Simple, Healthy & Happy: 3 Easy Holiday Menus

The holidays are a time for joy, family, and… let’s be honest, a lot of rich food. But what if you could host a beautiful Thanksgiving or Christmas meal that’s not only delicious and easy to prepare but also leaves everyone feeling energized instead of overstuffed?

It’s entirely possible! The key is to focus on whole foods, vibrant vegetables, lean proteins, and smart cooking methods (hello, roasting!). I’ve designed three complete holiday menus that are simple, healthy, and packed with flavor.

Menu 1: The Healthy Classic Thanksgiving

This menu gives you all the traditional flavors you crave, just lightened up for a fresh, modern feast.

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1. Simple Herb-Roasted Turkey Breast

Going with just the breast is easier, faster, and leaner than a whole bird.

• Ingredients:
  • 1 bone-in turkey breast (approx. 4-5 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
• Directions:

1. Preheat your oven to 375°F (190°C).
2. Pat the turkey breast dry with paper towels. Rub the olive oil all over the skin.
3. In a small bowl, mix the thyme, rosemary, garlic powder, onion powder, salt, and pepper.
4. Rub the herb mixture evenly over the turkey breast, gently working it under the skin where possible.
5. Place the turkey in a roasting pan and roast for 1.5 to 2 hours, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
6. Let it rest for 15-20 minutes before carving.

2. Roasted Root Vegetable Mash

A colorful and nutrient-dense alternative to heavy mashed potatoes.

• Ingredients:
  • 2 pounds (32 oz) sweet potatoes, peeled and cubed
  • 1 pound (16 oz) carrots, peeled and chopped
  • 1 pound (16 oz) parsnips, peeled and chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste1/4 cup unsweetened almond milk (optional, for creaminess)

• Directions:
  1. Preheat oven to 400°F (200°C).
  2. Toss the sweet potatoes, carrots, and parsnips with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30-40 minutes, or until tender and lightly caramelized.
  4. Transfer the roasted vegetables to a large bowl. Use a potato masher to mash them to your desired consistency.
  5. If you prefer a creamier mash, stir in the almond milk. Season with more salt and pepper if needed.

3. Sautéed Green Beans with Lemon & Almonds

Skips the heavy casserole and opts for a bright, crisp side.

• Ingredients:
  • 1.5 pounds (24 oz) fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1/2 cup sliced almonds (approx. 2 oz)
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Zest of one lemon

• Directions:
  1. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 2-3 minutes until bright green and crisp-tender. Drain immediately and plunge into a bowl of ice water to stop the cooking. Drain well.
  2. In a large skillet, heat the olive oil over medium heat. Add the almonds and toast for 2-3 minutes until golden.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the blanched green beans to the skillet and toss to heat through (about 2-4 minutes).
  5. Remove from heat. Stir in the lemon juice and lemon zest. Serve immediately.

Menu 2: The Elegant 1-Hour Christmas

This menu is sophisticated, beautiful, and surprisingly fast. Perfect for a stress-free Christmas Eve or Day.

1. Rosemary & Garlic Roasted Salmon Fillet

A whole fillet is a stunning centerpiece that cooks in under 20 minutes.

• Ingredients:
  • 1 large salmon fillet (approx. 2.5-3 pounds), skin-on or off
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 lemon, thinly sliced
  • Salt and pepper to taste

• Directions:
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the salmon fillet on the baking sheet. Pat it dry.
  3. In a small bowl, mix the olive oil, minced garlic, and chopped rosemary.
  4. Rub this mixture all over the top of the salmon. Sprinkle generously with salt and pepper.
  5. Arrange the lemon slices on top of the fillet.
  6. Roast for 12-18 minutes, depending on the thickness of your fillet. The salmon is done when it flakes easily with a fork.

2. Quinoa Pilaf with Pomegranate & Pistachios

Festive, colorful, and packed with protein and fiber.

• Ingredients:
  • 1.5 cups dry quinoa, rinsed
  • 3 cups low-sodium vegetable broth
  • 1 cup pomegranate arils (seeds) (approx. 5-6 oz)
  • 1/2 cup shelled pistachios, roughly chopped (approx. 2.5 oz)
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice

• Directions:
  1. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
  2. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  3. Transfer the cooked quinoa to a large serving bowl.
  4. Add the pomegranate arils, pistachios, and parsley.
  5. Drizzle with olive oil and lemon juice, then toss gently to combine. Serve warm or at room temperature.

3. Balsamic-Glazed Asparagus

Simple, elegant, and pairs perfectly with the salmon.

• Ingredients:
  • 2 pounds (32 oz) asparagus, tough ends snapped off
  • 1.5 tablespoons olive oil
  • 2 tablespoons balsamic glaze (not vinegar; a thick, reduced glaze)
  • Salt and pepper

• Directions:
  1. Leave the oven at 400°F (200°C) for the salmon.
  2. On a baking sheet, toss the asparagus with olive oil, salt, and pepper.
  3. Roast for 10-12 minutes, or until tender-crisp.
  4. Transfer to a serving platter and drizzle immediately with the balsamic glaze.

Menu 3: The Cozy & Modern Plant-Based Holiday

Hearty, flavorful, and 100% plant-based. This menu is a warm, satisfying hug.

1. Hearty Lentil Shepherd’s Pie

This is a crowd-pleasing, savory centerpiece that’s packed with protein and veggies.

