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6 Tom-and-Gisele-approved recipes that are perfect for any holiday party


Tom Brady Gisele Bundchen holidays Pin It
Photo: [email protected]
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Tom Brady and Gisele Bündchen are known for their intense—and near perfect—eating habits. And considering that even their vacation diets stick to a plant-based, organic, and super-strict regimen, it’s no surprise that their holiday table is overflowing with good-for-you goodies.

Instead of overindulging on peppermint mochas and gingerbread cookies, the superstar duo sticks to whole ingredients, spiralized noodles, and lots of spicy veggies as their holiday sides, according to their Costa Rican-based chef, Joanne Gerard Young.

Tom Brady Gisele Bundchen holidays
Photo: [email protected]

And with the Brady-Bündchen approach, she points out, you never have to worry about the picky eaters in the bunch—from your Paleo cousin to your vegetarian aunt. “Holidays are already stressful enough. Having to think about our family and friends’ unique dietary requirements can be the last tinsel that broke the Christmas bough,” she says. “Instead, I like to focus on creating lots of delicious sides that will please everyone, no matter what their dietary restrictions are.”

The takeaway: Don’t let the stress of the holidays take over your dinner table—channel your inner Tom and Gisele and dish up sides for all.

Scroll down to see the healthy Tom-and-Gisele-approved recipes to make during the holidays.

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Photo: Jennifer Harter
Photo: Jennifer Harter

Roasted Garlic & Cauliflower Mash

Ingredients
5 potatoes
6 cups water, plus 3/4 cup water
1 Tbsp sea salt
1 head of cauliflower
2 Tbsp extra virgin olive oil
2 heads of garlic, plus a tsp of fresh garlic
1/8 tsp salt
1 heaping Tbsp nutritional yeast
1/4 tsp nutmeg powder
1/4 cup soaked cashews
1 tsp pink salt
1/3 tsp of black or white pepper
Dash of paprika

Directions
1. Fill a pot with 6 cups water. Peel and chop potatoes roughly into 2-inch cubes and place in the water. Bring the water with potato to a boil, until potatoes are tender when poked with a fork and almost beginning to fall apart. Set aside. Then mash.

2. Preheat the oven at 425°F. Wash and cut the cauliflower florets. Put two heads of garlic aside, slice off the top, and lightly drizzle with extra virgin olive oil. Sprinkle with pink salt. Roast the whole heads of garlic with the cauliflower.

3. Toss the florets with olive oil, salt, nutritional yeast, nutmeg and a teaspoon of fresh garlic. Roast for 25–35 minutes until they start turning golden brown. Remove the garlic heads and allow them to cool. Squeeze or peel the cloves out of the the garlic casing.

4. Mix the cashews, water, salt, and pepper in a high-powered blender and blend until smooth and creamy. Remove from blender and put into a to a food processor. Add roasted cauliflower and peeled roasted garlic to the food processor and purée.

5. Fold this mixture into the mashed potatoes and mash. Add a touch more water if the cauliflower cashew is too thick to pour out of the blender. Sprinkle with paprika. Return to oven to keep warm or brown the top.

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Tom and Gisele holiday recipe
Photo: Jennifer Harter

Dilly Roasted Carrots

Ingredients
1 lb. carrots
1/8 Tbsp pink salt
1 Tbsp Extra virgin olive oil
Zest of 1 lemon
2 Tbsp fresh chopped dill
Juice of half a lemon
1/2 tsp black pepper

1. Preheat the oven at 425°F. Peel and cut the carrots into carrot sticks. Toss the carrots with olive oil, salt, and lemon zest and roast for 40–45 minutes.

2. Remove from oven and top with dill, black pepper, and lemon juice. Season to taste.

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Photo: Jennifer Harter
Photo: Jennifer Harter

Toasted Almond Green Beans

Ingredients
1 lb. green beans
4 cups of water, plus 4 cups of cold water
1 tsp pink salt, plus 1/2 tsp pink salt
2 cloves garlic
1 Tbsp coconut oil
Juice of half a lemon
1/4 cup of chopped almonds

1. Bring four cups water to a boil and add salt. Stem the tails off of the green beans. Set in boiling water for three minutes. Strain the green beans and immediately plunge them into the the four cups cold water. Drain.

