Food is an important part of many holiday traditions. But it can also be a major source of stress for people looking to stick to healthy goals. However, you don’t need to sacrifice flavor to prepare a treat that’s good for your body and taste buds.

Meghan Sedivy, dietitian and health & Wellness Program Manager at Fresh Thyme Market, visited ABC 7 to share fun, seasonal and healthier holiday recipes that are both delicious and stress-free.

“Fourcies” Sage-Fennel

Ingredients:

1 Fresh Thyme Bakery multigrain Batard bread, cut into 3/4-inch cubes (9 cups)

5 fluid ounces. ounces. Fresh Thyme Avocado Cooking Oil Spray

2 cups organic chicken broth with fresh thyme

2 large eggs with fresh thyme

1 tbsp. Extra virgin olive oil Fresh Thyme

1 cup finely chopped yellow onion

1/2 cup quartered fennel bulb, seeded and thinly sliced

1/2 cup finely chopped celery

1/2 cup finely chopped cremini mushrooms

1/4 cup chopped fresh parsley

2 tbsp. finely chopped fresh sage or 2 tbsp. ground sage

1/2 tsp. Fine sea salt with fresh thyme

1/4 tsp. Ground black pepper with fresh thyme

Preparation:

1. Preheat the oven to 300F. Place the bread cubes in a large baking dish and bake for 20 minutes, stirring once. Remove the dried bread cubes from the oven and let cool.
2. Increase oven temperature to 400F. Spray twelve 2-inch muffin cups with cooking spray.
3. In a large bowl, whisk together the broth and eggs. Add the bread and toss to coat. Let the mixture sit, stirring occasionally, for 10 minutes or until the liquid is absorbed.
4. In a large skillet, heat the oil over medium heat. Add onion, fennel, celery and mushrooms and cook 5 minutes or until vegetables are softened, stirring frequently. Stir in parsley, sage, salt and pepper. Add vegetable mixture to bread mixture; stir to combine.
5. Pour the stuffing mixture into the muffin cups. Bake for 30 to 35 minutes or until heated through.

Butternut macaroni & Cheese

Ingredients:

5 fluid ounces. ounces. Extra virgin olive oil spray with fresh thyme

7 oz. white cheddar cheese, grated

2 oz. (cup) Asiago cheese, finely grated

2 tbsp. Fresh thyme all-purpose flour, divided

2 (16 oz) containers fresh thyme butternut squash cubes, divided

12 oz. (about 4 cups) farfalle pasta with fresh thyme

1 tbsp. water

2 tbsp. Salted butter with fresh thyme, divided

1 large shallot, minced

2 cups of 2% skim milk

1 tbsp. finely chopped fresh rosemary

c. tsp. ground black pepper

3 tbsp. plain panko breadcrumbs

Preparation:

1. Preheat the oven to 350F. Spray a 2 qt. baking dish with cooking spray; Cancel. In a bowl, mix the Cheddar and Asiago cheeses with 1 tbsp. flour; Cancel.
2. Cut 1 cup squash cubes in half. Cook pasta according to package directions; add the cut squash during the last 4 minutes of cooking. Drain the pasta and squash.
3. Meanwhile, place remaining squash in a microwave-safe bowl and sprinkle with water. Cover and microwave on HIGH for 9 to 11 minutes or until very tender, stirring halfway through cooking. Drainage. Transfer to a food processor and blend until pureed.
4. In a large saucepan, melt 1 tbsp. butter. Add shallot; cook over medium heat 1 to 2 minutes or until softened. Whisk together milk and remaining 1 tablespoon. flour until combined; add to shallot in pan. Stir in the rosemary, black pepper and squash puree. Cook and stir 2 to 3 minutes or until thickened. Stir in cheese mixture. Cook and stir 1 minute.
5. Stir cooked pasta and squash pieces into sauce mixture. Transfer to the prepared baking dish. Mix in remaining 1 tbsp. butter with panko breadcrumbs; sprinkle over pasta. Bake for 25 to 30 minutes or until heated through and bubbling around the edges.

Warm pear & Brussels sprout salad

Ingredients:

4 oz. Applewood and fresh thyme smoked bacon, chopped

1/2 medium red onion, sliced

1 lb Brussels sprouts, cut in half

3 Bosc pears, cored and cut into quarters

1/4 tsp. Fine sea salt with fresh thyme

2 tbsp. Stone ground mustard with fresh thyme

2 tbsp. Fresh Thyme Honey

1 tbsp. Apple Cider Vinegar with Fresh Thyme

Freshly cracked black pepper, to taste

Blue cheese with fresh thyme crumble, optional

Preparation:

1. In a large skillet over medium heat, cook bacon and onion for 6 to 8 minutes or until bacon is crisp, stirring frequently. Remove bacon and onion from pan; Cancel.
2. Add the Brussels sprouts, pears and salt to the cooking juices in the pan. Cook 6 minutes over medium heat or until pears are almost tender, stirring frequently.
3. In a small bowl, whisk together the mustard, honey and vinegar. Add to pan, stirring to coat Brussels sprout mixture. Stir in bacon and onion. Cook and stir for 2 to 3 minutes or until the pears are tender. Season with black pepper. Serve hot, sprinkled with blue cheese crumbles, if desired.