If you’re like me, you’re probably attending a handful of holiday potluck parties this season. And if you’re like me, you want to bring something delicious and healthy to share.
But finding recipes that are both tasty and good for you is challenging. That’s why I’ve put together this list of my favorite easy recipes for the holidays. So whether you’re looking for a dish to bring to Christmas or Hanukkah, I’ve got you covered.
Chocolate Banana Oatmeal Bites
These delicious Chocolate Banana Oatmeal bites are one of my favorite easy and healthy treats. They’ve got the flavors of chocolate and bananas rolled up in a chewy cookie. They’re loaded with nutrients and protein, reheat well, and are even freezer friendly. I make extra to heat up on busy weekday mornings so I can go out the door with a full stomach.
• 1 egg
• 2 small extra pipe bananas
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ¼ cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 ½ cups old-fashioned oats
• 1 ¼ cups almond flour
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips
1. Preheat oven to 350F
2. Spray cookie sheet with non-stick cooking spray; set aside.
3. In a large mixing bowl, combine the egg, ripe bananas, sugars, butter, and vanilla, mix until well combined, about 3 minutes. Tip: If you have a stand mixer, use it.
4. Scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, and salt. Mix until combined, about 1 minute.
5. Scrape down the sides of the bowl, add 1 cup of chocolate chips, and mix for another 30 seconds.
6. Scoop out small balls of dough and place 3 wide and 5 long (total 15) on the prepared cookie sheet
7. Bake for about 15 minutes or until just set.
8. Treats firm up as they cool. Baking times may vary due to the moisture content in bananas and oven variances.
9. Allow bites to cool on the sheet for 30 minutes before serving.
Serves: 20 | Serving Size: 1 Oatmeal Bite
Per Serving: 235 Calories, 17g Fat, 22g Carbohydrates, 13g Sugar, 3g Fiber, 3g Protein
Deviled Eggs are the answer if you’ve got a holiday potluck but don’t have time to put together something extravagant. Not only are they delicious and easy to make, but they are also quite healthy. Eggs provide protein, vitamins, and minerals that we need. And just one egg yolk has about 300mcg of Choline, an essential nutrient that supports your brain, nervous system, and heart. This classic dish is always a crowd-pleaser – who can say no to deviled eggs?
• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• Paprika for garnish
1. Place eggs in a saucepan, and cover with cold water until there’s 1 inch of water above the eggs. Tip: Using room-temperature eggs and starting with cold water will make the eggs less likely to crack while cooking. Using older eggs makes them easier to peel.
2. Heat on high until water boils.
3. Turn heat down to medium and cook for 7 minutes.
4. Wash eggs under cold water until comfortable to handle.
5. Gently crack eggshells and carefully peel off shells – under cool running water.
6. Dry eggs with paper towels.
7. Slice eggs in half lengthwise, remove yolks, and place them in a small mixing bowl. Place the sliced whites on a serving dish.
8. Mash the yolks into a crumble using a fork.
9. Combine mayo, vinegar, mustard, pepper, and salt. Mix well.
10. Scoop a teaspoon of yolk filling mixture and gently place into the egg whites. Tip: If you have a piping bag, use it or put filling in a sandwich-size plastic baggie. Snip a corner and pipe the filling into egg whites.
11. Sprinkle with paprika and serve or chill in the refrigerator.
12. Serve Deviled Eggs no longer than three days after preparing.
Serves: 6 | Serving Size: 2 Deviled Eggs
Per Serving: 135 Calories, 12g Fat, 1g Carbohydrates, 1g Sugar, 0g Fiber, 7g Protein
Light Taco Dip
If you bring taco dip to your potluck, I guarantee it’ll disappear within 10 minutes. It’s just delicious. But when made with cream cheese, sour cream, and shredded cheese as the main ingredients, it’s not all that healthy. That’s why I’m excited to share this version of Taco Dip – lighter and just as delicious. This super easy no-cook dish is a crowd-pleaser any time of the year. Serve with tortilla chips.
• 8 oz reduced-fat cream cheese
• 8 oz reduced-fat sour cream
• 16 oz mild salsa
• ½ packet of taco seasoning
• 2 large tomatoes, diced
• 1 can sliced black olives – 2.25oz
• 2 large avocados – diced
• Salt and pepper
• Juice from 1 lime
Tip: More options for toppings include diced red onion, pinto beans, and cilantro.
Tip: Toss diced avocado in lime juice before adding it to your dip, to avoid browning
1. Combine cream cheese, sour cream, salsa, and taco seasoning in a large bowl, and mix well using an electric mixer.
2. Spread the mixture on the bottom of a 12×8 glass baking pan or another festive dish.
3. Mash avocados, add salt, pepper, and a squeeze of lime to taste, layer on top of the bottom layer.
4. Top with lettuce, tomatoes, cheese, and black olives.
5. Serve with tortilla chips
Tip: For smaller gatherings, cut ingredients in half and prepare in a glass pie dish.
Serves: 6 | Serving Size: 1
Per Serving: 315 calories, 23g Fat, 23g Carbohydrates, 9g Sugar, 6g Fiber, 7g Protein