Entertaining can be so much fun, especially around the holidays. But the biggest complaint about hosting a party is usually not knowing what kind of food to serve. Especially if you and your guests have health concerns or are on a modified diet. Being surrounded by the typical high fat, high calorie, sugar loaded treat is just far too tempting for most of us to endure! So here are some healthier menu options to make your next get together hassle and guilt-free.

Healthy Appetizers

Cleaned up Spinach and Artichoke Dip
Parmesan Garlic Zucchini Chips
Cucumber slices with ricotta dill spread and smoked salmon
Antipasto Skewers
Caprese Wreath Salad
Edible Christmas Tree Centerpiece
Cajun Shrimp Cups
Smoked Salmon and Goat Cheese Log

Healthy Entrees

Turkey Meatballs
Almond Parmesan Crusted Chicken Tenders
Mini Crab Cakes
Teriyaki Salmon Bites

Guilt Free Desserts

Better Brownies
Chocolate Dipped Strawberries
Chocolate Almond Super Food Bark
Chocolate Mint Mini Muffins
Black Tie Popcorn
Apple Almond Crisp
Skinny Caramel Apple Dip (from the cookierookie.com)
Dark chocolate & sea salt almonds
Clean eating chocolate chip cookies

Check out my Pinterest Board "Clean Eating Desserts" for more ideas

Follow Brenda Ajay's board Clean eating desserts on Pinterest.

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Brenda

Chocolate Sea Salt Almonds

1 lb whole almonds
1 10oz bag Ghirardelli 60% cocoa bits
1/4 tsp coarse sea salt

1. Line a large baking sheet with parchment paper
2. Place chocolate in a microwave safe bowl and microwave on high for 30-60 seconds or until chocolate is completely melted
3. Drop almonds into the chocolate and using a teaspoon, remove the one by one and place on prepared pan
4. Sprinkle sea salt over almonds and place in freezer for one hour
5. Remove from freezer and serve

Brenda

Better Brownies (gluten-free)

Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

Preparation:

1. Preheat oven to 350° F.
2. Spray a 9x9" baking pan with cooking spray or prepare mini muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Pour batter into pan or divide batter among prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

Brenda

Smoked Salmon & Goat Cheese Log

Ingredients:

8 oz Thin sliced smoked salmon (chopped)
8 oz Fresh plain goat cheese
1 tsp fresh dill
Juice of 1 lemon
salt & pepper to taste
1/4 cup pistachios, shelled and chopped
1/4 cup dried cranberries (craisins), chopped

Preparation:

1. Place chopped salmon, goat cheese, dill, lemon juice and salt and pepper in a bowl and mix until well blended.
2. Remove mixture from the bowl and using your hands form it into the shape of a log
3. Mix chopped pistachios and cranberries together in a plate and roll the log over nuts and berries until it is completely coated.
4. Wrap in plastic and refrigerate for at least 1 hour before serving
5. Serve with crackers, thin sliced pumpernickel bread or tortilla chips

Brenda

Antipasto Skewers

Ingredients:

Skewers

12-15 wooden skewers
1 container grape tomatoes or cherry tomatoes
2 15oz cans artichoke hearts (quartered and drained)
1 jar sliced roasted red pepper (sliced into 1" small strips)
1 lb mini fresh mozzarella balls
1/4 lb thin sliced pepperoni or salami
1 can whole black or green olives

Dressing

1/2 cup Extra Virgin Olive Oil
1/4 cup balsamic vinegar
juice of 1 lemon
1 tsp oregano
1/2 tsp salt
1/2 tsp ground black pepper

Assemble the skewers:

Starting with a tomato, skewer one of each ingredient onto each wooden skewer in the order that they are listed. When all skewers are complete set them in a shallow pan or baking dish.

Mix dressing:

Mix all ingredients for dressing in a bowl and pour over skewers to marinnnade. Let marinade in refrigerator for 1 hour before serving.

Brenda

Cucumber slices with Ricotta Dill Cream and Smoked Salmon

Ingredients:

2 large cucumbers
1 8oz container ricotta (drained)
zest and juice of 1 lemon
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp fresh dill

Preparation:

1. Cut the cucumber into 1 inch slices, and carefully hollow out the center (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
2. Place the ricotta in a medium bowl and mix in the lemon zest, lemon juice, garlic powder, black pepper and dill. Adjust seasoning to taste.
3. Spoon a little seasoned cream into each cucumber cup, about 1 teaspoon per cup.
4. Cut the smoked salmon into 1-inch long thin strips and place one slice of salmon on top of ricotta cream.
5. Keep refrigerated and serve shortly after you assemble them

Brenda

Parmesan Garlic Zucchini Chips

Ingredients:

2 Large Zucchini (sliced thin preferably with a mandolin slicer)

1 TB Extra Virgin Olive Oil

1/2 tsp Sea Salt

1/2 tsp garlic powder

1 tsp grated Parmesan cheese

Preparation:

