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Adding Nutrition and Pizazz to your holiday meals without the extra work!

The weather is changing. The leaves have mostly fallen, those golden early evenings have begun to set in, and, in our neck of the woods, the first sprinkles of snow have fallen.

This time of year can be magical and beautiful but it can also be a bit stressful for those of us who are responsible for managing a kitchen and a household going into the holiday season. Especially, those of us who

value health and nutrition.

Why is this? Because this is the time of year for heavy comfort food, busy households full of guests, and lots of holiday treats. We want the holidays to feel special and KNOW that food is so important in many of our holiday traditions. But we also don't want to spend the next 2 months feeling like junk!

Luckily for us, the solution is also the key to upscaling your holiday meals to feel even more gourmet, artisan, and high end. Two birds...

Here's how:

1. Add hidden veggies or not so hidden microgreens to your meals throughout the season to keep everybody feeling (and looking) their best.

Taco anything

  • Ground Beef or shredded chicken (Leftover from a Sunday roast anyone?)

  • Favorite Taco Seasoning (Add lime and garlic if using chicken)

  • Favorite Beans (Optional)

  • Diced onion

  • Fresh Salsa or Pico De Gallo (Red or green, hot or mild)

  • Shredded cheddar or Pepper Jack (or both!)

  • A few handfuls of Microgreens or chopped spinach with chopped cilantro (Sneaky!)

  • Tortilla chips, taco sized tortillas, pasta shells precooked but firm, wonton cups.

  1. Sautee diced onion in a small amount of olive oil. Add ground beef or shredded chicken until cooked through.

  2. Add salsa or Pico De Gallo and optional beans until the mixture is wet but not soupy.

  3. Remove from heat and mix in shredded cheese

  4. Layer with tortilla chips in a casserole dish, spoon into pasta shells or wonton cups and bake until bubbly.

OR 4. Scoop into warm taco shells.

5. Top with greens mixture of your choice

Mushroom and Microgreen Omelette (Martha Stewart Style)

  • 1 tablespoon unsalted butter, divided in half

  • 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)

  • Coarse salt and freshly ground pepper

  • 3/4 cup microgreens

  • 3 large eggs

1. Heat half the butter in a small nonstick skillet over medium-high heat.

2. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir.

3. Cook until golden brown, about 2 minutes more.

4. Transfer mushrooms to a small bowl; stir in microgreens.

5.. Whisk eggs in a medium bowl until well combined; season with salt and pepper.

6. Wipe skillet clean with paper towels. (Or use a second skillet if you aren't the one doing the dishes!)

7. Melt remaining butter over medium heat, swirling to coat bottom of pan.

8. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes.

9. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.

2. Turn holiday appetizers and snacks into gourmet creations with microgreen garnishes. This is exactly what those fancy restaurants do to add flavor, color, and texture to dishes making them feel "oh, so special!" Only the wisest among you will know they are sneaking in serious nutrition in every bite.

Pear and prosciutto Appetizers

  • Lemon Juice

  • Asian pears

  • Goat cheese or another favorite soft cheese

  • Sliced prosciutto (always recommend uncured)

  • Microgreens (Spicy mix work be amazing! But broccoli and cabbage work well too for milder flavors)

  • (Optional heavily chopped walnuts)

1.Slice pears into thin, half-moon shapes.

2.Dip in lemon juice (can be diluted in water) to delay pears turning brown.

3.Then layer cheese between two slices of pears and a gently folded piece of prosciutto.

4.Add more cheese on top and lightly sprinkle microgreens and chopped walnuts, if using.

5. Serve independently or with crackers, naan, or small bread slices.

Leveled up Deviled Eggs

  • 6 hard-cooked eggs (Pressure cooker is best for hard-boiling farm-fresh eggs!)

  • 2 tablespoons mayonnaise

  • 1 teaspoon white vinegar or pickled jalapeno juice

  • 1 teaspoon prepared mustard

  • Salt, Garlic, Onion, black pepper to taste

  • Paprika to taste

  • 1 cup of favorite microgreens

  • 3 slices of bacon cooked crispy and chopped (Optional- Toss in the oven and let preheat with the oven to 400 degrees. Then cook until brown for easy and mess-free technique)

  • Pickled Jalapenos (Optional)

  1. Slice eggs in half lengthwise and remove yolks; set whites aside.

  2. Mash yolks with a fork a bowl. Stir in mayonnaise, vinegar/pickle juice, mustard, and spices.

  3. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Top with bacon slice, jalapeno, and microgreens. (We prepare a mixture of eggs with all of the toppings, a few toppings, and one or none when preparing for a crowd)

  4. Refrigerate until serving.

Now kick back and enjoy those incredible holiday meals knowing you did MORE than enough to make them healthy and beautiful! Or better yet, share with us some of your favorite recipes to get through the holiday season feeling (and looking) your best!

Wishing you and yours a holiday season that is happier, healthier, and more delicious!

The Stevens Family @ Rocking 5 S farms

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