From Hosting A Healthy Holiday Party:
“I always make spinach dip and use some type of multigrain crackers. You can make finger sandwiches with turkey and whole wheat bread. It is not difficult to make healthy party foods. A couple of not-so-healthy foods mixed in with good foods is what I do.” –Dolly, via Facebook page

From Fettuccine Alfredo, Lightened Up:
“Tofu Alfredo Sauce — replace the traditional heavy cream and butter with tofu!” –Stacey (check the “Comments” section of the post to see Stacey’s posted recipe.)

From Katie’s Healthy Bites: More Homemade Gift Ideas:
“I like to keep the herbs whole (rosemary and basil work well) as it looks pretty. Blanch them in hot water for 2 to 3 minutes. Make sure to pat them dry or, even better, let them hang dry overnight as any remaining moisture can grow mold in your oil. Once your herbs are dry, fill each bottle one-quarter with herbs and three-quarters oil. I use an extra virgin olive oil. If you are using dry herbs, skip the first few steps and simply fill your jar or bottle, 1/4 herbs and 3/4 oil. The dried herbs may take a few weeks to infuse the oil with flavor so give them time to rest.” –Katie

From The Veggie Table: Veg-Friendly Foodie Gifts:
“My favorite is fruit leather. Easy to make with a dehydrator and tastes great.” –Rae

From Taste Test: Peanut Butter:
“My parents gave me a food processor for Christmas last year, and I’ve taken to making my own peanut butter. Into the food processor, drop 1 cup of peanuts, a dash of kosher salt (to start) and pulse a few times. Then process until smooth and creamy (or your desired consistency) for a few minutes. If you like it saltier, sprinkle in a little more (keep in mind they’ve already been salted during commercial roasting). If you like it sweeter and/or smoother, drizzle in your favorite honey, tasting as you go — watch your consistency!” –MyMomCallsMePeanut

From Spotlight Recipe: Holiday Sugar Cookies:
“I’m wondering if it’s better to use freshly squeezed orange juice or a store-bought one such as Simply Orange? Would the consistency change if either were used?” –Danielle
Toby’s reply: I used some 100% orange juice I had in my fridge, but you could also squeeze your own. There is such a small amount used that it should not change the consistency.

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page.

From Spotlight Recipes: Hanukkah Menu:
“If you don’t like hummus because it has tahini in it, try it with peanut butter (or another nut butter) instead. Tahini has a weird taste to me, so I use peanut butter. Yum.” –Sarah

From Smarter Late-Night Snacks:
“I often have yogurt with my cranberry salsa: 1 bag raw cranberries, 1 whole (unpeeled) orange, 1 or 2 apples (core and all), and a little sweetener. Chop it all up in a food processor, pour into a bowl and add chopped walnuts. Keep in a jar in the fridge. Great with yogurt or cottage cheese, on whole-grain toast, on peanut-buttered toast, with meat, in sugar free jello, etc.” –Von

From Healthy Eats Gift Guide:
“Another good option is assembling dry spice rubs. You usually have the spices already on hand, and you can package them in little tins or mason jars.” –Fawn

“For my adventurous, tea-loving friends, I am mixing up a simple blend of seed tea with a tea ball. It has fennel, anise and caraway seeds in a pretty little container.” –Linda

“A friend once gave us a platter with fresh pineapple, grapes, kiwi slices, strawberries, melon, etc., delivering it in the late afternoon, just in time to be a healthy dessert after dinner that night.” –Erin

From Taste Test: Peanut Butter:
“My favorite is the PB I freshly grind at my local natural food store. I pick the nuts, I place them in the grinder and wait a few moments. You can’t beat the taste of freshly ground nut butters (I also do cashew butter, almond butter and walnut butter). Just wish I had a nut grinder at home so I could do individual grinds for my needs at the time.” –John

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page.

Make-Your-Own Ideas
I like to go beyond the usual cookies and candies when I’m prepping homemade goodies. Last year, I made bottles of cranberry-infused vodka and pretty bags of spiced nuts. This year, I’m doing bottles of homemade vanilla extract along with a healthy muffin recipe — all easy and affordable!

If you don’t have time to do that, go for spice collections from Penzeys or Dean & Deluca or jams from Stonewall Kitchen. Gourmet fruit baskets can also spread some healthy cheer — order from Harry & David or head to your farmers’ market to make you own with local, seasonal favorites.

Food-Free Spin
Yummy holiday gifts don’t have to be edible. Inspire healthy cooking by giving one of our favorite kitchen gadgets along with a recipe to try them with.

