Creating Healthy Holiday Menus and Entertaining Plans

It can be challenging to enjoy the holiday season without throwing everything you know about health and wellness out the window. While indulging from time to time is one of life’s pleasures, the truth is that an entire season filled with rich and sugary treats can lead to bloat and indigestion, mood swings, brain fog, poor sleep, and inflammation.

In this online cooking demonstration, you will discover how to create indulgent-tasting yet better-for-you party treats and recipes filled with nutrient-rich ingredients that will leave you with more cheer and less regret. The instructor will provide step-by-step instructions and tips to bring evidence-based nutrition into your festive plans, preparing a hibiscus mocktail, charcuterie board, roasted Brussels sprouts with balsamic and pistachios, mashed sweet potatoes, and stuffed dates, all perfect to share with friends and family at your next holiday event.

The session will include a short slide presentation covering strategies for healthy and inclusive holiday entertaining, including how to accommodate various dietary needs, create welcoming environments for all guests, and plan nutritious yet delicious menus that everyone can enjoy.

Recipes with detailed instructions, ingredients, and equipment lists will be provided after the class for you to recreate at home. Ingredient substitutions will be suggested to accommodate most dietary restrictions, ensuring everyone can enjoy these healthier holiday treats.

This class will be recorded and a one-week link to the recording will be shared with all registered participants. To receive incentive points, attend at least 80% of the live session or listen to the entire recording within one week.

Request disability accommodations and access info.

Instructor: Lisa Roberts, MPhil, is a culinary archaeologist and chef. She teaches with Stanford Healthy Living, New York University, Canyon Ranch, lululemon, and many others. She holds degrees from Oxford University, Tufts University, and The French Culinary Institute.

Class details are subject to change.