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Healthy Party Snacks for NYE!

We are still in the celebration season. Have feasts and parties left you not quite feeling yourself? Are you wondering how to get through this weekend without completely throwing your good eating habits out the window? Do not worry. I have some healthy party food ideas for you. Bring in the new year with these delicious snacks.


We'll start with a simple mushroom recipe. This high dose of protein will help keep you feeling full for longer periods of time.

For the Italian Sausage Mushroom Caps: 12 mushroom caps, cleaned and stems removed (try to find small, bite size caps) 3/4 pound Italian sausage goat cheese crumbles

For the mushrooms: Preheat oven to 350 degrees. Remove stems from mushroom caps. With the ¾ pound Italian sausage, use a cookie scoop or spoon to scoop about a tablespoon and shape into meatballs. Place meatball into the mushroom caps. Using the tip of a knife, push the tip into the top of the meatball, swirl around to create a whole, then place a small goat cheese crumble into the top. Repeat with all mushrooms. Place mushrooms on a baking sheet and into the oven for 15-20 minutes or until meat has cooked through.


I love this fancy meatball with a little pasta. Surprise your family with this finger food.

​1 ​pound pork Italian sausage 1/2 red bell pepper, finely diced 1/2 ​y​ellow bell pepper, finely diced 1/4 white onion, finely diced 1​ ​teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon dried oregano salt and pepper, to taste 1 (14 ounce) can tomato sauce 1/2​ ​cup fresh basil, chopped 1 package of Cappello's lasagna (cut into 4-5 inch squares) 1/2 ​c​up shredded grass​-​fed cheese (your choice of brand- I used Kerrygold)

Preheat oven to 350 degrees. Place Italian sausage, bell peppers, onions, 1 teaspoon dried basil, ½ teaspoon thyme, ½ teaspoon oregano and salt and pepper in a large bowl and mix well to incorporate. Create 12 meatballs with the mixture. Heat up a large skillet over medium-high heat. Add the meatballs to the pan and cook on all sides until brown and slightly cooked. Once they are cooked on all sides (about 15 minutes), put on a plate to cool enough to handle. With the same pan you just cooked the meatballs in, still over medium heat, add tomato sauce, ½ teaspoon thyme and ½ teaspoon oregano, along with fresh basil and salt and pepper, to taste. Let simmer for 5-10 minutes on low heat. Once the tomato sauce has mixed together, remove from heat. Cut pieces of parchment paper into about 5-6 inch squares. Place a lasagna square on top of the parchment paper and press into a muffin tin. No need to try to be perfect, just press down and up onto the sides of the muffin tin. Plop a meatball inside, scoop about 1-2 teaspoons of sauce on top and sprinkle with cheese. Repeat with all meatballs Place in oven, on the bottom rack to keep lasagna from burning, and cook for 35-40 minutes or until meatballs are completely cooked through


Try this flavor explosion! Good fats and protein. This snack food will satisfy.

2 zucchinis, ends removed, sliced 1/4 inch thick lengthwise 4 Italian sausages (I used Boulder Sausage brand) ½ cup walnuts 1 cup fresh basil 1/3 cup olive oil juice of 1 lemon 1 garlic clove salt and pepper to taste pinch of garlic powder 3 extra tablespoons olive oil to cook your zucchini ​

Heat up your grill. Slice your zucchini with a knife or using a mandoline​ or potato peeler​ Place your zucchini in a bowl with 3 tablespoons of olive oil, salt and pepper, and a pinch of garlic powder then use your hands to mix it and coat the zucchini. Place your Italian sausages on the grill along with your zucchini. While the zucchini and sausages are cooking, make your pesto. Add your walnuts, garlic clove, and basil to the food processor and turn on. Then begin to add your olive oil while the food processor is still running. Then add your lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper. I think more lemon juice goes a long way. After your zucchini have cooked for about 4-5 minutes and have begun to show grill marks, flip them. Be sure to keep an eye on them because they will burn rather quickly. Once your zucchini ​is cooked through and sausage are completely cooked through, remove them to let cool. When your zucchini ​is cool to the touch, use a spoon to spread the pesto down the center of the zucchini strip and cut off an inch or so piece of sausage. Place the sausage in the middle of the zucchini so the cut sides are facing towards the outer ridges of the zucchini. You'll figure it out. Wrap the zucchini around the sausage and use a toothpick to hold it in place​,​


​You don't need a bun to have a slider. The rich avocado slaw will go well with these turkey sliders. You'll get a good crunch and some heat in every bite.​

For the burgers

​:​1lb ground turkey 1/4 red onion, minced 1/4 red onion, thinly sliced 1/2 poblano pepper, diced 1/2 red bell pepper, diced 1 teaspoon ground cumin 1/2 teaspoon ground red pepper salt and pepper, to taste 1 tablespoon fat (I used bacon fat)

For the slaw

​:​ 1 small head of cabbage or bag of cabbage, chopped 2 avocados 1 tablespoon olive oil 1 teaspoon lime juice 1/2 teaspoon lemon juice 1​ ​teaspoon ground cumin 1/​2​ teaspoon crushed red pepper salt and pepper, to taste First make your burgers

​:​ Add all your ingredients for your burgers in a large bowl. Shape small burger patties. Heat up a large skillet under medium heat with a bit of fat in it (I used bacon fat) and add your sliders. Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color (meaning they are cooking through).

