By MACROS | Published on December 15, 2016
Christmas dinner is not only one of the most sociable meals of the year, it’s also one of the most damaging to a training diet – if you allow it to be. Endless fatty meat courses, sugary desserts and well-stocked cheese boards are the stuff cheat day dreams are made of – until the following morning when it all becomes a bit of a nightmare.
To help make sure your festive meal is not only healthier than ever before, but also even tastier and more diverse, we have hunted down the best recipes to ensure you’re not paying the price for your Yuletide banquet well into the New Year.
Starter: Shrimp salad
Allow this simple shrimp salad to save you from the fat-filled dressing in your usual shrimp cocktail.
Ingredients
• 1 cup plain Greek yogurt
• 1â„2 small red onion, diced
• 1 tbsp chives, chopped
• 2 large hard-boiled eggs, finely chopped
• 2 tsp hot sauce
• 3 cups shrimp, cooked, peeled and roughly chopped
• Lemon juice
• 6 lettuce cups
Method
1. Combine the yogurt, onion, chives, eggs, hot sauce, shrimp and lemon juice in a medium bowl and mix well. Season with salt and pepper to taste.
2. Fill each lettuce cup with half a cup of shrimp salad. Serve. (inspired by yummly.com)
Main: Fibre fit stuffing
With 8g of fiber and packed with minerals and complex immune-boosting carbs, Italian staple grain farro is perfect for holiday stuffing.
Ingredients
- 3 cups boiling water
- 1â„2 cup dried porcini mushrooms
- 2 tbsp olive oil
- 2 1â„2 cups finely chopped onion
- 1 1â„2 cups uncooked farro
- 6 cups sliced shiitake mushroom caps
- 1 cup finely chopped celery
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 1 tsp salt
- 1â„2 tsp ground black pepper
Method
1. Add the porcini mushrooms to a bowl with the boiling water; cover and stand for 30 minutes.
2. Drain over a bowl to retain the liquid.
3. Finely chop the mushrooms.
4. Sauté the onion in a large saucepan with a spoon of olive oil, then reduce heat and cook/stir until onion is tender and lightly browned.
5. Add porcini water, chopped porcini, farro, and half teaspoon salt.
6. Cover and bring to the boil, then reduce heat, and simmer 30 minutes.
7. Heat remaining oil in a large skillet over medium- high heat. Add shiitake mushrooms, celery, thyme and sage; sprinkle with remaining salt and pepper.
8. Sauté for six minutes or until mushrooms are lightly browned.
9. Add shiitake mixture to farro mixture; stir to combine.
10. Spoon stuffing into a baking dish, cover and bake at 350° for 30 minutes.
Sides:Â Figs in blankets
Ditch the sausages and bacon for healthy superfood figs wrapped in Parma ham this Christmas.
Ingredients
- 12 thin strips Parma ham
- 6 fresh black figs, halved length ways
- 2 tbsp olive oil
Method
1. Preheat oven to 180 degrees.
2. Wrap a strip of ham around each fig half.
3. In a large frying pan, warm a little olive oil over a gentle heat.
4. Add the figs to the pan, and turn frequently for about one minute, or until the figs begin to caramelize.
5. Transfer the figs to a baking tray and bake in the preheated oven for three to four minutes.
6. Serve the figs on a bed of chutney. (inspired by cookinglight.com)
Dessert: Protein Christmas cupcakes
The secret to awesome Christmas cupcakes is doubling your protein intake – by including it in both the cupcake and frosting.
Ingredients
- 1 cup sweet potato flesh (cooked)
- 1â„2 cup vanilla whey protein
- 1 egg
- 1 egg white
- 2 tsp cinnamon
- 1â„2 tsp bicarbonate of soda
- 4 tsp stevia (optional)
Protein frosting:
- 2 scoops casein protein
- 1 cup Greek yogurt
- 5 tbsp almond milk
Method
1. Pre-heat an oven to 170 degrees and line a cupcake pan with 10 cupcake cases.
2. Place ingredients in a blender and blend until smooth.
3. Divide the mixture between the cases and bake for 15 minutes or until golden brown and springy to the touch.
4. Stir the casein protein powder and Greek yogurt then, when mixed, stir in one tablespoon of milk until mixture gets creamy (not runny).
5. Once your cakes are cooked allow them time to cool, then decorate by piping with frosting.
6. To garnish, soak a few cranberries in light syrup and roll in powdered stevia, then garnish with stevia leaf.
