Let's be clear about something from the get-go: no one is asking you to stop making your famous shortbread cookies. Nor is anyone suggesting you don't make gravy for Christmas dinner. Although I was a Halloween-candy curmudgeon, I'm not that mean.

But, if you're interested in tweaking some of your favourite holiday foods this year to make them a little more healthy, you've come to the right place.

Registered dietitian Dawn Peacock teaches workshops on how to give your recipes a healthy makeover.

We asked her to share some of her top tips for sneaking nutritional goodness into your holiday foods, without sacrificing the taste.

And rest assured, Peacock is no curmudgeon, either.

"Holiday eating shouldn't be all about making everything low-fat, because then it takes some of the fun away. If it's one or two meals a year that you go all out, it's not a problem," she says.

Peacock recommends making little changes to recipes -- ones that your family and friends won't even notice -- to up their nutritional ante.

"Don't be overly restrictive and make everything so healthy that it doesn't even taste the same, because then you'll binge on shortbread because you missed out," she says.

USE LESS SUGAR

Peacock says some sugar can easily be cut from your favourite baking recipes, without anyone noticing.

But if you don't want to sacrifice the sweetness -- and you don't mind using artificial sweeteners -- replace half of the sugar in the recipe with something like Splenda. Peacock points out that aspartame does not retain its flavour in heat, but Splenda does. "Or, jack the amounts of other flavourings, like cinnamon and nutmeg, if you cut the sugar," she says.

TWEAK YOUR TURKEY

That means removing the skin, basting it with broth and using whole-grain bread or rice in the stuffing as opposed to white, lower fibre versions.

Peacock also recommends cutting some of the bread in your stuffing and upping the fruits and veggies instead.

TRIM YOUR SALT INTAKE

When it comes to cooking, don't be scared to drastically cut the amount that the recipe calls for. "Often times you can cut 100 per cent of the salt out of a recipe and you won't even notice, unless it's important for leavening," says Peacock.

When it comes to food labels, choose low-sodium options of your broths or soups to limit the salt you'll be taking in.

Last, use fresh herbs or powders instead of seasonings such as garlic salt.

An easy way to remember this strategy?

"Don't use flavourings with 'salt' in the title," says Peacock.

BE CREATIVE WITH FLAVOUR

Peacock says that toasting nuts and coconut before you use them in your baking is a smart idea.

Why?

"The flavour is more intensified, so you can use less of them."

Or, instead of using one ounce of baking chocolate, use 3 tablespoon (50 mL) of cocoa and 11/2 teaspoon (7 mL) of oil.

And choose sharper cheeses. Their strong flavour means you can use half as much.

CHOOSE LOW-FAT INGREDIENTS

Whether it's milk, cream or mayonnaises, opt for the lower-fat versions for a quick and easy way to lessen the fat.

Take it a step further, suggests Peacock, and substitute half the fat with applesauce or prune puree. And when it comes to beverages, reach for the lower-calorie versions.

"Alcoholic drinks can have a lot of calories, so alternate with water," she says.

LEAVE SACRED RECIPES ALONE

"For recipes you don't want to mess with, just change the portion size," says Peacock.

"Make smaller muffins or cookies, or just eat less of it. It's all about moderation and being sensible."