40 Wholesome Vacation Recipes that Truly Style Nice

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Slow Cooker White Turkey Chili

Eating healthy during the vacation can be difficult.

From Thanksgiving through January, you'll be surrounded by endless goodies at parties, gatherings, and grocery stores.

Additionally, your normal fitness routine – exercising, preparing meals, getting enough sleep, etc. – is likely to be interrupted by travel, parties, and other commitments.

Many fitness folks respond to this scenario by closing the hatches and doing all they can to withstand the onslaught of indulgences, but it is not necessary.

As mentioned in previous articles, using these can help you maintain a healthy, lean, and healthy body while enjoying high calorie meals and treats over the holidays the right strategies.

One of these strategies is to supplement your higher calorie "comfort foods" with more filling, high protein, low calorie, and low fat alternatives.

This article will give you 40 delicious, macro-friendly vacation recipes for main courses, sides and starters, desserts and drinks.

No matter if you slim lock, wait or cut. . . whether you are on a vegan, low-carb, or paleo diet. . . and whether you prefer sweet, savory or something in between. . . You can find a recipe (or five) that you want to try on this list.


Main course

1. Slow Cooker White Turkey Chili

Served 6

Calories 768 | Protein 56 grams | Carbohydrates 86 grams | Fat 28 grams

This slow cooker white turkey chili combines juicy leftover Christmas turkeys, vegetables, garlic, oregano, paprika, and a little spice into a delicious meal that couldn't be easier to throw together! Perfect for those lazy days after Christmas.


4 cups turkey scraps, chopped

4 cups of water

1 cup unsweetened almond milk (or dairy of your choice)

1 cup onion, chopped

1 can (15 oz) sweet corn

1/2 cup masa flour + 1/2 cup water

2 tablespoons of paprika

1 tablespoon of black pepper, freshly ground

1/2 tablespoon of salt

3 teaspoons of minced garlic

3 teaspoons of ground cumin

3 teaspoons of dried oregano

1 teaspoon cayenne pepper (optional)

1 teaspoon crushed red pepper flakes (optional)

3 cups (about 12 ounces) of crushed Monterey Jack cheese


  1. Put all ingredients except the grated cheese in a slow cooker and stir together.
  2. Cook for 10 to 12 hours on low or 5 to 6 hours on high.
  3. Stir in the grated cheese for the last 30 minutes of cooking.
  4. Add your favorite toppings and enjoy!

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2. Red-eye brisket stew

healthy vacation recipes presented

Served 6

Calories 598 | Protein 61 grams | Carbohydrates 36 grams | Fat 22 grams

If you want a hearty and healthy Christmas recipe of meat and vegetables, this simple stew will curb your cravings. And it's quick to toss in the slow cooker in the morning or afternoon and convenient to serve when you're hungry for dinner.


For the stew:

2 1/2 cups beef broth

3 tablespoons of all-purpose flour

1 tablespoon of Dijon mustard

Salt and freshly ground black pepper to taste

1 tablespoon of rapeseed oil

2 1/2 pound brisket, trimmed and cut into 2-inch pieces

3/4 cup of brewed coffee

1 1/2 pounds of new potatoes, cut in half

1/2 pound carrots, chopped

1/2 pound parsnips, chopped

1 onion, chopped

4 cloves of garlic, chopped

4 sprigs of fresh thyme

1 bay leaf

For the pickled onions:

1 cup of seasoned rice vinegar

1 clove of garlic, chopped

2 teaspoons of kosher salt

1/2 red onion


  1. Whisk the broth, flour, Dijon mustard, 1 teaspoon of salt and 1/2 teaspoon of pepper in a 6 liter slow cooker.
  2. In a large pan, heat the oil over medium-high heat. Season the brisket with salt and pepper. Cook in batches until brown on all sides. This should take about 5 minutes.
  3. Put the browned meat in the slow cooker but reserve the pan.
  4. Add coffee to the reserved pan and cook, scraping any brown pieces from the bottom of the pan so that they mix with the coffee for about 30 seconds. Then put the mixture in the slow cooker.
  5. Place the potatoes, carrots, parsnips, onions, garlic, thyme and bay leaf in the slow cooker and stir. Cover and cook until the beef is tender, 7 to 8 hours on low temperature or 3 to 4 hours on high temperature. Throw away the thyme sprigs and the bay leaf. Season with salt and pepper.
  6. Serve with thyme leaves and pickled red onions with corn bread on the side.
  7. How to make the pickled red onions: in a medium saucepan, stir together the rice vinegar, garlic, half a cup of water, and 2 teaspoons of kosher salt. Bring to a boil over medium heat. Remove from heat and stir in the sliced ​​red onions. Let stand for 30 minutes until the onion is tender.

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3. Baked apple pork chops & green beans

Baked apple pork chops & green beans

Served 4

Calories 591 | Protein 47 grams | Carbohydrates 39 grams | Fat 29 grams

These pork chops are flavored with the typical Christmas flavors and couldn't be easier to prepare. Just put everything on a baking sheet beforehand and bake it just before serving.


For the pork chops:

2 tablespoons of unsalted butter

4 (8 ounce) pork chops, on the bone, 3/4-inch to 1-inch thick

1 tablespoon of fresh sage, chopped

Kosher salt and freshly ground black pepper to taste

16 ounces green beans, sliced

2 tablespoons of olive oil

3 cloves of garlic, chopped

2 tablespoons of fresh parsley leaves, chopped

For the apples:

2 tablespoons of unsalted butter

2 apples, peeled, cored and thinly sliced

2 tablespoons of brown sugar

1/4 teaspoon ground cinnamon

Pinch of nutmeg

3 tablespoons of maple syrup


  1. Preheat the oven to 400 ℉. Lightly oil a baking sheet or brush it with non-stick spray.
  2. Melt some butter in a large pan over medium-high heat.
  3. Rub both sides of the pork chops with sage and season with salt and pepper to taste. Put in the pan and fry both sides in butter for about 2 to 3 minutes until golden brown.
  4. Lay the pork chops and green beans in one layer on the prepared baking sheet. Drizzle the green beans with olive oil and sprinkle with garlic, then season with salt and pepper.
  5. Place in the oven and fry until the pork is cooked through and has an internal temperature of 140 ° C (approx. 12 to 15 minutes).
  6. Return the pan to medium to high heat and melt more butter. Add the apples, brown sugar, cinnamon, and nutmeg. Cook for 3 to 4 minutes, stirring occasionally, until the apples just soften. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes.
  7. Serve the pork chops immediately, top with the apple mixture and garnish with parsley if desired.

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4. Frying pan chicken pot pie with butternut squash

Frying pan chicken pot pie with butternut squash

Served 6

Calories 373 | Protein 23 grams | Carbohydrates 27 grams | Fat 20 grams

Because a cast iron pan can get off the stove and into the oven, it's the ideal way to make a homemade pot pie without messing up a few dishes.

This healthy Christmas recipe features a few veggies and is a great way to use up leftover chicken or turkey.