Now make your slaw

​:​ Pull out your handy dandy food processor, add all your ingredients for the slaw other than the cabbage and pulse until smooth. Pour your avocado "mayo" on the cabbage and mix. Top off with a bit of salt and pepper. Place your cabbage on a plate and top off with your sliders! Consume!


This simple recipe will be ready in no time. The crunchy, sweet pear goes well with the crispy, salty bacon.

4 slices sugar-free, nitrate-free bacon 2 just-ripe pears paprika ground cinnamon salt Preheat oven to 375F. Cover a large, rimmed baking sheet with aluminum foil. Cut bacon strips into 1-inch pieces and place on the baking sheet. Bake for 15 minutes, or until just crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain excess fat. Cut each pear into 1/2-inch slices, then into 1-inch pieces. Lay them out on a cutting board and sprinkle VERY lightly with paprika, cinnamon, and salt. So pretty! Top each piece of pear with a square of bacon and spear with a toothpick. Pop into your mouth. Enjoy.​


Plantains are very sturdy, so they turn into a nice bun for this shooter.

​2-3 cups pulled pork 2 green plantains 4-6 tbsp avocado oil Salt to taste

First, prepare pulled pork according to package instructions. Slow and low is the best way to get tender pork. Next, prepare plantain buns. Start by scoring plantain peels lengthwise with a knife, and then removing the peels. Slice plantains into 1 inch pieces (each plantain will make 5-6 pieces). Heat a large skillet over medium heat and add in 4 tbsp avocado oil to cover the pan. When the pan is hot, add in plantain pieces. Cook plantains on one side for approximately 2 minutes, until browned on one side. Flip plantains to cook on the other side. Plantains are somewhat shaped like a triangle, so you will need to flip them twice to cook all three sides. Cook approximately 2 minutes per side so each side is browned. Remove and place on a paper towel lined plate. Allow plantain pieces to cool for a few minutes until you are able to handle them. Smash plantain pieces with the bottom of a plate or other flat object to flatten. Once all pieces are flattened, heat skillet again to medium and add in more avocado oil if necessary to cover the pan. Cook flattened pieces 1-2 minutes per side, until browned and crispy but not burnt. Transfer to a paper towel lined plate and sprinkle with salt. Make sliders by using the plantain pieces as a bun. Place some pulled pork between two pieces of fried plantains and dig in!​​


No crust? No problem. Find your muffin tin and start building your pizza bites with your favorite toppings.

​24 slices of good quality pepperoni or salami; ½ cup sweet bell pepper, thinly sliced; ⅓ cup tomatoes, finely chopped; ½ cup pizza sauce or marinara sauce (look for a brand with natural ingredients only); 2 tbsp. fresh basil, chopped; 4 oz. almond cheese, sliced into cubes; (optional. Almond cheese is dairy-free and can be found in most health food stores)

Preheat your oven to 400 F. Press one slice of salami or pepperoni into each muffin cup. Fill each pepperoni cup with sweet peppers and tomatoes. Add about 1 tsp. of sauce to each cup. Add the almond cheese on top of the sauce, and sprinkle some fresh basil on top of each mini pizza. Place in the preheated oven and bake for 7 to 10 minutes or until salami is crisp. Remove from the oven and serve hot.


Add a little sunbutter or goat cheese spread to these to make a little cracker sandwich.

1 3/4 cup almond flour 3 tbsp Nutritional Yeast 1/2 tsp sea salt, plus more for sprinkling on top 1 egg (or egg substitute like Powdered Egg Replacer or flax or chia egg) 1 tbsp butter or coconut oil, melted 2 tbsp lemon juice Combine flour, salt and yeast in a bowl In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice Combine the wets with the dries and stir until dough forms Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt Slide the bottom piece of parchment and crackers onto a cookie sheet Bake at 350 from 12-15 minutes until golden The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers


Your relish tray will thank you.


1/4 cup dried parsley 1 tablespoon dried dill 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon dried basil 1/2 teaspoon ground black pepper 1/4 teaspoon salt


2/3 cup avocado oil 1 pastured egg 1 Tbsp lemon juice 1 Tbsp water 1 Tbsp homemade ranch mix ½ tsp mustard powder ½ tsp sea salt ¼ tsp garlic powder

Add all the ingredients to a glass jar or a liquid measuring cup Blend using an immersion blender, working your way from bottom to top slowly Blend for one minute, adding in more water to achieve the consistency that you like

​Try these quick snacks that are healthy and satisfying. Foods like these will start the year off on the right foot.

​May you all have a blessed New Year!

Here's to your health! Happy Cooking!



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