Paul Finkelstein’s Healthy Holiday Menu
Updated: Dec. 12, 2014
These recipes put a healthy twist on classic holiday fare
Rosemary, Lemon & Garlic Stuffed Roast Chicken
Roast chicken can be a nice alternative for the holidays because it takes a lot less time than turkey to cook. This recipe serves four to six. If you have a larger group, add a second bird; they can both go in the oven at the same time. Just be sure to keep them from touching each other in the pan, and rotate halfway through cooking to ensure they roast evenly. Keep the bones to make an excellent soup stock.
Get the recipe: Rosemary, Lemon & Garlic Stuffed Roast Chicken
Veggie, Fruit & Nut Holiday Salad
Packed full of healthy ingredients and diverse flavours, this salad is a wonderful companion to my roast chicken dish. The ingredients can vary with whatever produce is seasonal. Making it is an excellent opportunity to use up any vegetables in your crisper, too. It can be enjoyed as a side dish for eight or as a meal for four. Brown rice is fine, but I like to use red or black rice; either has even more health benefits, including being a good source of antioxidants.
Get the recipe: Veggie, Fruit & Nut Holiday Salad
Turnip & Parmesan Gratin
Turnip is an underused vegetable with lots of potential. The nutty flavour adds a delicious element to any supper. Gratinated vegetables make great leftovers, too; when reheating, add extra milk so they don’t dry out.
Get the recipe: Turnip & Parmesan Gratin
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