The holidays are officially here, meaning that our eating habits are about to go all over the place. And with all the good food that is going to be around us, it’s a no-brainer to try to create healthy alternatives to Christmas food.

But is it really possible to eat healthy during Christmas? The answer is complicated, but we can try to get to a happy medium. That’s a start, right?

If you want to eat healthy this Christmas, you’re going to have to apply effort on your part. You’ll also want to follow the delicious and lean alternatives (or at least somewhat less caloric to what we are used to) to our favorite Christmas food staples. 

Mexican Christmas Salad

This recipe has fruits and nuts, and nothing says “fitness” like these ingredients together. Don’t pay too much attention to the other ingredients – just add them in and enjoy it all. 

Ingredients:

• 6 Granny Smith Apples
• 2 Lbs Green Grapes Seedless
• 2 Cups Diced Pineapple
• ½ Cup Walnuts Roughly Chopped
• ¼ Cup Half-And-Half
• 1 Tablespoon Sweet Condensed Milk
• Salt To Taste
• Ground Pepper To Taste
• ⅓ Cup Sugar

Directions:

• To prevent the diced apples from turning brown while preparing, after cutting, place them in a bowl of water with a few ice cubes and lemon.
• Peel and dice the apples into small cubes.
• In a bowl, mix the half-and-half and the condensed milk until both are well mixed.
• Add apples, red grapes, pineapple, walnuts, salt, and pepper to the bowl. 
• Mix well and add sugar. 
• Continue mixing.
• Serve in small individual glasses or mini-dishes and sprinkle extra chopped walnuts on top of each cup.

Ponche Caliente (Warm Holiday Punch)

This may not be el té adelgazante that we’re used to, but that’s what makes it so good. For a better experience, pretend it is and drink a few cups throughout the evening.

Ingredients:

• 6 Cups Water
• 4 Tea Bags Black Cherry, Mixed Berry Or Raspberry Flavored
• 1½ Cups Sugar
• 2 Oranges Sliced With Rind On Into Thin Wedges
• 1 Large Green Apple Sliced Into Thin Wedges
• ⅔ Cup Fresh Cranberries
• 1 Cup Dried Cranberries
• 1 Teaspoon Vanilla Bean Paste Or Vanilla Bean, Split Open
• 3-4 Inch Piece Cinnamon Sticks
• 2 Cups Dry Red Wine Like A Cabernet
• ½ -¾ Cup Dark Rum
• The Juice Of 2 Limes

Directions:

• In a pot, combine the 4 cups of water and four tea bags. 
• Heat to medium. When it comes to a boil, remove from heat and let steep for 5-7 minutes.
• In another pot, add the 1½ cups sugar, 2 cups water, oranges, apple slices, cranberries, dried cranberries, vanilla and cinnamon stick. Bring to a boil, reduce heat and cook for 5 minutes.
• In a large pot, combine the tea, flavored syrup, wine, rum, and lime juice. 
• Stir well to combine.
• Taste for sugar and lime juice. 
• Garnish with extra fruit and cinnamon sticks.

Grilled Zucchini and Chayote Salad

If you are trying to stray away from rice during your Christmas dinner, then this salad is your answer. But a little arroz con moro here and there isn’t so bad either, right? 

Ingredients:

For The Cilantro Garlic Vinaigrette:

• 2 Tablespoons Cilantro Finely Minced
• 1 Tablespoon Fresh Oregano Finely Minced
• 3-4 Cloves Garlic Minced
• 1 Jalapeño Minced
• ½ Teaspoon Cumin Seeds Crushed
• ½ Teaspoon Red Pepper Flakes Crushed
• 3 Limes Juiced
• ¼ Cup Red Wine Vinegar
• ½ Cup Olive Oil To Taste
• Kosher Salt And Fresh Cracked Pepper To Taste

For The Salad:

• 3 Medium Zucchinis Sliced
• 2 Medium Chayotes Sliced
• Olive Oil 
• Kosher Salt And Fresh Cracked Pepper To Taste
• 1 Full Cup Queso Fresco
• ⅓ Cup Cilantro Chopped

Directions:

• Combine all of the ingredients for the dressing in a jar with a screw-on lid. 
• Secure, then shake until well combined. 
• Taste for salt. 
• Set aside.
• Preheat the grill to medium heat for 5 minutes. 
• Season the sliced zucchini and chayote lightly with salt and pepper on both sides. 
• Drizzle with olive oil. 
• Toss to coat evenly.
• When ready, place vegetables on the grill, spacing out evenly. 
• Grill for a few minutes per side or until you have some nice, dark grill marks. 
• Turn and rotate as needed. Do not overcook.
• Place vegetables on a large serving platter. 
• Try not to stack them or they will steam. 
• Dress with vinaigrette. 
• Add a nice, even layer of crumbled queso and freshly chopped cilantro. 
• Serve at room temperature.

You’ll find that they are as mouth-watering as un pernil al horno jugoso. Or you can pair these food items with el pernil as well because life is too short to care about what your diet looks like during the happiest time of the year. Besides, you can always start a new diet the following Monday.