Looking for holiday recipes that won’t set you back in your healthy eating journey? These recipes are thoughtfully crafted to accommodate various dietary preferences and allow you to indulge while still getting wholesome and nutritious food. Embrace the holiday season and check out our favourite side, appetizer and treat recipe.

Cauliflower Rice Pilaf


  • 1 head of cauliflower (about 2¼ lb.), leaves removed, coarsely chopped into 1″–2″ pieces
  • 4 scallions
  • 3 Tbsp. ghee or unsalted butter, divided
  • ½ cup peeled, sliced almonds
  • ½ tsp. ground cinnamon
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • 3 Tbsp. golden raisins, chopped


  1. ⁠Working in batches if needed, pulse cauliflower in a food processor until rice-size pieces form, being careful not to overprocess. Transfer to a medium bowl.
  2. Trim scallions, then finely chop white parts. Thinly slice green parts on an angle; set these aside for serving.
  3. Melt 2 Tbsp. ghee in a medium skillet over medium-high heat. Toast almonds, tossing occasionally, until they start to turn golden, about 3 minutes. Remove from heat and add cinnamon and red pepper flakes; season with salt and toss to coat. Transfer to a large bowl.
  4. Melt remaining 1 Tbsp. ghee in the same skillet over medium-high heat. Cook white scallion parts, stirring constantly, until golden brown, about 3 minutes. Add raisins and reduce heat to medium-low. Add cauliflower and cook, tossing occasionally, until some steam is released and cauliflower is just tender, about 3 minutes.
  5. Transfer cauliflower mixture to bowl with almond mixture; season with salt and toss to combine. Add reserved green scallion parts and toss once more before serving.

Recipe from Bon Appetit.

Garlic Cheesy Stuffed Mushrooms *MB-Friendly*


  • 15 mushrooms
  • 1 tbsp avocado oil
  • 2 tbsp garlic, chopped
  • ½ tbsp kosher salt
  • ½ tbsp black pepper, freshly ground
  • 8 oz cream cheese, softened
  • 4 cups fresh spinach
  • 2 tablespoons fresh parsley, chopped


  1. ⁠Preheat oven to 350° F
  2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
  3. Cook the chopped stems with the garlic, spinach, salt, and pepper for about six to eight minutes. Remove from heat.
  4. In a medium bowl, combine cooked stems, spinach, cream cheese, parsley, salt, and pepper, mixing until evenly combined. The mixture should be thick.
  5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
  6. Top each mushroom with a sprinkle of cheese. Bake for 20 minutes.
  7. Garnish with a sprinkle of parsley, then serve!

Recipe from Metabolic Balance.

Healthy Hot Chocolate


  • ¾ cup full fat coconut milk
  • 1 ¼ cup almond milk
  • 2 tablespoons cocoa powder (can add 1 tbsp for extra chocolatey!)
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • Whipped cream and shaved chocolate, for serving
  • Optional additions: ground cinnamon or peppermint extract


  1. ⁠Add the milk to a small saucepan or pot and heat over medium-low heat.
  2. Once the milk is warmed through, whisk in the cocoa powder, maple syrup, vanilla extract, and sea salt until well combined and there are no lumps of cocoa powder.
  3. Once the milk is warmed and everything is well combined, pour the hot chocolate into mugs and serve with whipped cream and chocolate shavings.

Recipe from All The Healthy Things.

Want to learn more about nutrition and your diet? Book a consultation with one of our Holistic Nutritionists – Sean Hew Wing or Amy Jones – and find out how you can transform your diet for the New Year.