Healthy Family Recipes

healthy family recipes

Easy Bloomin’ Onion with Almond Flour Crust

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Easy. Healthy. Low Carb. All you ever wanted in a Bloomin’ Onion recipe!

Low Carb Bloomin Onion

Finally! An easy, healthy version of a homemade Bloomin’ Onion worth eating.

Outback Steakhouse’s Bloomin’ Onion, has more than 800 calories, 58 grams of fat and 22 grams of saturated fat, plus 1,520 milligrams of sodium. These numbers don’t include the dipping sauce, which is also loaded with fat, calories, and sodium. But. You gotta admit, it’s yummy.

I set out to make a version that was lower in calories, carbs, fat and sodium. And, with a minimum of fuss and mess. No deep frying. My version has about 400 calories and much less fat.

I took the best techniques from several food blogger’s recipes and combined them. I liked that the Tex Mex Bloomin Onion by Girl Verses Dough was baked. I loved the Baby Bloomin Onions from Spoon Fork Bacon, too. And of course the copycat version of Outback Bloomin Onion from Stephanie at Copykat Recipes.

Easy Bloomin Onion Appetizer

Easy Bloomin’ Onion with Almond Flour Crust

1 large onion
1/4 cup buttermilk
1 large egg
2/3 cup almond flour
1/2 cup finely grated cheddar cheese
1/4 cup finely grated Parmesan
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Olive oil cooking spray

Preheat oven to 425 degrees.

Cut about 1 inch off the stem end of the onion, leaving the root end intact. Place on a cutting board, cut side down. Make cuts all the way around the onion, about 1/4 inch apart from root end to stem end – making your cuts go to the center of the onion.

Whisk together the buttermilk and the egg. Stir together the almond flour, cheeses, parsley, salt, paprika and pepper.

Place the onion root end down in a bowl. Carefully pry the slices of petals apart, being careful not to detach them from the root end. Your onion should resemble a large mum. Spoon over the onion the buttermilk mixture, being careful to get all parts of the onion coated. Sprinkle generously with the almond flour mixture.

Transfer the onion to a baking sheet that has been lined with parchment paper. Spray with olive oil.

Bake for 20 minutes. Remove from oven and spray with oil again. Bake for another 5 to 10 minutes, until golden brown.

5.0 from 1 reviews
Easy Bloomin' Onion with Almond Flour Crust
 
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Make it yourself version of the classic Bloomin' Onion!
Author:
Recipe type: Appetizer
Ingredients
  • 1 large onion
  • ¼ cup buttermilk
  • 1 large egg
  • ⅔ cup almond flour
  • ½ cup finely grated cheddar cheese
  • ¼ cup finely grated Parmesan
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • Olive oil cooking spray
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut about 1 inch off the stem end of the onion, leaving the root end intact. Place on a cutting board, cut side down. Make cuts all the way around the onion, about ¼ inch apart from root end to stem end - making your cuts go almost to the center of the onion.
  3. Whisk together the buttermilk and the egg. Stir together the almond flour, cheeses, parsley, salt, paprika and pepper.
  4. Place the onion root end down in a bowl. Carefully pry the slices of petals apart, being careful not to detach them from the root end. Your onion should resemble a large mum. Spoon over the onion the buttermilk mixture, being careful to get all parts of the onion coated. Sprinkle generously with the almond flour mixture.
  5. Transfer the onion to a baking sheet that has been lined with parchment paper. Spray with olive oil.
  6. Bake for 20 minutes. Remove from oven and spray with oil again. Bake for another 5 to 10 minutes, until golden brown.

 

Raw Corn and Tomato Salad with Roasted Jalapeño Vinaigrette

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Raw Corn and Tomato Salad

Celebrate Cinco de Mayo with this raw corn and tomato salad. The southwest twist to this salad I make every summer is a roasted jalapeno vinaigrette.

I hereby officially forgive French chefs for not creating vinaigrettes with roasted peppers – after all, chile peppers are a New World food, and the French didn’t likely have them until recently. Too bad, because minced roasted jalapenos make the vinaigrette flavorful and earthy with a tiny kick of heat.

