20 Healthy Recipes for Christmas

by

Full Detailed Recipes – Festive, Flavorful, and Guilt-Free!

By [Annie Scott] – Your Holiday Kitchen Buddy

Christmas deserves food that sparkles with joy and keeps you feeling light on your feet. Below are the complete, step-by-step recipes for all 20 healthy dishes from my earlier roundup. Each includes ingredients, instructions, nutrition highlights, and pro tips. Perfect for Pakistani kitchens – I’ve added local swaps where helpful (like using desi ghee sparingly or substituting with olive oil).

Let’s cook up some magic! 🎄

Appetizers & Snacks

1. Cranberry Brie Bites

Prep: 15 mins | Cook: 10 mins | Serves: 12 | ~85 cal per piece

Ingredients:

  • 12 mini phyllo shells (or make with puff pastry squares)
  • 100g brie cheese (reduced-fat if possible)
  • ½ cup fresh cranberries (or dried, soaked)
  • 1 tbsp honey
  • 1 tsp fresh thyme (or ½ tsp dried)
  • Pinch of black pepper

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Place phyllo shells on a baking tray.
  3. Cut brie into 12 small cubes; place one in each shell.
  4. Top with 3–4 cranberries, a drizzle of honey, thyme, and pepper.
  5. Bake 8–10 mins until cheese melts and shells are golden.
  6. Serve warm.

Tip: Use anar (pomegranate) seeds if cranberries are unavailable.

2. Veggie Christmas Tree Platter

Prep: 20 mins | No Cook | Serves: 8 | ~120 cal per serving

Ingredients:

  • 2 cups broccoli florets (tree)
  • 1 yellow bell pepper (star)
  • 1 cup cherry tomatoes (ornaments)
  • 1 cucumber, sliced into rounds (trunk)
  • 1 cup baby carrots
  • 1 cup hummus (store-bought or homemade)

Instructions:

  1. Arrange broccoli in a tree shape on a large platter.
  2. Use cucumber rounds for the trunk at the bottom.
  3. Decorate with tomatoes and carrots.
  4. Cut star from bell pepper; place on top.
  5. Serve with hummus in a small bowl as “snow.”

Kid Hack: Let children decorate!

3. Baked Sweet Potato Fries with Cinnamon Dip

Prep: 10 mins | Cook: 25 mins | Serves: 6 | ~140 cal per serving

Ingredients:

  • 3 medium sweet potatoes, cut into fries
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp paprika

Dip:

  • 1 cup Greek yogurt
  • 1 tbsp honey
  • ½ tsp cinnamon

Instructions:

  1. Preheat oven to 200°C (400°F). Line tray with parchment.
  2. Toss fries with oil, salt, paprika. Spread evenly.
  3. Bake 20–25 mins, flipping halfway, until crispy.
  4. Mix dip ingredients. Serve warm.

Swap: Use shakarkandi – Pakistan’s orange sweet potatoes!

4. Pomegranate Guacamole

Prep: 10 mins | No Cook | Serves: 10 | ~90 cal per 2 tbsp

Ingredients:

  • 2 ripe avocados
  • ½ cup pomegranate arils
  • 1 small onion, finely chopped
  • 1 tomato, diced
  • 1 green chili, minced
  • Juice of 1 lime
  • Salt & coriander to taste

Instructions:

  1. Mash avocados in a bowl.
  2. Stir in onion, tomato, chili, lime juice, salt.
  3. Fold in pomegranate arils.
  4. Garnish with coriander. Serve with baked pita or veggie sticks.

Soups & Salads

5. Roasted Butternut Squash Soup

Prep: 15 mins | Cook: 45 mins | Serves: 6 | ~160 cal per bowl

Ingredients:

  • 1 medium butternut squash, peeled & cubed
  • 1 onion, quartered
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 3 cups vegetable broth
  • ½ cup light coconut milk
  • Salt, pepper, nutmeg

Instructions:

  1. Preheat oven to 200°C. Toss squash, onion, garlic with oil. Roast 30 mins.
  2. Blend roasted veggies with broth until smooth.
  3. Simmer in pot with coconut milk, season.
  4. Serve with toasted pumpkin seeds.

