Christmas is a time usually filled with indulgence and overeating! If you’re trying to keep on-plan and maintain that buff bod then try these festive recipes. We’ve made some simple tweaks to the traditional recipes that you know and love to make Christmas a little healthier this year.
When it comes to Christmas, there’s no denying that the turkey is the star of the show. It’s one of the best lean sources of protein out there. When it comes to serving yourself, we’d recommend is sticking to the meat, and skipping the skin.
Lets not forget though, Christmas dinner is more than just the turkey, here are some of our favourite Christmas sides, with a twist.
Brussels sprouts are rich in vitamins K, B, and C, and are loaded with minerals like manganese, folate and copper. Add a handful of cranberries and pecans, and you’ve not only ticked off two core Christmas ingredients with cranberries and brussel sprouts, but you’ve also added some extra nutrition too.
650g brussels sprouts
2 tbsp olive oil
½ tsp table salt
¼ tsp, ground black pepper
65g pecans, chopped
65g dried cranberries
1 tbsp balsamic vinegar
Preheat the oven to fan 180°C
Line a rimmed baking tray with parchment paper.
Wash and trim the ends from the brussels sprouts. Remove any discoloured outer leaves and slice the brussels sprouts in half from top to bottom.
In a large bowl, combine your brussels sprouts with the olive oil, salt, and pepper, and toss to coat.
Arrange the brussels sprouts on the baking tray and roast at 180°C for 20-30 minutes or until the sprouts are tender with crispy, dark roasted outer leaves.
Remove your sprouts from the oven, and toss with the pecans and dried cranberries.
Finally, drizzle with the balsamic vinegar.
10 chicken or turkey chipolata sausages
10 turkey bacon or lean bacon rashers
Preheat the oven to 200c.
Line a baking tray with parchment paper and spray with a little oil.
Cut your chicken chipolatas and the slices of bacon in half.
Take one piece of bacon and wrap it around the chipolata and then place it on the lined tray seam side down.
Repeat with the rest of the chipolatas and bacon.
Bake in the oven for 25 minutes until the sausages are cooked through and the bacon is crispy.
Chocolate Strongman Log
Who knew that a Christmas Yule Log could be packed with so much protein! Follow this simple recipe for a delicious desert that you won’t feel guilty about eating.
3 eggs (separated into yolks and whites)
80g light muscovado sugar
2 tbsp water
60g self-raising flour
15g cocoa powder
2 scoops of chocolate whey protein powder
50g greek yoghurt
100g dark protein chocolate
1tbsp icing sugar
First, preheat the oven to 170°C.
In a small bowl mix the yolks, sugar, and water until smooth. Then sift in the flour and cacao powder, whisking until the mix leave a trail.
In another bowl beat the egg whites until stiff. Then add the egg whites into the cacao mixture in three separate parts, folding in really gently.
Pour the mixture into a lined baking tray and cook for 10 minutes or until firm.
Remove the sponge from the oven and let cool down completely.
For the filling, whisk together the greek yoghurt with one scoop of chocolate whey protein powder until smooth.
Spread the filling over the cooled sponge.
Carefully roll the sponge to make your yule log.
Next break up the dark protein chocolate and put in a microwavable bowl with a scoop of Chocolate Whey protein powder and coconut oil and melt in the microwave.
Remove from the microwave and whisk until smooth before spreading over the yule log.
Finally, dust with icing sugar before serving.
Jacked Mince Pies
It wouldn’t be Christmas without a mince pie or two.. or three. Follow this recipe for protein-loaded mince pies.
375g ready rolled shortcrust pastry
1 jar mincemeat
250g low-fat cream cheese
Zest of 1 orange
25g flaked almonds
2 scoops vanilla protein powder
3 tbsp icing sugar
Preheat your oven to 200°C.
Lightly grease each hole in your muffin tray.
Roll the pastry onto a lightly floured surface until about 3mm thick. Use a muffin cutter to cut out 12 circles then press lightly onto the bottom of the holes. Re-roll the trimmings and cut out 12 smaller circles for the pie lids.
Place a spoonful of the mincemeat into each hole, filling to about two-thirds full, then top with almonds.
Whisk the cream cheese, orange zest and protein powder in a mixing bowl until smooth.
Add a spoonful of the cheese mixture on top of the mincemeat before pressing on the tops.
Brush each pie with egg, prick with a fork, then bake for 15-20 mins.
Leave to cool before turning out, then turn each pie out, topping with icing sugar if you like.