We’re excited to launch “Prescriptive Plates,” a new monthly feature bringing nutritious and delicious recipes to our medical professionals and their patients. Each month, we’ll share health-conscious recipes that address common dietary restrictions while celebrating seasonal ingredients and occasions. We welcome your feedback on this new series as we aim to make healthy cooking both practical and enjoyable for our entire medical community. 

By Farshad Fani Marvasti, MD | HonorHealth Integrative Medicine
 
As healthcare professionals, we know the challenges of maintaining healthy eating habits during the festive season, both for ourselves and our patients. This month, we’re sharing two holiday recipes that demonstrate how traditional favorites can be adapted for various dietary needs without sacrificing flavor. 
 

Herb-crusted turkey breast with roasted winter vegetables 

This elegant main dish offers a lighter alternative to a whole turkey while featuring seasonal produce.  
 
Ingredients: 

For the turkey:  

• 3 pounds boneless turkey breast  
• 2 tablespoons olive oil 
• 2 tablespoons fresh rosemary, chopped 
• 2 tablespoons fresh thyme, chopped 
• 2 cloves garlic, minced 
• 1 teaspoon sea salt 
• ½ teaspoon black pepper 

For the vegetables: 

• 2 cups brussels sprouts, halved 
• 2 cups butternut squash, cubed 
• 2 cups rainbow carrots, chunked 
• 1 red onion, wedged 
• 2 tablespoons olive oil 
• 1 tablespoon balsamic vinegar 
• Fresh herbs to taste 
• Salt and pepper to taste 

Instructions:  

1. Preheat oven to 375°F. 
2. Rub turkey with oil, herbs, garlic, salt and pepper. 
3. Toss vegetables with oil, vinegar and seasonings. 
4. Place turkey on a rack over vegetables in roasting pan. 
5. Roast 60-75 minutes until turkey reaches 165°F. 
6. Let rest 10 minutes before slicing. 

Nutrition per serving: 285 calories, 32g protein, 15g carbohydrates, 12g fat 

Paleo chocolate crinkle cookies 

This is a recipe that I make for my family every year and it never disappoints. I promise you won’t even be able to tell they’re paleo! These gluten-free, dairy-free holiday cookies offer a healthier twist on a seasonal favorite while maintaining that classic crinkle texture and rich chocolate flavor.  

Ingredients:  

• 1 cup blanched almond flour 
• ⅔ cup unsweetened cocoa powder 
• 1 teaspoon baking soda 
• ⅛ teaspoon fine sea salt 
• 6 tablespoons ghee or vegan butter 
• ¾ cup maple sugar or coconut sugar 
• 1 large egg 
• 1 teaspoon pure vanilla extract 
• 1 cup dairy free chocolate chips (opt for the Hu brand; the raspberry chocolate bars chopped are divine if you’d like to add a unique taste) 
• ¾ cup powdered monk fruit sweetener  

Instructions:  

• In a mixing bowl, mix almond flour, cocoa powder, baking soda and salt. 
• In a separate bowl, cream ghee with maple sugar, then beat in egg and vanilla. 
• Combine wet and dry ingredients, fold in chocolate chips. 
• Chill dough for 15-20 minutes.  
• Roll into balls and coat in powdered monk fruit.  
• Bake at 350°F for 11 minutes. 
• Cool on sheet five to eight minutes before transferring. 

Nutrition per cookie: 158 calories, 3g protein, 16g carbohydrates, 11g fat 

Clinical corner 

Tips for discussing holiday eating with patients:  

• The main dish demonstrates how traditional recipes can incorporate more vegetables and lean protein.  
• Encourage filling plates with two to three different colored fruits and vegetables for optimal nutrition.  
• The dessert shows how alternative flours and natural sweeteners can accommodate gluten-free and paleo diets. Both recipes are suitable for patients with celiac disease or gluten sensitivity. 
• The cookies, while still a treat, offer better nutrition than conventional versions:  
  • Almond flour adds protein and healthy fats. 
  • Natural sweeteners help avoid blood sugar spikes. 
  • Portion control is built into the cookie size. 
• Advise against skipping meals to “save calories” for holiday parties, as this often leads to overeating. Instead, maintain regular eating patterns.  
• Recommend a 15-minute walk after meals to enhance mood, sleep and digestion. 
• Teach the plate method for holiday gatherings:  
  • Half the plate: fruits and non-starchy vegetables.  
  • Quarter of the plate: protein-rich foods.  
  • Quarter of the plate: starchy carbohydrates. 

Remember to emphasize that holiday eating is about balance, not restriction. These recipes show how traditional favorites can be made more nutritious while maintaining the joy of seasonal cooking. 

Wishing you and your patients a healthy, happy holiday season! 

Love this new recipe series? Have suggestions for future editions? We’d love to hear from you! Send your feedback to [email protected].