Looking for some healthy holiday swaps this season? 

Maddie Augustin, a food engineer with the Life Time Foundation, shares two unique healthy winter recipes that both kids and adults will enjoy: Turkey Wild Rice Soup and Indian Vegetable Curry.

The Life Time Foundation partners with school districts across the country to provide healthy meals to students. Its grants allow school district partners to eliminate highly processed, unhealthy foods from school meals by removing seven ingredients of concern from their menus: Trans fats and hydrogenated oils, high-fructose corn syrup, hormones and antibiotics, processed and artificial sweeteners, artificial colors and flavors, artificial preservatives and bleached flour.

Indian Vegetable Curry

Ingredients:

2 cups brown rice

1 1/2 Tbsp butter

1 Tbsp garlic, minced

1/2 cup diced onion

2 cans garbanzo beans (be sure to check the label for a non-BPA lining and recognizable ingredients)

4 tsp curry powder

2 cups vegetable broth

1 1/2 cups yellow squash, sliced into half moons

2 cups zucchini, sliced into half moons

1/4 tsp salt

4 tsp lime juice

2 tsp fresh cilantro

Directions:

Cook rice according to package

Melt butter in a large pot on medium heat

Add garlic and onion, and cook until translucent

Add drained and rinsed garbanzo beans and half of the curry

Cook for 5 to 6 minutes, stirring frequently, then add vegetable broth and increase heat to bring to a low simmer

Cover and continue to simmer for 5 minutes

Add yellow squash, zucchini, remaining curry powder, salt and lime juice, and stir until well combined

Cover and continue cooking for 5 to 7 minutes

Remove from heat, add cilantro and serve with rice

Recipe tip:

Try replacing some of the zucchini or squash with your favorite seasonal options like shredded carrots, broccoli, or cauliflower

Turkey Wild Rice Soup:

Ingredients

6 cups shredded leftover turkey

2 small yellow onions, diced

1 Tbsp garlic, minced

6 stalks celery, chopped

10 larges carrots, peeled and chopped

1 cup parsley, chopped

2 Tbs olive oil or butter

2 cups turkey drippings or stock

8 oz baby portabella mushrooms, sliced

1 tsp black pepper

2 tsp salt

0.5 oz sage

0.75 oz thyme

10 cup turkey stock, homemade or store bought

1 cup wild rice blend

Directions

Add butter or oil, onion and garlic to a large pot over medium heat and cook until onions are translucent

Add carrots, celery and turkey drippings, cooking for an additional five minutes

Pour in remaining ingredients except rice and bring to a boil, cover and cook for five minutes

Add rice, reduce heat to a simmer, cover and cook for 30 minutes, or until rice is tender