1/4 cup extra virgin olive oil

1 cup of frozen white pearl onions, thawed

4 cloves of garlic, chopped

1 tablespoon of fresh sage, chopped

1 small bundle of kale, ribs and stems removed before chopping

Salt and black pepper, freshly ground

1/4 cup all-purpose flour

1/2 small butternut squash (approx. 1 1/2 cups), peeled and diced

1/2 fried chicken or leftover turkey (approx. 16 ounces), meat torn into bite-sized pieces

1 sheet of frozen puff pastry, thawed

1 large egg


  1. Place a rack in the top third of the oven and preheat it to 425 ° C. In an 8-inch cast iron or other heavy ovenproof pan, heat the oil over medium-high heat. Add the onions; cook, stirring occasionally until they start to brown, about 4 minutes.
  2. Reduce the heat to medium-low. Add the garlic and sage to the pan and cook for about 2 minutes, stirring occasionally, until the garlic begins to brown.
  3. Add the kale and season with salt and pepper. Cook, toss often, about 4 minutes until withered. Sprinkle flour on top. Cook for 4 minutes, stirring constantly.
  4. Stir in the broth 1/2 cup at a time, then add the pumpkin. Bring to a boil, reduce the heat and simmer until the pumpkin is just tender and the broth has thickened (about 8 to 10 minutes). Put the meat in the pan, stir and season with salt and pepper.
  5. Unfold the pastry, smooth out any creases, and place them over the pan so the corners can hang over the sides. Whisk the egg and 1 teaspoon of water in a small bowl. Brush the pastry with the egg wash and cut four 1-inch slots in the top for ventilation holes.
  6. Bake the pot pie for 15 to 20 minutes until the pastries begin to brown. Reduce the oven temperature to 375 ° C and bake until the pastries are deep golden brown and crispy – about 15 to 20 minutes longer. Let cool for 10 minutes before serving.

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5. Beef stew with zucchini noodles

Beef stew with zucchini noodles

Served 4

Calories 298 | Protein 30 grams | Carbohydrates 28 grams | Fat 6 grams

The combination of pasta and beef is a classic, just like with dishes like spaghetti and meatballs. But this recipe offers a completely different twist with zucchini noodles and hearty beef stew.

If you don't have a spiral cutter to prepare the zucchini, use a vegetable peeler, mandolin, or large box grater.


1 pound beef stew pieces

1/2 red onion, diced

1/4 teaspoon red pepper flakes

2 chopped garlic cloves

3 celery stalks, diced

3 carrots, peeled and diced

3 tablespoons of Worcestershire sauce

1 teaspoon of thyme

1/2 teaspoon of cayenne pepper

Salt and pepper to taste

1 can (14 oz) diced tomato

4 cups low-sodium beef broth

2 bay leaves

4 large zucchini, spiralized

Fresh parsley, chopped (garnish optionally)


  1. Put a large saucepan over medium heat and add the olive oil. Add the pieces of beef and cook until brown. Take the meat out of the pot and place it in a bowl.
  2. Add to the juices of the beef in the pan and let the garlic cook for 30 seconds. Then add the red onions and pepper flakes. Cook for 1 minute, then add the celery and carrots. Cook for 2 minutes so that the vegetables sweat, then return to the beef pieces.
  3. Add the Worcestershire sauce, thyme, and cayenne pepper while stirring. Then season with salt and pepper and add the beef stock and diced tomatoes. Place the bay leaves on top and cover to bring them to a boil.
  4. After boiling, bring to the boil and cook covered for 40 minutes. Then simmer for another 35 minutes, uncovered, until the stew thickens.
  5. Divide the zucchini noodles into bowls and divide the stew evenly into each bowl. Let the warm stew cook the pasta for a few minutes and garnish with fresh parsley.

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6. Creamy lemon chicken

Creamy lemon chicken

Served 4

Calories 327 | Protein 39 grams | Carbohydrates 7 grams | Fat 11 grams

You're probably familiar with lemon chickens, but not like this. This chicken breast is cooked in an incredibly luscious lemon sauce, but all that creaminess doesn't translate into added fat.

The recipe uses a can of light coconut milk and a little parmesan to create the sauce. And thanks to the lemon juice and lemon zest, it's light and aromatic.


4 chicken breasts (about 6 ounces each)

1 can (14 ounces) of light coconut milk

1 tablespoon of butter

2 tablespoons of flour

Zest and juice of 1 lemon

2 chopped garlic cloves

1/3 cup fresh parsley, chopped

1/3 cup parmesan cheese

Salt and freshly ground black pepper to taste


  1. Heat a large pan over medium-high heat. After heating up, cover the pan with cooking spray. Season the chicken breast with salt and pepper and add to the hot pan.
  2. Fry the chicken breast on both sides (it takes about 5 to 6 minutes per side). Remove from pan and set aside. The chicken is not yet cooked through.
  3. Add butter, flour and chopped garlic to the pan and whisk together. Cook for 20 to 30 seconds and then slowly stir in the can of coconut milk.
  4. Keep stirring and add the lemon zest, lemon juice, parmesan and parsley as soon as your sauce begins to simmer and thicken. Whisk together until well mixed.
  5. Return the chicken to the pan. Simmer on one side for 6 to 7 minutes, then turn over and simmer for another 6 minutes. Continue until the chicken is cooked through and the sauce has turned a little less.
  6. The sauce will be quite lemony at first, but it will soften once it has the chance to simmer with the chicken.

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7. Slow Cooker Peach Salsa Roast Pork with Sweet Potatoes

Slow Cooker Peach Salsa Roast Pork with Sweet Potatoes

Served 8

Calories 545 | Protein 49 grams | Carbohydrates 47 grams | Fat 17 grams

Many people avoid cooking pork because it dries out easily. One of the easiest “hacks” to avoiding shoe-leather hard pork is to turn to the slow cooker.

With this recipe you will get a perfectly prepared, fork-tender, moist, garlicky roast pork with a pan sauce made from slowly cooked sweet potatoes and peaches in just a few hours.


1 boneless pork roast (2 to 2-1 / 2 pounds)

Kosher salt and black pepper, freshly ground

1 tablespoon of peanut, canola, vegetable or olive oil

5 small peeled sweet potatoes (about 1 1/2 pounds), cut into 1-inch pieces

2 cups of peach salsa


  1. Scatter the diced sweet potatoes in the bottom of a slow cooker. Put the lid on and set the slow cooker on high heat.
  2. Sprinkle the roast pork generously with kosher salt and freshly ground black pepper on all sides.
  3. Put a thick-bottomed stainless steel or cast iron pan on high heat. Pour the oil over the bottom of the pan. Carefully place the roast pork in the hot pan, not moving, until it loosens easily from the pan and is deep golden brown on the side just cooked.
  4. Turn the roast out into a non-browned area and repeat the process. Do this until you have browned the entire surface of the roast pork.
  5. Using tongs, place the roast pork on top of the diced sweet potatoes. Pour the peach salsa on top, put the lid on, and cook for 4 to 5 hours on high heat or 7 to 9 hours on low heat. The roast pork is ready when it reads 145 ° F with an instantly readable thermometer inserted into the thickest part of the roast.

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8. Italian beef stew

Italian beef stew

Served 8

Calories 334 | Protein 41 grams | Carbohydrates 12 grams | Fat 13 grams

This rustic stew shows that sometimes the most enjoyable dishes don't require a lot of work in the kitchen. You can turn a cheap chuck roast into a gourmet steak with a Dutch oven or thick-bottomed saucepan.


