The Christmas season is frequently used to justify excessive consumption. But there's no reason you can't eat properly over the holidays. With a few recipe adjustments, you may enjoy certain classics while keeping your waistline in check.

We've compiled a small list of healthy holiday dishes for you to try. You may enjoy them so much that they become part of your annual repertoire!

Read also: Quick Healthyish Lunch Recipes For Work

Orange-cranberry sauce

Cranberry sauce is not only a Thanksgiving side dish. It pairs well with almost any holiday dinner. Cranberries and oranges contain vitamin C, and cranberries are high in antioxidants. This cranberry sauce is naturally sweet (no added sugar) and has a hint of orange flavor. It's the perfect balance of sweet and tangy to enhance any savory main meal.

How about the ingredients

  • 12 ounces fresh or frozen cranberries.
  • ½ cup water
  • 1/4 cup orange juice.
  • 1/4 cup grade A maple syrup.
  • 1 teaspoon of orange zest.
  • Optional Ingredients?
  • ½-1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg.

What are the instructions

  • Rinse the cranberries in a sieve. Pick out any that are not firm.
  • In a medium saucepan (like our Saladmaster Master Set), add cranberries, water, orange juice, and maple syrup. Bring to a boil over medium high heat.
  • Reduce the heat to a simmer and whisk constantly until the sauce thickens and the cranberries pop, about 10 minutes.
  • Remove the saucepan from the heat. To mash the cranberries, use a fork or potato masher.
  • Add the orange zest and any additional ingredients you choose to incorporate. Stir.
  • Try the sauce. If it's too sour, add a bit more maple syrup and/or orange juice until you get your desired sweetness.
  • Let the sauce cool in the pan. It'll continue to thicken.
  • Serve immediately, or refrigerate for up to a week.

Read alos: QUICK AND CREAMY BROCCOLI LEEK SOUP

Mashed sweet potatoes

You may be acquainted with sweet potato casserole, which is frequently served during the holidays. However, that recipe often asks for a significant amount of extra sugar in the form of brown sugar and maybe marshmallows. However, sweet potatoes are naturally sweet and require no added sugar. Sweet potatoes are high in beta-carotene, potassium, and vitamin B6, as well as fiber. Try this healthy cooking alternative, and we believe you'll never go back to brown sugar and marshmallows.

How about the ingredients

  • Five medium-sized sweet potatoes.
  • water
  • 2 tablespoons melted butter.
  • ½ cup milk
  • 1 teaspoon of sea salt.
  • 1 teaspoon of pepper.
  • Optional Ingredients?
  • 2 tbsp chopped fresh rosemary
  • Two garlic cloves.
  • 1 teaspoon of ground ginger.

What are the instructions

  • Wash the sweet potatoes.
  • Place the potatoes in a steaming basket. You may find one in our Saladmaster Executive Chef Set. Place the basket in a deep saucepan.
  • Fill the pan with just enough water to cover the bottom of the steam basket by approximately one inch. Bring to a boil over high heat.
  • Cover the saucepan and lower the heat to medium. Steam potatoes for 30–35 minutes. Potatoes are ready when they can be readily pierced with a paring knife.
  • Remove the potatoes from the saucepan with tongs and lay them on a chopping board to cool for 5 minutes.
  • Cut the potatoes in half lengthwise, scoop out the flesh, and transfer it to a large basin.

Balsamic maple Brussels sprouts

OK, we get what you are thinking. Brussels Sprouts? Really? We promise you'll think differently about them after you've tasted them cooked this way. Furthermore, they are high in nutrients including potassium, fiber, protein, and calcium. Not to add, pecans have more fiber than any other tree nut. You just cannot go wrong with this nutritious Christmas meal.

Ingredients?

  • 4 cups Brussels sprouts.
  • 4 tablespoons olive oil.
  • 1 tablespoon of balsamic vinegar.
  • One tablespoon grade Maple syrup.
  • 1 cup cranberries.
  • ½ cup pecans

What are the instructions

  • Preheat the oven to 425 degrees Fahrenheit (218 Celsius).
  • Cut the ends of the Brussels sprouts and divide them lengthwise.
  • Toss with 2 tablespoons of olive oil, reserving the remaining 2 tablespoons. You may either throw them in a basin or directly onto the baking sheet.
  • Arrange the sprouts cut side down on a baking pan so they do not overlap.
  • Roast for 15 to 20 minutes, or until the edges are just little crunchy. Remove from the oven.
  • Transfer the remaining 2 tablespoons of olive oil to a stainless steel pan (such as the Saladmaster Classic Set). Set it to medium heat.
  • Add the cranberries and pecans to the pan and toss to coat with oil. Sauté for one minute.
  • Add the sprouts to the pan and toss in the cranberries and pecans. Sauté for three minutes.