Page Turners
If your giftee isn’t a big cook, try sharing a little food know-how with books such as Michael Pollan’s In Defense of Food or a new cookbook that catches your eye. Ellie Krieger’s So Easy is perfect for the busy family, and Deborah Madison’s What We Eat When We Eat Alone might interest the solo cook or the food curious.

Party Favorite
If you’re headed to a holiday soirree, the trivia game, Foodie Fight, is perfect for your host. I received the game a few years back and we still love whipping it out — works great at cocktail parties or for a quiet night at home.

Giving Back
There’s always someone who has everything, so give a gift in their name. Make a donation to local food bank, plant a tree or let your recipient choose their favorite charity.

Share Your Recipes
If a friend or family member is looking to eat healthier, lead by example and gift them your treasured recipes. Sites such as KeyIngredient.com allow you to upload recipes and print your own cookbooks.

I’ve also discovered ways to make custom printable recipe cards by using free templates that are available online. Here’s one I recently made for part of a bridal shower favor:

TELL US: What creative gifts are you giving this year?

From In My Kitchen: The Thanksgiving Turkey:
“I like to stuff the bird with aromatics and citrus. And I baste with a citrus jam combo. It gives a slightly sweet flavor I really enjoy.” –Julo

From Top Foods That Start & Stop Heartburn:
“Instead of french fries, make sweet potato fries: Cut sweet potatoes in strips and bake on a shallow pan.” –Connie

“Apple cider vinegar is excellent for heartburn/indigestion! Take a tablespoon or so with some water — make sure it’s apple cider vinegar and not white distilled. My husband and I and other family members have done this for years.” –Nancy

From How To NOT Overdo It On Thanksgiving:
“The best tip I’ve learned is from a friend who puts down her fork between mouthfuls — don’t pick it up again until you have completely finished your mouthful and said a few words to the company. When I felt full, I was shocked to see how much food was still left on my plate when I followed her example!” –Helen

“Even though the Thanksgiving celebration centers around the food, only eat what is special…the foods that you get once a year. If the menu item is something that you prepare throughout the year, it’s not really special, is it?” –Kmo0218

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page.

IN THE KITCHEN
When cooking for yourself and friends or family, you have the control.
• Balance the menu: Make some light and healthy veggie dishes along with those high-calorie classics.

• Limit the choices: Resist the urge to make 100 different things — decide on a few and save some recipes for another holiday.
• Save room: Make smaller portions of your favorite recipes so everyone can have a bit of a taste.

AT THE DINNER TABLE
Whether you’re a dinner guest or sitting down to your own meal, it’s not a race to see who can eat the most.
• Downsize: Use smaller serving utensils and plates to help keep portions under control.

• Avoid getting stuffed: You don’t have to taste (or finish) EVERYTHING – that’s the beauty of having leftovers for the next day.
• Watch the alcohol: Cocktails have calories too!

AT A RESTAURANT
Just because you don’t know how much butter went into those potatoes doesn’t mean you can’t keep tabs on what you eat.
• Beware the buffet: Most people tend to take “all you can eat” too seriously — keep portions small and sensible.

• Order smart: When dining family-style, be the one to order some lighter dishes for the table to share.
• Doggie bags: Just because you’re dining out doesn’t mean you can’t take leftovers home.

TELL US: What are your strategies for not overindulging?

Save calories by trading these for the usual classics:
• Mashed Potatoes: Smashed Potatoes with Sour Cream and Chives – 270 calories saved (per serving)
• Green Bean Casserole: Slimmed Green Bean Casserole – 338 calories saved
• Sweet Potato Casserole: Honey Roasted Sweet Potatoes – 293 calories saved
• Meaty Stuffing: Pear Prosciutto and Hazelnut Stuffing – 249 calories saved
• Creamy Soups: Butternut Squash Soup – 81-181 calories saved
• Apple Pie: Apple Cranberry Galette – 260 calories saved
• Pumpkin Pie: Slimmed Pumpkin Pie – 108 calories saved

For more inspiration, check out our other meal makeovers:
• Mashed Potatoes, Lightened Up
• Make Your Own Gravy
• Green Bean Casserole, Lightened Up
• In Season, Sweet Potatoes
• Stuffing, Lightened Up
• Apple Pie Lightened Up
• In Season, Pumpkins

Get the recipe »

Today may be called “Fat Tuesday,” but you don’t have to take that literally. Don’t worry about your waistline with this spiced-up, Mardi Gras-inspired menu.

Cheers!
Start your celebration and feel like you’re strolling down New Orleans’ French Quarter with a Hurricane cocktail. The unique flavor of passion fruit makes this drink extra special — leftovers make great breakfast smoothies. If you can’t find passion fruit juice, pineapple juice works well too. Replace the rum with ginger ale or sparkling water for a light and fizzy “virgin” treat.

