A tasty and healthy Christmas menu
Did you know that people can sometimes eat their way through nearly 6000 calories on Christmas day? If you are dining in, follow our recipe ideas to keep control of your diet and enjoying a traditional Christmas dinner.
Starter: Prawn and Courgette Skewers
Ingredients (4 portions)
- 12 prawns (can be frozen)
- 1 large courgette
- 1 lemon
- 1 lime or other citrus
- 6 tablespoons olive oil soft
- Maldon salt
- Skewer sticks
- Peel the prawns, we use only the tail.
- Colour the prawns in a hot pan (with 1 tablespoon of oil).
- Cut the courgette with mandolin, blanch in the microwave (without water or salt) about 10 minutes at medium power. They should have no excess water, but be al dente, so that later they are more flexible and do not break. Let them cool.
- Once cool wrap the prawns with courgette and heat in the pan at the last moment.
- Now make the lemon oil, heat a little mild olive oil (100cc) and when this warm and already out of the fire add the skin of a lemon, lime trying to peel only the yellow and green part, let it infuse for a 1-2 hours, we get a fantastic oil with citrus aromas. Put on a skewer, a splash of flavoured with citrus oil and Maldon salt.
Nutritional value (per person): Energy: 160 Kcal; Carbohydrates: 1.25 g; Protein: 5.25 g; Fat: 14 g
Main dish: Herbed Pork fillet with Roast vegetables
Ingredients: (4 portions)
- 4 medium parsnips, peeled and quartered lengthways
- 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
- 2 red onions, each cut into 8 wedges
- 1 tbsp olive oil
- grated zest of 1 lemon
- 2 tsp pork seasoning or dried mixed Italian herbs
- 500g lean pork tenderloins, in one or two pieces
- 1 medium Bramley apple
- 400ml hot chicken stock
- Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
- On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
- Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.
Nutritional value (per person): Energy: 151 Kcal; Carbohydrates: 25 g; Protein: 4 g; Fat: 3 g
Side dish: Low Fat Roasted Potatoes
Ingredients: (4 portions)
- 700g roasting potatoes, quartered
- 1 garlic clove, sliced
- 200ml vegetable stock (from a cube is fine)
- 2 tbsp olive oil
Heat oven to 200C/fan 180C/gas 6. Put the potatoes and sliced garlic in a roasting tin. Pour over the stock, then brush the tops of the potatoes with half the olive oil. Season, then cook for 50 mins. Brush with the remaining oil and cook 10-15 mins more until the stock is absorbed and the potatoes have browned and cooked through.
Nutritional value (per person): Energy: 215 Kcal; Carbohydrates: 40 g; Protein: 4 g; Fat: 4.75 g
Dessert: Ice-cream mousse with berries
Ingredients: (1 portion)
- 3 handfuls of frozen berries
- 2 c. of sweetener
- 3 c. with cottage cheese 0% fat
- 1 egg white
- Mix the berries and mix with cream cheese and sweetener. Beat the egg white until stiff and gently fold in the mixture. Let cool in the refrigerator and serve chilled.
Nutritional value (per person): Energy: 23 Kcal; Carbohydrates: 2.7 g; Protein: 3 g; Fat: 0.05 g
Total calorie intake for the Curves Christmas menu: 550 Kcal
If you are eating out or at friends and you don’t have control over the menu, we recommend you to enjoy the high-calorie Christmas dishes with moderation. Try to combine ‘heavy’ food with salads, vegetables or / and fruit. Go back to your healthy meal plan the day after indulging yourself.