The holiday season is in full swing, and while it’s a time for joy and celebration, it’s also a time when many of us struggle to stay consistent with our eating habits. These recipes include carbohydrate-balanced dishes to help maintain a steady routine and reduce the impact of holiday indulgences. These recipes are easy to prepare, nourishing, and perfect for staying on track without feeling deprived.
This Chicken and Artichoke dish is a flavorful, wholesome option that feels indulgent without being heavy. Juicy chicken thighs are seasoned with smoked paprika, giving the dish a rich, smoky depth, while tender artichokes add a subtle tang. By using chicken broth instead of heavier ingredients, we keep the fat content in check without sacrificing taste, making this a perfect entrée for a balanced, satisfying meal.
Braised Chicken Thighs with Artichokes
Ingredients
4 Boneless skinless chicken thighs
2 ½ tsp smoked paprika
1 tsp kosher salt divided
2 cans of artichoke hearts, rinsed and drained
2 T olive oil
2 T. flour, divided
½ pound fingerling potatoes
1 ¼ c. chicken broth
½ c. chopped basil
Directions:
- Preheat oven to 350
- Mix chicken with ½ tsp paprika and ½ tsp. salt
- In a small bowl, toss artichokes with 1 tsp olive oil and ½ tsp paprika
- Toss fingerlings with oil, paprika, and salt in a separate bowl.
- Heat olive oil in an oven-proof Dutch oven over medium-high heat. Sear chicken thighs for 2-3 minutes on each side, then transfer to a plate and cover.
- Add ¼ c water and artichokes, and sauté for 5 minutes, until lightly browned; dust with flour, and cook another minute.
- Remove from the skillet and add to the chicken.
- Reduce heat to medium. Add oil to the skillet, add potatoes, and sauté until browned, about 5 minutes. Dust with 1 T. flour and cook for another minute. Remove from skillet and add chicken and artichokes.
- Whisk the broth together with the remaining paprika and salt. Stir until well combined.
- Add chicken, artichokes, and potatoes back to skillet and gently stir together.
- Cover and place in the oven for 20-30 minutes, baking until an internal temperature of 160 is reached.
- Sprinkle chopped basil over the dish and serve.
Nutrition Information: Serves four: Calories 329, fat 17g, sat fat 4g, carbohydrates 15g, fiber g, protein 25g.
This Zucchini Noodle Salad is a vibrant, Mediterranean-inspired twist on a classic pasta salad. Spiralized zucchini takes center stage, offering a light and refreshing base, while chickpeas, artichokes, onions, feta, and kalamata olives add layers of flavor and texture. Tossed in a bright lemon vinaigrette, this colorful dish is as nourishing as delicious—perfect for holiday gatherings or meal prep!
Zucchini Noodle Salad
Ingredients:
Two zucchini
½ red onion, julienned
1 c. of artichokes, rinsed and drained
2/3 cup of grape tomatoes, sliced in half
2/3 cup of chickpeas, rinsed and drained
1/4 c. kalamata olives, pitted and cut in half lengthwise1/3
1/3 c. feta, crumbled
Dressing:
¼ c. olive oil
2 T red wine vinegar
1 T. fresh lemon juice
1 tsp dried oregano flakes
1 tsp Dijon mustard
1 clove garlic, peeled and minced
2 T. shallots, dice fine
Salt and pepper to taste
2 T. chopped fresh parsley
Directions:
- In a small bowl, whisk together the ingredients for the dressing.
- Spiralize zucchini and pat dry.
- Add zucchini noodles, onions, artichokes, tomatoes, chickpeas, and olives.
- Toss together, sprinkle feta on top, and then parsley.
- Drizzle with dressing.
Nutrition Information: Serves four: Calories 258; Fat 15g, Saturated fat 3g, Carbohydrates 22g, fiber 3.9g, and Protein 7g.
This Warm Banana Protein Porridge is a cozy, nutrient-packed breakfast that’s perfect for starting your day on a balanced note. Made with egg whites for a protein boost, grated zucchini to sneak in an extra serving of veggies, and ground flaxseed for added fiber and omega-3s, this dish checks all the boxes. Naturally sweetened with banana and creamy from almond milk, it’s a wholesome way to fuel your morning while satisfying your comfort food cravings.
Warm Banana Protein Porridge
Ingredients:
3 oz banana
3/4 c. zucchini, grated
Pinch of salt
6 oz unsweetened almond milk
4 oz egg whites
2 T. ground flax seed
1/4 cup fresh blueberries
Directions:
- In a small bowl, mash the banana with a fork, add grated zucchini and a dash of salt.
- Place almond milk and egg whites in a small saucepan.
- Over medium heat, bring to a simmer and cook for five minutes.
- Whisk in flaxseed, stirring constantly until mixture thickens, about five more minutes.
- Place in a small bowl and top with blueberries or your fruit of choice.
Nutrition: Makes one serving: Calories 250, Fat 7g, Saturated fat .1g, Carbohydrates 33g, fiber 7.5g, protein 19g.
This Tortilla Egg Bake is a quick, single-serving dish that’s perfect for a warm, balanced breakfast on busy mornings. Made with a carb-balanced tortilla, protein-rich egg whites, and fresh vegetables, it’s a simple yet satisfying way to start your day. Ready in minutes, this recipe delivers convenience and nourishment without sacrificing flavor!
Tortilla Egg Bake
Ingredients:
1 carb-balanced tortilla
4 oz egg whites
1/3 c. sauteed mushrooms
1/3 c. sauteed onions
2 T. crumbled feta
5 grape tomatoes cut in half
Directions:
- Add 1T. of olive oil to a small pie pan
- Place the tortilla shell in the bottom of a pie pan, allowing the shell to go up the sides of the pan.
- Pour egg whites on the shell, add the sauteed vegetables and feta, and place in the oven for 20 minutes or until set.
- Remove from the oven and sprinkle with grape tomatoes.
Nutrition: Makes one serving: Calories 233, Fat 6g, Saturated fat 4g, Carbohydrates 36 g, Fiber 16g, and Protein 24g.
This holiday season, try to focus on consistency, balance, and enjoying meals that fuel us well. These recipes are just a glimpse of how small adjustments can make a big difference in feeling our best. I hope they inspire you to approach holiday meals with a fresh perspective and give you the tools to navigate the season confidently. Enjoy!
With gratitude, Laura
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