at Teaspoon of Basil, has holiday written all over it. Her inspiration comes from Philadelphia restaurateur Mitch Prensky’s Honeyball.Pomegranate-Gingertini-pin

Appetizers are a great way to serve up something healthy and McKenzie Hall, RDN, from NourishRD does it well with her Roasted Vegetables with Tahini Dip .

DSC_4745Jessica Levinson, MS, RD, CDN adds elegance to the table with this  simple, healthy  appetizer, Gluten Free Salmon Cucumber Bites.
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And Anne Mauney, MPH,RD of fANNEtasticfood shares a  creative stand-in  for the everday hummus. pumpkin-bean-dip-2-682x1024-1

Sides and Salads are alway welcome.  I don’t think you can go wrong with this beautiful side of Brussels Sprouts with Pomegranate Seeds  by Kara Lydon, RD, aka the foodie dietitian..Brussels Sprouts with Pomegranate Seeds-4

or this modern take on the well-established green bean casserole,  Roasted Green Beans and Mushrooms with Herbed Breadcrumbs via Rachael Hartely, RD from An Avocado A Day.P1014622

I  am smitten with this Red and Green Holiday Salad with Honey Vinaigrette from teaspoon of spice.

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Desserts are fun and even a bit whimsical like this  one from Fannetasticfood.pot-de-creme_thumbDon’t panic if  you haven’t gotten around to baking cookies this season, or if Santa has already eaten more than his quota. Deanna from teaspoon of spice suggests baking  these Whole Grain Pie Crust Cookies ( made out of  refrigerated whole wheat pie crust). Whole-Grain-Pie-Crust-Cookies-FGMay your Days be Merry and Bright!

Eggnog Recovery Smoothie (#SafeNog)

Disclosure: I was asked to participate in  the Dozen Days of Nog, a consumer campaign for Safest Choice Pasteurized Eggs. I was compensated for writing this post. Opinions are my own.

Eggnog Recovery Smoothie (#SafeNog)The holidays are upon us and you can taste the wonder and joy in everyday foods from coffee to sports bars. Today, my post is for any fitness enthusiast whose heart beats a little faster when I say, EggNog! Because of people like you, this beverage, synonymous with Christmas, has stood the test of time. First fashioned in Britian, eggnog has traveled the world, and wherever it goes,  people tend to make it their own. In this spirit, I’m putting  my very own twist on this longstanding tradition.

Last week I started whipping up these quick and delicious eggnog  smoothies to get myself in the holiday spirit,  to  refuel, rehydrate, and recover after my

photo-215distance runs and strength training. They make an egg-cellent (pun intended) way to replace both  fluid and elctrolytes lost during exercise. Each serving provides me with high quality protein important to preserve lean muscle mass and even stimulate new muscle growth, and supplies carbohydrates necesary to get ready for tomorrow’s workout.   Timing this smoothie after a bout of exercise takes advantage of the anabolic window, but it would also make a first string to-go breakfast and is fitting anytime you want to toast to good health!

  Eggnog Recovery Smoothie (#SafeNog)I love dairy and the natural sweetness of Medjool dates, but  the real hero of this eggnog  smoothie is …

pasteurized-eggs

 

SafeEggs Pasteurized Eggs  makes consumption of raw eggs safe by eliminating any risk of Salmonella without changing the nutrition or flavor.  As a matter of fact, I not only use these in my eggnog recovery smoothies (recipe below), I use them  in all of my favorite egg dishes such as  Caesar Salad, and in my Spaghetti n’ Eggs with Tomato Paprika Sauce. Plus, when I’m baking some of my  favorite holiday treats, they make licking the spoon A-okay. How is that for peace of mind?!!

 I first started using SafeEggs  because they are pasteurized, which is an all-natural, gentle warm bath pasteurization process. But I also love them because they have a farm fresh taste, and come from chickens that are raised hormone free, antibiotic free and are vegetarian fed. It should NOT surprise you that they have earned the Seal of Approval for exceptional flavor and culinary performance from the nation’s largest organization of professional chefs, the American Culinary Federation (ACF). By now your probably asking, where can I buy SafeEggs? Click here for  a store locator.

Start a new tradition using  SafeEggs in a  smoothie for recovery, in your holiday baking  and  in all of your  favorite egg dishes all year long.  Take the first step by joining the Facebook event, Dozen Days of Nog, from Dec 13-24. Connect with myself and other foodies to share tips , advice, ask questions,  find more recipes  and even contribute your own.  Because peace of mind in always in season.

Eggnog Recovery Smoothie (#SafeNog)

EggNog Recovery Smoothie (#SafeNog); serves 2

Ingredients

  • 2 Medjool dates
  • 2 whole Safest Choice Pasteurized Egg, separated
  • 1 cup 2% milk
  • 1 cup low fat Greek yogurt
  • 1/8 teaspoon of good quality salt such as Himalayan salt
  • 1/2 teaspoon cinnamon
  • 4-6 ice cubes

Instructions

  1. 1. Place dates into a small bowl and cover with water for about 10 minutes to soften. Once soft, slice dates in half lengthwise and remove pits.  Chop coarsely.
  2. 2. Add dates along with egg yolks, milk, Greek yogurt, salt, cinnamon,  and ice to a blender and process until smooth. This is the eggnog base.
  3. 3. Beat egg whites till stiff peaks form.
  4. 4. Pour eggnog base into two glasses or mugs. Gently fold in egg whites. Garnish with additional cinnamon. Serve immediately.

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