Healthy Holiday Recipes
The Ultimate Healthy Holiday Recipe Guide: Microgreen Style!
When it comes to healthy holiday recipes, microgreens are usually not the first thing people think of, but they pair so well with holiday dishes! As you know, we are all about healthy living and eating well, so we wanted to release a healthy holiday recipe guide for you. This guide is filled with a menu that adds delicious and nutritious microgreens along with cutting out as much processed and non-organic foods as possible. You can feast AND feel good afterwards, we promise!
We hope you enjoy this menu from appetizer to dessert. To start, there is a velvety squash soup paired with a crunchy Rainbow Mix salad. The main course is a juicy and delicious turkey that uses our most popular Spice Lover’s Mix as butter and in the stuffing! Yes, microgreens are so versatile you can season butter and add something special to your holiday stuffing. For sides, we couldn’t resist sharing mashed potatoes with micro onion and kicked up mac n cheese that uses micro broccoli. A holiday menu wouldn’t be complete without a decadent dessert, and shared below you will find our popular fruit salad and mint and pea shoot ice cream. Yes, we even put microgreens in ice cream 🙂
We hope you love these healthy, elevated versions of holiday classics that utilize microgreens in many different ways. May your holidays be bright and filled with fun, family, and nutritious food.
HEALTHY HOLIDAY RECIPE STARTER
Pureed Squash Soup with Pea Shoots
This delicious soup is easy to make and can me made well ahead of time. It's a great, "set it and forget it" recipe. We love featuring this soup for its velvety, smooth and savory texture. The pea shoots give it the perfect balance and crunch and add a hint of sweetness. We used butternut squash because we had an abundance of them from our garden, but pumpkin, acorn, and other winter squashes will work just fine. Now let's get started!
Serves 6-8
INGREDIENTS:
- 4lb of squash (butternut, kabocha, pumpkin or red kuri all work!)
- 2T extra virgin olive oil
- 1 yellow onion, chopped
- 1t sea salt
- Black pepper, to taste
- 4 garlic cloves, minced
- 1t fresh ginger, grated
- 1t cumin
- 1/2t coriander
- 1/2t turmeric
- 1/2t cinnamon
- 1 14oz can full-fat coconut milk
- 2 1/2c bone broth or broth of your choice
- 1T apple cider vinegar
For Serving: Black Pepper, Heavy Cream, Pea Shoots, Pumpkin Seeds (toasted makes them extra nutty and flavorful)
DIRECTIONS
Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Tip: save the seeds to roast separately!
Drizzle the squash with olive oil, salt and pepper. Place cut-side down on a baking sheet and roast for 40 – 60 minutes. You want the squash to be very soft. Once it cools, peel the skin so you are just left with the flesh of the squash.
In a large soup pot, heat the olive oil. Add onion, salt, and pepper and saute until soft, for at least 5 minutes. Add the remaining spices and stir for about 30 seconds. Add in the cooked squash, coconut milk, and broth and stir to combine. Simmer on medium for 20 minutes, then add in the vinegar.
Transfer to a blender or use an immersion blender to puree the soup. Tip: if using a regular blender, you may have to work in batches. Have another pot ready to pour the pureed soup into.
Season to taste with additional salt and pepper. Serve in bowls and garnish with heavy cream, pea shoots, and pumpkin seeds.
Enjoy!
Click here for the full recipe including information about pea shoots.
Microgreens Rainbow Mix Salad
One of our subscribers made this salad for a kids birthday party, and it was such a hit that they now make it for every holiday gathering! It's so simple and you can put any dressing you like on it. We like to keep it light with just a little drizzle of olive oil and white or red wine vinegar. This recipe is also another good one to make ahead of time, but we recommend adding the microgreens and dressing right before serving so the greens don't wilt.
Serves 6-8
INGREDIENTS:
- 1 pkg (16oz) any lettuce or mixed greens
- 1 large pkg Rainbow Mix Microgreens
- 1 red onion, sliced
- 2 carrots, shredded
- 1 cucumber, cubed
- Cherry tomatoes, quartered
- 1T fresh parsley
- 1t garlic powder
- Salt and pepper to taste
- 1T red vinegar
- 1T olive oil
Serve sliced radishes and crumbled feta cheese on the side for those who want extra spice and salty cheese.
