I can’t believe Christmas is so getting so close!! Where has this year gone??
Hopefully these easy to make recipes will inspire your Christmas menu planning. I’d love to know what kinds of things you eat at Christmas time and if you try to make healthier alternatives, or do you indulge over Christmas and forgo anything healthy? 🙂
Zucchini,pumpkin and walnut salad
Roast an oven dish of pumpkin wedges till cooked. Cut 2 zucchini’s into ribbons using a peeler. Steam two hand fulls of broccoli stems till cooked, then rinse in cold water to preserve the crispness.
Make the dressing;
¼ cup avocado oil
3-4 Tablespoons apple cider vinegar
1 Tablespoon honey
2 tablespoons fresh sage
Mix well and pour over the vegetables, top with 1/2 a cup of toasted walnuts.
Fennel and potato gratin
Preheat oven to 200 degrees. Slice 2 fennel bulbs (fennel is wonderful for digestion) and 5 peeled potatoes thinly and place in a large bowl with 3-4 cloves of finely chopped garlic, salt and pepper, a grating of fresh nutmeg and 2 teaspoons fresh thyme. Mix well and tip into an oven proof dish.
Pour over 300ml cream and top with half a cup of gluten free bread crumbs mixed with 100 grams of parmesan. Bake for 45 minutes, or until golden brown.
Divine Chicken salad
Marinate your desired amount of chicken in balsamic vinegar. Pan fry in coconut oil till cooked through. Leave to cool then chop into pieces. Add to a bowl and and add fresh chopped figs, cranberries, salad greens, and a generous amount of pistachio nuts.
So delicious, and festively pretty with the green and red!
Coconut,Lime&Strawberry Rice pudding
4 cups jasmine rice
1 cup coconut cream
2 Tablespoons xylitol (sugar free), raw honey or pure maple syrup.
4 tablespoons lime juice
Cook the rice and once cooked add in the coconut cream, xylitol and lime juice. Cover and let stand for 5 mins. Then fluff with a fork, pour into bowls and top with fresh strawberries to serve. If you prefer more of a citrus flavour you can also add some grated lime rind when you add the lime juice to really bring this flavour out.
Flour-less Chocolate Hazel nut Cake with Ganache
250g dark chocolate (70% or more )
100grams unsalted butter (Or coconut oil instead if wanting to make the dairy free version)
2 teaspoons vanilla extract
6 eggs, 1/2 cup coconut sugar (or xylitol if wanting the recipe to be sugar free)plus 1/4 cup for later
pinch of salt
200g hazelnut meal (finely ground hazelnuts – you can make your own very easily)
1 Tablespoon good quality cocoa or Cacao
Preheat oven to 160 degrees. Grease and line the base and sides of a spring form cake tin with baking paper. Heat chocolate, butter and vanilla in a saucepan over low heat and stir with metal spoon till melted and smooth. Remove from heat and let cool. With and electric mixer beat the egg YOLKS ONLY and 1/2 cup sugar in a small bowl until well combined and thick and pale. Add yolk mixture to cooled chocolate mixture and mix well. Transfer mixture to a large bowl.
Beat egg whites and salt in a small bowl with an electric mixer until soft peaks form. Add remaining sugar and beat for 2 minutes. Fold egg white mixture and hazelnut meal into chocolate mixture until well combined. Spoon into prepared cake tin and bake for 0-60 minutes. When cake is completely cooled serve with ganache.
Ganache: 200ml coconut cream for dairy free, standard cream if not wanting to do dairy fee, 200g of 70% or darker dark chocolate (chopped). Place the cream in saucepan over low heat. When bubbles form around edge of saucepan remove cream from the heat and stir in chocolate until it melts and a smooth sauce forms.