We Helped "Good Day Philadelphia" Make the Holidays Healthy!

Our Nutritious Nostalgia hits the airwaves, and we couldn't be prouder of our baby!!

You guys! It was so freakin’ special to see our Nutritious Nostalgia concept continue to roll in different incarnations… what a fun opportunity to bring healthy options “to the table” for our fellow Philadelphia area peeps!!

If you haven't been following along, our Nutritious Nostalgia series started because George put the offer out to our followers on NYCfitfam to submit their favorite comfort foods and he'd pick a few to reverse engineer and make healthy & plant-based. What followed was hundreds of DMs, so we created a whole series around it... and then Good Day Philly asked us to come on and show their viewers how health-i-fy some traditional holiday favorites for their viewers!!

First up.... who doesn't love a Tater Tot?!?

So many of us grew up with this side dish as a staple on our dinner table... but the problem is, one serving can add up to about 350 calories and 12g fat (9g saturated), and you haven't even gotten to the main course yet!

We swapped 'em for these Butternut Tots w/ spicy maple mustard - these will satisfy those tot cravings with the velvety sweetness you only get from butternut squash. Not to mention, this low-calorie, fiber-rich winter squash is rich in important vitamins, minerals, and disease-fighting antioxidants - win/win!

Butternut Tots w/ spicy maple mustard

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: serving 4


1/2 lb. butternut squash about 1/2 of a medium squash, cut into 1 inch cubes

1/2-1 tbsp. olive oil divided

1/4 medium onion quartered

1/2 garlic clove minced

3/8 cup panko breadcrumbs

1/8 cup chickpea flour

1/4 tbsp. smoked paprika

1/8 tsp. salt plus extra for sprinkling

1/8 tsp. black pepper

For the Spicy Maple Mustard:

1/8 cup yellow mustard

1 tbsp. maple syrup

1-1 1/2 tsp. sriracha or to taste


  • To Make the Tots:

Butternut Squash Tot Heaven!!
  • Preheat the oven to 400°.

  • Line a baking sheet with parchment paper.

  • Toss the butternut squash cubes with 1/2 tablespoon of olive oil and arrange them in an even layer on baking sheet.

  • Bake until piercable with a fork, but still pretty firm, 12-15 minutes. Remove from oven and allow to cool for a few minutes.

  • Place the butternut squash into food processor bowl with the onion, garlic, panko, chickpea flour, paprika, salt and pepper. Pulse until ingredients are well blended, stopping to scrape down sides of bowl as needed.

  • Roll the mixture into tot-shaped cylinders.

  • Coat a large nonstick skillet with 1 tablespoon of olive oil and place over medium heat.

  • Working in batches if needed, arrange tots in an even layer in skillet. Cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more.

  • To Make the Spicy Maple Mustard:

  • Remove from heat and sprinkle with salt, if desired.

  • Stir all ingredients together in small bowl.

Next up, let's talk SOUP!!

Worth the tummy ache??

So many of us grew up with some sort of creamy potato soup around the holidays... the problem with that? Many Potato Soup recipes call for 25g of butter as the first ingredient - it doesn’t have to go down like that, people!! It’s an unnecessary indulgence when this healthy, delicious vegan version below is just a pot away... plus, the unhealthy version comes in at a whopping 18g of fat per serving (11g saturated).

Yikes dot com.

Before and After! Cream-based to Vegan!

We swapped out for a Vegan Potato Leek Soup - the combination of creamy potatoes, delicate leeks with herbal notes of rosemary and thyme will have you going back for seconds. It's dairy-free, gluten-free and just good for you, too... and the best part? Only .5 grams of fat (.1 saturated!)

Creamy Vegan Potato Leek Soup

Prep Time: 5 min | Cook Time: 25 min | Servings: Serves 4


1/2 tablespoon olive oil or ¼ cup water (for water saute)

1 1/2 medium leeks (use white and light green parts only)

1 1/4 lbs. potatoes, cubed ½ inch (peeled or with skin on)

1/2 bay leaf

3/4 teaspoon dried thyme or Herbes de provence

2 cups water or low-sodium vegetable broth

mineral salt, to taste

1/8 cup chopped parsley, to garnish


  • Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups. Cut potatoes into ½ inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).

  • Saute: In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.

  • Simmer: Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender.

  • Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.