5 Low Cholesterol Recipes for the Holidays

The holiday season is here! While we may not be physically together this year due to COVID-19, that doesn't mean we can't celebrate the most wonderful time of the year in the safety of our own homes. One way to spread holiday cheer is to cook up those favourite recipes.

Eating healthy and maintaining cholesterol levels is usually an afterthought during this time of year. However, that doesn't have to be the case. You can still make those traditional and tasty holiday recipes, all while maintaining a healthy heart (and even healthy cholesterol levels)!

This year, we've put together a list of 5 holiday-themed recipes, that will taste amazing and keep your cholesterol levels down. Spread the holiday spirit by sharing these with all your family and friends and eat together on your Zoom calls.

 

1. Low-Sodium Turkey Stuffing

Turkey stuffing is one of the best foods during the holiday season and is a necessary part of any holiday meal. Don't fret - you can make this tasty dish and still eat heart healthy!

Ingredients you'll need:

• 6 cups of cubed bread (no salt - toasted) (about 8 slices)
• 1/2 cup of unsalted butter
• 2 cups of chopped onion
• 2 cups of chopped celery
• 2 cups of chopped mushroom
• 2 cups of chopped apple
• 1/2 cup of chopped pecans
• 1 tbsp savory
• 1/2 tsp thyme
• 1/2 tsp pepper
• 2 tsp garlic powder
• 1 cup of apple juice
• 1 scoop of Cerabeta (optional)

Instructions:

• Sauté the cubed bread, butter, onion, celery, mushroom, apple, and pecans.
• Add the savory, sage, thyme, pepper, garlic powder, and apple juice (add the Cerabeta, if desired).
• Bake in a pan at 350 degrees for 20-30 minutes

 

2. Forked Oven-Roasted Potatoes

This simple potato recipe is textured on the outside and creamy inside. Pair it with your main course of choice as the perfect complement for your holiday dinner.

Ingredients you'll need:

• 6 pounds of small Yukon Gold Potatoes (1 1/2" - 2" diameter), peeled
• 1 tbsp kosher salt (plus more)
• 1/2 cup of olive oil

Instructions:

• Preheat the oven to 425 degrees F. Working in two batches, cook the potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer the potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork on the potatoes. This will make a rough, grooved surface.
• Pour the oil onto another rimmed baking sheet; bake (to heat the oil) for 5 minutes.
• Add the potatoes to the baking sheet; turn to coat. Season with 1 tbsp salt.
• Roast, turning them three times during cooking; occasionally baste with oil until brown and tender (60-70 minutes).

 

3. Low Cholesterol Eggnog

While Eggnog may not be everyone's cup of tea, it is still a holiday classic! Rich, sweet, and creamy, you can easily prepare this and enjoy it with your family.

Ingredients you'll need:

• 1/2 cup of egg substitute
• 2 tsp sugar
• 1 can of evaporated skim milk
• 3/4 cup of 1% low-fat milk
• 1 tsp vanilla
• 1 tsp rum flavouring (or rum)
• Ground nutmeg

Instructions:

• Whip together the egg substitute and sugar, combine with both milks and flavouring.
• Mix well, and chill overnight.
• Dust with nutmeg before serving.

 

4. Roasted Butternut Squash Salad with Tahini Vinaigrette

We all know that the holidays come with some heavy meals. But if you're looking for a hearty side dish or a light vegetarian meal, this salad is the perfect choice. Not only is it the ideal salad for the holidays, but it can be made at any other time of the year as well.

Ingredients you'll need:

• 1 small butternut squash cut into 1/2-inch-thick wedges (or half-moons)
• 2 medium red onions, cut into 1-inch wedges
• 2 tbsp olive oil
• Salt and Pepper
• 1/4 cup of tahini
• 2 tsp grated lemon zest plus 2 tbsp lemon juice
• 2 tbsp water
• 4 cups of baby kale
• 1/4 cup cilantro, chopped
• 1/4 cup sliced almonds, toasted

Instructions:

• preheat the oven to 450 degrees F. On a large, rimmed baking sheet, toss the squash and onions with 2 tbsp of oil and 1/4 tsp each of salt and pepper. Roast until golden brown and tender, 25-35 minutes.
• Meanwhile, in a bowl, whisk together tahini, lemon juice, water, and 1/4 tsp of salt, adding additional water if dressing is too thick.
• Finally, toss the squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro, and almonds.

 

5. Herb-Roasted Turkey

And finally, what would the holidays be without the main piece of the food-puzzle: a turkey! This recipe produces all the flavours and looks you dream of in an oven-roasted turkey. Before carving, we recommend showing it off on Zoom, or taking a picture for the socials. You can garnish the platter with fresh herb sprigs, or citrus wedges.

Ingredients you'll need:

• 1 turkey, 10-12 pounds
• 1/4 cup of fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
• 2 tbsp canola oil
• 1 tsp salt
• 1 tsp freshly ground pepper
• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups) 3 cups of water, plus more if needed

Instructions:

• Position a rack in the lower third of the oven; preheat to 475 degrees F. 
• Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan, pat dry with paper towels. 
• Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat.  
• Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups of water and the remaining 10 herb sprigs to the pan. 
• Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. 
• Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F (1.25 to 1.75 hrs more). If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup of water. 
• Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve. 

Extra tip: while making your desired gravy, add a scoop of Cerabeta to your recipe for an extra cholesterol-lowering boost!