Local Twist: Use kaddu (pumpkin) instead!

6. Kale & Quinoa Holiday Salad

Prep: 20 mins | Serves: 8 | ~220 cal per serving

Ingredients:

  • 2 cups cooked quinoa
  • 3 cups kale, chopped & massaged
  • ½ cup dried cranberries
  • ½ cup feta cheese (or paneer)
  • ¼ cup toasted walnuts

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 1 tsp honey
  • Salt & pepper

Instructions:

  1. Massage kale with a pinch of salt for 2 mins.
  2. Toss with quinoa, cranberries, feta, walnuts.
  3. Whisk dressing; pour over salad. Mix well.

7. Spiced Lentil Soup (Masoor Dal Christmas Style)

Prep: 10 mins | Cook: 30 mins | Serves: 4 | ~180 cal per bowl

Ingredients:

  • 1 cup red lentils (masoor dal), rinsed
  • 1 carrot, diced
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 tsp ginger, grated
  • 1 tsp cumin
  • ½ tsp turmeric
  • 4 cups vegetable broth
  • Coriander for garnish

Instructions:

  1. Sauté onion, garlic, ginger in 1 tsp oil.
  2. Add spices, carrots, lentils, broth.
  3. Simmer 25 mins until soft. Blend slightly.
  4. Garnish with coriander.

Main Dishes

8. Herb-Roasted Turkey Breast

Prep: 15 mins | Cook: 1 hr 15 mins | Serves: 10 | ~200 cal per 100g

Ingredients:

  • 1.5 kg turkey breast (bone-in)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • Salt & pepper

Instructions:

  1. Brine overnight (optional): 4 cups water + 2 tbsp salt.
  2. Pat dry. Rub with oil, herbs, garlic.
  3. Roast at 180°C for 1 hr 15 mins (internal temp 75°C).
  4. Rest 15 mins before slicing.

No Turkey? Use chicken breast!

9. Salmon with Pomegranate Glaze

Prep: 10 mins | Cook: 15 mins | Serves: 6 | ~280 cal per serving

Ingredients:

  • 6 salmon fillets (120g each)
  • ½ cup pomegranate juice
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • Salt & pepper

Instructions:

  1. Reduce juice, honey, vinegar in a pan until syrupy.
  2. Season salmon. Bake at 190°C for 12 mins.
  3. Brush with glaze in last 3 mins.

10. Stuffed Acorn Squash (Vegan)

Prep: 15 mins | Cook: 50 mins | Serves: 4 | ~320 cal per half

Ingredients:

  • 2 acorn squash, halved
  • 1 cup cooked wild rice
  • 1 cup spinach, chopped
  • ½ cup chickpeas
  • ¼ cup dried cranberries
  • 1 tsp cumin

Instructions:

  1. Scoop seeds. Roast cut-side down 30 mins at 200°C.
  2. Mix filling. Stuff squash. Bake 20 more mins.

Swap: Use tinda or small pumpkin.

11. Cauliflower Steak with Chimichurri

Prep: 15 mins | Cook: 25 mins | Serves: 4 | ~180 cal per steak

Ingredients:

  • 1 large cauliflower
  • 2 tbsp olive oil

Chimichurri:

  • ½ cup parsley
  • 2 tbsp coriander
  • 1 garlic clove
  • 1 tbsp vinegar
  • 3 tbsp olive oil
  • Chili flakes

Instructions:

  1. Slice cauliflower into 1-inch “steaks.”
  2. Brush with oil. Roast 25 mins at 200°C.
  3. Blend chimichurri. Drizzle over.

