EatingWell:How do you maintain a positive energy in the kitchen during the busy holiday season?
Biegel:I find cooking to be therapeutic.
It’s the “me time” I really crave, especially during the holidays.
Photo: Credit to Katie Lee Biegel and Sub-Zero, Wolf, and Cove; EatingWell collage
Find those moments where you’re able to get into the kitchen and enjoy it.
What are some of your go-to quick meals for days like those?
Biegel:Making quick, healthy meals in between the holiday entertaining time is important.
We do a lot of sheet-pan meals.
It’s great for any busy time of the year.
EatingWell:With the holidays coming up, are you looking forward to any food traditions?
Biegel:I have so many food traditions during the holidays.
One of my big ones is cinnamon rolls.
That was a way to really add a fresh element to the plate.
It’s a really nice hit of fresh and acidic flavors next to the fattier items on your plate.
EatingWell:What’s your favorite make-ahead appetizer that you consider a must for the holiday table?
And I always have deviled eggs because it’s not a party at my house without deviled eggs!
EatingWell:What does eating well mean to you?
Biegel:Eating well to me means having a colorful plate.
I like to have a lot of fruits and veggies.
I start every day with fruit, and my daughter is the same way.
It’s a good way to start the day with some vitamins and antioxidants.
We love Biegel’s plant-first approach to her meals.
Balance is the name of the game when it comes to feeling your best.
Plus, there’s no shortage of delicious dishes to make around the holiday season.
“These Brussels sprouts add both color and flavor to any holiday spread,” Biegel said.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Step 2
Toss Brussels sprouts in a large bowl with oil, 12 teaspoon salt and pepper.
Spread in a single layer on the prepared baking sheet.
Roast, stirring once halfway, until browned and tender, 20 to 30 minutes.
Step 3
Meanwhile, mix yogurt, feta, lemon juice and garlic in a small bowl.
Season with the remaining 14 teaspoon salt and pepper to taste.
Step 4
Spread the yogurt mixture in the bottom of a shallow serving bowl.
Top with the Brussels sprouts and sprinkle with pomegranate arils and cilantro.