7 teaspoons of extra virgin olive oil, divided

1 1/2 cups onion, chopped

1/2 cup carrot, chopped

1 tablespoon of garlic, chopped

1/4 cup all-purpose flour

2 pound boneless roast, sliced ​​and diced

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, freshly ground

1 cup of dry red wine

3 3/4 cups diced plum tomatoes, pitted and peeled (about 2 pounds)

1 1/2 cups low-sodium, fat-free beef broth

1/2 cup of water

2 teaspoons of fresh oregano, chopped

2 teaspoons of fresh thyme, chopped

1 bay leaf

1 pack (8 ounce) cremini mushrooms, quartered

3/4 cup carrot, sliced

2 tablespoons of fresh basil, chopped

1 tablespoon fresh parsley, chopped


  1. Heat a Dutch oven over medium-high heat and add 1 teaspoon of oil to the pan. Add the onion and chopped carrot; Fry for 8 minutes, stirring occasionally. Add the garlic; Fry for 45 seconds, stirring constantly. Take out of the pan.
  2. Add another tablespoon of oil to the pan. Put 1/4 cup flour in a shallow bowl. Sprinkle the beef with 1/2 teaspoon salt and pepper and sprinkle with the flour. Put half of the beef in the pan and fry for 6 minutes, browning on all sides. Take out of the pan. Repeat the process until all of the meat is done.
  3. Pour the wine into the pan and bring it to a boil while scraping. Cook until reduced to 1/3 cup (about 5 minutes). Return the meat and onion mixture to the pan. Add the tomato and the next 6 ingredients from the list; bring to a boil.
  4. Cover, reduce heat and simmer for 45 minutes, stirring occasionally.
  5. Uncover the sliced ​​carrot and stir in. Simmer uncovered for 1 hour or stir occasionally until the meat is very tender. Throw away the bay leaf. Stir in the remaining 1/4 teaspoon salt, basil and parsley.

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9. Balsamic Mushroom & Chicken Stroganoff

Balsamic Mushroom & Chicken Stroganoff

Served 8

Calories 187 | Protein 27 grams | Carbohydrates 9 grams | Fat 4 grams

This stroganoff recipe replaces chicken with beef and Greek yogurt with sour cream, so you still get the creamy, pampering texture and delicious taste of stroganoff, just with far fewer calories.


4 boneless and skinless chicken breasts (approximately 5 ounces each), diced

1 yellow onion, diced

2 cloves of garlic, chopped

1 package (16 oz) sliced ​​mushrooms

1/2 teaspoon of freshly ground black pepper

1/2 teaspoon of salt

1/2 cup of balsamic vinegar

2 cups of fat free chicken stock

1 cup of low-fat Greek yogurt


  1. Place the diced chicken in the bottom of the slow cooker. Add the mushrooms, onions, garlic, black pepper, salt, balsamic vinegar, and chicken broth. Cover and cook for 5 to 6 hours on low or 3 to 4 hours on high.
  2. When the chicken is done, stir in the yogurt or sour cream. Serve as is, over whole wheat egg noodles, brown rice, or whole wheat noodles.

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10. Kale and Roasted Vegetable Quinoa Casserole

Kale and Roasted Vegetable Quinoa Casserole

Served 8

Calories 251 | Protein 8 grams | Carbohydrates 42 grams | Fat 6 grams

Most casseroles have ground or chopped meat to make a filling stew meal. However, this is not necessary if you have lots of vegetables and quinoa for protein.

This healthy Christmas casserole is filled with carrots, sweet potatoes, and kale – perfect for a hearty winter meal. And depending on what's in your kitchen, you can also use other delicious vegetables like cauliflower, parsnips, and mustard greens.


3 large carrots, peeled and cut into bite-sized pieces

4 small sweet potatoes, peeled and cut into bite-sized pieces

2 tablespoons of extra virgin olive oil, divided

Sea salt and freshly ground black pepper to taste

1 cup of dry quinoa

4 cloves of garlic, chopped

10 ounces of kale, chopped

1 teaspoon of ground cumin

1 tablespoon of chili powder

1 teaspoon of ground chipotle

1/2 cup (about 2 ounces) of grated mozzarella or vegan cheese


  1. Preheat the oven to 400 ℉.
  2. Line a baking sheet with aluminum foil (for easy cleaning) and add the chopped carrots and sweet potatoes. Add 1 tablespoon of olive oil and sprinkle with salt and pepper. Throw the vegetables around with your hands, making sure they're all coated in oil.
  3. Place in a hot oven for 30 to 40 minutes (depending on the size of your pieces) or until golden brown. When the vegetables are ready, take them out of the oven but leave the oven on.
  4. While the vegetables are being roasted, prepare the quinoa according to the directions in the package. When you're done, remove from heat and set aside.
  5. Also, while the vegetables are roasting, heat a large pan over medium-high heat. Add the garlic and sauté for 1 minute. Add about half of the kale to the pan (or as much as your pan can hold). Add a splash of water (to create steam) and boil it off. Add the rest of the kale, if there is room in your pan, and another splash of water. Saute the kale for about 5 minutes or until it's about half withered.
  6. In a large bowl, combine the roasted vegetables, quinoa, sautéed kale, cumin, chili powder, chipotle chili powder, salt and pepper.
  7. Spray a large baking dish with nonstick cooking spray. Pour the quinoa mixture into the bowl and distribute it evenly.
  8. Sprinkle cheese on top.
  9. Bake for 10 minutes or until the cheese is completely melted.
  10. Serve immediately.

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Sides & starters

1. Cure turkey soup

Healing turkey soup

Served 6

Calories 158 | Protein 17 grams | Carbohydrates 23 grams | Fat 1 gram

Soups are a great way to start a meal during the winter months. What's special about this recipe is that it uses your turkey scraps and can be stored in the freezer whenever you need it.


Bone broth from 1 turkey carcass (approx. 8 cups)

1 onion

4 carrots, diced

2 bay leaves

1/2 teaspoon of freshly ground black pepper

1/2 teaspoon of salt

2 cloves of garlic

2 teaspoons of ground sage

2 teaspoons of dried thyme

1 chicken broth

1 cup of green beans

1 cup of corn kernels

1/4 cup lentils

1/4 cup dry quinoa


For the bone broth:

  1. Break apart your turkey carcass and place it in a stock pot.
  2. Fill the pot with water.
  3. Halve an onion and add if desired. Bring the saucepan to a boil, then bring to a boil, cover and cook for a few hours (the longer the better). You may need to keep adding water.
  4. Strain the broth and set aside. Pick through the turkey meat and add to the broth.

For the soup:

  1. Put the rest of the ingredients in the soup pan (with turkey meat and stock).
  2. Add water as needed. The amount of bouillon is entirely up to you as each batch requires a different amount. Try and adjust the spices. Let simmer for at least an hour.

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2. Baked crab cakes

Baked crab cakes

Served 6

Calories 93 | Protein 16 grams | Carbohydrates 1 gram | Fat 3 grams

These crab cakes will keep the flavor you love, but since they are not fried in an oil pan they contain less than 100 calories per cake, making them an ideal starter that is a little "lighter".


For the crab cakes:

16-ounce container of wild-caught jumbo crab meat

1 egg, beaten

2 tablespoons of mayonnaise

1 tablespoon coriander, chopped

1 teaspoon of Old Bay seasoning

Squeeze out the lime juice

Sprinkles of Florida Seasoned Pepper (or freshly ground black pepper)

For the sauce:

1/4 cup mayonnaise

1 tablespoon of Dijon mustard

1 tablespoon of freshly squeezed lime juice

1/2 teaspoon hot curry powder (or to taste)

A dash of cayenne pepper


  1. Preheat the oven to 350 ℉. In a large mixing bowl, carefully combine all of the crab cake ingredients so as not to break up the crab meat clumps too much.
  2. Shape the crab mixture into cakes about the size of the palm of your hand.
  3. Place the uncooked crab cakes on a parchment-lined baking sheet.
  4. Sprinkle the crab cakes with Old Bay spices.
  5. Bake for 20 to 25 minutes, until firm and golden brown.
  6. While baking, mix the ingredients of the sauce in a small bowl and mix well. Adjust the spices to taste.
  7. Serve the crab cakes with a pinch of sauce and lime wedges to the side.