I like to leave the skins on the peppers to add a bit of charred flavor to the vinaigrette, but you can peel them off after they are charred and cooled if you like. I also like to add them at the end – but you can blend them into the vinaigrette for a smooth dressing if you prefer that.

Either way, this is a simple easy salad packed with flavor that will look stunning on your Cinco de Mayo table!

ROASTED JALAPENO VINAIGRETTE

1 – 2 jalapeno peppers
2 tablespoons lime juice
Pinch of lime zest
1 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of cayenne pepper sauce
4 tablespoons olive oil

Cut the peppers in half lengthwise and then remove seeds and pulp with a spoon. Toss in a little oil and place cut side down on a baking sheet. Broil for 2 -3 minutes, until lightly charred. Remove from oven and let cool. Mince.

Place all ingredients in a blender and blend until very smooth.

Drizzle over salad – tomato wedges, raw corn, thinly sliced green onions and micro greens.

Raw Corn and Tomato Salad with Roasted Jalapeño Vinaigrette
 
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So beautiful on your Cinco de Mayo table!
Author:
Recipe type: Salad
Cuisine: Southwest
Serves: serves 4 to 6
Ingredients
  • 1 - 2 jalapeno peppers
  • 2 tablespoons lime juice
  • Pinch of lime zest
  • 1 cloves garlic, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dash of cayenne pepper sauce
  • 4 tablespoons olive oil
Instructions
  1. Cut the peppers in half lengthwise and then remove seeds and pulp with a spoon. Toss in a little oil and place cut side down on a baking sheet. Broil for 2 -3 minutes, until lightly charred. Remove from oven and let cool. Mince.
  2. Place all ingredients in a blender and blend until smooth.
  3. Drizzle over salad - tomato wedges, raw corn, thinly sliced green onions and micro greens.

 

Other bloggers jalapeno vinaigrettes:

Jalapeno Vinaigrette, Everyday Southwest
Charred Jalapeno Vinaigrette, Sippity Sup
Orange Jalapeno Vinaigrette, Tasting Spoons
Honey Lime Jalapeno Vinaigrette, The Lemon Bowl

No Fuss Garlic Roasted Artichokes

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Ten minutes of prep for the best artichokes ever.
Roasted Artichokes

If you haven’t tried roasting artichokes, put this dish on your Must Try list. These artichokes are stunning – drop dead delicious. Garlic, olive oil, lemon juice, a little salt and pepper and ten minutes of prep are all you need.

This time of year artichokes are piled high on the tables in the produce section of my favorite store. They just scream “Spring!” to me. So, I gathered up a few of them and headed home to try to simplify the artichoke hassle.

The garlic and olive oil make the petals so rich and meltingly good – so no need to dip them in mayo. It’s simple, really.

The key is to add the ingredients to the chokes in the right order so that they all sink down between the leaves. The garlic just perfumes the whole choke – and the lemon juice adds a little sharpness.

The perfect artichoke.

NO FUSS GARLIC ROASTED ARTICHOKES

Serves 4 as a first course.

4 large artichokes
4 to 6 cloves of garlic, minced
2 lemons
1 tablespoon kosher salt
1/2 tablespoon pepper
4 tablespoons extra virgin olive oil

Preheat oven to 400 degrees.

Cut stems off the artichokes so that they will sit flat. Cut the top 2 inches or so off of the artichokes. Cut a large square of of aluminum foil for each artichoke. Set the artichokes in the center of the foil squares.

Spread the garlic on top of the artichokes and then using a knife, open the petals so that the garlic falls down among the petals. Squeeze the lemon juice and open the petals while you sprinkle the salt and pepper down into the artichokes.

Brush the olive oil over the tops of the artichokes.

Wrap up the artichokes in the foil and place on a baking sheet.

Bake for 60 minutes. Open up the foil and pry the petals apart by smashing down on the artichokes so that they open up. Return to oven and bake another 30 minutes.

Remove from oven and let cool for a few minutes.  Remove the center petals and the choke portion of each artichoke, exposing the hearts of the artichokes.