Sides

12. Garlic Green Beans with Almonds

Prep: 10 mins | Cook: 10 mins | Serves: 8 | ~80 cal per serving

Ingredients:

  • 500g green beans, trimmed
  • 2 garlic cloves, sliced
  • ¼ cup toasted almonds
  • 1 tbsp olive oil

Instructions:

  1. Blanch beans 3 mins. Drain.
  2. Sauté garlic in oil. Add beans. Toss 5 mins.
  3. Top with almonds.

13. Brussels Sprouts with Balsamic & Turkey Bacon

Prep: 10 mins | Cook: 25 mins | Serves: 6 | ~110 cal per serving

Ingredients:

  • 500g Brussels sprouts, halved
  • 3 strips turkey bacon (or chicken qeema)
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil

Instructions:

  1. Roast sprouts with oil 20 mins at 200°C.
  2. Cook bacon until crisp. Crumble.
  3. Toss sprouts with bacon and balsamic.

14. Quinoa-Stuffed Mushrooms

Prep: 15 mins | Cook: 25 mins | Serves: 12 | ~60 cal per mushroom

Ingredients:

  • 12 large mushrooms
  • 1 cup cooked quinoa
  • 1 cup spinach, chopped
  • ¼ cup parmesan (or cheddar)

Instructions:

  1. Remove stems. Chop and sauté with spinach.
  2. Mix with quinoa, cheese. Stuff mushrooms.
  3. Bake 20 mins at 180°C.

15. Maple-Glazed Carrots

Prep: 10 mins | Cook: 20 mins | Serves: 6 | ~95 cal per serving

Ingredients:

  • 500g baby carrots
  • 1 tbsp maple syrup (or honey)
  • 1 tbsp olive oil
  • Pinch of cinnamon

Instructions:

  1. Toss carrots with oil, syrup, cinnamon.
  2. Roast 20 mins at 200°C.

Desserts

16. Dark Chocolate Avocado Mousse

Prep: 10 mins | Chill: 1 hr | Serves: 6 | ~170 cal per serving

Ingredients:

  • 2 ripe avocados
  • ¼ cup cocoa powder
  • ¼ cup almond milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla

Instructions:

  1. Blend all until silky.
  2. Chill 1 hr. Top with berries.

17. Baked Apples with Oat Crumble

Prep: 15 mins | Cook: 35 mins | Serves: 4 | ~210 cal per apple

Ingredients:

  • 4 apples, cored
  • ½ cup oats
  • 2 tbsp nuts
  • 1 tbsp honey
  • 1 tsp cinnamon

Instructions:

  1. Mix crumble. Stuff apples.
  2. Bake 35 mins at 180°C.

18. Gingerbread Energy Balls

Prep: 15 mins | No Bake | Serves: 20 | ~75 cal per ball

Ingredients:

  • 1 cup dates
  • ½ cup almonds
  • 1 tsp ginger powder
  • 1 tsp cinnamon
  • 1 tbsp molasses

Instructions:

  1. Blend all. Roll into balls.
  2. Chill 30 mins.

19. Peppermint Greek Yogurt Bark

Prep: 10 mins | Freeze: 2 hrs | Serves: 12 | ~70 cal per piece

Ingredients:

  • 2 cups Greek yogurt
  • 1 tsp peppermint extract
  • 2 tbsp dark chocolate chips
  • 1 tbsp crushed candy cane (optional)

Instructions:

  1. Mix yogurt with peppermint. Spread on lined tray.
  2. Sprinkle chocolate. Freeze. Break into pieces.

20. Poached Pears in Red Wine (Non-Alcoholic Version)

Prep: 10 mins | Cook: 30 mins | Serves: 6 | ~140 cal per pear

Ingredients:

  • 6 pears, peeled
  • 2 cups red grape juice
  • 1 cinnamon stick
  • 2 cloves
  • 1 orange zest

Instructions:

  1. Simmer juice with spices. Add pears.
  2. Poach 25–30 mins. Serve warm or chilled.

Final Holiday Cheer

There you go – 20 full healthy Christmas recipes ready to shine on your table! Save this post, print it, or share with your khala who loves to cook.

Which one will you try first? Comment below! Tag me in your pics – I’d love to see your festive spreads.

Merry Christmas & Happy Cooking! 🎅🍴✨

Note: Adjust spices to taste. Always check for allergies.

Leave a Comment