Festive Healthy Recipes
Chilli Roasted Brussel Sprouts with Toasted Almonds
A side dish with a kick. Delicious and zesty brussels sprouts, with nutrient packed almonds.
Serves 6
Ready in 35 minutes
Calories 166 kcals per serving
Ingredients
- 600g Brussels sprouts
- 1/4 cup toasted slivered almonds
- 60ml olive oil
- 4 garlic cloves, crushed
- 1-2 tsp chilli flakes
- 1 lemon, zested and juiced
Method
-
Add the Brussels sprouts to a pan of boiling water and cook for 4-5 mins and drain. Slice in half vertically when they have slightly cooled.
- Heat 3 tbsp olive oil in a large frying pan, add garlic and cook until golden.
- Add the chilli flakes and to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 minutes. Leaving them still will ensure they become slightly charred.
-
Add the remaining olive oil and lemon juice, then cook for a few minutes more.
- Tip onto a large serving platter, top with lemon zest, slivered almonds and season with sea salt if desired.
Red Cabbage, Apple & Walnut Salad
Packed with antioxidants and healthy fats, ideal for a side dish at the Christmas table.
Serves 12-15
Ready in 20 minutes
Calories 93 kcals
Ingredients
- 1 red cabbage
- 2 red onions, diced
- 2 red apples, cored and diced
- 250g pack cooked beetroot, diced
- 50g walnuts, chopped
- 2 oranges
- 5 tbsp red wine vinegar
- 3 tbsp redcurrant jelly
- 2 tbsp honey/agave syrup
- 2 tbsp olive oil
Method
- Cut the red cabbage into quarters and discard the white core.
- Finely shred cabbage and tip into a large bowl with chopped onions, apples, beetroot and walnuts.
-
Over the bowl, grate over the zest from the oranges.
- Squeeze the orange juice into a small bowl. Then whisk together the red wine vinegar, redcurrant jelly, honey and olive oil into the small orange juice bowl with salt/pepper (adjust to taste).
- Stir this dressing into the salad, and enjoy! It will keep for around 3 days in the fridge if you are not eating immediately.
Chestnut Soup
Great starter for a Christmas meal, festive and easy to make.
Serves 4
Ready in 30 minutes
Calories 329 kcals
Ingredients
- 1 tbsp olive oil
- 2 large onions, peeled and roughly chopped
- 2 carrots, peeled and chopped
- 500g (1lb) cooked and peeled chestnuts
- 3 cups vegetable stock
Method
- Add olive oil to the saucepan, and once heated add the onions until they have softened.
- Next, add the carrots, chestnuts and stock.
- Turn up the heat and simmer the ingredients. Continue until the carrots are softened.
- Pour contents into a blender, and blend until smooth.
- Garnish each bowl with salt/freshly ground pepper, to suit taste.
Lemon & Honey Baby Carrots
Delicious Christmas side dish, packed with vitamin A (beta carotene) which is essential for a normal functioning body.
Serves 4
Ready in 20 minutes
Calories 63 kcals
Ingredients
- 500 g baby carrot
- 1 ½ tbsp olive oil
- 1 tsp honey
- zest and juice of 1/2 lemon
- leaves from 5 thyme sprigs
Method
- Put carrots in a large roasting dish, pour over 1 tbsp oil & the honey and mix well through the carrots. Roast in the oven for 20 minutes at 180°C.
- Remove from the oven, mix through remaining oil, lemon juice, zest, and thyme leaves, keep warm in the bottom of the oven until ready to serve.
- Season with salt/pepper to taste and serve.
Creamy Cauliflower Mash
Low-calorie mash, packed with healthy cruciferous cauliflower.
Serves 8
Calories 110 kcals
Ready in 30 minutes
Ingredients
- 2 medium heads cauliflower
- 6 oz. cream cheese, softened
- 1/3 cup milk (you can use plant milks if you wish - oat is best for this recipe)
- Sea salt
- Freshly ground black pepper
- Freshly chopped chives, for garnish
- Butter, for serving
Method
- Boil a large pot of water and add the cauliflower florets until cooked (around 10 minutes).
- Drain and press with paper towels to remove as much excess water as possible.
- Return to the pot and mash the cauliflower with a potato masher until smooth.
- Stir in cream cheese and the milk and season (to taste) with salt and pepper and store together until combined and creamy.
- Garnish with chives, season with more pepper, and top with a pat of butter (optional)
Roasted Roots
This recipe is delicious yet healthy, high in fibre and full of vitamins and minerals.
Serves 4
Ready in 40-60minutes
Calories 200 kcals
Ingredients
- 250g fresh beetroot, peeled and cubed
- 5 parsnips, peeled and quartered
- 1 celeriac, peeled and cut into cubes
- ½ of a swede, peeled, cut into cubes
- 2 tbsp olive oil
- 1 garlic bulb, halved
Method
- Heat oven to 200C/180C fan/gas 6.
- Use a large roasting tin add all the veg with the olive oil and garlic
- Roast for around 30 minutes until starting they start to soften.
- Remove from the oven, mix thoroughly and return to the oven for 10-20 mins until golden.
Cranberry Sauce
Perfect addition to a Christmas dinner, and especially high in antioxidants which are integral to a healthy functioning system.
Serves 8
Ready in 15 minutes
Calories 37 kcals
Ingredients
- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molasses or balsamic vinegar
- finely grate and juice half an orange, plus extra zest to serve
- 2 tbsp coconut sugar, plus extra to taste
- pinch of ground allspice
Method
- Tip all the ingredients into a small saucepan and bring to a simmer.
- Stir over a very low heat for 10 mins, until the cranberries have burst into a thick, glossy sauce.
- If you like the sauce sweeter, you are welcome to add more coconut sugar.
- Sprinkle over a little orange zest once the sauce has cooled down.