No Fuss Garlic Roasted Artichokes
 
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10 minutes to the best artichokes you have ever eaten.
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 4 large artichokes
  • 4 to 6 cloves of garlic, minced
  • 2 lemons
  • 1 tablespoon kosher salt
  • ½ tablespoon pepper
  • 4 tablespoons extra virgin olive oil
Instructions
  1. *reheat oven to 400 degrees.
  2. Cut stems off the artichokes so that they will sit flat. Cut the top 2 inches or so off of the artichokes. Cut a large square of of aluminum foil for each artichoke. Set the artichokes in the center of the foil squares.
  3. Spread the garlic on top of the artichokes and then using a knife, open the petals so that the garlic falls down among the petals. Squeeze the lemon juice and open the petals while you sprinkle the salt and pepper down into the artichokes.
  4. Brush the olive oil over the tops of the artichokes.
  5. Wrap up the artichokes in the foil and place on a baking sheet.
  6. Bake for 60 minutes. Open up the foil and pry the petals apart by smashing down on the artichokes so that they open up. Return to oven and bake another 30 minutes.
  7. Remove from oven and let cool for a few minutes. Remove the center petals and the choke portion of each artichoke, exposing the hearts of the artichokes.

 

Green Eggs and Ham Deviled Eggs

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Avocado replaces the mayo for these flavorful updated deviled eggs!

Green Eggs and Ham Deviled Eggs

This is the most delicious deviled egg I have ever put in my mouth – and that’s saying something. I love, love LOVE deviled eggs.

These little beauties are mayo free, Whole30 and low carb. But most importantly, they are just YUM.

The mayo is replaced with a soft, ripe avocado – healthy fat. And then paper thin slices of crispy Proscuitto add salt, umami and crunch. Seriously, these are jaw-dropping good.

When deviled eggs are on a buffet, I can fill half my plate with them. I am kind of known as a deviled eggs fanatic. So my girlfriend made some of these and brought them to my house. I am a deviled egg snob, so I was skeptical. No mayo? They just won’t be creamy – said I.

I am happy to report that I was wrong: Perfect creamy texture – and more flavor than just mayo would give. Just so, so good.

These also look beautiful on a platter – and very foodie-ish. You will not regret making these for your spring or Easter feast, guaranteed.

Green Eggs and Ham Deviled Eggs

Tricks to a Perfect Hard-Cooked Egg

Bring water in a medium saucepan to a boil. Carefully add eggs to the boiling water. (NOTE: the shock of the boiling water softens that membrane right under the shell, so your eggs will be easy to peel.) Let boil for exactly one minute. Remove pan from heat. Cover and let sit for at least 10 minutes. Crack eggs and run under cold water, to let water seep under the shells. Peel and enjoy!

Green Eggs and Ham Deviled Eggs

Makes 12 deviled egg halves

6 large hard-boiled eggs
1/2 ripe Haas avocado
1 tablespoon lemon juice
Pinch of salt and pepper
3 paper-thin slices of Proscuitto
A little cooking oil
Smoked paprika for garnish

Cut eggs in half down center lengthwise and then place yolks in a mixing bowl. Add avocado, lemon juice and salt and pepper. Mash with a fork until very creamy. Fill the holes in the egg halves with this mixture and place on a platter.

Cook the Proscuitto in a skillet over medium high heat in a little oil until browned and crispy – it will take less than a minute per side. Remove to paper towels and let drain. Crumble and place on tops of eggs. Sprinkle with a little smoked paprika. Serve.

Green Eggs and Ham Deviled Eggs Recipe
 
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Dairy free deviled eggs made with avocado - so creamy and delicious!
Author:
Recipe type: Appetizer
Serves: 12 deviled eggs
Ingredients
  • 6 large hard-boiled eggs
  • ½ ripe Haas avocado
  • 1 tablespoon lemon juice
  • Pinch of salt and pepper
  • 3 paper-thin slices of Proscuitto
  • A little cooking oil
  • Smoked paprika for garnish
Instructions
  1. Cut eggs in half down center lengthwise and then place yolks in a mixing bowl. Add avocado, lemon juice and salt and pepper. Mash with a fork until very creamy. Fill the holes in the egg halves with this mixture and place on a platter.
  2. Cook the Proscuitto in a skillet over medium high heat in a little oil until browned and crispy - it will take less than a minute per side. Remove to paper towels and let drain. Crumble and place on tops of eggs. Sprinkle with a little smoked paprika. Serve.

