The Doctor Is In: Healthy Holiday

Content sponsored and provided by Beaumont Health

The holidays can be a joyful time, but with all the added activities during of the season, it can be easy to neglect your physical and mental health. 
Gail Elliott-Patricolo, Beaumont's Director of Integrative Medicine suggests quieting your mind and asking yourself what's important to you over the holidays.  For many people it can be family & friends, staying healthy, or making a spiritual connection. Elliott-Patricolo joins Deena Centofanti Wednesday to discuss what it takes to maintain a healthy holiday.

Beaumont Registered Dietitian, Lisa Mislevy gives some of our favorite, holiday dishes a healthier makeover.  

PUMPKIN CUSTARD PIES

This dessert balances protein and fiber with minimal sugar per serving (compared to other desserts).
Omitting the crust in this traditional dessert reduces the amount of carbohydrates you consume and will
allow you to enjoy the holidays without the added pounds!

Ingredients
1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Whipped cream and ground cinnamon, optional

Directions
1. In a mixing bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz.
custard cups. Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake,
uncovered, at 350° for 20 minutes.
2. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or
chilled; top with whipped cream and cinnamon if desired. Yield: 4 servings.

LOADED CAULIFLOWER CASSEROLE

This rich and creamy dish tastes just like the comfort food you're expecting but with very few carbs
because of the non-starchy vegetable substituting the macaroni. MMMMMMMM!!!

Ingredients
2 lbs cauliflower florets, steamed or boiled to tender
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
2 bunches green onions, sliced (1 1/2 cups)
6 slices bacon, cooked and crumbled
1 tsp garlic powder
Salt & pepper to taste

Directions
1. Preheat oven to 350 degrees.
2. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack,
and softened cream cheese.
3. Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
4. Drain steamed cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
5. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown
and bubbly.

ZOODLES WITH BOLOGNESE SAUCE

Ingredients For Zoodles
5 medium zucchini
¼ teaspoon salt
2 tablespoons olive oil
3 cloves garlic

Ingredients For Bolognese Sauce
1 pound ground beef
¼ cup olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
8 oz mushrooms, chopped
½ teaspoon salt
1 (28-ounce) can tomato puree
1 (6- ounce) tomato paste
1 tsp oregano
parmesan cheese to taste (optional)

Instructions
1. Prepare Zoodles: Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a
colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes
while zoodles release their moisture, and then pat dry with paper towels.
*this step can be skipped, just be sure to drain zoodles after step 3
2. Prepare Bolognese Sauce: In a medium pot, heat the oil over a medium-low flame. Add onion,
garlic, mushrooms, carrot and celery and sauté on low, about 15 minutes. Add meat, season
with salt and cook stirring frequently & crumbling, until meat has browned, about 15 minutes.
Add tomato puree, tomato paste, salt, oregano to taste. Simmer covered over low heat until the
sauce thickens, about ½ hour.
3. Cook Zoodles: When the sauce is ready, pat the zoodles with paper towels. Then heat 2
tablespoons of olive oil in another skillet or medium pot. Add 3 cloves of chopped garlic and
cook until fragrant, about 2 minutes. Add zoodles, and cook about 2 minutes, they can easily
become overcooked so it's better to undercook them. Then let the zoodles sit for a few minutes
to allow any excess water to be released, drain. Transfer to a bowl.
4. Pour Bolognese sauce over drained zoodles and gently toss. You may top with grated parmesan
cheese. Best served immediately.

GOAT CHEESE & WALNUT STUFFED DATES

This appetizer is a great replacement for traditional fried foods; because it's unusual it will likely be a hit
while being healthy!
Yields: 1 serving

Ingredients
1 pitted date (or you can pit the date yourself by cutting the date down the middle)
½ tsp goat cheese
1 shelled walnut
Sprinkle of cinnamon

Directions
1. Slice the date partially down the middle
2. Fill date with goat cheese and walnut
3. Sprinkle a dash of cinnamon on top