Christmas Recipes and Alternative, Healthy Tips

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Christmas Recipes and Alternative, Healthy Tips

Beetroot & Pomegranate Halo Soup

Ingredients:

1 tbsp light olive oil

75g onion, finely chopped

175g carrots, thinly sliced or small dice

150g parsnips, thinly sliced or small dice

½ tsp ground coriander

800ml light stock

350g cooked beetroot (not in vinegar), sliced

4 tsp fresh dill, chopped

1 pomegranate

To garnish

4 tbsp plain/soy yogurt

2 tbsp walnut pieces (optional)

1. Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften. Add the coriander and cook for a further 2 minutes.

2. Add the stock and beetroot. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.

3. Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add the juice to taste (up to 4 tbsp).

4. Garnish with the yogurt, walnut pieces and remaining 2 tsp chopped dill.

Serve with walnut bread or if nut free, granary or rye rolls (bread is optional and not included in calorie/fat count).

Prep Time: 10 mins

Cooking Time: 25 mins

Serves 4

Can be vegan

Calories per portion: 158 cals (including garnish) Fat per portion: 5.4g

(including garnish)

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Ham and Cheese Bake Healthy Christmas Recipe

Ingredients:

Cooking Spray

4 cups frozen ready-to-cook hash brown potatoes

with peppers and onions, thawed

3 cups (8 ounces) small broccoli florets

1 cup (8 ounces) diced, cooked lean ham

2 cups reduced fat shredded cheddar cheese

Egg substitute equivalent to four eggs (you may use eight egg whites,

but egg substitute works much better in this dish)

2/3 cup skim milk

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Coat an 8-by-8-inch glass baking dish with cooking spray.

Combine potatoes, broccoli and ham in a large bowl; toss well.

Arrange half of potato mixture in baking dish; top with half the

cheese, remaining potato mixture and remaining cheese.

Beat egg substitute in a medium bowl. Add milk, salt and pepper; mix

well. Pour evenly over potato mixture.

Bake in preheated 375-degrees oven for 40 minutes. Let stand five

minutes before serving.

Note:

Use red and green peppers to make it festive.

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Vegan Cheesecake

Ingredients:

16 graham cinnamon graham crackers, crumbled

1/2 cup vegan margarine

1 tablespoon light Karo syrup

1 tablespoon all-purpose flour

16 oz. Tofutti Better Than Cream Cheese

1/3 cup sugar (or fructose)

4 egg substitute " eggs "

1 teaspoon vanilla

juice of one lemon

vegan chocolate syrup

fresh raspberries

Directions:

Crust: Combine graham crackers, margarine (adjust amount as needed),

Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.

Filling: Combine " cream cheese " , sugar, " eggs " , vanilla, and lemon

juice in a blender and blend until creamy and smooth. Pour onto crust.

Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn't

jiggle when you move the pan). Let cool. Place in refrigerator and

chill for 12 hours.

Topping: You may use any kind of topping such as strawberries in

syrup, chocolate, vegan whipped cream, etc. My personal favorite is

drizzling the cheesecake in Ah!Laska vegan chocolate syrup and adding

fresh raspberries. Mmm!

Serves: 8-10

Preparation time: 30 min.

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Low Fat/Fat Free Holiday Tips

-Consider fat-free cream cheese and lean cuts of turkey or ham in pinwheels and roll-ups.

-Use fat-free and low sodium broths a soup base. Use pureed root vegetables or beans to thicken them instead of heavy cream.

-Substitute low-fat or fat-free versions of mayonnaise, yogurt and sour cream to make dips.

-Have plenty of fresh salads and vegetables on the table

-On the dessert table, place a large arrangement of fresh fruit, ready to eat.

-Serve plenty of raw vegetables to accompany your dips.

-Make fresh salsa and serve with home-baked tortilla chips.

Pacholyk, MS. L.Ac

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