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3. Thin coconut prawns with apricot sauce

Thin coconut prawns with apricot sauce

Served 8

Calories 161 | Protein 10 grams | Carbohydrates 22 grams | Fat 3 grams

Once you have a bite of this prawn, you'll forget all about its fatty, fried counterpart.

This is crispy on the outside and juicy on the inside, and the dipping sauce is both sweet and flavorful to bring you the best of everything in an easy-to-cook starter.


For the coconut shrimp:

24 (about 1 pound) raw shrimp, peeled and deveined

1/2 cup + 1 tablespoon of sweetened desiccated coconut

1/2 cup + 1 tablespoon of panko crumbs

2 tablespoons of whole wheat flour

1 large egg

A pinch of sea salt

Non-stick spray

For the sauce:

1/2 cup canned apricots

1 tablespoon rice wine vinegar

3/4 teaspoon of crushed red pepper


  1. Mix all the ingredients for the sauce and place in a small bowl.
  2. Preheat the oven to 425 ℉. Spray a non-stick baking sheet with cooking spray.
  3. Combine the coconut flakes, panko crumbs and salt in a bowl.
  4. Put the flour in a small bowl. Whisk the egg in another bowl.
  5. Season the prawns lightly with salt. Dip the shrimp in the flour, shaking off any excess, then into the egg, then into the coconut crumb mixture.
  6. Place the shrimp on the baking sheet, then spray more cooking spray on top of the shrimp. Bake in the middle rack for about 10 minutes. Flip the shrimp, then cook for another 6 to 7 minutes, or until cooked. Take out of the oven and serve with the dipping sauce.

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4. Pot flax

Potted flax

Served 6

Calories 207 | Protein 15 grams | Carbohydrates 2 grams | Fat 16 grams

Although potted flax may seem new and unfamiliar, it is a traditional food along the British coast.

This is a great make-ahead dish to use as a starter before a dinner party. Pair it with garlic crostini or nutty bread for a simple but stunning twist on salmon.


7 ounces of smoked salmon

7 ounces of cream cheese

3.5 ounces of creme fraiche

1/2 lemon (juice of)

1 tablespoon of fresh chives

1 tablespoon of fresh dill

1 tablespoon of fresh parsley

Black pepper, freshly ground


  1. Add all the ingredients to a food processor (maybe chop the salmon into pieces a little before adding) and flash until you have a coarse paste to your liking.
  2. Add the lemon juice, herbs and pepper and pulse again.
  3. Scoop into an airtight glass (keep it in the refrigerator for a few days).

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5. Mexican cabbage soup

Mexican cabbage soup

Served 8

Calories 108 | Protein 7 grams | Carbohydrates 20 grams | Fat 2 grams

Borscht ist die beliebteste Kohlsuppe, aber da es sich um ein herzhaftes Gemüse handelt, kommt Kohl in vielen kulturellen Gerichten vor.

Diese mexikanische Suppe ist bis auf die Grundzutat nichts anderes als die russische Sorte. Abgesehen davon ist es mit Paprika, würzigen gedünsteten Tomaten und Chilipulver gefüllt. Top mit Tortillastreifen und Ihren Lieblings-Taco-Toppings.


1 Kopfkohl

2 Paprika

2 Dosen (je 15 Unzen) mexikanische gedünstete Tomaten mit Jalapenos

2 1/2 Esslöffel Chilipulver

5 Tassen Gemüsebrühe

1 Dose (15 Unzen) Tomatensauce

1 Lorbeerblatt

1/2 Esslöffel Oregano

1 Esslöffel natriumarme Sojasauce (oder flüssige Aminosäuren)

1 Esslöffel Flüssigrauch

1/2 Teelöffel Knoblauchpulver

1/2 Teelöffel Zwiebelpulver

Salz und frisch gemahlener schwarzer Pfeffer nach Geschmack


  1. Schneiden Sie den Kohl und die Paprika in halbe Zoll Streifen.
  2. Kombinieren Sie alle Zutaten in einem großen Slow Cooker (außer optionalen Belägen). Machen Sie sich keine Sorgen, wenn nicht der gesamte Kohl bedeckt ist.
  3. Mindestens 6 Stunden oder bis zu 10 Stunden auf niedriger Stufe kochen.
  4. Mit optionalen Belägen servieren.

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6. Gerösteter Knoblauch-Zitronen-Brokkoli

Gebratener Knoblauch-Zitronen-Brokkoli

Serviert 6

Kalorien 49 | Protein 3 Gramm | Kohlenhydrate 7 Gramm | Fett 2 Gramm

Wenn Sie nach einer köstlichen und einfachen Art suchen, Brokkoli zu servieren, sind Sie bei diesem Rezept genau richtig. Mit nur wenigen einfachen Zutaten können Sie ein Standardgemüse in eine köstliche Begleitung zu jeder Hauptmahlzeit verwandeln. Probieren Sie auch verschiedene Gewürze aus!


2 Köpfe Brokkoli, in Röschen getrennt

2 Teelöffel natives Olivenöl extra

1 Teelöffel Meersalz

1/2 Teelöffel gemahlener schwarzer Pfeffer

1 Knoblauchzehe, gehackt

1/2 Teelöffel Zitronensaft


  1. Heizen Sie den Ofen auf 400 ℉ F vor.
  2. In einer großen Schüssel die Brokkoliröschen mit Olivenöl extra vergine, Meersalz, Pfeffer und Knoblauch vermengen.
  3. Den Brokkoli gleichmäßig auf einem Backblech verteilen.
  4. Im vorgeheizten Backofen 15 bis 20 Minuten backen, bis die Röschen weich genug sind, um die Stängel mit einer Gabel zu durchbohren.
  5. Entfernen und auf eine Servierplatte geben.
  6. Drücken Sie den Zitronensaft großzügig über den Brokkoli, bevor Sie ihn für ein erfrischendes, würziges Finish servieren.

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7. Knoblauchkartoffelpüree (mit einer geheimen Zutat!)


Serviert 8

Kalorien 262 | Protein 6 Gramm | Kohlenhydrate 31 Gramm | Fett 13 Gramm

Ich wette, Sie fragen sich, was die geheime Zutat ist, die diese Kartoffelpüree so gut macht?

Abgesehen von den Yukon-Kartoffeln gibt es tatsächlich zwei Dinge. . . Frischkäse und eine Hühnchenbasis. Mit nur einem Hauch Frischkäse erhalten Sie eine seidige, cremige Tiefe für Ihre Maische. Und die Hühnchen-Basis-Kombination verleiht Ihrem Gericht eine Tiefe von Geschmack und Komplexität, die Ihre Meinung über Ihre langweiligen alten Kartoffelpürees für immer verändern wird. Und natürlich verleiht die Zugabe von Knoblauch diesem Brei einen kräftigen Kick.


