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Festive Healthy Recipes

by Team GP

 

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

  1. 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.
  2. Heat 3 tbsp olive oil in a large frying pan, add garlic and cook until golden.
  3. 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.
  4. Add the remaining olive oil and lemon juice, then cook for a few minutes more.
  5. 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

  1. Cut the red cabbage into quarters and discard the white core.
  2. Finely shred cabbage and tip into a large bowl with chopped onions, apples, beetroot and walnuts.
  3. Over the bowl, grate over the zest from the oranges.
  4. 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).
  5. 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

  1. Add olive oil to the saucepan, and once heated add the onions until they have softened.
  2. Next, add the carrots, chestnuts and stock.
  3. Turn up the heat and simmer the ingredients. Continue until the carrots are softened.
  4. Pour contents into a blender, and blend until smooth.
  5. 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

  1. 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.
  2. 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.
  3. 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

  1. Boil a large pot of water and add the cauliflower florets until cooked (around 10 minutes).
  2. Drain and press with paper towels to remove as much excess water as possible.
  3. Return to the pot and mash the cauliflower with a potato masher until smooth.
  4. Stir in cream cheese and the milk and season (to taste) with salt and pepper and store together until combined and creamy.
  5. 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

  1. Heat oven to 200C/180C fan/gas 6.
  1. Use a large roasting tin add all the veg with the olive oil and garlic
  2. Roast for around 30 minutes until starting they start to soften.
  3. 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

  1. Tip all the ingredients into a small saucepan and bring to a simmer.
  1. Stir over a very low heat for 10 mins, until the cranberries have burst into a thick, glossy sauce.
  2. If you like the sauce sweeter, you are welcome to add more coconut sugar.
  3. Sprinkle over a little orange zest once the sauce has cooled down.



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