Other remarkable deviled eggs out there:

Bacon Blue Deviled Eggs, How Sweet Eats
Sriracha deviled Eggs, Life’s Ambrosia
Avocado Sriracha Deviled Eggs, Cookin Canuck
Mayo-free Deviled Eggs, Give Recipe

No Cook Tricolor Vegetable Pate

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Tricolor vegetable pate will be a hit at your next party – surprise: it’s healthy!

Tricolor Vegetable Pate

Tircolor Vegetable Pate is the answer to the question: Can a dish be decadent and good for you at the same time?

And with New Year’s Eve coming this beautiful party spread will look so festive for your party spread.

It was truly shocking to me how great this recipe was. I mean, c’mon, its vegetables. Who would think of vegetables as a luscious party spread? But it is my favorite party spread of all time. Layers and layers of flavor. Bright and refreshing. The raw garlic adds a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread!

You could use toasted baguette slices, or use cucumber or other vegetables if you’re going grain-free. Either way, this will be the first spread to go at your party, I promise.

The list of ingredients makes this recipe look a little daunting, but all you do is dump each layer’s ingredients into your food processor and whirl it. It’s easy, really.

Happy Feasting All

Tricolor Vegetable Pate
Yields one 10 by 5 inch terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer
2 x 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce jar roasted red bell peppers, drained, chopped
3/4 cup crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tbsp olive oil
1/2 cup low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.

NOTE: Additional chopped roasted red bell peppers can be used for a final layer on top if desired, as in the photo with this recipe.

No Cook Tricolor Vegetable Pate
 
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Serves: 36 appetizers
Ingredients
  • White Bean Layer
  • 2 x 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp minced fresh oregano or 1 teaspoon dried
  • 2 garlic cloves, pressed
  • Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
  • Red Pepper Layer
  • 7-ounce jar roasted red bell peppers, drained, chopped
  • ¾ cup crumbled feta cheese (about 4 ounces)
  • Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
  • Pesto Layer
  • 2 garlic cloves
  • 1 cup fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • ¼ cup toasted pine nuts
  • 3 tbsp olive oil
  • ½ cup low-fat ricotta cheese
Instructions
  1. Yields one 10 by 5 inch terrine or loaf pan, or an 8 inch spring form pan. Line your pan with plastic wrap, overlapping sides.
  2. Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
  3. Cover with plastic wrap and refrigerate overnight or at least four hours.
  4. To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.
  5. NOTE: Additional chopped roasted red bell peppers can be used for a final layer on top if desired, as in the photo with this recipe.

 

Cranberry Cheddar Cheese Ball

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Cranbery Cheddar Cheese Ball

I know it is Old School – but I love a good cheese ball as a party appetizer. I can’t help it – I came of age in the 70’s and these were wildly popular in the Bell Bottom Days. These days I am more adventurous than just stirring ranch dressing mix into cream cheese, and I love to mix up the sweet and salty combo.

Cheddar and cranberries go so well together, it turns out. And I love a good dash of Worcestershire sauce for rich saltiness. Cheese balls are a perfect take-along dish for a party potluck – just plop them on a plate and pile some crackers nearby and – VOILA! – instant party.

This cheeseball is pretty and festive with the Craisin coating. Be careful when you process them in the food processor – if you just whirl them  alone, they will clump up and get stuck. You have to add the walnuts and process them together so they will become tiny bits.

Cranberry Cheddar Cheese Ball

Cranberry Cheddar Cheese Ball
 
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Serves: Serves 24
Ingredients
  • 8 ounces light cream cheese, softened
  • 4 ounces mascarpone cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon cayenne pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 6 ounces sharp cheddar cheese, grated
  • 2 green onions, thinly sliced
  • 5 ounces dried cranberries
  • 2 ounces toasted walnuts or hazelnuts
Instructions
  1. Mix together the cream cheese, lemon juice, cayenne pepper sauce, Worcestershire sauce, cheddar cheese and green onions. Roll into a ball.
  2. In a food processor, process the raisins and walnuts until very fine crumbs. Spread on a plate. Roll cheese ball in the cranberry mixture.
  3. Chill for at least two hours. Serve with crackers.