3 Pfund Yukon Gold Kartoffeln, geschält und gewürfelt

1 bis 2 Esslöffel Hühnerbrühe Basis

3/4 Tasse halb und halb

1/2 Tasse Vollmilch

1/4 Tasse Butter

4 Unzen Frischkäse

1/2 Teelöffel Knoblauchpulver


  1. Legen Sie die Kartoffeln in einen Topf und bedecken Sie sie etwa ein bis zwei Zentimeter über den Kartoffeln mit Wasser.
  2. Fügen Sie Ihre Hühnerbrühe hinzu und rühren Sie alles zusammen.
  3. Zum Kochen bringen und zum Kochen bringen.
  4. Die Kartoffeln köcheln lassen, bis sie gar sind (zart, wenn Sie sie mit einem Messer durchstechen).
  5. Die Garzeit hängt von der Größe der Stücke ab, in die Sie Ihre Kartoffeln schneiden. Je kleiner sie sind, desto schneller kochen sie.
  6. Wenn die Kartoffeln fertig sind, lassen Sie sie mit einem Sieb abtropfen und geben Sie sie in eine große Schüssel.
  7. Fügen Sie die Hälfte und die Hälfte, Vollmilch, Butter, Frischkäse und Knoblauchpulver hinzu.
  8. Alles zusammen pürieren, bis alles gut vermischt und glatt ist.
  9. Passen Sie die Gewürze nach Geschmack an.

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8. Saucy Green Beans & Wurst

Saucy Green Beans & Wurst

Serviert 4

Kalorien 188 | Protein 11 Gramm | Kohlenhydrate 26 Gramm | Fett 6 Gramm

Dieses gesunde Weihnachtsrezept verwandelt milde Bohnen in eine fantastische Beilage, indem es süße italienische Wurst hinzufügt.

Wenn Sie das Protein auffrischen oder in eine eigenständige Mahlzeit verwandeln möchten, verdoppeln Sie einfach die Wurstmenge.


4 Unzen süße italienische Wurst

1 Esslöffel natives Olivenöl extra

1 mittelgroße Zwiebel

1 rote Paprika

Salz und frisch gemahlener schwarzer Pfeffer nach Geschmack

1 Dose (15 Unzen) natriumarme Tomaten

1 1/2 Pfund frische grüne Bohnen


  1. Den Backofen auf 425 ℉ vorheizen.
  2. In einem 5- bis 6-Liter-Topf die Wurst bei mittlerer Hitze 5 Minuten lang oder bis sie braun ist kochen und mit einem Holzlöffel aufbrechen. In eine kleine Schüssel geben und beiseite stellen.
  3. Fügen Sie genug Öl zu den Tropfen im Topf hinzu, um 1 Esslöffel Fett zu entsprechen. Fügen Sie die Zwiebel, den roten Pfeffer, 1/4 Teelöffel Salz und 1/4 Teelöffel frisch gemahlenen schwarzen Pfeffer hinzu.
  4. 3 bis 4 Minuten kochen lassen oder bis das Gemüse weich geworden ist, dabei gelegentlich umrühren. Rühren Sie die Tomaten ein, reduzieren Sie die Hitze auf mittel-niedrig und kochen Sie die Gemüsemischung 7 bis 8 Minuten unter gelegentlichem Rühren.
  5. In der Zwischenzeit die grünen Bohnen abschneiden und in 2-Zoll-Stücke schneiden. Die grünen Bohnen mit den Tomaten in den Topf geben. 3 Minuten kochen lassen, dabei gelegentlich umrühren. Die reservierte Wurst einrühren.
  6. Übertragen Sie die grüne Bohnenmischung in eine flache 3-Liter-Auflaufform. Mit Folie abdecken und 35 Minuten backen oder bis die grünen Bohnen sehr zart sind.

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9. Brokkoli & Käse Zweimal gebackene Kartoffeln

Brokkoli & Käse Zweimal gebackene Kartoffeln

Serviert 4

Kalorien 188 | Protein 11 Gramm | Kohlenhydrate 24 Gramm | Fett 6 Gramm

Nur weil diese Kartoffeln mit Käse und Rinderhackfleisch gefüllt sind, heißt das nicht, dass sie kein gesundes Weihnachtsrezept sind. With over 10 grams of protein and under 200 calories per serving, you can enjoy them guilt-free.


4 medium russet potatoes

8 ounces 90% lean ground beef

1 cup broccoli florets, finely chopped

1 cup water

1 cup (about 4 ounces) shredded reduced-fat cheddar, divided in half

1/2 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 scallions, sliced


  1. Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once or twice, until the potatoes are soft, about 20 minutes.
  2. Meanwhile, brown the meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase the heat to high, and add the broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes.
  3. Drain the broccoli and add it to the meat.
  4. Carefully cut off the top third of the cooked potatoes (reserve the tops for another use). Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add a 1/2 cup of cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher.
  5. Add the scallions and the potato mixture to the broccoli and meat; stir to combine.
  6. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

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10. Bacon-Wrapped Maple-Glazed Carrots

Bacon-Wrapped Maple-Glazed Carrots

Serves 8

Calories 577 | Protein 34 grams | Carbs 30 grams | Fat 36 grams

Want to add some protein to your side dish? Add bacon to your vegetables! This carrot recipe is impressive, but it’s also as simple as it gets.


3 pounds whole carrots

1 1/2 pounds bacon

1/2 cup pure maple syrup

Salt and freshly ground black pepper to taste


  1. Preheat your indirect grill or smoker to 400 ℉. This can also be done in an oven, if needed.
  2. Thoroughly scrub and peel each carrot.
  3. Wrap each carrot in a piece of bacon, overlapping the ends so they are secured. Sprinkle each carrot with salt and pepper.
  4. Place the wrapped carrots on the grill (or on a baking sheet, if using the oven). Close the lid and cook for 25 to 30 minutes or until the bacon is golden and crisp.
  5. During the last 5 minutes of grilling, brush the carrots with the maple syrup. Grill until the syrup starts to bubble, remove from the grill and serve.

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1. Death by Chocolate Cheesecake

Death by Chocolate Cheesecake

Serves 12

Calories 350 | Protein 12 grams | Carbs 32 grams | Fat 35 grams

For a dessert that’s decadent, filling, and amazingly low in sugar, try this chocolate cheesecake.

It looks fancy enough to serve for any special occasion. But because of the balance between rich ingredients and zero-calorie sweetener, this contains hardly any simple carbs. Each slice contains just 5 grams of sugar.


For the crust:

1 1/2 cups almond flour

1/4 cup cocoa powder

1/4 cup Swerve sweetener (or erythritol)

3 tablespoons butter, melted

For the filling:

6 ounces unsweetened dark chocolate, chopped

1 tablespoon butter

24 ounces low-fat cream cheese, softened

1/2 cup Swerve sweetener

1/2 cup confectioner’s Swerve sweetener

1 Teelöffel Vanilleextrakt

3 large eggs, room temp.

1/4 cup cocoa powder

1/3 cup heavy cream, room temp.

2 teaspoons melted butter, for greasing

For the toppings:

3/4 cup whipping cream

1/3 cup confectioner’s Swerve sweetener

3 ounces unsweetened chocolate, finely chopped

1/2 Teelöffel Vanilleextrakt


For the crust:

  1. Preheat the oven to 325 ℉. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes, and then remove and reduce oven temperature to 300 ℉.

