Bundle of Chocolate Peppermint Bark

With the new year on the horizon, many of us are establishing resolutions for healthier routines. Especially if your diet isn’t flexible, the holiday season ushers in a new set of challenges and temptations. It can be as difficult to find healthy winter recipes as it is to get to the gym three times a week. These healthy twists on holiday recipes include new, and sometimes unorthodox, ingredients to keep you on track without sacrificing quality and taste.

 

Baked Eggplant Ricotta

Serves: 2-3

Time: 1 hour

eggplantr

What you’ll need:

1 large eggplant

3/4 cup cornflake crumbs or panko

1/2 cup egg white

2 large tomatoes

2 teaspoons olive oil

2 teaspoons red wine vinegar

1/2 cup fat free ricotta cheese

 

How it’s done:

Preheat oven to 450 degrees.

Slice eggplant into thin circles and set aside.

Pour egg whites and corn flakes into two separate bowls.

Dip eggplant in egg whites and coat with crumb mixture.

Arrange eggplant slices in a single layer on a nonstick baking sheet.

Brush oil on both sides.

Roast until eggplant is golden, flipping every 20 minutes.

Toss the tomatoes with the remaining olive oil and vinegar in a bowl.

Spoon ricotta onto each slice. Top with tomato.

 

 

Dark Chocolate Peppermint Bark

Serves: 5-10

Time: 2 hours 30 minutes

peppermintbark

What you’ll need:

10 ounces dark chocolate

1/2 cup peppermint candy

 

How it’s done:

Line small baking pan with parchment paper.

Melt dark chocolate using stovetop or microwave, until creamy.

Pour mixture on parchment paper and spread chocolate until 1/2 inches thick.

Put peppermints of your choice into ziplock bag and crush.

Sprinkle on top of melted chocolate.

Let chocolate harden in the refrigerator for 2 hours, then break into small pieces and enjoy.

 

Swiss Chard Spaghetti

Serves: 3-5

Time: 15-20 minutes

swisschard

What you’ll need:

1 head fresh garlic

2 pounds green Swiss chard

1 pound whole wheat spaghetti

1/2 cup Kalamata olives, cut

1 cup fat free feta cheese

1/2 teaspoon olive oil

 

How it’s done:

Cook garlic on stovetop with a small amount of olive oil about 5 minutes.

Stir in chard stems and leaves, and cook until tender.

Cook spaghetti in boiling water until soft.

Toss spaghetti with chard, olives, and garlic.

Serve sprinkled with feta cheese.

 

Baked Latkes

Serves: 2-4

Time: 1 hour

latke

What you’ll need:

1/2 cup egg white

3 medium potatoes

1 medium onion

1/2 cup oat flour

1/2 cup rolled oats

1 teaspoon coconut oil

 

How it’s done:

Preheat oven to 425 degrees and spray baking sheets with light oil.

Grate potatoes using grater or food processor and rid of excess liquid using paper towel or dishcloth.

Grate onions and add to potato mixture with oats, flour, oil, and egg whites.

Mold 1/5 cup into rounds.

Place in baking sheet and flatten. Repeat with rest of bowl.

Place in the oven to bake for 15 minutes.

Remove from oven and flip. Bake for another 10-15 minutes.

Serve warm with applesauce for extra flavor.

 

Healthier Challah

Serves: 7-10

Time: About 3 hours

challah

What you’ll need:

2 teaspoons active dry yeast

1 cup whole wheat flour

1/2 cup raw honey

3 cups white spelt flour

4 organic eggs

1/4 cup grapeseed oil


How it’s done:

Add a cup of hot water to electric mixer and add honey and yeast.

Pour flour into a small bowl.

In a second bowl, mix two eggs and oil together.

When yeast has risen, stir in egg mixture.

Turn mixer on low and add mix in all ingredients.

Once dough has formed a ball shape, turn speed up and allow mixture to knead for a few minutes.

Remove dough from the bowl, lightly spray bowl with cooking spray and return the dough ball to the bowl.

Cover bowl and set aside in a warm spot for two hours.

Preheat oven to 350 degrees and split dough into two sections, then split each section into threes.

Roll each third into a tube-like shape. Lay side-by-side, pinch tops together and begin braiding.

Pinch bottom ends together. Transfer the two loaves to a parchment-lined baking sheet and allow to sit for 30 minutes.

Mix two eggs with two tablespoons water for egg wash.

Brush the tops of the loaves with the egg wash and bake loaves for 10 minutes.

Remove from oven and brush again.

Bake for another 10 minutes and serve warm.


Warm Spinach Salad

Serves: 5-10

Time: 20 minutes

warmspinach

What you’ll need:

10 cups spinach

2 cups white mushrooms

1 teaspoon olive oil

2 cloves garlic

1/4 cup sliced almonds

1/2 teaspoon black pepper

3 tablespoon cider vinegar

1/4 cup red wine vinegar


How it’s done:

Combine spinach, mushrooms, and almonds in a large serving bowl and set aside.

Heat oil in small frying pan and add garlic with light black pepper.

Cook until garlic is browned and add vinegar.

Pour red wine vinegar over salad and toss.


Peppermint Parfait

Serves: 8

Time: 15 mins

parfait

What you’ll need:

1 quart fat free vanilla yogurt

1/4 cup dark chocolate candies

Light reddi-wip

2 drops peppermint extract

1/4 cup finely crushed peppermints

How it’s done:

Scoop yogurt into medium mixing bowl and combine peppermint, extract, and dark chocolate.

Top with whipped cream, peppermints, and fruit of your choice.

You can add a few drops of red food coloring for aesthetic if preferred.