Vegetable Pate & Healthy Holiday Eating Tips

Try this delicious pate and check out my holiday healthy eating tips to say happy and healthy this season

Vegetable Pate & Healthy Holiday Eating Tips


The holidays are such a wonderful, yet busy time of year. Our healthy eating habits often get put on the back burner or thrown out the window, only to be checked back in when the New Year dawns and the scale shows we have gained a few pounds.

This season try some of these healthy holiday eating ideas so to keep your waistline in check and enjoy one of my favourite recipes, Vegetable Pate.

  1. Scan the buffet table for healthy options
  2. Remember to eat slowly and chew every bite
  3. Wait at least 20 minutes before refilling your plate
  4. If you’re going out to a festive dinner or to a party and you have food intolerances, call ahead and ask if you may pre-order some poached fish and steamed vegetables with a side salad. I always bring an avocado with me and slice it on top of my salad and ask for a little lemon juice and olive oil for dressing
  5. If you’re going to a friend’s house, ask if you may contribute a recipe to the party- one that you can eat and others will enjoy too
  6. Eat a small protein-packed snack before you go out so you won’t over eat or partake in something unhealthy because you are famished
  7. A piece of celery with nut butter is a great pre-dinner snack
  8. Remember to drink lots of water and stay hydrated


Vegetable PateVeg_Pate_0469-web

  • 1 cup hulled raw sunflower seeds
  • ½ cup almond flour or gluten-free flour
  • 1 large onion, diced
  • ¼ cup safflower or sunflower oil
  • 2 tbsp lemon juice
  • 1 medium potato, diced
  • ½ – 1 cup hot water
  • 2 tsp sea salt
  • ½ tsp thyme
  • 2 tsp basil
  • ½ tsp black pepper
  • ½ tsp sage

In a food processor, grind sunflower seeds until they’re relatively fine. Add flour, oil, lemon juice, some hot water, onion, potato and herbs. Add water slowly as you blend your mixture. You don’t want your mixture to be overly watery, so you may not need all the water that’s called for. Combine mixture well and spoon into a loaf pan. Bake at 350F for 1 hour.

This pate is super to top gluten-free crackers, or simply serve with a salad for your lunch. The holiday season is about snacking, so make sure you have healthy snacks like this one on hand.

If you can’t eat nuts, simply use a gluten-free flour blend instead of almond flour.

Original Recipe by Shirley Plant

Photos by Vanessa Ronksley


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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