For the filling:

  1. In a medium saucepan over low heat, melt the dark chocolate with the butter, stirring until smooth. Set aside to let cool.
  2. In a large bowl, beat the cream cheese until smooth. Beat in the sweeteners and vanilla extract, then beat in the eggs one at a time, scraping down the beaters and the sides of the bowl as needed.
  3. Beat in the cocoa powder and heavy cream until well combined, then beat in the melted chocolate until the mixture is completely smooth.
  4. Brush the sides of the springform pan with melted butter, taking care not to disturb the crust. Pour the filling into the pan and gently shake from side to side to even out. Bake for 55 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center.
  5. Remove and let cool for 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

For the topping:

  1. In a medium-sized saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit for 5 minutes and then whisk until smooth.
  2. Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

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2. Healthy Lava Cakes

Healthy Lava Cakes

Serves 4

Calories 256 | Protein 9 grams | Carbs 46 grams | Fat 8 grams

Flourless chocolate cake is known for its silky yet dense, fudgy texture. The melting, oozing chocolate in the middle of these healthy chocolate lava cakes will ensure nobody knows the secret ingredient in this cake.

Instead of a bag of wheat flour, you’ll need to pick up a can of black beans. This chocolate cake also uses applesauce instead of oil or butter, so the fat – less than 10 grams per cake – comes from flaxseed, almonds, and the cacao itself.


1 flax egg (1 tablespoon ground flax mixed with 3 tablespoon warm water)

1 can (15 ounces) black beans, drained and rinsed

1/3 cup pure maple syrup

1/4 cup unsweetened applesauce

1 teaspoon apple cider vinegar

1/4 teaspoon ground cinnamon

Pinch of ground cayenne

1/2 teaspoon sea salt, divided

1/2 cup unsweetened cocoa powder

1/4 cup almond meal

1 teaspoon baking powder

4 pieces dark chocolate (about 1 ounces)


  1. Preheat the oven to 350 ℉.
  2. Make flax egg and set aside.
  3. In a food processor combine the black beans, maple syrup, applesauce, apple cider vinegar, and half of the sea salt. Pulse to combine (about 1 minute).
  4. Add in the almond meal, cocoa powder and flax egg. Process until combined (about 30 seconds).
  5. Add in the baking powder and continue processing for another 30 seconds.
  6. Grease 4 5-ounce ramekins with coconut oil. Make sure to grease well.
  7. Add a 1/4 cup of batter to each ramekin.
  8. Place pieces of chocolate on top and cover each ramekin evenly with remaining batter.
  9. Place on a baking sheet and bake for 25 mins.
  10. Remove from the oven and let cool for 10 mins.
  11. Use a knife to loosen the edges and then flip the ramekins over on a plate. They should come loose easily.
  12. Serve warm.

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3. Milk Chocolate Panna Cotta

Milk Chocolate Panna Cotta

Serves 4

Calories 205 | Protein 9 grams | Carbs 28 grams | Fat 7 grams

This panna cotta recipe uses Greek yogurt instead of cream, which means you still get the luxurious texture you’re used to, just with a lot less fat.

Panna cotta takes less than a half-hour to make, not including the chill time, yet it tastes like a gourmet dessert.


2/3 cup skim milk, divided

2 teaspoons unflavored gelatin powder

1/4 cup + 1 tablespoon raw honey

1 Teelöffel Vanilleextrakt

4.4 ounces (about 3/4 cup) dark chocolate, finely chopped

1 1/2 cups nonfat plain Greek yogurt


  1. Pour 1/4 cup of milk into a small bowl, and sprinkle the gelatin on top. When the gelatin softens, after about 10 minutes, stir the two together until combined.
  2. In a medium saucepan bring to a gentle simmer the remaining milk, vanilla and honey.
  3. Add the gelatin, and whisk until the gelatin has fully dissolved into the hot milk.
  4. Melt the chocolate in a bowl over simmering water. Pour the warm milk mixture through a sieve into the chocolate. Stir until the chocolate has melted then stir in the Greek yogurt until fully combined.
  5. Pour the final mixture into small glasses, bowls, or ramekins. Refrigerate for 3 to 4 hours or overnight.
  6. Serve the Greek yogurt chocolate panna cotta with whipped cream, coarsely chopped chocolate and a sprig of fresh mint.

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4. Lemon Cake Batter Truffles

Lemon Cake Batter Truffles

Serves 30

Calories 171 | Protein 1 gram | Carbs 23 grams | Fat 8 grams

Bite-sized cakes tend to start with a whole baked cake that’s cut down to size. But these cake truffles don’t require any baking.

The recipe still begins by beating together butter and sugar. Then cake mix, flour, lemon zest, and vanilla extract get mixed in to make the truffles instead of cake batter. A touch of milk makes them the right consistency for rolling into balls to coat with either white chocolate or almond bark.


1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 1/2 cups flour

1 cup lemon cake mix

Zest of 1 small lemon

1 Teelöffel Vanilleextrakt

3 tablespoons milk

1/8 teaspoon salt

2 tablespoons round sprinkles

16 ounces vanilla almond bark bar (or white chocolate)


  1. Beat together the butter and sugar using an electric mixer until combined.
  2. Add the lemon zest. Blend in the vanilla. Add the cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency.
  3. Mix in the sprinkles by hand.
  4. Roll the dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill the balls in the refrigerator for 15 minutes to firm up.
  5. While the dough balls are chilling, melt the almond bark in the microwave in 30 second intervals until melted. Stir between intervals.
  6. Using a fork, dip the truffles into almond bark and shake off excess bark by tapping the bottom of the fork on the side of your bowl.
  7. Place the truffles back on the cookie sheet and top with sprinkles. Repeat with the remaining balls until finished.
  8. Chill the cake batter truffles in the refrigerator until serving.

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5. Vanilla Egg Protein Custards

Vanilla Egg Protein Custards

Serves 6

Calories 89 | Protein 8 grams | Carbs 1 grams | Fat 5 grams

Egg Custards are a traditional comforting dessert that are great for Christmas dinner parties.

These ones are as rich and decadent as normal, but are made healthier by removing the sugar and adding a scoop of whey protein powder.


3 cups unsweetened almond milk

4 large eggs

1 scoop Whey+ Vanilla Protein Isolate

2 teaspoons vanilla extract

1/4 teaspoon salt

1 teaspoon liquid vanilla stevia

Ground cinnamon or nutmeg, for garnish


  1. Preheat the oven to 350 ℉.
  2. Heat the milk until very hot, steaming but not boiling.
  3. In a stand mixer, beat the eggs, protein powder, vanilla extract, stevia, and salt until blended.
  4. Slowly stir some hot milk into the egg mixture to temper it, then pour in the rest gradually.
  5. Grease or spray 6 ramekins and pour the egg custard mixture evenly into each dish.
  6. Place the ramekins in a 9-inch x 13-inch baking dish.
  7. Sprinkle cinnamon or nutmeg over each custard and place the dish in the center of the oven.
  8. Pour hot water into a 9-inch x 13-inch baking dish until it reaches halfway up the sides of the ramekins.
  9. Bake for 25 to 30 minutes then remove from the water bath to cool on a wire rack for 10 minutes.
  10. Enjoy warm or refrigerate.

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6. Baked Rice Pudding

Baked Rice Pudding

Serves 6

Calories 214 | Protein 8 grams | Carbs 36 grams | Fat 4 grams

If you have a heap of leftover rice to use up, you can quickly turn it into this healthy dessert.

Dump the rice in a baking dish, sprinkle raisins on top, and in a separate bowl stir together all the other ingredients before pouring them over top. An hour later, your whole kitchen will smell like cinnamon vanilla, and you’ll have a homemade rice pudding that’s warm and ready to eat up by the spoonful.


