Christmas is so close, we can almost taste it! The festive season is arguably the best time of the year and is filled with love, laughter and food. Here are some healthy festive recipes for you and your family to indulge in this holiday season.
December is a stunning time of the year. The year is coming to an end (FINALLY!), we’re winding down and taking a moment to relax. This is the time of year where families and loved ones come together to share in love, laughter and most importantly (okay, maybe not THE most important but it’s pretty far up there) – FOOD!
As much as we love the food around the holiday season, overindulgence is not ideal. While we support enjoying life and indulging in all of the tasty meals and treats, we do think it’s best to try to remain as healthy as possible when you can.
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Let’s dive into this 3-course meal that is both scrumptious and healthy. Give it a taste!
Healthy Festive Recipes: A 3-Course Meal
Getting Started
Caprese Bites
Courtesy of Delish.com, the starter for this delicious meal is a light and tasty take on a Caprese salad.
Ingredients
- 200g mozzarella balls (each) or dice a block of mozzarella into 200g blocks
- 2 Tbsp extra-virgin olive oil
- 1 tsp Italian seasoning (we love mixed herbs if you don’t have any Italian seasoning lying around)
- ¼ tsp crushed red pepper flakes
- 24 fresh cherry tomatoes
- 12 fresh basil leaves
- 1 cup balsamic vinegar
- 6-12 Skewers
Directions
- First, you need to get the cheese ready! In a small bowl, mix the mozzarella, olive oil, Italian seasoning, crushed red pepper flakes, and season with salt together. Set aside.
- Next, we are going to assemble the skewer – Layer a cherry tomato, basil leaf, marinated mozzarella ball, and another cherry tomato.
- Place on your serving platter.
- And the most delicious part, the balsamic glaze – In a small saucepan or skillet, bring balsamic vinegar to a low simmer. Let it thicken until syrupy, approximately 15 minutes. Set aside to cool and thicken.
- Drizzle skewers with balsamic glaze and serve.
The main event
Lemony Herb Roast Chicken
A roast chicken can be seen as a somewhat traditional approach on a festive meal, but this recipe will have you drooling while being a great healthy choice! This recipe was adapted from Good Housekeeping.
Ingredients
- 2 tsp finely grated lemon zest
- 2 cloves fresh, chopped garlic (no recipe is complete without a little garlic)
- 1 tsp Chopped fresh thyme
- 4 Tbsp olive oil (or softened butter if you prefer it but it may not be the healthiest option)
- 1 whole chicken (2 – 3 kgs.), patted dry
- Roasted Onion and Radishes
- 1 medium thinly sliced onion
- 2-3 cups cubed pumpkin
Directions
- Before you start, make sure the oven is ready and preheat it to 180°C.
- Now the fun part! In a bowl, mash the zest, garlic, thyme, 2 tablespoons olive oil and ½ teaspoon of both salt and pepper until combined. With your fingers, gently separate the skin from the breast and thighs of the chicken (not the best part if you’re a little squeamish).
- Place the mixture under the skin of the chicken and make sure to spread it evenly. Tie drumsticks together and tuck wings behind the breast.
- Place the chicken on a rack fitted into a medium roasting pan. Arrange the onions and pumpkin around the chicken.
- Melt remaining 2 tablespoons butter or use olive oil and brush it all over the chicken and veggies, then sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
- Pour ¼ cup water into the bottom of the roasting pan.
- Roast the chicken for approximately 50 minutes. Reset oven temperature to 220°C; roast, checking to make sure the water has not completely evaporated (add another ¼ cup of the water has dried up. Roast the chicken for another 15 to 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 75°C.
- Let the crispy chicken rest for at least 15 minutes before carving.
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Parmesan Mashed Potatoes
Here’s a delicious Parmesan Mashed Potatoes recipe that is the perfect partner to sit alongside that lemony herb chicken!
Ingredients
- 1 kg small potatoes unpeeled and cubed
- 1 cup of evaporated milk
- 115g unsalted butter
- ½ cup plain full-fat Greek yoghurt
- ½ cup freshly grated parmesan cheese
- 2 tsp sea salt
- ½ tsp ground black pepper
Directions
- To start, steam the potatoes until they’re tender (you can test this by poking a knife through them). Add the drained cooked potatoes to a large mixing bowl to mash with a potato masher.
- In a saucepan, heat the evaporated milk and butter.
- Mash the potatoes, taking care to mash the potatoes as evenly as possible (no lumpy potatoes in this kitchen!).
- Slowly add the hot milk and butter mixture to the potatoes, mixing the batter carefully. The last quarter of the mixture should be folded in by hand.
- Now slowly add the Greek yoghurt, parmesan cheese, salt and pepper. Taste for seasoning and serve immediately.
Crispy Beet and Mozzarella Salad
This crispy beet and mozzarella salad is the ultimate side to this tasty main meal!
Ingredients
- 680g medium beets, scrubbed, trimmed and cut into 0.5cm slices (or you can use beetroot that’s already prepared if that’s easier)
- 3 tbsp. olive oil
- 1 chopped cucumber
- 10 thinly sliced radishes
- 6 cup arugula
- 3 tbsp. red wine vinegar
- 230 g fresh, grated mozzarella
Directions
- Make sure your oven is heated to 230°C.
- In a medium bowl, mix the beets with 2 tablespoons of oil and 1/4 teaspoon salt. Once the beetroot is evenly covered, arrange it in a single layer on 2 large-rimmed baking sheets.
- Add the baking trays to the oven to roast for 20 to 25 minutes or until golden brown and crisp, switching racks halfway through.
- In a large bowl, toss the cooled beets with the chopped cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and ½ teaspoon each salt and pepper.
- Divide among serving plates and top with mozzarella.
- Dig in!
A sweet end
Tropical Fruit Bundt Cake
And to finish off the perfect holiday meal, we have a Tropical Fruit Bundt Cake to satisfy those sweet treat cravings!
Ingredients
For the cake:
- 2 ½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon fine salt
- 2 large eggs
- ½ cup Greek yoghurt
- 2/3 cup sugar
- 2/3 cup extra-virgin olive oil
- 1 teaspoon freshly grated ginger
- 1 teaspoon vanilla extract
- ½ cup finely chopped fresh pineapple
- ½ cup mashed ripe banana (1 large)
- ½ cup chopped toasted pecans
- Cooking spray
For the Glaze:
- ½ cup Greek yoghurt
- 2 tablespoons powdered sugar
- ¼ cup chopped toasted pecans
Directions
- Let’s start with the cake! Begin by preheating the oven to 180°C.
- Whisk together the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and salt in a medium bowl.
- Whisk together the eggs, yoghurt, sugar, oil, ginger, and vanilla in a separate medium bowl. Add yoghurt mixture to flour mixture and stir until combined. Add the pineapple, banana, and pecans to the final mixture.
- Coat a 12-cup Bundt pan with cooking spray and pour the batter into the prepared pan. Bake in the oven until a wooden pick or knife inserted in the centre comes out clean which is approximately 35 to 40 minutes.
- Let the pan cool on a wire rack until cool enough to handle. 30 minutes should be good. Gently turn the pan upside down onto a wire rack to allow the cake to cool completely. This part needs about 3 hours!
- Now onto the glaze! Whisk together the yoghurt and powdered sugar in a small bowl. Spread over the cake and sprinkle it with pecans after the 3 hours cooling time.
Related: Health Facts About Summer Fruits
These healthy festive recipes are the ideal family feast! We hope you all enjoy these scrumptious dishes and have a happy holiday! The holidays are such an epic time of the year but don’t forget to prioritise your health.
Your Health Insurance Family,
Oneplan
