5 Healthy Christmas Recipes

Link

Close share Copy link

'Tis the season - Christmas is here! If you're as excited as we are, you'll love these recipes we've compiled for Christmas Day! Why not check out these dietitian-approved delicious and nutritious seasonal recipes if you’re looking to make a feast to remember this Christmas? Whether you’re looking for a sweet dessert recipe, soup ideas, or inspiration for a festive salad, these five recipes are sure to bring smiles around your dinner table. So let’s get cooking for an unforgettable holiday feast.

Celery root, hazelnut & truffle soup

Try serving this nutritious vegan celery and hazelnut soup as a starter on Christmas Day. A light start will help you prepare your stomach for the next delicious meal and help you control your portions throughout the night.

Servings: 6

Ingredients:

• 1 tbsp olive oil
• 2 bay leaves
• 1 onion
• 1 large garlic clove
• 1 celery root (about 1kg)
• 1 potato
• 1 vegetable stock
• ? cups of soy cream
• 50g blanched hazelnuts, toasted
• 1 tbsp truffle oil
• Thyme

Directions:

1. Chop the onion, garlic, celery root, and potato.
2. In a large saucepan, heat the olive oil over low heat.
3. Add onion, thyme, and a pinch of salt to the pan. Cook for about 10 minutes until softened, but not coloured.
4. Stir in the garlic and cook for 1 more minute, then stir in the chopped celery root and potato.
5. Stir together well and season with a large pinch of salt.
6. Pour in the vegetable stock, then simmer for around 30 minutes until the vegetables are completely soft.
7. Stir in the soy cream, then remove from the heat and blend until completely smooth. Stir in 1/2 tbsp truffle oil a little at a time, and taste for seasoning.
8. Pour the soup into bowls and top with hazelnuts, some black pepper, and an extra drizzle of truffle oil.

Notes: The strength of the truffle oil will vary, so it’s better to start with less oil and add a little at a time. Also, be sure to make sure the vegetable stock is vegan.

Chilli-charred Brussels sprouts

We all know that the appetizers of any meal are the real stars of crowded tables. Prepare Brussels sprouts with garlic, lemon, and chilli for a flavorful and nutritious vegan side dish on Christmas Day.

Servings: 6

Ingredients:

• 600g Brussels sprouts
• 3 tsp olive oil
• 4 garlic cloves, peeled and bashed
• 1-2 tsp chilli flakes
• 1 lemon, zested and juiced

Directions:

1. Bring a pan of salted water to a boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing them in half vertically.
2. Meanwhile, heat 3 tbsp olive oil in a large frying pan over medium heat, add the garlic, and cook until golden but not burnt for about 4 minutes. Use a slotted spoon to remove the garlic and discard.
3. Add the chilli flakes and a large pinch of salt to the oil, then lay the sprouts flat-side down in the pan, and leave them to cook for around 10 minutes. Don’t be tempted to move them – this ensures that they get some color. Add the remaining olive oil and the lemon juice, then cook for a few more minutes.
4. Tip the Brussels sprouts onto a large serving platter, top with lemon zest, and season.

Lentil, sweet potato, and chickpea stew

This hearty stew is ideal for a chilly winter Christmas Day since it’s packed with tasty sweet potato and lentils. It’s also vegan and high in protein! 

Servings: 6

Ingredients:

• ¼ cup extra virgin olive oil
• 3 French shallots, thinly sliced
• 1 tbsp finely chopped rosemary sprigs
• 1 medium sweet potato, chopped
• 1 cup green lentils
• 3 cups vegetable stock
• 1 tin of chickpeas, well-drained and rinsed
• Baby spinach

Directions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften.
3. Add the sweet potato and cook for another minute.
4. Add the lentils, vegetable stock, and enough water to submerge the vegetables by 3–4 cm. Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.
5. Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil.

Chocolate Chips Pomegranate Cookies

What’s one way you can incorporate antioxidant-rich pomegranates on the Christmas table? Chocolate Chips Pomegranate Cookies! These cookies are a unique and delicious Christmas dessert.

Servings: 12

Ingredients:

• 2 cups pomegranate seeds
• 1 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 medium bananas
• 1 tsp olive oil
• 1 tbsp vanilla extract
• 1 cup unsweetened coconut milk
• 1/4 cup vegan/dairy-free chocolate chips

Directions:

1. Preheat the oven to 375°F.
2. In a food processor, grind the pomegranate seeds as smooth as possible. Strain the juice in a bowl with a fine strainer. Keep it aside.
3. In a mixing bowl, combine coconut flour, salt, and baking powder, and mix very well with a spoon.
4. In a food processor, combine bananas, olive oil, and vanilla extract and puree until smooth.
5. Pour the pomegranate juice, banana puree, and milk into the dry ingredients and mix very well until smooth and a thick dough forms.
6. Fold in the chocolate chips into the dough and mix again with a spoon.
7. Take 1 tbsp of the dough to form into a smooth ball. Lightly press the ball with your palm and gently place it on a cookie sheet. Repeat this process for the rest of the dough and sprinkle pomegranate seeds on the cookies.
8. Place the cookie sheet in the middle rack of the oven and bake for 40 minutes. Turn off the oven and let it sit in the warm oven for another 2 minutes for the cookies to settle.
9. Take it out of the oven and let it cool and serve.

Notes: If you are using frozen pomegranate seeds, then make sure to bring it to room temperature before juicing it.

Christmas Salad

Salad is a must for every healthy table! This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese, and candied pecans, combined all together with a homemade dressing.

Servings: 6

Ingredients:

• 7 cups mixed spring greens
• 1 1/4 cups orange segments and mandarin
• 1/2 cup pomegranate seeds or dried cranberries
• 1/2 cup feta cheese, crumbled
• 1/2 cup pecans, roughly chopped

For the dressing:

• 1/3 cup olive oil
• 1 tbsp honey
• 2 tsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp shallot, minced
• Salt and pepper to taste

Directions:

1. Place the mixed greens, oranges, pomegranate seeds, feta cheese, and pecans in a large bowl.
2. Place all the dressing ingredients in a small bowl, and whisk until smooth.
3. Drizzle the dressing over the salad mixture to taste, then gently toss to coat. Serve immediately.