2 cups cooked rice

1/3 cup unsweetened applesauce (or sucanat)

3 large eggs, lightly beaten

2 cups low-fat milk

1 tablespoon. vanilla extract

1/4 cup raisins (double if desired)

1 teaspoon. ground cinnamon

1/4 teaspoon salt


  1. Put the rice in an 8-inch x 8-inch pan, spreading evenly (no need to grease).
  2. Sprinkle the raisins on top.
  3. Mix all the remaining ingredients in a bowl.
  4. Pour the liquid into the pan, covering the rice and raisins.
  5. Bake for about 35 to 45 minutes at 350 ℉.
  6. Let stand for 10 minutes to firm up.
  7. Serve warm or cool.

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7. Chocolate Blueberry Cake

Chocolate Blueberry Cake

Serves 8

Calories 114 | Protein 4 grams | Carbs 34 grams | Fat 1 grams

This may look like an ordinary chocolate cake, but there’s a surprising ingredient in place of the oil or butter. Instead of using bananas or applesauce as healthy fat substitutes, this recipe includes blueberries. That makes an amazing low-fat cake that tastes amazing.


1 1/4 cup white whole-wheat flour

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground chia seeds (or ground flax)

1/4 teaspoon salt

3/4 cup water

1/2 cup blueberries

1 teaspoon balsamic vinegar

1/2 cup date syrup (or pure maple syrup)

1 cup blueberries, for serving


  1. Preheat the oven to 350 ℉. In a bowl, mix the flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In a blender, combine the water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth.
  2. Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan.
  3. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before inverting onto a serving platter.
  4. Serve with blueberries on top, drizzled with additional syrup or agave.

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8. Plum Sponge Cake

Plum Sponge Cake

Serves 12

Calories 208 | Protein 5 grams | Carbs 40 grams | Fat 4 grams

A classic sponge cake only requires three ingredients: flour, eggs, and sugar. Since there’s no oil or butter, it has a lighter, somewhat springy texture.

What it’s often missing is much flavor, which is why sponge cake is either soaked in syrup (or rum) and covered in whipped cream. This recipe adds plums to the cake batter for a delicious cake, and if you want to incorporate more fresh fruit, add cherries to the filling in the middle.


For the cake:

4 large eggs

2 tablespoons milk

8 fresh plums, pitted and coarsely chopped

2 1/4 cups flour

1 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon cream of tartar

1 tablespoon vanilla extract

For the frosting:

3 tablespoons heavy cream

2 teaspoons unsweetened cocoa powder


  1. Preheat the oven at 340 ℉. Line a round pan with parchment.
  2. Sift the flour, baking powder, salt and cornflour. Place them aside.
  3. Separate the egg yolks and whites. Place the yolks and whites in separate mixing bowls.
  4. Beat the egg whites with the cream of tartar on high speed until soft peaks are formed.
  5. Now mix yolks with sugar and milk. Beat on a high speed until they are light and fluffy.
  6. Fold the sifted dry ingredients into batches of three into yolk-sugar mixture. Also add the vanilla extract.
  7. Fold the beaten egg whites gently into the mixture. Don’t over-mix it.
  8. Pour half the batter gently over the lined pan. Spread the chopped plums over the batter. Add the rest of the batter over the plums evenly. Tap the pan gently before baking.
  9. Bake at 340 ℉ for 35 to 40 minutes or until a skewer comes out clean from the center of the cake.
  10. Allow the cake to cool down for 5 to 7 minutes. Gently take the cake out of the pan and remove the parchment paper. Dust some icing sugar over the cake.
  11. Meanwhile prepare the whipped cream. Once the cake is chilled, spread the whipped cream over the cake, and dust it with some cocoa powder. Spread over some chocochips and garnish with fresh cherries.
  12. Serve warm or chilled.

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9. Honey Vanilla Ice Cream

Honey Vanilla Ice Cream

Serves 8

Calories 271 | Protein 5 grams | Carbs 29 grams | Fat 16 grams

If you want a classically delicious vanilla ice cream this Christmas, this is the recipe for you. It’s simple but hits all the right notes with brown sugar, honey, and heavy cream.

Use a bourbon vanilla extract for a richer flavor. Since the ice cream base is cooked, the alcohol itself will cook out, but the bourbon will contribute another layer of flavor.


2 cups milk

1 tablespoon pure vanilla extract

6 egg yolks

1 cup brown sugar

3 tablespoons pure honey

1/4 teaspoon salt

2 cups heavy cream


  1. Simmer the milk and vanilla essence in a pan, stirring occasionally.
  2. Do not allow the milk to boil.
  3. In a bowl, whisk together the eggs, brown sugar, salt and honey until the mixture becomes frothy.
  4. While whisking, pour the warm milk and vanilla gradually into the mixture.
  5. Place the mixture back on the stove and heat until its temperature reaches 180 ℉.
  6. Strain the resulting custard.
  7. Stir the heavy cream into the custard.
  8. Refrigerate the custard for 4 hours.
  9. After 4 hours, freeze the custard in an ice cream machine according to the manufacturer’s directions.

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10. No-Sugar-Added Banana Pudding

No-Sugar-Added Banana Pudding

Serves 2

Calories 258 | Protein 9 grams | Carbs 46 grams | Fat 5 grams

If you’d rather be celebrating Christmas with your nearest and dearest than spending hours in the kitchen, fussing over complicated desserts, this banana pudding is for you.

It’s an absolute classic that couldn’t be simpler to make: blend together three ingredients, heat them up, and then wait for it to finish in the fridge—all you have to do is get creative with the toppings!


2 cups milk

2 ripe bananas

2 tablespoon cornstarch


  1. In a medium saucepan whisk together the sugar, cornstarch, salt, milk, vanilla, and egg yolks.
  2. Cook over medium heat, whisking frequently.
  3. Cook until bubbly and mixture begins to thicken, about 6 to 8 minutes.
  4. Remove from the heat. Transfer the pudding into a serving bowl or individual cups. Chill to desired temperature, then place toppings of choice on top and serve immediately.

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1. Mulled Tea

Mulled Tea

Image/Recipe Source

Serves 4

Calories 5 | Protein 0.3 grams | Carbs 1 grams | Fat 0 grams

If you’re a fan of mulled wine but want a non-alcoholic alternative, give green tea a Christmas party twist with traditional mulling spices, a bay leaf, cranberry sauce and mixed berries.


1 tablespoon dried rose petals

4 cloves

1 bay leaf

1 cinnamon stick

2 handfuls frozen mixed berries

1 teaspoon cranberry sauce

1/2 orange, quartered

1 green tea bag


  1. Pour 4 cups of water into a large saucepan then add the dried rose petals, cloves, bay leaf, cinnamon stick, frozen mixed berries, cranberry sauce and orange.
  2. Bring the mixture to the boil, stirring occasionally then take off the heat.
  3. Drop in the tea bag then leave it to steep for 2 to 3 mins.
  4. Strain through a sieve into a heatproof jug and serve warm.

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2. Sazerac


Serves 1

Calories 114 | Protein 0 grams | Carbs 4 grams | Fat 0 grams

This whiskey cocktail hails from New Orleans, also the home of Peychaud’s bitters. Although you wouldn’t want to drink them alone—as you might gather from the name—bitters are a kind of liquor-infused with strong flavors like herbs and roots. Most brands keep their particular blend secret, so be sure to get the right kind of drink you’re mixing.


