Enjoying the holiday season doesn’t mean your health has to be thrown off track. Charcuterie boards, party platters and tables of dessert may be filled with ingredients that don’t fit your regular meal plan. However, there are tips and tricks to stay on track during the holiday season.

Don’t skip meals or show up hungry

Skipping meals so you can indulge at the party is not a sound tactic. Instead, stick with your normal eating routine, knowing you still may splurge a little at the event. Also, be sure to have a healthy snack before going to the party so you don’t show up hungry. Being hungry can lead to overeating.


Drink up—water that is—ahead of your gathering. Heading into a party well-hydrated can help you feel good and may help you eat less.

Focus on your friends and loved ones

While food is often the main activity at a party, it doesn’t have to be. Focus on catching up with people you haven’t seen in a while. Just be careful not to socialize next to the food, as this can lead to mindless eating.

Remember your why

Remind yourself why you are staying mindful. Keep your health goals in mind so you can make the best choices for you.

Make a dish you can enjoy

Always offer to bring a dish to the event. This is your opportunity to bring what works for you. And it’s guaranteed that you will not be the only one who will be pleased with having a more nutritious option.

Start your celebration out right by making these delicious apps for your next party.

Endive with herbed goat cheese

Belgian endive leaves plated and topped with goat cheese and fresh herbs
Flavorful with yogurt and herbs, these are low-calorie, gluten-free and paleo-friendly.

Makes 10 servings

Prep: 7 min


  • 4 oz fresh plain goat cheese
  • 3 Tbsp Greek plain, non-fat yogurt
  • 1 tsp extra-virgin olive oil
  • ½ tsp chopped fresh dill
  • 1 tsp chopped fresh parsley
  • 2 heads Belgian endive, leaves separated (20-24 leaves)
  • Freshly cracked black pepper


  • In a medium bowl, whisk together goat cheese, yogurt and oil. Fold in dill and parsley.
  • Spoon a small scoop of the mixture onto endive leaf ends, dividing evenly.
  • Season with pepper and serve immediately.


(Serving size: Around 2 filled leaves)

Calories: 76; total fat: 5 g; saturated fat: 3 g; sodium: 63 mg; cholesterol: 12 mg; total carbs: 4 g; fiber: 3 g; sugars: 1 g; protein: 5 g; potassium: 337 mg

Deviled eggs

Deviled eggs served on a cutting board topped with fresh chives
If you’re watching your cholesterol, replace the egg mixture with a flavored hummus to fill your egg halves instead.

Makes 12 servings

Prep: 8 min


  • 6 large hard-boiled eggs, cooled
  • 3 Tbsp low-fat mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp chopped chives


  • Peel eggs and slice in half lengthwise. Remove the yolks and place into a medium bowl. Place the egg whites on a plate, holes facing up.
  • Use a fork to mash the yolks. Add mayonnaise, mustard and vinegar. Mix until smooth.
  • Spoon a scoop of the egg mixture into the hole of each white. Sprinkle with chives and serve.


(Serving size: One egg half)

Calories: 50; total fat: 4 g; saturated fat: 1 g; sodium: 66 mg; cholesterol: 94 mg; total carbs: 1 g; fiber: 0 g; sugars: 0 g; protein: 3 g; potassium: 35 mg

Guacamole with jicama sticks

A bowl of guacamole garnished with jicama
This dish is vegan, gluten-free and loaded with fiber and good fats.

Makes 10 servings

Prep: 10 min


  • 3 ripe avocados
  • 1 lime, halved
  • 1 clove of garlic, minced
  • Pinch of salt
  • 1 large jicama, peeled and sliced into sticks


  • Cut avocados in half lengthwise. Discard pit and use a spoon to remove flesh. Place flesh in a medium bowl.
  • Squeeze juice from both sides of lime into the bowl. Add garlic and salt. Use a fork to mash to desired consistency (should be a little lumpy).
  • Serve guacamole with jicama sticks to use for dipping.


(Serving size: 2 tablespoons guacamole 4 jicama sticks)

Calories: 171; total fat: 12 g; saturated fat: 3 g; sodium: 24 mg; cholesterol: 0 mg; total carbs: 17 g; fiber: 10 g; sugars: 3 g; protein: 2 g; potassium: 480 mg

Skewered chili-lime shrimp

Chili lime shrimp on skewers
These lean protein sticks are easy-to-eat party snacks.

Makes 10 servings

Prep: 2 min Cook: 5 min


  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp lime juice
  • 1 tsp chili powder
  • 1 lb uncooked large shrimp (around 26-30), peeled and deveined
  • 1 tsp grated lime zest


  • In a medium pan, heat olive oil over a medium flame.
  • Add garlic and stir until fragrant, about 30 seconds.
  • Add lime juice and chili powder and stir to combine.
  • Add shrimp. Cook until shrimp are pink and no longer translucent, about 2 minutes.
  • Remove from heat. Stir in lime zest.
  • Thread three or so shrimp onto 10 skewers and serve warm.


(Serving size: 3 shrimp)

Calories: 62; total fat: 3 g; saturated fat: 0 g; sodium: 59 mg; cholesterol: 65 mg; total carbs: 1 g; fiber: 0 g; sugars: 0 g; protein: 9 g; potassium: 7 mg

Get your personal meal plan today

There’s so much going on during the holidays, it’s no wonder we’re not all suffering from headaches. If you feel that familiar ache,  we’ve got you covered on what to do to feel better.

Published November 29, 2023


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