It’s the most wonderful time of the year. That’s right! It’s Christmas, which means family and friends, gifts and giving, and most importantly of all – lots and lots of food. For those of us that try to follow a healthier lifestyle, this time of year can be a fun-filled trap of overindulgence.
That’s why this year I’m going to help out by providing you with some healthier alternatives to traditional Christmas side dishes to go along with your turkey. Even though ‘tis the season, you can switch to these side dishes so that you can enter the new year without those extra kilos.
- Ditch the mashed potatoes and try some mashed cauliflower instead
While mashed potatoes are always a welcome as Christmas side dishes, they have a whole lot of carbs that you simply don’t have to add onto an already delicious meal. Swap out your potatoes for an easy, and low-carb cauliflower alternative this year and your waistline will thank you.
Try this scrumptious cauliflower and garlic mash recipe:
Ingredients:
- 1 medium cauliflower head, broken up into florets
- 3 cloves of garlic, whole and peeled
- 250ml low-fat milk
- 60g Parmesan cheese
- 2 Tbsp low-fat margarine, divided
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Diced chives to garnish
Instructions:
- In a large pot bring some water to the boil (about 5 cm in the bottom of the pot).
- Add a steamer basket over the water.
- Place the cloves into the steamer basket and steam, covered for 5 minutes.
- Add cauliflower to the steamer basket with the garlic. Steam for another +/- 10 minutes, or until cauliflower is tender.
- Remove cauliflower and garlic from the basket and set aside.
- Add milk to a small saucepan and warm over medium heat, until the milk begins to simmer.
- Stir in the cheese and half the margarine and stir until mixed.
- Add the cauliflower, garlic, and ⅔ of the milk mixture to a food processor or blender.
- Blend and add the remaining milk gradually until the cauliflower is creamy.
- Season, add the mustard and blend again.
- Put mash into a serving bowl and top with remaining margarine and diced chives.
- Serve.
2. Say no to Yorkshire puddings and yes to spinach soufflé
Yorkshire puddings are a staple of the Christmas table but that just adds up to loads more carbs on your plate. Instead of puddings try out these equally delicious spinach soufflés. Easy to make and packed with goodness all while staying low on carbs.
Try this spectacular spinach soufflé recipe:
Ingredients:
Makes +/- 4 individual souffllés
- 1 egg
- 80ml low-fat milk
- 40g parmesan cheese, grated
- 40g white cheddar, grated
- 200g baby spinach, picked and chopped
- 1 clove garlic, finely diced
- salt and pepper to taste
- 1 tsp nutmeg
Instructions:
- Preheat the oven to 175°C.
- In a large pan lightly sauté the garlic and then add in the baby spinach until it has wilted and tender.
- Stir in the nutmeg.
- Remove from heat and place into a sieve to drain.
- In a medium bowl whisk together the egg.
- Add the milk and whisk again.
- Add milk, cheese, salt and pepper and stir together.
- Stir in the cooked and drained spinach.
- Divide the mixture into oven-proof ramekin dishes.
- Bake in the oven for 20-25 minutes, or until lightly set. Be sure not to open the oven during cooking or the soufflés will sink.
- When ready, remove from the oven and serve immediately.
3. Tell that bread to get stuffed and try this mushroom stuffing instead
Stuffing is something that one simply cannot do without on Christmas but there’s usually oh so much bread! Try out this pure veggie stuffing made with mushrooms, sweet potatoes and all things yum.
Try this irresistible mushroom stuffing recipe:
Ingredients:
- 400g sweet potatoes, cleaned, peeled and chopped
- 125g carrots, cleaned, peeled and chopped
- 1 onion, diced
- 300g button mushrooms, diced
- 3 garlic cloves, finely chopped
- 30ml olive oil
- 2 sprigs fresh thyme, leaves picked
- 2 sprigs fresh sage, chopped
- Salt and pepper to taste
Instructions:
- Preheat your oven to 200°C and line two baking sheets with greaseproof paper or tin foil.
- Arrange the chopped sweet potatoes into a single layer on one of the lined baking sheets, and the chopped carrots and onion into a single layer on the other lined baking sheet.
- Drizzle the veggies lightly with olive oil.
- Roast both pans of vegetables at 200°C for about 30 minutes, or until tender, stirring half way through cooking.
- Heat half the olive oil in a large pan over a medium heat and sauté the garlic.
- Add in the mushrooms and cook for 8-10 minutes or until tender.
- When the trays of roasted vegetables are ready, transfer the roasted sweet potatoes, carrots, onions and sautéed mushroom mixture to a food processor or blender.
- Add in the fresh thyme, chopped sage and salt and pepper, to taste.
- Pulse the vegetable mixture, so that it combines, but still has a chunky texture.
- Adjust seasoning to your taste and serve.
4. Goodbye old fashioned gravy, and hello gluten-free alternative
Gravy is great, especially over a delectable slice of turkey on Christmas day, but if you are after something healthier, less fatty and gluten-free then this mushroom-based gravy is here to save your Christmas goose.
Try this gorgeous gluten-free gravy recipe:
Ingredients:
- 30g dried porcini mushrooms
- 450ml vegetable stock
- 1 medium onion, finely chopped
- 3 tbsp fresh rosemary
- 1 tsp onion powder, ensure you use a gluten-free brand
- 30g gluten-free flour
- 60ml low fat milk
- 1 tsp Dijon mustard, ensure you use a gluten-free brand
Instructions:
- In a medium saucepan cover the mushrooms in the vegetable broth and bring to a boil.
- Simmer for 5 minutes then remove from heat and leave to stand.
- In a large frying pan add the onions and sauté for about 3 minutes, then add the onion powder and rosemary, and sauté for 2 more minutes.
- Add the flour to the onion mixture and stir.
- Add the milk and cook for about 2-3 minutes, stirring continuously to ensure that the flour doesn’t stick.
- Pour in the mushroom-vegetable broth mixture, and add the mustard.
- Bring to a simmer and stir over a medium heat for around 2 minutes.
- Transfer to a blender or food processor and blend until you achieve your desired consistency.
- Serve.
5. Kick coleslaw to the curb, and try this tahini brussel sprout salad instead
Coleslaw is often found alongside the traditional Christmas side dishes as a salad but why eat all that extra fatty mayo! Try this fresh and crunchy tahini brussel sprout salad with all the festive cheer you need and none of the fat.
Try this crisp and crunchy coleslaw alternative:
Ingredients:
For the salad:
- 50g flaked almonds
- 2 Tbsp mixed seeds like pumpkin and sunflower.
- 800g Brussels sprouts, halved and grated
- 1 small red onion, halved and thinly sliced
- 10g mint, leaves picked and finely chopped
- 50g dried cranberries
For the dressing:
- 1 lemon, zested and juiced
- 1 Tbsp white wine vinegar
- 1 Tbsp honey
- 2 Tbsp tahini paste
- 3 Tbsp extra virgin olive oil
Instructions:
- In a jug add all the salad dressing ingredients together and mix thoroughly.
- Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 minutes, then remove from heat and allow to cool.
- Toast the seeds in the same way for 1-2 minutes until they pop and leave to cool with the almonds.
- In a large bowl add the sprouts together with the dressing and add the onion, mint, cranberries, almonds and seeds.
- Toss to coat everything with the dressing.
- Serve.
Hopefully, these handy alternative Christmas side dishes can help you to enjoy your festive meal without all the excess fat and unnecessary extras, so you can stay slim and still get the most out of your meal this year. Wishing you all a very happy and healthy Christmas.
