2025: A New Year Of New Habits
As we enter into a new year filled with opportunities, growth, and resolutions, it is important to take the time to plan new healthy habits to set yourself up for success.
Healthy Ingredient Substitutes for Your Holiday Meals: A Guilt-Free Feast!
The holidays are a time to gather with loved ones, share delicious meals, and indulge in festive treats. However, with all the rich, decadent foods that come with the seasons, it's easy to find yourself feeling overstuffed and sluggish.
Whether you're hoping to cut down on sugar, reduce your calorie intake, or make your meals more nutritious, there are plenty of easy ingredient swaps you can make to create healthier versions of your favorite holiday dishes.
CLICK HERE to read all of our recommended recipes!
Happy healthy holidays from the NPWC Team!
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Recipe Of The Week 12/29: Zucchini Lasagna
Ingredients:
1 lb 93% lean ground beef
1 1/4 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
Read the article for the full recipe!
Recipe Of The Week 12/22: Chocolate Snowman Bark
Ingredients:
9 ounces sugar free chocolate chips, I used Lily’s
27 mini marshmallows
1 teaspoon White Nonpareils Sprinkles
Pretzel sticks cut into 1/2 inch pieces, for the arms (about 1 oz total)
Edible ink markers, orange and black
Recipe Of The Week 12/15: Cottage Cheese Cheesecake
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
Read the article for the full recipe!
Recipe Of The Week 12/8: Smoked Salmon Cucumber Bites
Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Recipe Of The Week 12/1: Kale and Brussels Sprout Salad
Ingredients:
1/2 pound Brussels sprouts, trimmed (4 cups shredded)
4.5 ounces baby kale leaves, (about 4 cups)
1/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Read the full article for the entire recipe!