Healthy For The Holidays
Healthy Holiday Appetizers
In need of some kidney- and heart-friendly apps to make this holiday season? You’ve landed in the right spot!
December 9, 2025
Kick off the holiday season with Somatus’ latest recipe drop! This month, Somatus’ team of dietitians have crafted some crowd-pleasing appetizers for you, friends, family, heart, and your kidneys. It’s not always easy to stick to a healthy diet during this time of year, but these recipes will satisfy all the savory and sweet cravings the holidays bring using nutritious, tasty, and seasonal ingredients.
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Cranberry Mocktail
Servings: 2
Ingredients:
- 1 cup light cranberry juice
- 2 cups sparkling water, unsweetened
- 1 lime, juiced
- Fresh mint leaves
- Optional Garnishes: fresh or frozen cranberries, lime wedges, sprigs of mint
- Add cranberry juice and sparkling water to a pitcher. Stir to combine.
- Squeeze fresh lime juice and add to the pitcher. Add mint leaves to taste. Stir to combine.
- Fill two individual cups with ice. Pour mocktail over ice. Top with garnishes.
- Enjoy!
- Calories – 30
- Carbohydrates – 7 g
- Protein – 0 g
- Total Fat – 0 g
- Phosphorus – 8 mg
- Potassium – 75 mg
- Sodium – 20 mg
Creamy Cauliflower Soup
Servings: 4
Ingredients:
2 Tbsp olive oil
4 garlic cloves, finely chopped
½ onion, chopped
1 head cauliflower, cut into florets
2 cups vegetable broth, low sodium
1 cup almond milk, unsweetened
Black pepper to taste
4 Tbsp nutritional yeast
Optional garnish: fresh chopped chives
Heat the oil in a large pot and add the garlic and onion. Cook over medium-high heat until golden brown.
Add cauliflower, broth, and milk, and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft.
Add black pepper and nutritional yeast, and blend using an immersion or a regular blender.
Top with fresh chopped chives.
Enjoy!
- Calories – 132
- Carbohydrates – 11 g
- Protein – 5 g
- Total Fat – 8 g
- Phosphorus – 91 mg
- Potassium – 490 mg
- Sodium – 149 mg
Pesto Polenta Bites
Servings: 10
Ingredients:
1 16 oz package cooked polenta log
¼ cup vegan (dairy-free) pesto
1/2 tsp lemon juice
1 Tbsp olive oil
Preheat oven to 400°F.
Cut the tube of polenta into chunks. Mash in a bowl with a fork or potato masher until smooth.
Stir in olive oil, pesto, and lemon juice until well combined.
Scoop 1 Tbsp portions, roll into balls with damp hands. Flatten and place on a parchment-lined baking sheet.
Bake at 12–15 minutes, turning halfway, until lightly golden.
Serve warm. Extra pesto on the side for dipping as desired. Basil garnish as desired.
Enjoy!
- Calories – 61
- Carbohydrates – 7 g
- Protein – 1 g
- Total Fat – 3 g
- Phosphorus – 0 mg
- Potassium – 32 mg
- Sodium – 140 mg
*These materials do not provide medical advice. The information contained in these materials is for educational purposes and is not intended to be a substitute for medical advice, diagnosis, or treatment. Always seek the advice of your healthcare provider with any questions you may have regarding a medical condition or treatment, and never disregard professional medical advice or delay seeking it because of something you read in these materials. If you are a Somatus member, call (855) 851-8354 to speak to your health support team. If you are not a Somatus member, please speak with your healthcare provider.
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