Have yourself a healthy little Christmas with chef and nutritionist Zoe Bingley-Pullin’s favourite recipes for a modern twist on classic yuletide fare.
Planning a wholesome festive feast is all about striking a balance between Christmas indulgence and nourishing dishes.
So, as the holiday season approaches, nutritionist Zoe Bingley-Pullin shares a collection of her favourite healthy Chritsmas recipes to put a contemporary twist on traditional yulteide fare.
From elegant prawn and watermelon lettuce cups and creamy walnut pate to cumin chicken thighs with spiced pistachio quinoa, these delicious dishes are perfect for any celebration.
Prawn, watermelon and cashew lettuce cups
Ingredients
- 1-2 baby cos, leaves separated and washed
- 500g cooked prawns, peeled and deveined
- 1-2 red chilli’s, sliced
- 1-2 cups of watermelon, skin removed, finely diced
- ½ cup cashew nuts, roughly crushed
- ½ bunch coriander leaves, chopped
Coconut avocado dressing
- 1 avocado, skin and pip removed, diced
- ½ cup coconut milk + extra if needed
- 1 red chilli, sliced
- 1 tbsp lime juice
- 1 clove garlic, crushed
- 1 tbsp soy/tamari sauce
- 1-2 tsp fish sauce
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Method
Step 1.
To make the dressing, combine all ingredients in a food processor/blender, adding extra coconut milk until desired consistency is reached. Adjust seasoning to suit. Set aside in the fridge.
Step 2.
Combine watermelon, cashews, chilli and coriander in a small bowl.
Step 3.
Top each lettuce leaf with 1-2 prawns, watermelon mixture and drizzle with coconut avocado dressing. Finish with extra chilli slices and fresh coriander.
Serves 6-8.
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Elevate your appetisers this Christmas with these prawn, watermelon and cashew lettuce cups; a light and refreshing dish with a tropical twist, perfect for celebrating the holiday season.
Walnut pate
Ingredients
- 1 onion, chopped
- 1 celery stick, chopped
- 2 tbs extra virgin
olive oil
- 1 garlic clove, chopped
- 100g button mushrooms, finely sliced
- 50g walnuts, chopped
- 175g cashews, finely ground
- 1 egg, beaten
- A good pinch of paprika
- A good pinch of
dried thyme
- Salt and black pepper
- 4 wholemeal pita bread, cut into triangles
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Method
Step 1.
In a large frying pan add a little olive oil, onions, celery, garlic and mushroom, and cook for 5-10 minutes, until brown.
Step 2.
Remove from the heat and stir in the walnuts, ground cashews, egg, paprika and thyme. Add salt and pepper to taste. Spoon into a ramekin and allow to cool.
Step 3.
Preheat the oven to 200C. Place the pita on a baking tray and toast until brown.
Step 4.
Serve the walnut pate with the pita on the side.
Serves 6-8 |
This moreish appetiser is the perfect way to start any Christmas meal. Each time I serve this pate, I love watching my guests try to guess what’s in the pate to give it such a creamy taste and texture.
Raw apple and beetroot salad with goat cheese
Ingredients
- 1 cup beetroot, washed, skin on and grated
- 1 cup green apple, washed, skin on and grated
- 2 cups baby spinach leaves
- 1 cos lettuce heart, chopped finely
- ½ cup walnuts, toasted
- ¼ cup goat cheese, crumbled
Dressing
- ¼ cup freshly squeezed orange juice
- ¼ cup verjuice
- ¼ cup extra virgin olive oil
- ¼ tsp salt and pepper
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Method
Step 1.
Gently mix all salad ingredients except goat cheese in a bowl.
Step 2.
Mix the dressing in a small bowl and add on top of salad.
Step 3.
Crumble the goat cheese on top and lightly toss. Top with a little more goat cheese to serve.
Serves 2-4 |
The crispness of the apple and the earthy sweetness of the beetroot are complemented by the tangy goat cheese.
Cumin chicken thighs with spicy pistachio quinoa
Ingredients
- 300g chicken thighs
- ¼ tbs cumin, ground
- ¼ tbs coriander, ground
- 1 tsp chilli powder
- ¼ cup Greek yoghurt
- ¼ cup chopped
fresh coriander
- 1 tsp sea salt
Pistachio quinoa
- 1 cup cooked quinoa
- 2 tbs pistachio
- 2 tbs pomegranate seeds
- 1 tbs currants
- 1 tsp lemon zest
- 2 tbs lemon juice
- 2 tbs extra virgin
olive oil
- 1 tsp sea salt
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Method
Step 1.
In a large mixing bowl add all of the chicken ingredients and combine until chicken is well coated. Leave to marinate for 15 minutes.
Step 2.
In another mixing bowl combine all of the quinoa ingredients and leave to marinate.
Step 3.
Heat a large griddle or fry pan to a medium/high heat and cook the chicken thighs for 3-4 minutes on each side or until cooked through.
Step 4.
Serve the chicken on a bed of spicy quinoa, topped with a spoonful of yoghurt and a sprinkle of coriander and pomegranate seeds.
Serves 2 |
This dish looks beautiful served on a long platter in the centre of the table, allowing guests to serve themselves. If you can’t find fresh pomegranates, use dried seeds or cranberries for the same Christmas feel.
Grilled chilli coconut fruit skewers
Ingredients
- ½ punnet strawberries, whole and stems removed
- 1 large ripe banana, sliced into 6
- ½ punnet blueberries (large size preferably as easier to skewer)
Sauce
- ½ cup coconut oil
- ½ tsp chilli powder
- ½ tbsp honey
- ¼ cup shredded coconut, to roll
- 1 lime, zested
- 1 lime, juiced
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Method
Step 1.
Wash and dry the blueberries and strawberries with stems removed, set aside. Peel banana and cut into 6.
Step 2.
In a saucepan, melt the coconut oil, lime zest and juice, and honey. Pour into a bowl and add the chilli.
Step 3.
Dip the fruits into the mixture and quickly roll over the shredded coconut and thread onto the skewers.
Step 4.
Place on the grill for 2-3 minutes each side. Serve with a squeeze of lime.
Serves 2 |
For a sweet and spicy twist, these grilled chilli-coconut fruit skewers are a beautifully simple dessert option that is sure to impress.
Mini apple and coconut crumbles with coconut yoghurt
Ingredients
- 4 apples, cored and cut in half
- 2 tbs butter or coconut oil, melted, plus extra for brushing
- 2 tsp cinnamon, ground
- 1 cup oats
- ⅓ cup shredded coconut
- 1 tsp vanilla extract
- ¼ cup fresh dates, chopped
- 1 orange, cut in half (to squeeze)
- 2 tsp orange zest
- 150g coconut yoghurt
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Method
Step 1.
Preheat oven between 180-200C.
Step 2.
Mix oats, coconut, cinnamon, dates, vanilla extract, orange zest and butter or coconut oil in a bowl and roll into balls.
Step 3.
Rub each apple half with 1 tsp butter/coconut oil (melted) and top with 1-2 tbsp of oat ball topping, press down to secure the topping.
Step 4.
Place apple halves in a lined baking dish and squeeze orange juice over the top. Bake for 30-40 minutes, until the top is golden, making sure not to burn.
Step 5.
Serve with an optional dollop of coconut yoghurt with a good squeeze of orange juice mixed in.
Serves 8 |
The warm spices and the sweetness of the apple, paired with the crunch of the crumble and the coolness of the coconut yoghurt, make for a perfect holiday dessert.
More ways to have a fuss-free Christmas:
Lead image: Tina Smigielski
