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december 2017 / january 2018yogajournal.com.sgTHE HOLIDAYS ARE PERFECT for catching up with friends and family over
delicious food, and meal planning and prep can be half the fun. To help you
serve up perfect dishes—and stay on a healthy-eating path—we asked our
sister publication Clean Eating to share some simple spins on classic holiday
staples. Each side, appetizer, and dessert is a cinch to put together and delivers
on flavor without leaving you overstuffed or sleepy. For the vegetarians in
your life, there’s ample protein and healthy fats—in case you were considering
skipping the bird this year. And because we don’t believe that you should
spend an entire dinner party in the kitchen if you’re hosting, each recipe
includes make-ahead tips to help you get started up to five days ahead of the
big day. Do the bulk of the work in advance to minimize stress and maximize
the meaningful time you spend with your loved ones.MAKE AHEAD Prepare through Step 1 up to a day
ahead. Cover the filled leaves with plastic wrap and
refrigerate. Remove from fridge about 30 minutes
before serving.
4 large heads white and/or red endive (about 30
leaves), trimmed and separated
2⁄3 cup soft goat cheese
5 unsweetened dried figs, each cut into 6 pieces
1⁄2 tsp freshly ground black pepper
1 tbsp raw honey1 Fill the bottom end of each endive leaf with about
1 tsp cheese and a piece of fig. Arrange filled leaves
on a platter.
2 Sprinkle with pepper and drizzle with honey.Endive bites with goat cheese,
figs, and honey
SERVES 10
When you’re hosting, it’s helpful to have a
quick,no-cook appetizer on the menu. Fresh, crisp
endive leaves with creamy goat cheese and sweet
honey come together seamlessly, and they’re sure
to be a crowd pleaser.NUTRITIONAL INFO 112 calories per serving (3 endive leaves with toppings),
5 g fat (3 g saturated), 12 g carbs, 4 g fiber, 7 g protein, 129 mg sodium