3 Healthy Holiday Recipes That Still Feel Indulgent 

The holiday season is officially here – aka the time of year when our calendars fill, ovens stay warm and appetizers become the unofficial love language of every gathering. Whether you’re hosting a dinner party or contributing to a festive potluck, having a couple of elegant, nutrient-forward bites in your back pocket makes entertaining feel less complicated.  

Cucumber Bites with Whipped Salmon 

These bites deliver heart and brain-healthy omega-3 fatty acids with refreshing crunch – perfect for balancing richer holiday fare. These cucumber bites are fresh, simple and sophisticated. They’re a perfect creamy, protein-rich canapé for any gathering that takes under 20 minutes to prepare. 

Serves: 4 

Prep Time: 10 minutes 

Total time: 20 minutes 

Difficulty: Easy 

Ingredients:

• 4 oz smoked salmon 

• 4 oz light cream cheese 

• 1 tablespoon lemon juice 

• 1 teaspoon lemon zest 

• 2 Tbsp. fresh dill 

• 1.2 Tbsp. olive oil 

• Freshly cracked black pepper 

• 1 large English cucumber, sliced into ½-inch thick rounds 

• Fresh chives for garnish 

Instructions:

1.  In a food processor, combine smoked salmon, cream cheese, lemon juice, lemon zest and dill. While blending, add a drizzle of olive oil 

2.  Arrange cucumber rounds on a platter. Pipe or spoon a dollop of whipped salmon mixture onto each slice. 

3.  Add cracked black pepper to taste and top with chopped chives. 

Savory Pear Halves 

Serves: 6 

Prep time: 10 minutes 

Total time: 35 minutes 

Difficulty: Easy 

Savory meets sweet in this recipe that leans into the natural sweetness of pears and is topped with an aromatic mixture that offers a contrast in texture. Simply bake the pears with a handful of ingredients and enjoy once they’ve softened in the oven. Enjoy as an appetizer or side dish. 

Ingredients:

• 3 ripe but firm pears (Bosc, Anjou or Bartlett), halved and cored 

• 43 oz goat cheese, crumbled 

• 2 Tsp. fresh thyme, chopped 

• ¼ cup pecans, chopped 

• ¼ cup dried cranberries 

• 1 Tbsp. honey 

• Pinch of flaky sea salt 

• Fresh cracked black pepper 

• Optional – balsamic reduction or glaze, for drizzling 

Instructions:

1.  Preheat oven to 350°F.  

2.  In a small bowl, mix goat cheese, pecan and thyme until well-combined. 

3.  Spoon herbed goat cheese mixture into the center of each pear half, overfilling. 

4.  Drizzle each with honey and top with a pinch of flaky salt and pepper. 

5.  Bake for 25-25 minutes, or until center is soft. Drizzle finished product with balsamic reduction if desired or enjoy as is. 

Herbed Mushroom-stuffed Holiday Pork Tenderloin 

Prep Time: 15 minutes mins 

Total Time: 90 minutes mins 

Servings: 8  

Difficulty: Medium  

If you’re looking for a centerpiece dish that feels indulgent but still aligns with a balanced, whole-food lifestyle, look no further. Lean pork tenderloin pairs beautifully with a savory mix of mushrooms, aromatics and fresh herbs, while a touch of bacon adds depth without overpowering the dish. The dried cranberries introduce natural sweetness and antioxidants, creating a contrast of flavors all wrapped up in a lean protein. The bacon fat is rendered and replaced with olive oil to reduce the saturated fat in the dish with heart health in mind.  

Ingredients:

• 4 Tbsp. olive oil 

• 4 slices bacon, chopped 

• 2 garlic cloves, minced 

• 6 oz mushrooms, chopped 

• ½ small white onion, chopped 

• Salt and pepper to taste 

• ~20 oz pork tenderloin 

• 2 Tbsp. fresh thyme, stems removed 

• 2 Tbsp. fresh parsley, chopped 

• ¼ cup dried cranberries 

Instructions:

1. Preheat oven to 400˚F. 

2. Heat a large oven-safe skillet over medium heat. Once hot, add chopped bacon and cook until browned.  

3. Remove bacon and its grease from pan and render the fat.  

4. Turn temperature down to medium-low. Add half the olive oil. Add onions and garlic in the bacon fat and cook until fragrant. Add mushrooms, salt, pepper, parsley and thyme, then cook until mushrooms have cooked down to about half their size.  

5. Remove the silver skin from the tenderloin.  

6. Cut a slit down the long end, making sure not to cut all the way through. Open tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet or rolling pin until it has flattened enough to roll.  

7. Spread the mushroom mixture evenly over the surface of the tenderloin. Top with bacon bits and dried cranberries. 

8. Roll tightly starting with the long end and secure the ends with toothpicks in one line to create a flat cooking surface. Alternatively, use butcher’s twine to tie the roll together. Season all over with 1 tsp salt and 1/4 tsp black pepper.  

9. Add the remaining olive oil to the skillet and heat over medium. Once hot, add the tenderloin. Sear about 2 minutes per side then transfer to the oven and bake for 30-35 min or until internal temperature is 145-150˚F in the thickest portion. Depending on how thick the tenderloin is, this may take shorter or longer. 

10. Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Garnish with parsley. 

Focusing on prevention like healthy eating and exercise can lead to lower health care costs and more affordable insurance for all. Learn about Blue Cross Blue Shield of Michigan’s (BCBSM) commitment to affordability here. 

Shanthi Appelo is a registered dietitian and health and wellness spokesperson at BCBSM. For more health and wellness information, visit ahealthiermichigan.org.