1. Preheat oven to 225 degrees
2. Place zucchini slices on a double layer of paper towel and sprinkle with salt. Let sit for 5 minutes to draw out the moisture. Then pat dry with another paper towel.
3. Line 2 large baking sheets with parchment paper
4. Place zucchini slices on prepared baking sheets
5. Lightly brush each slice with extra virgin olive oil then sprinkle with garlic powder and cheese
6. Place in preheated oven and bake for 2-3 hours or until slices are golden brown and crispy

Brenda

Almond Parmesan Crusted Chicken Tenders (Gluten Free)

Ingredients:

1 1/2 pounds fresh (not frozen) chicken strips, or tender loins

1/2 c olive oil

2 eggs

1 1/2 c finely ground almonds (almonds should be similar in texture to bread crumbs)

3/4 c grated Parmesan

1 TB Italian Seasoning

1 TB garlic powder

1 tsp salt

1 tsp pepper

Preparation:

1. Preheat oven to 350 degrees
2. Heat olive oil in a large skillet over medium heat.
3. Mix eggs well in a shallow pan or bowl. 
4. In a separate bowl, mix ground almonds, Parmesan, Italian seasoning, garlic powder, salt and pepper.
5. Take each piece of chicken and dip into egg mixture first, then quickly transfer the egg coated chicken to the almond/cheese mixture and coat thoroughly.
6. Place coated chicken strips into hot saute pan. Cook each side for about 2 minutes, until browned. Remove strips from skillet and let drain onto a paper towel lined plate. 
7. Place browned chicken tenders in an ungreased baking pan and place in the oven for 15-20 minutes.
8. Serve warm with your favorite dipping sauce. 

Give Yourself The Gift Of Good Health!

Eating healthy is a big part of taking control of your health and these recipes are a great start. But if you really want to get in the best shape of your life, lose weight and fight aging and chronic health problems join an online challenge group and get fitness, nutrition and support 24/7. It doesn't matter how old you are, there's a challenge group for people of all ages and ability. To learn more, or to reserve a spot in an upcoming group, fill out this application or email me at brendalajay@gmail.com

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Brenda

Zucchini Cheese Balls

photo from dreamstime.com

Ingredients

1 1/2 cup shreaded raw zucchini, not peeled (about 1 large zucchini)
1 1/4 cup gluten-free bread crumbs plus 1/4 cup for rolling balls in before baking
1 tsp garlic powder
3 eggs
3/4 cup shredded Italian cheese blend
1/4 cup grated Parmesan cheese
Salt, pepper
1/4 c sesame, flax or chia seeds to roll balls in before baking

Instructions

1. Preheat oven to 350 degrees.
2. Wash the zucchini, remove the ends and grate using a large cheese grater.
3. Place the zucchini into a mixing bowl and add eggs, garlic, crumbs, cheese and salt & pepper. 
4. Mixture will become a moist batter that comes easily together. If the mixture is too thin and sticks to your hands add more bread crumbs until you can easily shape in 1" balls by rolling in your hands. 
5. Mix reserved gluten-free bread crumbs and seeds of choice together and toss rolled zucchini balls in to lightly coat the outside
6. Place balls onto a greased cookie sheet.
7. Bake for 20 minutes or until the outside is golden and crispy. Serve hot with marinara sauce or yogurt ranch dip

Give yourself the gift of good health!

Eating healthy is a big part of taking control of your health and these recipes are a great start. But if you really want to get in the best shape of your life, lose weight and fight aging and chronic health problems join an online challenge group and get fitness, nutrition and support 24/7. It doesn't matter how old you are, there's a challenge group for people of all ages and ability. To learn more, or to reserve a spot in an upcoming group, fill out this application or email me at brendalajay@gmail.com

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Brenda

Turkey Chili

This chili is a staple at our house during the fall and winter months. I sometimes double or triple the recipe and cook it in 2 or 3 large pots at once, then separate the chili into quart-sized containers and freeze them for a quick go-to meal on a busy day. Don't be afraid to play with the "heat!" Experiment with hot sauce instead of cayenne or even BBQ sauce for a mild flavor. This is a great recipe to make for parties and tailgating. It's got a lot of flavor and really hits the spot on a cold day!

21 Day Fix: 1 GREEN 1 RED 1 YELLOW

Ingredients

4 tablespoons extra-virgin olive oil
2-3 garlic cloves minced
1 large onion, chopped (or use chopped leeks for a milder flavor)
3 pounds ground turkey
4 tablespoons chili powder
2 tablespoon cumin
1 tablespoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
1/2 - 1 teaspoon cayenne pepper (to taste)
4 cups chopped peppers, any color combination, red, green, yellow, orange, sweet or hot
1 (28-ounce) can tomato sauce
3 (14-ounce) cans dark red kidney beans
1 (8-ounce) can sliced black olives (optional)
2 cups corn kernels, optional

1. Heat extra virgin olive oil in a large pot over medium heat. Add garlic and onion and cook until onion is translucent (about 3 minutes).
2. Add turkey and stir until turkey is cooked through. Add next 8 ingredients (chili powder through cayenne pepper) and mix thoroughly. Add chopped peppers, cover and let cook for 5 minutes until peppers are tender.
3. Add the remaining ingredients and simmer on low for 1 hour to let the flavors come together. Or place in a crock pot on low for desired amount of time.

Brenda