Not ordering Thanksgiving takeout? Give yourself a break on holiday cooking this year – and every year. Here’s how…
Maximize your holiday cooking effort
While holiday cooking is a beloved pastime, spending endless hours for little result is not.
We make sure to have an abundance of healthy options on hand – all made with minimal fuss.
As we head into the Thanksgiving homestretch and kick-off the holiday season, here are six healthy holiday tips and words of encouragement for you to keep it healthy and efficient. 
(Pareto the #%^@ out of your healthy holiday cooking!)
Cheers!
Quick tips for a low-stress (& low-sugar) holiday
Stress is inevitable year-round, never mind the holidays.
Tread lightly with compassion and good humor — with yourself and others.
If you slip up and overdo it, mindfully resolve to start fresh moving forward. Don’t dwell on it for a second.
Simply mix up whatever’s fresh and local, like frisée, radicchio, napa cabbage, mixed lettuces. Optional: toss in fresh vegetables on hand (red bell pepper, radish, etc).
Make a simple dressing just in time. EVOO + small amounts of vinegar* & salt – mixed with a fork in a measuring glass to taste. (we sometimes use a small mason jar and shake)
Add almonds or walnuts, sunflower seeds, fresh manchego… Anything on hand.
*Of course a good balsamic vinegar works – but so does Gewurtztraminer vinegar or apple cider vinegar (+ herbs & garlic), etc.
Quick-steam veggies like green beans, cauliflower, broccoli, etc
Steaming green beans (or broccoli and cauliflower) takes no time at all – just steam until they’re vibrant green (I use a stovetop steamer basket + cold bath to stop the cooking) Toss with EVOO and a little lemon juice, plus optional toasted nuts.
To maximize oven use, we roast brussels sprouts, sweet potatoes, parsnips, and delicata squash.
These can be made the day before for a quick reheat on Turkey day.
If you’re cooking everything… for a leisurely progression, start a few days ahead and knock out one or more dishes each night.
The cranberry sauce is a perfect candidate to start 2+ nights prior for a leisurely progression. It keeps great in the fridge.
The day before, make pureed celery root. The most involved part is cutting the edges off and then chopping to boil and puree, with or without truffle oil 😉
If you’re cooking that bird – we can’t recommend spatchcocking enough! 🙌
It’s a game-changer 😆.
Spatchcocked birds cook faster and more evenly with crispy skin and moist flavorful meat. You’ll wonder why you didn’t make the switch sooner!
Dessert?
With such a focus on beautiful delicious & simple savory foods, you might nearly forget dessert! (we often do… but fresh persimmons work nicely!)
Want more? A few go-to holiday recipe ideas:
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