One-Pot Wonder
Creole flavors are bold and all about spice — look no further than jambalaya! Fresh ingredients and spices are a great way to keep calories low. Some recipes can be weighed down with fatty meats, but leaner ham and shrimp keeps this jambalaya recipe light and satisfying. Feeling especially authentic? Try using crawfish instead of shrimp. Or go for a vegetarian version with whole grain farro and yummy okra (a southern favorite). Serve up your jambalaya with a lightly dressed salad.

Sweet Treat
Bananas Foster is a classic New Orleans recipe, but the calories add up thanks to tons of butter and sugar — and then it’s poured over ice cream! Have all the flavor for a fraction of the fat and calories by opting for a Banana Cream Pie instead.

Mardi Gras recipes to try:
• Hurricane Cocktail
• Jambalaya with Shrimp and Ham
• Farro Vegetarian Jambalaya
• Basic Green Salad with Vinaigrette
• Banana Cream Pie

Mmm, the mighty aphrodisiac… Some mythical foods symbolize love and fertility and have been around for centuries. Whether you believe in their powers or not, here are some that might (ahem) perk up your Valentine’s Day dinner.

Setting the Tone
Creating the right atmosphere is part of a romantic evening — candlelight, music, a cozy table and your finest dishes. Get the kids, pets, parents or any other interruptions out of the house (my dog needs more attention than my kids sometimes). Once the mood is set, prepare to bring out the food.

1. Oysters
In ancient times, the “law of similarity” reasoned that a food possessed sexual powers if it resembled the male or female’s special parts. Oysters were no exception with its similarity to the “hidden female treasure.” This seafood may have gained its reputation when doctors discovered zinc deficiency (oysters are very high in zinc), and began recommending it. Zinc is involved with taste perception and sexual organ development, but please, don’t start zinc supplements just yet — it won’t enhance what already you do or do not have.

2. Chocolate
Chocolate’s reputation as an aphrodisiac may have stemmed from the Aztec ruler Montezuma, who supposedly drank up to 50 cups of the chocolate drink before heading to his harem. He also gained a reputation for being an amazing lover, but was it really all that cacao? Rumor also has it that Mayans used cacao beans to pay for some female loving at the going rate of around eight beans per woman. There is no need to consume as much chocolate as Montezuma. Just an ounce of dark chocolate is all you need. The darker the chocolate the more antioxidants it has. (Learn more about chocolate.)

3. Alcohol
Champagne and wine usually are most popular for toasting love. Alcohol allows you to lower your sexual inhibitions and go for it! Unfortunately, too much alcohol also inhibits the physical response to sexual desire and racks up those calories — factor about 150 per glass. For a satisfying Valentine’s experience, your best bet is to stick to a glass or two.

4. Truffles
We mean the mushrooms, not the chocolate candy. Folklore has it that Napoleon ate truffles to increase his sexual prowess. Some conjecture that truffles’ musky scent is reminiscent of male pheromones. Experts consider both the white and black varieties to be aphrodisiacs, but the rarer black one is thought to be more potent (though both are quite pricey).

5. Asparagus
The Vegetarian Society claims that feeding asparagus for three consecutive days to your lover will result in the most powerful libido boost. Great boiled or steamed, asparagus contains the antioxidants vitamins A and C. Vitamin A also helps create healthy skin and hair, desirable features in any lover.

Set the Mood: The Drink
Start the meal with a crisp and fruit-filled red wine spritzer. Reduce calories by replacing some of the alcohol with sparkling water (save some calories for dessert). If you can’t imagine V-Day without some champagne (who could blame you?), try a bellini instead.

Prep the Palate: Finger Food
Send your senses soaring! Melt sensuous figs into a quick-and-easy jam. With some crusty bread, tart apple and a sprinkle of cheese, this simple appetizer is the perfect combo of sweet and savory.

Fresh and Simple: The Main Course
This luxurious and flavorful fish dish is piled high with tomatoes and olives. Serve with roasted potatoes for a light but satisfying main course. If you would rather go with a pasta dish, try the similar flavors in pasta puttanesca.

Romantic Finale: Dessert
It just isn’t Valentine’s without chocolate! Dress it up for the occasion with orange liqueur and fresh orange zest. The chocolate is plenty of decadence; stick to fresh fruit for dipping.

Get the recipes:
• Red Wine Spritzers
• Pecorino Romano with Apples and Fig Jam
• Fish with Tomatoes, Olives and Capers
• Roasted Potatoes
• Chocolate Orange Fondue