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Functional Foods, Seasonal Flavor

The holidays are a time of celebration, connection, and comfort. What we place on our plates can either support that feeling of ease or leave us riding the blood sugar roller coaster. Health Coach Ellen Postolowski has created nourishing, tradition-honoring recipes for dishes designed to steady energy, support metabolic balance, and still deliver the flavors we love this time of year.
From the fresh, bitter greens of the Escarole and Endive Salad to nourishing sides like Mashed Turnips, Celery Root and Potatoes, and Smashed Potatoes, each recipe is crafted to deliver seasonal flavor with functional benefit. And for a touch of festive sweetness, options like Whole Cranberry Relish and Chai Pear–Apple Compote offer warm, satisfying flavor without the crash.
This collection is designed to help you enjoy the richness of the holiday table while honoring your health in a way that lets you fully savor the season.
Developed by Health Coach Ellen Postolowski
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Escarole & Endive Salad

The wonderful thing about escarole is the slightly bitter taste of the outer leaves and the sweet and tender inner leaves. It is the perfect centerpiece of a salad packed with vitamins A, K, C, fiber, and folate. The addition of endive, roasted veggies, and lentils brings these powerhouse greens to life as the perfect plant-based meal. A lemon and olive vinaigrette complements and pops the flavors. As an added bonus, the leftovers hold up well for a next-day lunch.

Vinaigrette Ingredients:

  • 1 large, minced Shallot
  • 1/4 cup lemon juice
  • 2 Tbsp red wine or apple cider vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp Dijon mustard
  • 3/4 cup pitted kalamata olives, finely chopped
  • 1/4 cup chopped parsley
  • 1/3 cup olive or avocado oil
  • Salt and pepper to taste

Salad Ingredients:

  • 1 head of escarole, cleaned and torn/cut into bite-sized pieces
  • 2 endive, sliced thin
  • 2 cups peeled butternut squash, cut up into 2" pieces
  • 2 cups peeled purple or sweet potato, cut up into 2" pieces
  • 1/4 cup thinly sliced red onion
  • 1 cup cooked black beluga or petite lentils (omit if in the Reset Stage)

Directions:

  1. For the vinaigrette: combine all incredients in a medium-sized bowl. Whisk to fully incorporate and salt/pepper to taste. Set aside.
  2. Add butternut squash and potatoes to a parchment-lined baking sheet that has been lightly sprayed with avocado or olive oil. Season with your favorite dried herbs (ex: garlic and herb spice). Roast at 375°F for 25 minutes, or until golden brown. Set aside.
  3. Add escarole and layer endive, squash, potato, and lentils in a large bowl. Dress with the vinaigrette and serve.

Mashed Turnips, Celery Root, and Potato

The combination of root vegetables is a keeper to add to your weekly rotation. Celery root is an antioxidant-rich vegetable high in bone-building vitamins and minerals. It is also gut-healthy and a rich source of fiber. The same goes for the turnips, but did you know that protein and omega-3 fatty acids are also present in addition to all other benefits? The addition of the potato, rich in antioxidants and beneficial nutrients, ties these wonderful flavors together and delivers a consistency reminiscent of a bowl of comforting, creamy mashed potatoes.

Ingredients:

  • 2 medium turnips (1.5 pounds total)
  • 1 celery root
  • 2 small potatoes, Yukon Gold is a favorite
  • 3 cloves of roasted garlic
  • 1/4 cup plant-based plain milk
  • 1/2 cup vegatable broth, divided
  • Salt and pepper to taste
  • Optional: Celery salt, fresh charred (over flame) and chopped rosemary, dried herbs

Directions:

  1. Peel turnips, celery root, and potatoes
  2. Roughly chop the vegatables into 2-3 inch pieces and place them in a large pot of salted water
  3. Bring to a boil over high heat, then reduce heat to medium and cook for ~12-15 minutes or until a fok glides effortlessly through the vegetables
  4. Drain thoroughly and return to the heat to steam any remaining liquid
  5. Add garlic, milk, and 1/4 cup of vegetable broth
  6. With a hand masher or immersion blender, blend the potatoes (Recommended: hand mash first and then use an immersion blender to create the creamy result)
  7. Add more vegatable broth, as needed, for a thinner result
  8. Season with celery salt, pepper, or any combination of spices that suit your taste

Smashed Potatoes

Enjoy a satisfying dose of fiber, prebiotics, and essential minerals with every bite of these smashed potatoes. They make a nourishing, crave-worthy side dish or a wholesome snack, packed with nutrients your body will love.