Other food bloggers do cheese balls:

Pomegranate Jeweled Cheese Ball, How Sweet it Is
Snowman Cheeseball, Eating Richly
Pinecone Cheeseball, Food Wishes
Holiday Cheeseball, The Healthy Apple

Holiday Cucumber Hummus Bites

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Genius healthy holiday bites in just minutes.
Cucumber Hummus Bites

Lighten up your holiday spread with these cute Cucumber Hummus Bites – ready in just minutes.

Confession time: This time of year I look for shortcuts. I mean, not to the extent of buying cookies at the bakery and running home and arranging them on a platter as if I had made them myself. NOT saying I have done this, but. = = cough = = cough = =

I like to look for shortcuts that are healthy-ish. Store bought hummus and cucumbers fit that perfectly. I love the hummus at Costco, and we always keep some on hand this time of year. Just. In. Case.

All you do for these pretty little yummy bites is slice some cucumber and spoon some hummus on top. Then, just top with festive foods – I like green and red. So, sliced green onions, sliced jalapenos, smokey paprika, diced roasted red peppers, pesto – red or green = these are all perfect toppers. And, you can have a plate ready in five minutes. NOT making that up!

Happy << easy >> holidays, all!

Cucumber Hummus Bites

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Holiday Cucumber Hummus Bites
 
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Healthy holiday cucumber bites - ready in just minutes!
Author:
Recipe type: aPPETIZERS
Serves: 24 appetizers
Ingredients
  • One English Cucumber
  • 1 cup of hummus
  • Assorted toppings, such as sliced peppers, green onions or pesto
Instructions
  1. Slice cucumber into ¼ inch thick slices. Press slices with a paper towel to dry completely (toppings won't slide off this way!)
  2. Spoon a little hummus on top, then top with your favorite toppings.

 

Five Minute Christmas Tree Appetizer

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An impromptu party appetizer – ready in just five minutes!
Cream Cheese Appetizers

Holiday gatherings are the best thing about the holiday season.They can be large or small, with or without gifts and elaborate events filled with gourmet foods and Martha-like decor or simple foods that you put together mostly from your pantry. I love them all.

Impromptu parties can be the most fun of all – especially when you keep ingredients on hand to make things festive even when thrown together at the very last minute.

I will be serving this Christmas tree appetizer made with just three ingredients that looks so pretty on a platter. All these years I never knew that you can turn a block of cream cheese into a Christmas tree with one simple cut: you slice it from corner to corner diagonally and then put the two straight sides together on a plate and then add toppings. So easy and flavorful and fits you holiday gathering theme – in five minutes or less.

Let the holiday party season begin!

Five Minute Christmas Tree Appetizer
 
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Surprise guests? No Problem at all with this 5 minute appetizer!
Author:
Recipe type: Appetizer
Cuisine: Christmas
Serves: 10 to 12 appetizers
Ingredients
  • 1 block (8 ounces) low fat cream cheese
  • 2 medium sized pickles (I used garlic dill)
  • 2 tablespoons sun dried tomato pesto
  • Assorted crackers for serving
Instructions
  1. Cut the block of cream cheese down the middle diagonally. Flip one side over and place next to the other side, forming a tree shape.
  2. Cut pickle lengthwise into thin slices. Lay diagonally across the cream cheese tree. Spoon on the sun dried tomato pesto.
  3. Insert a cinnamon stick at bottom to form a trunk for the tree. Serve with crackers.

Other bloggers do easy holiday appetizers:

Quick and Easy Holiday Appetizer, Always Order Dessert First
 Cucumber Feta Rolls, Good Life Eats
Easy Healthy Holiday Appetizers, Mother Rimmy
Rosemary White Bean Dip, Good Life Eats
Holiday Easy Cheese Appetizers, Cafe Johnsonia

Slow Cooker Spiced Nuts

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2 minutes of prep time for spicy mixed nuts at your fingertips!
slow cooker spiced nuts
The spiced nuts are usually the first thing to go on a holiday party buffet. I always find a crowd gathering around the food table within grabbing distance of the spiced nuts.

You might want to make a few batches of these to keep on hand during the holidays – they are sure to be a hit at any holiday party and they also make a nice last-minute gift in a pretty glass jar tied with a ribbon.

