Healthy Holiday Recipes to Be Thankful for

Healthy (1)


It’s that time of year again, everyone! You know the routine—Thanksgiving, Christmas, then those lazy days and nights due to endless eating and wine drinking. While it’s almost inevitable to turn down any dishes in front of your family (that would result in a lecture from grandma for me), there are ways to turn calorie-packed meals into healthy and beneficial ones. After all, we wouldn’t be HealingRadius if we didn’t offer recipes with simple but hearty ingredients, warming spices, and greens for essential nutrients. We’re confident that the following suggestions will be the perfect additions to the main dishes at your table!


Kale Salad with a Kick



20 large Tuscan kale leaves, ribs removed, leaves sliced

1 clove garlic

1/4 cup olive oil

1/2 lemon, juiced

1/4 cup pecorino romano cheese, grated

1 slice Sourdough bread, toasted and broken into bread crumbs

Pinch of red pepper flakes

Salt (optional)



  • Place kale in a medium bowl.
  • Use a food processor to combine garlic and olive oil until garlic is fully smashed. Add lemon juice, cheese, and pepper flakes, and season to taste with salt if needed.
  • Pour the dressing over kale and toss to coat the leaves. Top each serving of salad with breadcrumbs and more cheese. (Note: Serve within an hour after dressing it to avoid wilting.)


Balsamic-Glazed Asparagus



2 pounds fresh asparagus, trimmed

2 tablespoons olive oil

1/2 pinch ground sea salt

1/8 teaspoon ground black pepper

3 tablespoons balsamic vinegar



  • Preheat oven to 400 degrees Fahrenheit.
  • Place asparagus in a shallow 9×13 inch baking dish, then sprinkle with oil, salt, and pepper, tossing to coat.
  • Bake in preheated oven until lightly browned for 15 to 20 minutes. Drizzle with vinegar just before serving.


Roasted Brussels Sprouts with Pecans



2 pounds Brussels sprouts, trimmed and halved

1 cup pecans, roughly chopped

2 tablespoons olive oil

2 cloves garlic, finely chopped

Kosher salt

Black pepper



  • Heat oven to 400 degrees Fahrenheit.
  • On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the Brussels sprouts cut-side down.
  • Roast until golden and tender, 20 to 25 minutes.


Orange-Honey Carrots



2 pounds carrots, peeled

2 tablespoons unsalted butter

2 tablespoons raw honey

1 teaspoon ginger root, minced

1 teaspoon orange zest, grated

1⁄2 cup orange juice, freshly squeezed

1⁄2 teaspoon freshly ground black pepper

Kosher salt



  • Cut the carrots diagonally in 1-inch-thick slices, resulting in 5 cups of carrots.
  • Place 1/2-cup water, unsalted butter, honey, 2 teaspoons salt, and ginger in a large sauté pan and bring to a boil. Add the carrots, then cover and simmer over medium-low heat for 5 minutes.
  • Remove the lid and continue to cook for 10 to 15 minutes until the water has evaporated.
  • Add the orange zest and orange juice to pan, tossing with carrots. Simmer uncovered for about 5 minutes until the carrots are tender and the sauce has glazed the carrots.
  • Add pepper and another teaspoon of salt to taste.


So, whether you’re hosting holiday dinners this year or attending someone else’s, we hope you can find a way to incorporate fun but nourishing meals for your whole family to enjoy. If you have any favorites of your own, please let us know in the comment section below! HealingRadius loves exploring and tasting new recipes.

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