The holiday season can wreak havoc on even the healthiest of eaters among us, but you don't have to sacrifice flavor for guilt-free dining.
3News Special Correspondent Emily Mayfield turned to Chef April Thompson to teach her three easy recipes for healthy holiday appetizers.
Once they made the appetizers, they turned to Baker for a seal of approval.
Watch Emily and April make the recipes in the video above, then see what Baker had to say about them.
See the full recipes below:
Ginger Soba Noodle Salad
- ½ cup shredded Napa cabbage
- ¼ cup thinly sliced red cabbage
- 1 small, thinly sliced red onion
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries
- 4 chopped scallions
- 1 16-oz can, drained mandarin oranges
- Crispy lo mein noodles
- 2 cups cooked, drained soba noodles
- 4 large oranges (hollowed) or Chinese takeout containers
Ginger Salad Dressing:
- 2 T pureed ginger
- 1 tsp minced garlic
- 1 tsp sesame seeds
- 1 T sesame oil
- ½ cup olive oil
- ¼ cup rice vinegar
- ½ tsp sea salt
Mix well. Keep in a sealed container, refrigerate for one week.
Curry Chicken Deviled Eggs
- 2 T curry powder
- 2 cups roasted, skinless/boneless chicken, finely chopped or shredded
- ¼ cup red onion, finely chopped
- ¼ cup red pepper, finely chopped
- 12 hard boiled eggs, cooled and peeled
- ½ cup Greek yogurt
- 1 T garlic powder
- 1 tsp black pepper
- 1 T onion powder
- scallions or microgreens for garnish
Place one layer of eggs in a sauce pan, cover with water and boil for 14 minutes. Drain off water and crack each egg with a tablespoon to create cracks in it. Cover in ice water and refrigerate for 15 minutes. Peels should come right off
Pat eggs dry and slice in half lengthwise. Remove yolks of eggs and place in a bowl. Add all ingredients EXCEPT CHICKEN. With a fork, mash egg yolks and ingredients together, careful not to over mix. Add chicken and fold in.
Fill egg halves with 2 teaspoons of mixture. Garnish with scallions or microgreens. Refrigerate until time to serve.
Mango Peach Meatballs
Sauce:
- 1 small bag frozen mango, thawed
- 1 16-oz can peaches, in heavy syrup
- 1 cup bbq sauce
- ¼ cup raw sugar
Puree mango and peaches in a blender or food processor. Pour mixture into a large bowl and add the rest of the ingredients. Mix well and set aside.
Meatballs:
- 2 lbs ground turkey
- ½ cup finely chopped kale
- ¼ cup roasted red peppers, chopped
- ¼ cup chopped red onion
- 2 eggs, beaten
- ¼ cup plive oil
- 1 cup almond flour
Preheat oven to 350 degrees. Mix all ingredients well in a large bowl. Use two tablespoons of the mixture to form meatballs. Place meatballs in a deep baking dish, cooking for 30 minutes. Pour mango peach sauce mixture over meatballs and bake for another 30 minutes. Once out of the oven, let meatballs rest for 10 minutes. Serve warm.