My Go-To Healthy(er) Holiday Recipes

My Go-To Healthy(er) Holiday Recipes

Happy Holidays, Cheermeisters!

I have 4 easy recipes that I make every holiday season. They are healthy(er) alternatives to traditional holiday favorites and are ALWAYS crowd pleasers. They also look super festive and are more than “gram-worthy”. I hope you enjoy them as much as I do and Merry Christmas from the Femme Fit/Faster Fitness Fam 😊!

Low(er) Carb Cranberry Mimosas


  •  Brut Champagne or Sparkling Wine
  •   Ocean Spray Diet Cranberry Juice
  • Splenda (for rim of flute)
  • A few fresh cranberries and rosemary twigs for garnish


  1. Place 2 saucers side by side, place a small amount of water in one (just enough to cover the bottom) and a thin coating of Splenda in the other.
  2. Dip the rim of your flute or preferred glass first in the water then in the Splenda to coat just the edge of the glass.
  3. Add your desired ratio of champagne and diet cranberry to the glass (I usually go 1/2 and 1/2 ).
  4. Thread the stem of the rosemary through a fresh cranberry and pop in the glass. Voila!! Sip and enjoy the fanciness.

Chipotle Paleo Stuffed Mushrooms

I can’t take credit for this. I found this recipe on “Jay’s Baking Me Crazy” and it’s been my ultimate go-to for every potluck and party since. They are seriously amazing. I recommend making 2 batches if you are taking them to a gathering. THEY GO QUICK!

Here’s the link to the recipe 😍

Caprese Salad Skewers


  • Cherry or grape tomatoes
  • Fresh basil
  • Mozzarella cheese balls (or goat cheese)
  • Salt and Pepper
  • Balsamic vinegar


  1. Add 1 cup of balsamic vinegar to the saucepan. Bring to a boil. Then let simmer for 10-15 minutes until syrup consistency. Let cool.
  2. Assemble tomatoes, basil, and mozzarella (or goat) cheese balls onto a toothpick.
  3. Drizzle with salt and pepper then the cooled balsamic glaze from Step 1. Voila! Aren’t they adorable?

Low Carb Pumpkin Cheesecake

I also cannot take credit for this amazing cheesecake. It’s so yummy with whip cream on top.

  • I am not a big “cloves in my pie” fan, so I skipped the ground cloves and also used 1 full cup of Splenda rather than ¾ of a cup ( I like my sweets a little sweeter).
  • I also did not want to mess with the pie crust so I bought a pre-made gluten-free crust at Schnuck’s (they keep them in the freezer in the gluten-free aisle). I just ate the bottom crust so the carbs were still much lower than your average pie or cheesecake.
  • Here’s the link to the recipe 😍

About the Author: Savanna Ray

Savanna spent 6 years at Southern Illinois University of Edwardsville studying medicinal chemistry. She went on to get her doctorate degree in pharmacy. The majority of her curriculum focused on biochemistry, anatomy, and physiology. Her love for these subjects led her to her primary passion which is science based nutrition and training programs.