Our holiday gift to you: a sneak-peek of the Parsley Health Coach Holiday Recipe E-Book.
Need some inspo for an upcoming holiday event? Whether you need a single dish or an entire meal, these four health coach-approved dishes are deliciously whole-foods based and perfect for any occasion.
At Parsley, we look at food as medicine—which means it's a key part of your personalized treatment. When you join Parsley Health, you’re paired with a health coach to help you support your goals in addition to the care you receive from your clinician. Part of your health coach's job? Helping you find, prepare, and enjoy the meals that best support your health goals while making you feel nourished and satisfied.
Salad: Holiday Shaved Brussel Salad with Pomegranate
Approved by Parsley Health Coach Meaghan Quarles. Find the full recipe here.
Ingredients
For the salad:
12 oz shaved Brussels sprouts
⅓ cup toasted hazelnuts, skinned and chopped
½ cup pomegranate seeds
½ cup crumbled gorgonzola
For the dressing:
1 tbsp minced shallot
3 tbsp orange juice
2 tbsp white wine vinegar
¼ tsp orange zest
1 tsp Dijon mustard
¾ cup olive oil
Salt and pepper, to taste
Directions
1. In a large bowl, toss together Brussels sprouts, hazelnuts, pomegranate seeds, and gorgonzola.
2. Add dressing and toss to coat.
3. In a small bowl, whisk together shallot, orange juice, white wine vinegar, orange zest, and Dijon mustard. While continuously whisking, slowly add in olive oil. Season with salt and pepper, to taste.
Appetizer: Super Simple Salmon Cakes
Approved by Parsley Health Coach Christina Kang. Find the full recipe here.
Ingredients
1 tbsp avocado oil, plus more to grease pan
1 cup bell peppers, finely chopped (I used red and green peppers)
½ cup red onion, finely chopped
½ tsp sea salt
2 3oz cans wild salmon
½ cup celery, finely chopped
1 large pasture-raised egg
1 tbsp preserved lemon with peel, finely chopped (or 1 tsp lemon zest with 2 tsp fresh lemon juice)
3 tbsp ground flaxseed
¼ cup avocado mayonnaise
1 tbsp Dijon mustard
Directions
1. Combine the avocado oil along with the bell peppers, red onions, and sea salt in a small skillet over medium heat. Sauté for 5 minutes and stir to avoid burning.
2. While the veggies sauté, combine the salmon, celery, egg, lemon, flax, mayonnaise, and Dijon in a large mixing bowl.
3. Once the veggies are ready, add half into the bowl with salmon and stir to combine. Then add the remaining veggies into the bowl and mix well (this process is to avoid the egg from cooking).
4. Using an ice cream scoop, create 8 balls and tighten them using your hands. Press to create patties.
5. Heat a large non-stick frying pan over medium heat and lightly grease with avocado oil. Once the pan is hot, add the patties and fry them for 2 ½ minutes per side.
6. Once ready, arrange the patties on top of your favorite greens (like arugula) and drizzle with any of your favorite condiments. I used a no-sugar-added hot sauce, but extra Dijon or a squeeze of fresh lemon juice is also great.
Entree: Melt-in-Your-Mouth Shin Stew
Approved by Parsley Health Coach Caroline Hoeffgen. Find the full recipe here.
Ingredients
A drizzle of olive oil
2 red onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks celery, trimmed and roughly chopped
4 cloves garlic, unpeeled
A few sprigs fresh rosemary
2 bay leaves
1 small handful dried porcini
1 stick cinnamon
2 ¼ lb quality shin of beef, bone removed, trimmed and cut into ⅓ inch pieces
sea salt
freshly ground black pepper
1 tbsp flour
1 28oz can of plum tomatoes
⅔ bottle Chianti
Directions
1. Preheat your oven to 350ºF.
2. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly.
3. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess.
4. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.
5. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon.
6. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
Dessert: White Chocolate Macadamia Cashew Butter Cookies
Approved by Parsley Health Coach Kelly Candela. Find the full recipe here.
Ingredients
Wet
1 egg
⅓ cup cashew butter (with cashew as only ingredient)
3 tbsp honey
1 tsp vanilla extract
¼ cup melted coconut oil
1 tbsp unsweetened macadamia milk
Dry
1 cup almond flour
1 cup oat flour
1 tsp cinnamon
1 tsp baking soda
¼ tsp sea salt
Toppings
½ cup white chocolate chips
½ cup chopped macadamia nuts
Directions
1. Preheat oven to 325°F.
2. Mix dry ingredients and wet ingredients in separate bowls. Add the dry into the wet and whisk well.
3. Add in white chocolate chips and macadamia nuts.
4. Mix again.
5. Using a cookie spoon, spoon out 2 tbs each of dough onto a lined cookie sheet with parchment paper.
6. Bake for 10-12 minutes.
