There are many simple ideas for preparing healthier versions of Christmas favorites to serve during the holiday season. I thought it would be fun to try a variety of festive healthier choices, let folks try each recipe and get their opinion of them.
I chose a healthier appetizer, dip, breakfast/brunch idea and a dessert. Samples of the healthier versions and an explanation of why these recipes are healthier and tips on preparing healthier options were offered to customers at Buy for Less, 3501 Northwest Expressway.
Here is a sampling of the tasters' comments:
“Very informative — The sweet potato bisque is wonderful, and the oatmeal cherry muffins are absolutely wonderful. I would fix these foods!” Jo M.
“I have never been a hummus fan. I have tried many other recipes and just didn't care for them. However, this recipe was Great! I will definitely make this at home. Really liked the fact I could taste the food and get the recipe.” Destiny R.
“Yum on the oatmeal cherry cinnamon muffins and pistachio parfaits!” Gloria B.
“Muffins very moist — sweet potato bisque very tasty!” Ray G.
“We try to eat healthy but seem to fall short. Thank you for delicious healthy food tips.” Robert I.
Sweet Potato Bisque
Appetizers are often high in calories, fat and sodium. Choosing ingredients that are lower in these but packed with nutrients lends a good start to making a recipe healthier. Choosing a hot appetizer encourages folks to enjoy it slowly. This takes the edge off hunger and makes it easier to select smaller portions of the meal. This Sweet Potato Bisque recipe uses a small amount of olive oil, which is a healthful fat, and low-sodium chicken broth, which reduces the sodium content of a standard recipe.
2 tablespoons olive oil
1 cup chopped sweet onion
2 teaspoons ground cumin
1 pound unpeeled sweet potatoes, chopped
4 cups low-sodium chicken broth
1 cup fat free Greek yogurt
Cilantro leaves for garnish
Pour oil in skillet and heat to medium.
Add onions and cumin. Saute 3 to 4 minutes while stirring occasionally.
Add sweet potatoes and chicken broth. Bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes. Remove from heat and cool slightly.