I love the use of the slow cooker for this recipe, because using a skillet, or even the oven is risky. I mean, nuts can go from toasty and perfect to burnt in just a matter of minutes. And nuts have a strong bitter taste when they are even a bit burnt – too risky for nuts which are not cheap. The slow cooker is gentle heat and works perfectly for this recipe – your nuts can go for a few minutes early or late, and they will still be perfectly toasty and flavorful.

Other food bloggers’ spins on spiced nuts:

Curry Spiced Nuts and Dried Cherries, Cookin Canuck
Candied Spiced Pecans, Eat the Love
Buffalo Spiced Nuts, All Day I Dream About Food
Candied Harissa Spiced Nuts, Shared Appetite
3 Ingredient Slow Cooker Spicy Nuts, Simple Nourished Living

slow cooker spiced nuts

Slow Cooker Spiced Nuts
 
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Two minutes of prep time is all it takes to have delicious spiced nuts at you fingertips. And your house filled with savory fragrance.
Author:
Recipe type: Appetizer
Cuisine: Holiday Party
Serves: 4 cups
Ingredients
  • 8 ounces raw cashews
  • 8 ounces raw almonds
  • 8 ounces raw pecans
  • 2 tablespoons coconut oil, warmed
  • 2 teaspoons brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
Instructions
  1. Toss all ingredients together and cook on high in a slow cooker for about 2 hours.
  2. Remove and spread on a platter or baking sheet to cool.
  3. NOTE: I have also added minced rosemary to the nuts, and loved this added flavor - totally optional.

 

Healthy Holiday Appetizers: Goat Cheese Brussels Sprouts Bites

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Turn Brussels Sprouts leaves into a healthy and festive appetizers with goat cheese and pomegranate arils. 
Goat Cheese Pomegranate and Brussels Sprout appetizer

Brussels sprouts leaves make the perfect tiny cups to hold festive holiday appetizers. This easy healthy app is ready in 5 minutes flat – and that includes the blanching! And, if you blanch Brussels sprouts leaves for one minute in boiling water, they turn bright green and look so pretty on a serving platter.

Holiday food – especially party food – can be so rich and heavy and high-calorie, and so these little bites are bright and light and even healthy! They are a burst of fresh, tart flavor for your holiday table.

I like to think about Christmas colors for food this time of year. As proof, check out my White Bean Christmas Soup and Christmas Eve Shrimp Salad.

Brussels sprouts’ green color is perfectly seasonally appropo. Then, goat cheese is white and pomegranate arils are bright red, hence: Christmas colors. POM has even made it easy for us and now sell little cups of harvested arils. How easy is that?!

These healthy little bites can be ready in just minutes. The blanching takes the most work, and I am guessing you could also microwave the leaves for a few seconds, making prep even easier. I haven’t tried that, but plan to soon.

I like the tartness here, but if you like to balance the tartness with a little sweet, you can add a few drops of honey or agave.

Let the Holiday Appetizer Season begin!

Brussels sprouts appetizers

 

Goat Cheese Pomegranate and Brussels Sprouts Bites
 
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Healthy, easy and festive holiday bites for your party fare.
Author:
Recipe type: Appetizer
Serves: 24 appetizers
Ingredients
  • 12 large Brussels sprouts
  • 2 ounces goat cheese (plain or with added herbs)
  • 3 tablespoons pomegranate arils
  • Optional: one teaspoon of honey or agave
Instructions
  1. Bring a small pan of water to a boil. Remove 2 outer leaves from each of the Brussels sprouts and cut off excess stem end, forming a round cup shape. Blanch for one minute in boiling water and then remove and place in a bowl of cold water.
  2. Fill each leaf with a little goat cheese and a few pomegranate arils. (Add a drop or two of honey or agave, if desired.)
  3. Serve.

Other bloggers’ healthy apps:

Smoked Salmon Kale Wraps, Taste Food
Spicy Tuna Cucumber Avocado Appetizers, Jeanette’s Healthy Living
Hummus and Roasted Pepper Phyllo Bites, Cookin Canuck
5 Easy Healthy Appetizers, Eating Made Easy
Endive Stuffed with Old Bay Crab, Jeanette’s Healthy Living