The holidays are a time for special treats and family traditions, but as caregivers, we also want to make sure those festive favorites are as nourishing as they are delicious for our little ones. To help you strike the perfect balance between festive flavors and wholesome ingredients we’ve rounded up our favorite healthy holiday snacks. These healthy twists make it easier to enjoy all the joy of the season without compromising on nutrition.

1. Cinnamon Popcorn

Cinnamon Popcorn - Sanford fit

  1. Pop the popcorn.
  2. Pour the popped corn into a large bowl.
  3. Bring a saucepan to medium heat.
  4. Add the coconut oil and the maple syrup, heat until it is melted.
  5. Turn off the heat, whisk in the peanut butter until you get a smooth caramel.
  6. Whisk in the cinnamon and the vanilla.
  7. Return the popped popcorn to the saucepan with the caramel, stir to coat the popcorn.
  8. Line a baking sheet with baking paper.
  9. Spread the cinnamon caramel-coated corn evenly over the baking paper.
  10. Bake at 300°F for around 10 minutes stirring halfway through, this crisps up the popcorn.
  11. Allow the popcorn to cool before serving.

2. Charcuterie Holiday Tree 

Charcuterie Holiday Tree - Sanford fit

  1. On a large cutting board or serving platter, arrange a row of colby jack cheese cubes.
  2. Add a smaller row of red grapes above.
  3. Add a smaller row of pepper jack cheese cubes above.
  4. Add a smaller row of green grapes above.
  5. Add a smaller row of pepper jack cheese cubes above.
  6. Add a small triangle of blueberries on top.
  7. Take a star cookie cutter and cut a star out of the slice of provolone. Add to the top.

3. Gingerbread Granola

Gingerbread Granola - Sanford fit

  1. Preheat the oven to 350°F and line a sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
  2. Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes. Stir up the mixture to make sure the granola cooks evenly.
  3. Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
  4. Top the granola with the chopped cranberries. Let the granola cool before breaking it into pieces and enjoying.
  5. Store the granola in an airtight container.

4. Sugar Cookie Protein Bites

Sugar Cookie Protein Bites - Sanford fit

  1. In a large bowl, combine cashew butter, maple syrup and vanilla extract until ingredients are well incorporated.
  2. Mix in the vanilla protein powder until combined. Add the almond flour, and salt next.
  3. Using a cookie scoop, scoop the dough and roll into a ball with the palm of your hands. place on a plate that’s lined with parchment paper.
  4. Put your choice of sprinkles in a bowl and roll each protein bite in sprinkles.
  5. Place it in the freezer to harden completely, for about 10 minutes.
  6. Remove from the freezer and enjoy. These sugar cookie bites are best stored in an airtight container in the fridge.

5. Veggie-Wrapped Pigs in a Blanket

Veggie-Wrapped Pigs in a Blanket - Sanford fit

  1. Heat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Peel one side of the sweet potato and, without rotating it, keep peeling, creating long, wide strips. Repeat the process with the carrot and parsnip, if using.
  4. Lay the strips on a cutting board. If any of the strips are too narrow, you can double up the strips, making sure to slightly overlap them.
  5. Spread ketchup or your choice of dipping sauce on veggie strips
  6. Sprinkle the strips with salt and pepper.
  7. Place one of the sausages at one end of a strip and roll it up, securing it with a toothpick straight through the sausage until it comes out the other side. Place the wrapped sausages on the lined baking sheet.
  8. Spray the sausages with the cooking spray, then sprinkle each one with more salt and freshly ground pepper.
  9. Bake for 20-25 minutes, until the vegetables are just beginning to brown around the tips and edges. Remove from the oven.
  10. When cool enough to handle, you can either leave the toothpicks in or remove the toothpicks. Arrange on a serving platter or plate. Serve with ketchup, mustard or BBQ sauce for dipping and dig in!