1 sugar cube (or 1/2 teaspoon sugar)

1 shot (3 tablespoons) rye whiskey (or bourbon)

2 dashes Peychaud’s bitters

1 dash Angostura bitters

Absinthe, to coat the glass

Twist of lemon, for garnish


  1. Start with 2 highball glasses. Fill one with ice and set aside.
  2. In the other glass, put the sugar cube, whiskey, and bitters. Stir to crush the sugar cube. Add ice and stir.
  3. Dump the ice out of the first glass. Rinse with absinthe.
  4. Strain the sugar and whiskey mixture into the coated glass. Garnish with a lemon twist.

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3. Cincinnati Cocktail

Cincinnati Cocktail

Serves 1

Calories 102 | Protein 1 grams | Carbs 8 grams | Fat 0 grams

To make a Cincinnati Cocktail just mix equal parts of your favorite craft beer with unflavored soda water. That way you aren’t adding any sugar, just cutting the calories in half, and you’re making your beer go twice as far.

The actual macros will depend on the beer you’re drinking, of course. The estimated macros here are for a fairly high-calorie beer like an ale or lager. If you use this method with a light beer, that could slash the calories in half.


1/2 pint beer

1/2 pint soda water


  1. Combine 1/2 pint of your favorite beer with 1/2 pint of soda water.
  2. Serve in a pint glass.

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4. French 75

French 75

Serves 1

Calories 188 | Protein 0 grams | Carbs 13 grams | Fat 0 grams

The French 75 is named after the rapid-fire 75 millimeter field gun that was used by the French during World War One.

Fortunately, the drink is a whole lot less aggressive than the name implies, even with the extra kick from the gin. Best of all, if you replace the simple syrup with a few drops of liquid stevia, this cocktail comes in at under 150 calories per glass.


1 tablespoon freshly squeezed lemon juice

1 tablespoon simple syrup

2 tablespoons gin

6 tablespoons champagne


  1. Add all the ingredients except the Champagne into a shaker with ice and shake until well-chilled.
  2. Strain into a Champagne flute.
  3. Top with the Champagne.
  4. Garnish with a lemon twist.

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5. Whiskey Unwinder

Whiskey Unwinder

Serves 1

Calories 95 | Protein 0 grams | Carbs 6 grams | Fat 0 grams

As the name suggests, this simple little cocktail will help you relax after a hectic day this holiday season.

It’s a pretty adaptable recipe, too. If you prefer, swap the tea for boiling water, add a cinnamon stick, and you’ve got yourself a classic hot toddy instead.


2 tablespoons whiskey

2 teaspoons freshly squeezed lemon juice

1 tablespoon honey syrup

3 tablespoons tea, cooled to room temp.

Fresh orange or lemon slice, for garnish


  1. Add the ingredients to a shaker with ice cubes, seal tightly and shake.
  2. Strain into teacup.
  3. Place orange wheel garnish in the tea.

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6. Mango Ginger Kale Green Smoothie

Mango Ginger Kale Green Smoothie

Serves 2

Calories 159 | Protein 3 grams | Carbs 35 grams | Fat 1 grams

If you feel like you’re overdoing it on unhealthy food and drink this Christmas, and want to have a healthy smoothie to help redress the balance, check out this intense little delight.

Made with fresh ginger, kale, and lemon juice, this green smoothie will have you feeling tiptop in no time at all.


1 cup ice (optional)

2 cups kale, packed

1 cup diced mango, frozen

1 cup sliced peaches, frozen

1 tablespoon minced fresh ginger

1/4 cup freshly squeezed lemon juice (or lime juice)

1 1/2 cups water (more if needed)

1 tablespoon pure maple syrup (optional)


  1. Add ice to a blender and crush. Then add the kale, mango, peaches, ginger, lemon juice, and 1 cup of water to start. The amount of water will depend on how many of your ingredients are frozen.
  2. Blend until smooth, only adding water a little at a time as needed, and scraping down the sides/mixing as needed.
  3. Once well blended, taste and adjust seasonings as needed. If it’s too tart, add more fruit or a little maple syrup (optional). For more zing, add ginger. And for more acidity, add more lemon juice. To make it thicker/colder, add more ice. Blend as needed.
  4. Divide between two serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours.

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7. Coffee Protein Smoothie

Coffee Protein Smoothie

Serves 2

Calories 218 | Protein 35 grams | Carbs 13 grams | Fat 2 grams

After a few weeks of overindulging in late-night revelry, you can start to feel like a zombie in the mornings. That’s why it’s a great idea to look for new and inventive ways to get an invigorating caffeine hit whenever you need it.

This smoothie not only helps you wake up right, it delivers a hit of protein to boot, and all for just over 200 calories.


1 cup low-fat milk

2 tablespoons brewed coffee

1 scoop Whey+ Vanilla Protein Isolate


  1. Place all of the ingredients into a high powered blender and blend until smooth.
  2. Pour into a large glass and enjoy

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8. Peanut Butter Protein Shake

Peanut Butter Protein Shake

Serves 2

Calories 240 | Protein 22 grams | Carbs 20 grams | Fat 9 grams

If you love desserts and chocolates that contain peanuts or peanut butter, but you’re trying not to go too crazy with calories, this protein shake is an amazing alternative.

It also works as a great on-the-go breakfast, or a “snack” between meals that’ll stop you looking for less healthy foods.


1 scoop Whey+ Chocolate Protein Isolate

2 tablespoons peanut butter

1/2 banana

1 cup skim milk

1/4 cup old-fashioned oats

2 cubes ice

Pinch of salt


  1. Slice up the banana into small chunks.
  2. Throw all of the ingredients into a blender.
  3. Blend thoroughly until liquefied.

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9. Chocolate Fudge Protein Shake

Chocolate Fudge Protein Shake

Serves 1

Calories 274 | Protein 24 grams | Carbs 42 grams | Fat 3 grams

Another good option if you’re trying to dodge traditional desserts is this Chocolate Fudge Protein Shake. It tastes just like a decadent chocolate milkshake, but the macros are far more forgiving.


1 cup low-fat milk

2 teaspoons Dutch cocoa powder

2 tablespoon (about 1/2 scoop) Whey+ Chocolate Protein Isolate

1 overripe banana, frozen

Pinch of salt

1/4 tsp. vanilla extract


  1. Blend all the ingredients in a blender until completely smooth.
  2. Serve chilled.

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10. Cinnamon Roll Protein Shake

Cinnamon Roll Protein Shake

Serves 1

Calories 189 | Protein 33 grams | Carbs 7 grams | Fat 2 grams

Cinnamon is a classic Christmas flavour, but if you’re trying to avoid the calories in store-bought cinnamon flavoured drinks, have a try of this.

It’s completely Christmassy, utterly delicious, and packed full of protein!


3 Tbsp. liquid egg whites

3/4 cup unsweetened vanilla almond milk

1 scoop Whey+ Vanilla Protein Isolate

1/4 teaspoon ground cinnamon

1 teaspoon pure maple syrup

1 small scoop stevia

Handful of ice


  1. Add all the ingredients to a blender.
  2. Blend until smooth.

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The Bottom Line on Healthy Holiday Recipes

With the right strategies, you can enjoy the holidays and come out the other side looking and feeling just as good as you did before.

Although you shouldn’t have any compunction about enjoying some of the traditional holiday indulgences, it’s also nice to have some lower-calorie, lower-fat, higher-protein options, too.

Pick one or two of these recipes to include in your holiday festivities, and let me know what you think of them in the comments below!

If you liked this article, please share it on Facebook, Twitter, or wherever you like to hang out online! 🙂

What’s your take on these healthy holiday recipes? Haben Sie noch etwas zu teilen? Lass es mich in den Kommentaren unten wissen!

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