There may be extra reds around during the holidays but one way to make sure you aren’t forgetting about your greens is to serve these healthy holiday apps. Filling up on greens and yellows first is a great tip for curbing red light cravings at your holiday meal. 

Wishing you all a very happy, healthy and delicious holiday season!

 

Blackened Shrimp Bites

Serves 6 

1 cucumber slice = 1 green light, 2 yellow lights

Ingredients

1 tablespoon creole seasoning

1 lb shrimp, peeled and deveined

1 avocado

Juice of 1 lime

2 tablespoons cilantro, chopped

Salt and fresh pepper

1 English cucumber sliced

 

Directions

Spray a grill pan with nonfat cooking oil and heat over medium-high. Toss the shrimp with the seasoning and grill for 2 – 3 minutes per side or until no longer translucent.

In a small bowl mash the avocado with lime juice. Stir in cilantro, salt, and pepper. Top the cucumber with a dollop of the avocado mash and one piece of shrimp. Place on a platter and serve. 

 

Veggie Rolls

Serves 8

1 roll = 1 green light, 1 yellow light

Ingredients

1 large zucchini

1 cup Kurbo hummus

1 cup carrot sticks

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced 

1 bunch cilantro

 

Directions

Using a vegetable peeler peel the zucchini lengthwise. Smear with a spoonful of hummus, top with a few carrot sticks, and pepper slices and a spring or two of cilantro and roll. Place on a platter and serve immediately or cover and refrigerate until ready to serve.

 

Watermelon Christmas Trees

Serves 10

1 tree = 1 green light

Ingredients

1 medium watermelon

Christmas tree cookie cutter

 

Directions

Slice the watermelon in half lengthwise and then cut into half-moon slices. Use the cookie cutter to cut as many trees and you can out of each slice. The stem of the cookie-cutter tree should be in the green watermelon rind. Place on a platter and serve or cover and store in the refrigerator until ready to serve.

 

Tofu Caprese Salad Bites

Serves 10

This is one of my favorite holiday appetizers from Chloe’s Vegan Italian Kitchen by Chef Chloe Coscarelli, whether dairy is a part of your diet or not I recommend trying these with tofu.

1 skewer = 1 green light, 1 yellow light

Ingredients

7 oz extra-firm tofu, drained and pressed dry in a clean kitchen towel and cut into 1” cubes

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon fresh ground pepper

1 pint cherry tomatoes

½ basil leaves

Balsamic dressing for drizzling

 

Directions

In a large bowl toss the tofu, oil, salt, and pepper.

Heat a large nonstick skillet over medium-high heat and add tofu mixture. Saute cubes until all sides are lightly browned. Skewer 1 cube of tofu, 1 half cherry tomato, and 1 basil leaf on each toothpick or skewer. Drizzle with vinegar. Season with salt and pepper. Place on a platter and serve or cover and store in the refrigerator until ready to serve.

 

Whipped Basil Ricotta and Strawberry Crostini

Serves 10

1 crostini = 1 green light, 2 yellow lights

Ingredients

 Whipped Basil Ricotta

1 8 oz container low-fat ricotta cheese

½ cup basil

1 small clove garlic, chopped
Juice of 1 lemon

Sea salt and fresh black pepper

 

Strawberry Balsamic Crostini

1 whole-wheat baguette

½ lb strawberries, sliced

1 tablespoon balsamic

Sliced basil for serving

 

Directions

Preheat the oven to 350 degrees.

Slice the baguette into ¼ inch slices and spray both sides with nonfat cooking oil. Sprinkle with salt and bake for 10 minutes until golden brown.

Place the ricotta ingredients in a food processor and pulse, scraping down the sides until well combined.

Place the strawberries and balsamic in a bowl and toss to combine. Sprinkle with salt and pepper.

Place the crostini on a serving platter. Top with basil ricotta, strawberries and 2 or 3 slices of basil, season with salt and pepper and serve.