Ingredients:

  • 1 tsp salt
  • 6-8 Yukon Gold or 4 medium Russet potatotes, cut into 2 inch pieces
  • 2 Tbsp olive oil
  • 2 Tbsp dried herbs of choice

Directions:

  1. Preheat oven to 375 degrees
  2. Line a baking sheet with parchment paper
  3. Bring a pot of water (enough to cover the potatoes) and salt to a boil
  4. Add the potatoes and simmer for 8 minutes
  5. Fully drain the potatoes in a colander
  6. Place potatoes in a bowl and add olive oil
  7. Fold in the oil with your hands, transfer them onto the baking sheet, and gently smash with the bottom of a sturdy glass
  8. Season with dried herbs and bake for 25 minutes until crunchy and golden brown
  9. Season with salt and pepper to taste

Chai Pear & Apple Compote

This simple, nutritious, and satisfying stewed fruit made with warming spices is the perfect way to add much-needed fiber, vitamins, and minerals to a meal. The compote, with no added sugars, can be eaten alone or added to oatmeal, parfaits, granola, pancakes and so much more! Pears, just like apples are a nutrient powerhouse containing an array of minerals we are often lacking. The chai spice is added for the delightful flavor but also for its anti-inflammatory properties. Cinnamon helps balance blood sugar and ginger and turmeric join in too with additional gut-friendly benefits. Cardamon and nutmeg have chemical compounds that are anti-bacterial and anti-inflammatory.

Ingredients:

  • 3 pears, cored and chopped (removing skin is optional)
  • 3 apples*, cored and copped (remving skin is optional)
  • 2 Tbsp lemon juice
  • 1/4 cup water
  • 2 Tbsp chai spice

Chai Spice:

  • 2 1/2 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • 1 tsp cardamom

Directions:

  1. Make the chai spice: combine all ingredients, set aside
  2. In a saucepan, over medium heat, add the pears, apples, lemon juice, and water
  3. Bring to a slow simmer, add spices, and cook for 20 minutes as the fruit cooks through and absorbs the delightful spices

*Stewing apples and the best type to use depends on your preference. Granny Smith will maintain its shape and texture and is very tart. Honeycrisp, pink lady, Macintosh, gala, and fuji hold up well when cooked but I particularly prefer when the mixture becomes saucy too so I’ll pick a variety and am always pleased with the results.

Whole Cranberry Relish

Sweet-tart cranberry flavor pairs with the gentle crunch of apple and the toasty warmth of walnuts. The pineapple adds a juicy brightness, while the maple or honey provides just enough smooth sweetness to complement it. Although the cranberry base and fruit naturally contain sugars, this relish is high in fiber and balanced with nuts. Additionally, stabilizing blood sugar levels is easy by combining this relish and using it as a condiment. It pairs beautifully with roasted vegetables, in a lettuce wrap or grain bowl, rather than eating it alone, as the fat and protein help slow the release of glucose.

Ingredients:

  • 1 15-oz can of whole berry cranberries
  • 1 apple, finely diced (any crisp variety like Honeycrsip, Gala, or Granny Smith)
  • 1/2 cup of crushed pineapple, drained (unsweetened in its own juice)
  • 1/4 cup toasted walnuts, chopped
  • 1 tsp pure maple syrup or honey (optional)

Directions:

  1. In a medium bowl, stir together the cranberries, diced apple, and drained pineapple until evenly mixed.
  2. Fold in the toasted walnuts for crunch
  3. Add maple syrup or honey to taste, then adjust the sweetness as needed, and stir
  4. Chill for at least 30 minutes before serving to allow the flavors to meld
  5. Store in refrigerator
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