Healthy Holiday Recipes

Sweet Potato & Black Bean Hash
Ingredients:

  • 2 medium sweet potatoes, diced

  • 1 tbsp olive oil

  • 1 small onion, chopped

  • 1 red bell pepper, diced

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • Salt and pepper to taste

  • Optional: fried eggs for topping

Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.

  3. Add onion and red bell pepper, cooking for another 5 minutes.

  4. Stir in black beans, smoked paprika, cumin, salt, and pepper. Cook for another 3-5 minutes until everything is heated through and sweet potatoes are tender.

  5. Top with fried eggs if desired and serve warm.

Citrus & Herb Salmon
Ingredients:

  • 4 salmon fillets (about 6 oz each)

  • 2 tbsp olive oil

  • 2 tbsp fresh lemon juice

  • 1 orange, sliced

  • 2 garlic cloves, minced

  • 1 tsp dried thyme (or 1 tbsp fresh thyme)

  • Salt and pepper to taste

  • Optional: fresh dill for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.

  2. Place salmon fillets on the pan and drizzle with olive oil and lemon juice. Season with salt, pepper, garlic, and thyme.

  3. Lay orange slices over and around the salmon.

  4. Bake for 12-15 minutes, or until salmon flakes easily with a fork.

  5. Garnish with fresh dill before serving.

Dark Chocolate Almond Bark
Ingredients:

  • 8 oz dark chocolate (70% cacao or higher)

  • 1/2 cup almonds, roughly chopped

  • 1/4 cup unsweetened dried cranberries

  • 1/4 cup unsweetened shredded coconut

  • Optional: pinch of sea salt

Instructions:

  1. Melt dark chocolate in a double boiler or microwave (in 20-second intervals, stirring in between).

  2. Line a baking sheet with parchment paper and pour melted chocolate onto it, spreading evenly to about 1/4 inch thickness.

  3. Sprinkle almonds, cranberries, coconut, and sea salt evenly over the chocolate.

  4. Refrigerate for 30 minutes, or until fully hardened.

  5. Break into pieces and store in an airtight container.

RecipesShay Klomp Buetersrecipes