2. Heat a pan with one tablespoon of coconut oil. Toss in the chopped almonds and allow to warm. Add the green beans and bring up to a high heat. Add garlic and quickly toss. Add the lemon juice and salt to taste.

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Photo: Jennifer Harter
Photo: Jennifer Harter

Smokey Coconut Roasted Mushrooms

Ingredients
1 lb crimini mushrooms
1 lb of portobello mushrooms
2 Tbsp coconut oil
1 Tbsp maple syrup
1 Tbsp lemon juice
1 tsp minced garlic
1 tsp harissa spice
1 tsp pink salt
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp of black or cayenne pepper (depending on desired heat)
1 Tbsp chopped fresh parsley (save for garnish)

1. Preheat oven to 425°F. Clean and quarter the portobello mushrooms. Trim the stems off crimini mushrooms and wipe clean.

2. Whisk together remaining ingredients in a small bowl. Toss the whisked ingredients over the mushrooms and allow to stand for about 15 minutes.

3. Roast the mushrooms in a iron or glass baking dish at 425°F for 20 minutes. Toss and continue roasting for an additional 20 minutes. Remove from oven and garnish with parsley.

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Tom and Gisele holiday recipes
Photo: Jennifer Harter

Cranberry Filone Stuffing

Ingredients
1/4 cup olive oil
1 yellow onion
2 ribs of celery
1 medium peeled carrot
2 tsp salt, plus a pinch
2 tsp chopped parsley
1 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp nutritional yeast
1/2 tsp smoked paprika
Freshly ground black pepper
2 Tbsp cranberry jam
1 large loaf of filone bread, cut into 1-inch cubes
1 cup of water or vegetable broth

1. Allow filone cubes to dry. Preheat the oven to 425°F. Finely dice the celery, carrot, and onion.

2. Preheat a saucepan over medium heat. Heat 1/4 cup of the oil. Sauté the onion, celery, and carrot with a pinch of salt until the carrot is softened and the onion is lightly browned (about 10 minutes).

3. Stir in the sage, rosemary, thyme, remaining 2 teaspoons salt, nutritional yeast, smoked paprika, and black pepper.

4. Add cranberry jam to the water or broth and mix together. Then add the wet mixture to the vegetables in oil.

5. Transfer the vegetables in liquid to a large mixing bowl. Add the bread cubes and toss to thoroughly coat.

6. Transfer the stuffing to a glass baking dish. Cover with aluminum foil and bake for 10 minutes. Uncover and bake until the cubes are nicely browned, about 10 minutes more.

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Photo: Jennifer Harter
Photo: Jennifer Harter

Creamy Chipotle Sweet Potato Noodles

Ingredients
5 medium sweet potatoes or yams
1 cup of water, plus 1/2 cup of water
2 Tbsp fresh lemon juice
1 Tbsp almond butter
1 tsp non-GMO garbanzo or rice miso
1 tsp maple syrup
1 tsp of dried chipotle
1/2 tsp of coriander powder
1 small clove garlic, minced
1/4 tsp pink salt and ground black pepper, to taste
2 Tbsp coconut oil
1 small handful of roughly chopped fresh mint, basil and/or cilantro
4 green onions, chopped

Noodles
1. Use a spiralizer or turning slicer with the spaghetti blade to make the sweet potato “noodles.”

2. Transfer the sweet potato “noodles” to a large bowl to use right away. Or store in a large zipper-locking bag with water for up to two days.

3. Bring a medium saucepan with the water to a boil. Place the sweet potato noodles in the pan and allow to cook three minutes. Toss the noodles to cook evenly. Drain and set aside.

Sauce
1. Blend all of the sauce ingredients together until smooth and creamy.

2. Toss the sweet potato noodles with half of the chipotle sauce. Drizzle the remaining sauce on top.

3. Garnish the noodles with roughly chopped mint, basil, cilantro, and green onions.

Looking for some more festive meal inspiration? This Paleo shepherd’s pie is so delicious, it will please every kind of eater. Or find out what nutritionists eat—and drink!—at every holiday gathering.