DIRECTIONS
Wash all vegetables and dry them. Chop, slice, and quarter all vegetables. Add lettuce or mixed greens of choice, tomatoes, cucumber, and red onion in a large bowl or platter and mix well so all veggies are distributed evenly.
Mix salt, pepper, garlic powder, fresh parsley, olive oil, and red wine vinegar in a separate bowl. Drizzle over salad just before serving. Serve sliced radishes and feta cheese on the side.
Spread a heaping helping of Rainbow Mix microgreens over the top of the salad just before serving. The colors in our Rainbow Mix are so pretty, they make any dish look sophisticated!
Turkey Microgreen Style!
Turkey with Spice Lover's Mix
Turkey is a classic for every holiday and we all love to stuff it with herbs, butter, stuffing, and citrus. Did you know that you can also stuff them with microgreens? The flavors of our Spice Lover's Mix pair well with turkey and stuffing. This mix has micro radish and micro mustard, which offer a peppery kick! What sets this recipe apart is you use microgreens two ways so the flavor soaks into every part of the turkey. First, you make a spice lover's mix butter and then stuff some of it inside the bird with garlic and citrus. Yes, delicious!
INGREDIENTS:
- 1 Turkey (any size you need!)
- 1 large pkg Spice Lover’s Mix
- 2 sticks of unsalted butter, softened
- 1 onion, quartered
- 1 head of Garlic, peeled
- 1 orange
- 1 lemon
- 1 bunch of fresh cilantro
- Salt and pepper to taste
- 1T olive oil
DIRECTIONS
Preheat oven to 325°.
FOR THE BUTTER:
Chop up 3 tablespoons of Spice Lover’s Mix. You want it about the size of chopped herbs so it blends nicely in the butter. Add butter and chopped spice lover’s mix in a bowl. Fold together making sure the butter doesn’t melt while you are blending.
Once blended, roll out on a piece of plastic wrap or parchment paper. Roll into a cylinder or block, and tuck in sides so no butter can flow out. Put in refrigerator for at least 2 hours or until it hardens up.
FOR THE TURKEY:
Clean and prep turkey making sure to remove the neck, gizzards, and organs along with any seasoning packets that may have come with it. Rinse your turkey and pat dry with a paper towel.
Season the cavity (that’s the inside) of the turkey with a generous amount of salt and pepper. Then stuff the cavity with a heaping bunch of Spice Lover’s Mix microgreens, the quartered lemon and oranges (not all may fit so keep a few slices of lemon and orange for the sides), garlic, and cilantro along with 1T of your homemade Spice Lover’s butter.
Now tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan (or on top of a bed of chopped veggies-chopped carrots, onion, and celery work well). Tucking the wings is a way to keep them from burning and helps your bird sit flatter for a more even cook.
With a pairing knife slowly remove the skin of the breast from the meat careful not to tear or rip the skin. You want to make a little pocket for your Spice Lover’s butter. Once you’ve made pockets under the breast meat add two tablespoons of spice lover’s butter between skin and meat on each breast. That’s 4 tablespoons total for both turkey breasts.
Use some twine and tie the turkey legs together. You’ll want to do this before the next step so the bird is not slippery when trying to tie the legs together.
Now take another 2-3 tablespoons of butter and smear it all over the turkey evenly.
Salt and pepper evenly to taste.
Roast your turkey for approximately 13-15 minutes per pound or until the internal temperature (inserted on the middle of the thigh and breast) reaches 165° Fahrenheit.
Let rest for at least 15 minutes before carving and serving.
NOTE: I did not include the stuffing in the turkey. We like to make it outside the turkey with turkey stock instead. Use the same seasonings and some of the Spice Lover’s butter for an added kick.
Thanksgiving sides with microgreens
Onion and Cilantro Mashed Potatoes
Subtle onion and cilantro give these mashed potatoes a kicked of herbaceous flavor without changing the classic vibe.
