Christmas is coming and you are probably wondering what meals to place on the table this year. For a light way to spend the day, you had better go for healthy and vegetarian courses. This is a fantastic idea as it will minimize your time in the kitchen. As a result you will have more time with family and friends.


Here we offer you several healthy and delicious Christmas meals that will make you ask for more! Enjoy!


Onion Stuffed with Risotto




  • 2 small onion squash
  • 1 onion
  • 100 g of risotto rice
  • 1 tablespoon of olive oil
  • Butter
  • 50 ml of white wine (dry)
  • 50 g of baby spinach
  • 250 ml of hot vegetable stock
  • 50 g of blue cheese (crumbled)
  • 8-10 sage leaves (fresh and finely chopped) + fried whole leaves (to serve)




Heat the oven beforehand to 180° C. Slice the squash, remove the seeds and put the squash on a baking sheet. Set aside. After that fry the onion for about 5 minutes. Use the butter. Then add the risotto rice. Stir. Add some wine. Keep stirring. After that add the spinach. Season well. When it is ready, pour the mixture over the squash and divide it evenly. Make some lids to put on top of the onions. Bake for 45-50 minutes. When it is cooked, the squash should be tender. If in the process of baking the squash starts to darken too fast, make sure you cover it with foil.


After that take out the squash from the oven, remove the lids and sprinkle some blue cheese over the risotto. Then put back the lids again and bake for another five minutes until the cheese melts. After it is ready, stir the mixture.


Serve with fried sage leaves.


Red & White Salad




  • 2 heads of thinly sliced Belgian endive
  • 4 cups of hearts of romaine
  • 1 bulb fennel (cored and thinly sliced)
  • ½ head of radicchio (cored and thinly sliced)
  • 1 can (1 15-ounce) of hearts of palm (drained and thinly sliced)
  • 1 red apple (sliced)
  • 1 cup of radishes (sliced)
  • Freshly ground pepper
  • Champagne vinaigrette (optional)




Mix all the ingredients together in a salad bowl. Add a little vinaigrette to taste. Toss. Season with pepper.


Some would rather use no vinaigrette at all. This is absolutely optional.


Bon appetit.


Winter Green Salad




  • ¼ teaspoon of kosher salt
  • 2 tablespoons of lemon juice
  • 2-3 coves of minced garlic
  • ¼ teaspoon of ground pepper
  • 1 tablespoon of sherry vinegar
  • 1/3 cup of olive oil (extra virgin)
  • 3 large eggs (hard-boiled)
  • 12 cups of bitter salad greens (chopped) like radicchio, chicory and escarole




In a salad bowl, put some garlic and sprinkle with salt and pepper. Add vinegar and lemon juice to taste. Wait for 5 minutes. Pour some oil slowly and stir well until it is absorbed.


After that add the greens. Toss to coat. Add 1 egg yolk and 3 egg whites on top of the mixture. That’s it.


Spiced Pecans




1 pound of pecan halves

1 ½ tablespoons of kosher salt

1 teaspoon of fresh rosemary (chopped)

1 teaspoon of fresh thyme (chopped)

1 tablespoon of dark brown sugar (packed)

1 pinch of cayenne pepper

½ teaspoon of ground pepper (fresh)

2 tablespoons of olive oil (extra-virgin)




Preheat the oven to 350 degrees F. On a baking sheet place the pecans. Roast them in the oven for about 12 minutes. Be careful not to burn them.


In a bowl, mix together the thyme, sugar, salt, pepper, rosemary and cayenne. Move the roasted pecans into a larger bowl, sprinkle oil and stir. Then add the spice mixture and toss to coat. Let cool and serve.


Bon appetit!


Connie loves holidays . Her favorites are Christmas and her birthday. She works at and has already decorated the place.

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