New Year’s Eve Healthy Recipe Package: Simple Snacks, Sweets & Spirits For A Tasty Night
New Years is just days away… ready?
It’s totally okay if you’re not.
In fact, I kind of hope you’re not so you can use these recipes!
They might be perfect if…
- You’re like us and plan on staying in and having a relaxing New Year’s Eve.
- Or you plan on heading to a party and need an easy recipe that looks fancy and taste amazing.
To help bring a wider selection, I’ve partnered with my friend Erin (she was on the podcast).
Erin just launched an healthy food blog, Arriving With Arugula and since both of us have a passion for pretty food, we decided to join forces.
I knew I wanted to share recipes for the ball drop, but I wanted to do more than a single recipe or two, so tackling this project together just made sense.
Below you’ll find inspiration for appetizers, desserts and cocktails…
Just skip the entree, make a plate of delicious finger foods and move straight to dessert.
A secret ingredient in the dessert that can make it just as nutritious as a dinner. Intrigued?
Each recipe can be tweaked to cater to your tastebuds.
- Don’t like candied ginger? Leave it off or use chopped dried mango instead.
- Don’t like Grand Marnier? Go traditional and use Chambord… or just leave the liquor out and load your cup with champagne and berries.
- Don’t like shrimp? Use crab, chicken or even chopped walnuts.
One thing I promise you…
Erin and I share 2 recipe requirements:
They must be simple and they must be “somewhat” healthy.
New Years Eve deserves a bit of a naughty feel, so splurging on eggnog and fudge is definitely going to happen.
Cocktail: Hot Chocolate Eggnog
All the best flavors on the holidays in one drink. I used Califia Farm’s Almond Milk Eggnog and Ghiradelli’s Double Dark Chocolate Hot Chocolate Mix because of their ingredient list and availability!
Cocktail: Kir Royale +1
A traditional Kir Royale is champagne and Chambord (or other raspberry liquor).
This blends the idea of adding a fruit liquor and a US favorite, mimosa to take it up a notch by using Grand Marnier instead.
Pour in the liquor and orange juice before slowly pouring in the champagne.
Appetizer: Shrimp & Goat Cheese Stuffed Mushrooms
Erin developed this recipe and I’m so happy she did because it’s DELICIOUS.
Stuffed mushrooms are one of those hor d’oeuvres that seems so elegent but are extremely simple. They are always a crowd pleaser.
- 4 Oz Goat Cheese
- 1 Tbsp Olive Oil
- 5 Basil Leaves, chopped
- 1/2 Tsp Italian Seasoning
- 4 Shrimp
- 1 Tsp Olive Oil (divided)
- ~20 Cremini Mushrooms
- ¼ Cup Diced Mushroom Stems
- 1/2 Tsp Minced Garlic
- ¼ Cup Chopped Spinach
Preheat oven to 375 degrees.
Whip 4 oz goat cheese in food processor for 1 minute.
Add 1 Tbsp of olive oil and chopped basil leaves. Blend 1 minute and set aside.
Peel and de-vein shrimp (if needed). Season shrimp with 1/2 tsp Italian seasoning on both sides.
Warm 1/2 tsp olive oil in oven-proof pan over medium heat. Add the shrimp and cook until opaque (3 minutes on the first side, flip and cook an additional minute).
Set shrimp on a cutting board and when cool enough to handle, chop and place in small bowl.
Clean mushrooms by wiping off any dirt with a paper towel. Remove stems and dice just enough to yield ¼ cup (about 8 stems).
Using the same pan from the shrimp, add 1/2 tsp olive oil and heat over medium. Add diced stems, ½ tsp minced garlic, and spinach. Cook 3 minutes.
Add mixture into the bowl with the shrimp. Add the basil goat cheese, 1/4 tsp salt, and 1/8 tsp red pepper flakes and stir until combined.
Fill the mushrooms, slightly mounding at the top. Set filled mushrooms in the same pan and place in oven.
Bake at 375 for 10 minutes. Serve immediately.
Dessert: Orange Ginger Fudge
Cakes and pies are over rated. The best dessert, is a grab and snack dessert. You eat a piece here, you eat a piece there.
And even better, a dessert that doesn’t make you feel in deprived OR guilty. This is it.
- 1 Can Black Beans, Rinsed & Drained
- 2 Chocolate Bars, 75% Dark – broken into pieces
- 1/3 Cup Coconut Oil, Melted
- 1/3 Cup Cocoa Powder
- 4 Tsp Stevia
- 1 Orange, Zested
- 1/4 Cup Candied Ginger
In a food processor, or blender, blend beans, chocolate pieces, coconut oil, powder and stevia.
Blend until smooth. You may have to scrape the sides a few times to help.
Stir in the orange zest.
Pour fudge mix into a 9×9 pan lined with parchment paper. Sprinkle candied ginger over the top.
Freeze for 4+ hours, cut into squares and serve.
Happy New Year!
Dan and I wish you all a Happy New Year. Enjoy the day and get excited to take the next year by the horns and accomplish more than you ever thought possible.
We have some huge and exciting goals for Fit Women’s Weekly. Thank you for your continued support and always know that I am here to support you on your journey to build a fit, strong and healthy body.
If you haven’t already, NOW is the time to get started on one of the several programs at Fit Womens Weekly.
Don’t be afraid to seek help for your goals (even trainers have trainers). I’d love to be the help you need and the accountability everyone appreciates!
Ready For A Kickass Year Ahead?
Ignite is perfect for you if you haven’t worked out in a few months and need to learn the fundamentals and build some base strength.
Body Burn Challenges is perfect if you love a good body weight and dumbbell program.
Strong is perfect if you’re ready to take your strength game to the next level with kettlebells.
And if you’re crazy like me… try Double Trouble. It’s the most intense and technical workout program online.
I hope to see you as a member today!