Micro onion and micro cilantro are much more subtle than their grown up versions. That's why we love to use our Zesty Mexican Blend to kick up mashed potatoes. This mix is mild enough for kids and anyone who doesn't like things too spicy. Micro radish is what gives this mix a kick, but the butter and cream mellow that spiciness out. It is important to chop up your microgreens the same way you would any herb. If you leave it whole, the radish tends to get stringy. What I love about this recipe is you get a healthier and more sophisticated version of typical mashed potatoes, and the cilantro adds such a bright freshness. Let's dive into how to make them though it is no different than your traditional recipe. We just add the delicious and nutritious microgreens.
Serves 6-8
INGREDIENTS:
- 1 large pkg Zesty Mexican Blend, chopped
- 1/4c butter or 1/2 stick
- 2T sour cream
- 3 cloves of garlic, minced
- Salt and pepper to taste
- 1lb yukon gold potatoes, washed and cubed
- 1/4c milk or for a lighter version use chicken stock
DIRECTIONS
Wash all vegetables and dry them. Cube potatoes keeping them similar in size and shape. Add 1/4 teaspoon of salt to pot of water and potatoes. Boil potatoes until tender (about 20-25 minutes depending on the size of your potatoes).
While the potatoes are boiling chop up the garlic and Zesty Mexican Blend.
Drain potatoes once cooked. Do not rinse. Add potatoes back to the same pot you boiled them setting your flame to low. Then add butter, milk (or broth), sour cream, garlic, and salt and pepper. Use a potato masher or a hand mixer to mix the potatoes to a creamy consistency. Careful not to over mix or they will become pasty and gummy in texture. Now fold in the chopped microgreens. Adjust consistency by adding more milk if too stiff and if too runny, allow it to set on low temperature for about 10-15 minutes. Keep warm on top of the stove until ready to serve! Always taste to make sure there is enough salt, pepper, butter, and microgreens!
Micro Broccoli Mac n' Cheese
Micro Broccoli is not as strong as it's grown up version usually making it more palatable for kids.
This recipe is so versatile and easy you will make it all year round. The first time we made this dish, we used Kraft Mac n Cheese. Yes, literally from the box. Of course, I wanted it to be a little healthier so I grabbed some micro broccoli, chopped it up, added some of my own seasoning and served. Both kids and adults can't get enough of this dish! Again, to keep it light you can substitute some of the milk and cream for chicken stock, but mac n' cheese is known for being creamy, so we recommend using some dairy in this dish. Now let's get started on making an adult version of mac n cheese with healthy and nutritious micro broccoli.
Serves 6-8
INGREDIENTS:
- 1lb macaroni noodles
- 1c sharp cheddar cheese, shredded
- 1c gouda cheese, shredded
- 1c fontina or mozzarella cheese, shredded
- 1/4c parmesan cheese, shredded
- 2 carrots, shredded
- 1 small pkg micro broccoli
- 1T fresh parsley
- 5 cloves of garlic, minced
- 3/4c milk
- 1/4c cream
- 1 stick of butter
- Salt and pepper to taste
For texture, you can add chopped-up whole broccoli pieces as well.
DIRECTIONS
Preheat oven to 375°.
Wash and dry carrots, broccoli florets (if using), and parsley. Boil water with a big pinch of salt and then add pasta. Cook pasta until al dente. It will finish cooking in the oven with the cheese, so you do not want it overcooked.
Drain the pasta, do not rinse.
In the same pot, you boiled your pasta add milk, cream, and butter. Cook on medium-low heat until butter is melted and dairy starts to slightly simmer. Then add 1/2 sharp cheddar, gouda, fontina, and parmesan cheese, garlic, carrots, broccoli florets (if using), salt, and pepper. Mix and cook until the cheese is melted.
Now add pasta to the cheese mixture and mix up well incorporating cheese into all of the macaroni. Add chopped micro broccoli, fresh parsley, and more salt and pepper to taste.
Add macaroni and cheese to the baking dish. Sprinkle the remaining cheese on top. Bake in the oven for 20-25 minutes or until the cheese on top is golden brown.
Garnish with a generous amount of micro broccoli on top.
Desserts with microgreens!
Yes, you read that right. Microgreens can even go in dessert.
Fruit Salad with Rainbow Mix Microgreens
The Easiest Recipe on the Menu!
