The holiday season tends to be a time of gastronomic excess, a good excuse to eat and drink all the treats you avoid the rest of the year.  While a few indulgences here and there aren't a problem, Americans tend to gain a significant amount of weight every year much of which they never lose.

As they say, "prevention is better than cure." Here are some healthy alternatives to the typical holiday fare, guaranteed to still please the family without compromising their waistlines.

Sage, Onion and Apple Stuffing
(from EatingWell.com)

This delicious alternative to packaged stuffing makes 8 cups, enough to stuff one 12-pound turkey or enough to serve 8 as a side dish

TOTAL PREP TIME: 50 minutes

4 cups cubed whole-wheat bread (6 slices bread)
4 cups cubed white sandwich bread (6 slices bread)
Giblets from 1 turkey (liver discarded)
1 cup water
1 1/2 teaspoons canola oil
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored and chopped
4 teaspoons chopped fresh sage or 1 1/2 teaspoons rubbed dried sage
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/2 cup chopped fresh or frozen cranberries
1/2-1 cup reduced-sodium chicken broth
Salt & freshly ground pepper to taste

1. Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.
2. Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes.
4. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme.
5. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes.
6. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle 1/2 cup broth over the bread mixture and toss until evenly moistened. Add the remaining 1/2 cup broth if cooking in a casserole dish. Season with salt and pepper.

Gingered Cranberry-Raspberry Relish
(from EatingWell.com)

Unlike cranberry sauce, a relish involves no cooking, a happy option if the stovetop or oven are competitive real estate in your kitchen.  A do-ahead dream, this dish can be prepared and refrigerated up to a week in advance.  This new twist on an old favorite combines the plump, juicy freshness of raspberries with the warmth and subtle bite of crystallized.  Hold the mayo on your post-holiday sandwiches and use this relish instead for a healthier treat.

Makes about 4 cups

TOTAL TIME: 3 hours 10 minutes (including chilling time)

1 12-ounce package fresh cranberries
1/2 cup granulated sugar or equivalent of sugar substitute
1/2 cup minced crystallized ginger (choose soft nuggets over disks, if possible)
3 cups raspberries (2 pints), fresh or frozen (not thawed)

1.  Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl.
2.  Stir in sugar and crystallized ginger.
3.  Gently stir in raspberries-it's fine to crush some of them.
4.  Cover and refrigerate for at least 3 hours to let the flavors combine.
Serves 4
This recipe combines favorite fall vegetables with one of our favorite gluten-free grains. Use both white and red quinoa for a rich autumnal color.

Acorn Squash with Cranberry Apple Quinoa
(from www.WholeFoodsMarket.com)

Red and white quinoa give a festive look to this delicious fall vegetable and grain dish.  An excellent addition if you have any vegetarian, or vegetarian-leaning, folks at your Thanksgiving table.

1/2 cup white quinoa, rinsed
1/2 cup red quinoa, rinsed
1 cup orange juice
2 cups apple juice or cider
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 acorn squash
5 tablespoons butter, divided
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1/2 cup dried cranberries
1/2 cup dried apples, diced
2 tablespoons maple syrup
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley

1.  Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes. Add orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes.
2. Meanwhile, preheat oven to 350°F. Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2 inch of water. Bake for about 25 minutes.
3.  While squash bakes, melt 3 tablespoons of butter and sauté onion, carrot, and celery over medium heat for 8 to 10 minutes. Add sautéed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup.
4.  Simmer the aromatic mixture for 10 more minutes, at which point the quinoa should be fully cooked and hold together like sticky rice. Remove from heat and stir in sliced almonds and parsley.
5.  Turn the squash cut-side up and brush with remaining 2 tablespoons of melted butter. Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork.

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