• Ingredients:
  • For the Filling:
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 8 oz cremini mushrooms, sliced
    • 3 cloves garlic, minced
    • 1.5 cups brown or green lentils, rinsed
    • 4 cups low-sodium vegetable broth
    • 1 teaspoon dried thyme
    • 2 tablespoons tomato paste
  • For the Topping:
    • 3 pounds (48 oz) sweet potatoes, peeled and cubed
    • 2 tablespoons olive oil
    • Salt and pepper to taste

• Directions:
  1. Make the Topping: Boil the sweet potatoes in a large pot of water until tender (about 15-20 minutes). Drain, return to the pot, and mash with olive oil, salt, and pepper until smooth. Set aside.
  2. Make the Filling: While potatoes boil, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until soft.
  3. Add the mushrooms and cook for 5-7 minutes until browned. Add the garlic and cook for 1 minute more.
  4. Stir in the rinsed lentils, vegetable broth, thyme, and tomato paste. Bring to a boil, then reduce the heat and simmer for 35-40 minutes, or until the lentils are tender and the mixture is thick.
  5. Assemble: Preheat oven to 375°F (190°C). Pour the lentil filling into a 9×13-inch baking dish. Spoon the sweet potato mash on top and spread evenly.
  6. Bake for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly.

2. Maple-Glazed Brussels Sprouts with Pecans

Sweet, savory, and nutty—even sprout-skeptics will love these.

• Ingredients:
  • 2 pounds (32 oz) Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1/2 cup pecan halves (approx. 2 oz)
  • Salt and pepper

• Directions:
  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss Brussels sprouts with olive oil, salt, and pepper.
  3. Roast for 20 minutes.
  4. Add the pecans to the baking sheet and drizzle everything with the maple syrup. Toss gently.
  5. Return to the oven and roast for another 5-10 minutes, until sprouts are caramelized and tender.

3. Winter Kale Salad with Apple & Maple-Tahini Dressing

A bright, fresh salad to cut through the richness.

• Ingredients:
  • 1 large bunch (8-10 oz) Lacinato kale, stems removed and leaves thinly sliced
  • 1 crisp apple (like Honeycrisp or Fuji), thinly sliced
  • 1/2 cup dried cranberries (approx. 2.5 oz)
  • For the Dressing:
    • 1/3 cup tahini
    • 1/4 cup warm water
    • 3 tablespoons lemon juice
    • 2 tablespoons pure maple syrup
    • 1 clove garlic, minced
    • Pinch of salt

• Directions:
  1. Make the Dressing: In a small bowl or jar, whisk together the tahini, warm water, lemon juice, maple syrup, minced garlic, and salt until smooth and creamy.
  2. Massage the Kale: Place the sliced kale in a large salad bowl. Add about half of the dressing and use your hands to “massage” the kale for 2-3 minutes. This softens the leaves and makes them less bitter.
  3. Assemble: Add the sliced apple and dried cranberries to the bowl. Drizzle with the remaining dressing and toss to combine. Serve immediately.

Easy & Healthy Holiday Desserts

No holiday meal is complete without a little something sweet. These three desserts are simple to make and keep the focus on whole-food ingredients.

1. Baked Apples with Cinnamon & Walnuts

The perfect, warm, and cozy dessert for a Thanksgiving or Christmas night.

• Ingredients:
  • 4 large, firm apples (like Honeycrisp or Braeburn)
  • 1/2 cup chopped walnuts (approx. 2 oz)
  • 1/4 cup raisins or dried cranberries
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon pure maple syrup (optional)
  • 1/2 cup hot water or apple cider

• Directions:
  1. Preheat oven to 375°F (190°C).
  2. Slice the very top off the apples. Use a melon baller or spoon to carefully core the apples, creating a cavity but not going all the way through the bottom.
  3. In a small bowl, mix the chopped walnuts, raisins/cranberries, cinnamon, nutmeg, and optional maple syrup.
  4. Fill the cored apples with this mixture tightly.
  5. Place the apples in a small baking dish. Pour the hot water or cider into the bottom of the dish (this creates steam).
  6. Bake for 45-60 minutes, or until the apples are tender when pierced with a knife. Serve warm.

2. Dark Chocolate Avocado Mousse

This rich, decadent mousse is secretly packed with healthy fats. It’s an elegant, dairy-free, and vegan dessert.

• Ingredients:
  • 2 ripe avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened almond milk (or other plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • Berries or shaved chocolate for topping (optional)

• Directions:
  1. Place all ingredients (avocados, cocoa powder, maple syrup, almond milk, vanilla, and salt) into a high-speed blender or food processor.
  2. Blend on high for 1-2 minutes, scraping down the sides as needed, until the mousse is perfectly smooth and creamy.
  3. Taste and add more maple syrup if you prefer it sweeter.
  4. Spoon the mousse into individual serving dishes or a large bowl.
  5. Chill in the refrigerator for at least 1 hour to set.
  6. Serve chilled, topped with fresh berries or a sprinkle of shaved dark chocolate.

3. Simple Pumpkin Spice Parfait

A no-bake, layered dessert that gives you all the flavor of pumpkin pie with no baking required.

• Ingredients:
  • 1 can (15 oz) pure pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup plain Greek yogurt (or coconut yogurt for dairy-free)
  • 1 cup crushed ginger snaps or granola (approx. 4-5 oz)

• Directions:
  1. In a medium bowl, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until smooth.
  2. In a separate small bowl, you can lightly sweeten the yogurt with a teaspoon of maple syrup, or leave it plain for a tart contrast.
  3. Get 4 small glasses or jars.
  4. Create layers: Start with a spoonful of the crushed ginger snaps/granola, followed by a layer of the pumpkin mixture, then a layer of the yogurt.
  5. Repeat the layers until the glass is full, ending with a final sprinkle of granola or a dollop of yogurt.
  6. Serve immediately, or chill for up to 2 hours.

I hope these menus inspire you to cook a holiday meal that’s as nourishing as it is delicious. Happy, healthy holidays to you and yours! Also, if you are looking for healthy and budget-friendly holiday recipes, please check here.

P.S. If you could use a little help planning Christmas meals this year, you can check it out here.