Healthy Holiday Favorites

So you want to enjoy all of your holiday favorite meals and sides, right? We hunted down a few recipes that are incredibly delicious and will work well with your diet! As always, we don’t recommend these daily but if you’re needing some healthier side options to make for the dinner table- start here

Slimming Green Bean Casserole

What You Need:
-3 medium shallots
-1.5 teaspoons Kosher salt
-1 pound green beans
-1 tablespoon extra-virgin olive oil
-4 cups sliced cremini mushrooms
-2 tablespoons unsalted butter
-3 tablespoons flour
-1.5 cups broth (mushroom, vegetable, or chicken)
-3 teaspoons thyme leaves
-1 cup fresh bread crumbs

How To Make:
- Preheat your oven to 400 degrees. In a small baking dish place your shallots and roast them for 30 minutes until soft. Once they have cooled, you will skin the shallots and coarsely chop.
-Bring water to boil in a medium-large saucepan. Add kosher salt to taste. Add your green beans and cook until crisp-tender. Drain your beans and rinse with cold water and then put them into a large bowl.
-Heat oil over medium heat and add in your mushrooms. Season mushrooms with 1 teaspoon of salt and cook until browned. Add your mushrooms to the bowl of beans.
-Melt better in a small saucepan and then add flour. Cook your flour for about 2 minutes and then slowly add in your broth. Next, mix in your shallots, 1 teaspoon of thyme, and salt. Reduce your heat so it can simmer until it’s thickened. Pour the sauce over your beans and mushrooms and then stir.
-In a 2-quart baking dish, spray with cooking spray and then add in the beans and mushrooms mixture. Add the rest of your thyme and then top with breadcrumbs. Bake for 20 minutes until your breadcrumbs have browned.

Brussels Sprouts with Pomegranate and Hazelnuts

What You Need:
-1 ¼ pound brussels spouts, cut in half
-2 tablespoons canola oil
-Salt & Pepper
-3 tablespoons pomegranate molasses
-Pomegranate Seeds
-1/2 cup copped hazelnuts
-Lime zest
-Orange zest

How To Make:
-Preheat your oven to 375 degrees
-In a medium pan, toss your brussels sprouts in canola oil and season with salt and pepper. Roast in the over for 45 minutes.
-Putting the brussels spouts in a large bowl, add the pomegranate molasses and seeds, hazelnuts, and lime and orange zest.