Fresh and healthy fruit is something everyone can indulge in without feeling guilty. Add some delicious, sweet, and crunchy Rainbow Mix microgreens on top and you have a more sophisticated variation of a classic fruit salad. In our blog post we call it a summer fruit salad because we published it in the summer but as you know this can be enjoyed anytime of the year and we encourage you to use fruit that is in season. Oranges, mandarins, cranberries, kiwi, pomegranate and bananas are more abundant and flavorful in the winter months of November and December. Our beautiful Rainbow Mix blend of microgreens includes pea shoots, kohlrabi, and cabbage so you get a great blend of sweet and savory.
Serves 6-8
INGREDIENTS:
- Mandarin oranges
- Strawberries
- Blueberries
- Kiwi
- Pomegranate seeds
- Dried cranberries
- Bananas
- Large heap of Rainbow Mix
- Walnuts, pepitas, pecans, or choice of nuts
FOR THE DRESSING
- 1 lemon, juiced
- 1 T honey
- 1 t salt & pepper to taste
DIRECTIONS
Wash and dry all fruit thoroughly and chop it up into bite-size pieces. Set aside.
For the dressing: Whisk all dressing ingredients together in a large bowl. Add all of the chopped-up fruit and nuts and mix until the dressing has coated all of the fruit. Top with a large heap of Rainbow Mix microgreens and sprinkle with fresh chopped mint.
Serve and enjoy!
Fresh Mint Ice Cream with Pea Shoots
Pea Shoots have a sweetness that even goes perfect in ice cream. What a great way to end a holiday meal!
When we came across this recipe from The Mighty Microgreen, we were so excited! A typical mint ice cream with a vanilla base is one of the easiest to make, although you will need to prepare this at least one day in advance to allow it to chill and freeze. Serve with your fruit salad, a hot toddy, hot chocolate, or coffee and make your healthy holiday meal complete. We hope you enjoy all of these recipes. Don't forget to leave a comment and tell us about your experience or ideas.
Serves 6-8
INGREDIENTS:
- 2 cups heavy cream
- 1 cup milk (whole is preferred but skim or 2% will work)
- 1 cup packed, fresh mint leaves, coarsely chopped
- 4 egg yolks
- 1/2 cup sugar
- 4 oz. dark chocolate
- 2 teaspoons coconut or avocado oil
- 3/4 cup pea shoots
DIRECTIONS
Heat cream and milk on medium heat in a saucepan until just barely simmering. Make sure to stir often to avoid a thick film on top. Once barely simmering, remove from heat and add chopped mint leaves. Cover and allow to steep for 6-12 hours in the refrigerator.
Now mix the egg yolks and sugar until well blended and set aside.
Get the milk and mint mixture from the refrigerator and strain the mint leaves out of the cream. Pour the cream back into the saucepan and then add the yolk/sugar mixture.
Heat over medium-low heat, stirring almost constantly. Continue cooking until the mixture thickens and coats the back of a metal spoon. This will take about 8-10 minutes. Once the mixture thickens remove from heat.
Chill thoroughly – at least 4 hours minimum but preferably overnight. Once chilled completely add your custard base and finely chopped pea shoots to your ice cream maker and churn according to directions.
**NOTE: If you do not have an ice cream maker you will want to freeze the custard mixture for 4-6 hours instead of just chilling. Then, break up the custard base into chunks and pulse in a blender or food processor until smooth and creamy. Drizzle melted chocolate and allow to ribbon through the mixture. Return to freezer until ready to serve.
Add the chocolate melt in a little oil in the microwave or use a double boiler over the stovetop melting it slowly to ensure it doesn’t burn.
Drizzle the chocolate in a thin stream into the ice cream when it is almost done. If not using an ice cream maker you will want to drizzle the chocolate in the blender or food processor slowly before returning to the freezer.
Freeze again for at least 2 hours before serving with your amazing fruit salad and other desserts!
Holidays Can Be Healthy and Delicious
It's all about balance and not about what you induldge in this holiday season. Make good choices and allow yourself to have a little fun. By adding some nutritious ingredients you can feel good about your menu. We hope you enjoy this healthy holiday 2023 recipe guide and it brings good times with family and friends.