Some quick and easy healthy recipes to get your dinner party off to a delicious start.

Hosting can be a stressful job, especially if you’ve decided to make the food yourself. Whether it’s for just a couple friends or your entire family, finding a menu that appeases everyone’s taste buds can be tricky. It becomes even trickier if you decided to get a jumpstart on your healthy eating New Year’s resolution.

To lend you a hand and relieve a little less stress, we’ve created a simple appetizer combo to keep your guests happy and healthy this holiday season. We have a classic recipe, a healthy take on a holiday standard and a crunchy, satisfying replacement for tortilla chips for dipping.

Easy Holiday Appetizer Recipe #1: Kale Chips

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This recipe is adapted from Dr. Sara Celik, ND’s "Cleanse-Friendly Food List and Recipes" booklet in partnership with Renew Life. For a small holiday party, we recommend doubling or tripling the recipe.


  • 1 bunch of kale, stems removed
  • 2 tbsp olive oil
  • 1 tsp sea salt

Optional: cracked black pepper, cayenne, chilli flakes, minced garlic or parmesan cheese


1. Preheat the oven to 350°F.

2. Rinse kale leaves and either dry in a salad spinner or tap gently with a paper towel. Tear dried kale into bite-sized pieces and place in a mixing bowl.

3. Toss kale with olive oil and spread the kale in a single layer on an aluminum foil-lined baking sheet. Sprinkle with sea salt.

4. Optional: For extra flavour, sprinkle on some cracked black pepper, cayenne, chilli flakes, minced garlic or a small sprinkle of Parmesan cheese to taste.

5. Bake for 12 to 15 minutes, rotating the pan halfway through the cook time. During the last couple of minutes, keep an eye on the kale to ensure it crisps, but doesn’t start to burn.

6. Remove from the oven and allow chips to cool before serving.

Easy Holiday Appetizer Recipe #2: Tomatillo Salsa

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This recipe is adapted from Fresh City Farms. It makes approximately four servings.


  • 1 pound of tomatillos
  • Half of a red onion
  • 1 cup of cilantro
  • 1 clove of garlic
  • 1 lime
  • Fine grey sea salt

Optional: Scotch bonnet hot sauce or minced jalapeno pepper


1. Peel and roughly chop the red onion and garlic clove.

2. Using a food processor or blender, finely chop the tomatillos, chopped onion, cilantro leaves, and chopped garlic with the juice from the lime. Season with grey sea salt to taste.

3. Optional: To spice it up, try adding a scotch bonnet hot sauce or some minced jalapeno peppers to taste.

4. Serve with kale chips or coconut shrimp.

Easy Holiday Appetizer Recipe #3: Baked Coconut Shrimp

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This recipe was adapted from a recipe that was originally posted to Allrecipes (watch the instructional video). This recipe makes four servings.


  • 1 pound of shrimp (buy them already peeled and deveined to save time!)
  • 1/3 cup of cornstarch or flour
  • 1 tsp of salt
  • 3/4 tsp of Cayenne pepper (more if you like it spicier!)
  • 2 cups of flaked, sweetened coconut
  • 3 egg whites


1. Preheat the oven to 400°F.

2. Rinse shrimp and tap them dry using paper towel.

3. Mix cornstarch/flour, salt and cayenne pepper in a shallow bowl.

4. Pulse coconut flakes in a food processor to make them just slightly finer. Pour coconut flakes in a separate shallow bowl.

5. In one more separate bowl, beat the egg whites until they’re fluffy.

6. Working with one shrimp at a time, dredge it in the cornstarch/flour mixture, then dip it in the egg white. Next, roll it in the coconut, making sure to coat well. Place shrimp on a greased baking sheet. Repeat with the remaining shrimp.

7. Slide sheet into oven and bake for approximately 15 to 20 minutes, flipping halfway, until the coconut has browned and the meat is no longer transparent in the center.

8. Serve with tomatillo salsa or orange marmalade.

Image credits: Thinkstock, Fresh City Farms and