Week 4: Holiday Party Prep

Written By Philippa Bebbington, MS, RD

APPETIZER / SIDE
Avocado Deviled Eggs with a Touch of Chili

INGREDIENTS (serves 4)
4 cups chopped kale
1 cup roasted pumpkin cubes
¼ cup pecans, toasted and chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
8 cups chopped kale
2 cups roasted pumpkin cubes
½ cup pecans, toasted and chopped
2 tbsp olive oil
2 tbsp apple cider vinegar
Salt and pepper, to taste

DIRECTIONS

  1. In a bowl, massage kale with olive oil and vinegar. Add pumpkin and pecans.

  2. Season with salt and pepper, toss, and serve.

MAIN COURSE
Stuffed Acorn Squash with Ground Turkey and Spinach

INGREDIENTS (serves 4)
2 acorn squash, halved and seeds removed
1 lb ground turkey
1 cup spinach, chopped
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
4 acorn squash, halved and seeds removed
2 lbs ground turkey
2 cups spinach, chopped
Salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 375°F (190°C).

  2. Bake acorn squash cut-side down for 25-30 minutes.

  3. Cook ground turkey in a skillet, add spinach, and season.

  4. Fill squash halves with turkey mixture and bake for an additional 10 minutes.

DESSERT
Apple Cinnamon Crumble with Walnut Topping

INGREDIENTS (serves 4)
2 apples, sliced
1/4 tsp cinnamon
1/4 cup almond flour
2 tbsp chopped walnuts
1 tbsp coconut oil, melted

INGREDIENTS (serves 8-10)
4 apples, sliced
1/2 tsp cinnamon
1/2 cup almond flour
4 tbsp chopped walnuts
2 tbsp coconut oil, melted

DIRECTIONS

  1. Preheat oven to 350°F (175°C). 

  2. Mix apple slices with cinnamon and place in a baking dish. 

  3. Mix almond flour, walnuts, and coconut oil for the topping.

  4. Bake for 20-25 minutes. 

COCKTAIL / MOCKTAIL
Rosemary Gin & Tonic

INGREDIENTS (serves 4)
1 oz gin (optional)
4 oz tonic water (or sparkling water)
Fresh rosemary sprig for garnish

INGREDIENTS (serves 8-10)
2 oz gin (optional)
8 oz tonic water (or sparkling water)
Fresh rosemary sprig for garnish

DIRECTIONS
Pour tonic water over ice, add gin if desired, and garnish with rosemary.

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE
Stuffed Mini Bell Peppers with Spinach and Feta

INGREDIENTS (serves 4)
12 mini bell peppers, halved and seeded
1 cup spinach, chopped
½ cup feta cheese, crumbled

INGREDIENTS (serves 8-10)
24 mini bell peppers, halved and seeded
2 cup spinach, chopped
1 cup feta cheese, crumbled

DIRECTIONS

  1. Preheat oven to 375°F (190°C). 

  2. Fill bell pepper halves with spinach and feta mixture.

  3. Roast for 10 minutes.

MAIN COURSE
Creamy Butternut Squash and White Bean Soup

INGREDIENTS (serves 4)
1 small butternut squash, peeled and cubed
1 can white beans, drained
1 onion, diced
2 cups vegetable broth

INGREDIENTS (serves 8-10)
2 small butternut squash, peeled and cubed
2 cans white beans, drained
2 onions, diced
4 cups vegetable broth

DIRECTIONS

  1. Sauté onion until translucent. Add squash, white beans, and broth.

  2. Simmer for 20 minutes, blend until smooth, and season to taste.

DESSERT
Almond Butter Chocolate Chip Cookies

INGREDIENTS (serves 4)
1 cup almond flour
1/4 cup almond butter
2 tbsp chocolate chips

INGREDIENTS (serves 8-10)
2 cups almond flour
1/2 cup almond butter
4 tbsp chocolate chips

DIRECTIONS

  1. Preheat oven to 350°F (175°C).

  2. Mix ingredients and form small cookies. 

  3. Bake for 8-10 minutes. 

COCKTAIL / MOCKTAIL
Rosemary Pear Fizz

MOCKTAIL INGREDIENTS (serves 4)
1 cup pear juice (unsweetened)
1 tbsp fresh rosemary, chopped
2 cups sparkling water

MOCKTAIL INGREDIENTS (serves 8-10)
2 cups pear juice (unsweetened)
2 tbsp fresh rosemary, chopped
4 cups sparkling water

COCKTAIL INGREDIENTS (serves 4)
1 cup (8 oz) pear juice (unsweetened)
1 tbsp fresh rosemary, chopped
2 cups (16 oz) sparkling water
½ cup (4 oz) vodka or gin
1 tsp honey or agave nectar (optional, adjust for sweetness)
Ice
Rosemary sprigs and pear slices for garnish

COCKTAIL INGREDIENTS (serves 8-10)
2 cups (16 oz) pear juice (unsweetened)
2 tbsp fresh rosemary, chopped
4 cups (32 oz) sparkling water
1 cup (8 oz) vodka or gin
2 tsp honey or agave nectar (optional, adjust for sweetness)
Ice
Rosemary sprigs and pear slices for garnish

MOCKTAIL DIRECTIONS
Mix pear juice and rosemary. Top with sparkling water and garnish with rosemary sprigs.

COCKTAIL DIRECTIONS

  1. In a small saucepan, simmer pear juice and chopped rosemary over medium heat for 5 minutes. Let cool and strain to remove rosemary pieces.

  2. In a pitcher, mix the strained rosemary-pear juice, vodka (or gin), and sparkling water. Stir gently.

  3. Divide ice among glasses, pour the cocktail, and garnish with rosemary sprigs and fresh pear slices. 

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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