Top tips for healthy eating this Christmas

Christmas time means family, presents and of course, enjoying a lovely meal – or two!

Holidays and special celebrations are a wonderful time to bring people together and food is often a focal point.

There are many ways to enjoy get-togethers and not totally lose track of your healthy living goals.

We have compiled a list of some tips to help limit overindulging at parties and celebrations as well as some healthier recipes that you might enjoy.

Tip 1: Don’t go to the party hungry

Before leaving for a Christmas function, try to have a small snack so you’re not starving when you arrive at the party. A good snack might be some yoghurt, a sandwich or a couple of hard-boiled eggs. Trying to ‘save up’ your calories for the function, often leads to overeating as you will be too hungry when you get there.

Tip 2: Don’t be a food fly

If there is a snack table, put a small selection of treats on a plate and then go and sit down. Hanging around the table means we are more likely to graze and eat more. Try and choose healthier snack options such as dip and vege sticks, fresh fruit, mini quiches, nuts and fresh seafood. Try to limit chips, lollies and pastry items such as sausage rolls.

Tip 3: Load up on salads and veges

When serving up your meal, try to plate up the vegetables and salads first as these choices are often lower in calories, higher in fibre and, therefore helps to fill us up.

Tip 4: Make memories at meal times

Slow down your eating! Stop and have a laugh with people at the table. Taking this time to practice mindfulness helps us tune into our hunger signals and avoid over-eating.

Tip 5: Plan your drinks

Without being obsessive, give some thought to how many alcoholic drinks you will have (if choosing to drink). Alcohol is calorie-dense and drinks can quickly stack up when we’re caught in the moment. Try alternating your alcoholic drinks with a soda water with fresh fruit or a diet soft drink. Be careful not to top up your glass, as it becomes a lot harder to keep track of how many you’ve had.

Recipes

Roasted Beetroot Dip

Ingredients:

• 4 medium red beetroots (about 500g total), trimmed
• 3 teaspoons olive oil
• Sea salt and freshly ground black pepper
• 1 garlic clove
• 1½ cups plain Greek yoghurt
• ¼ cup extra-virgin olive oil
• 3 teaspoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper, to season

Method:

1. Preheat the oven to 200°C.
2. In a 20cm square baking dish, toss the beetroot with the olive oil to coat and season with salt and pepper. Add ¼ cup water and cover the pan tightly with foil. Roast for about 45 minutes, or until the beetroot is tender. Allow the beetroot to cool for 10 minutes.
3. Using paper towels, rub the beetroots to remove their skins (the skins will slip right off). Cut enough of the beetroot into about 5mm dice to measure 1 cup; reserve the trimmings. Set the diced beetroot aside.
4. Quarter the remaining beetroot and combine in a food processor with the beetroot trimmings and garlic and process until finely chopped. Add the yoghurt, extra virgin olive oil, lemon juice, coriander, cumin and blend to a smooth puree. Season with salt and pepper. Transfer the mixture to a medium bowl and fold in the diced beetroot.
5. To serve, transfer the beetroot dip to a serving bowl and serve with your favourite crackers.

Grilled Salmon & Peach Salad

Ingredients:

• 1/3 cup extra virgin olive oil
• 2 tbs rice wine vinegar
• 2 tsp honey
• 180g snow peas, trimmed, thinly sliced lengthways
• 2 Lebanese cucumbers
• 4 boneless salmon fillets, skin on
• 3 peaches, cut into wedges
• 2 tbs olive oil
• 80g baby rocket
• 1/4 cup roasted pine nuts

Method:

1. Whisk oil, vinegar and honey in a jug with salt and pepper. Place snow peas in a bowl and cover with boiling water. Stand for 2 minutes until soft and bright green. Drain and refresh in iced water. Slice cucumbers into long diagonal strips.
2. Heat a chargrill over high heat. Brush salmon and peaches with oil and season. Chargrill salmon and peaches for 3 minutes, turning until charred on all sides. Transfer to a plate.
3. Flake salmon into large pieces and discard skin. Combine salmon with snow peas, cucumber, peaches and rocket on a serving platter. To serve, drizzle with dressing and scatter with roasted pine nuts.

Christmas Bliss Balls

Ingredients:

• 1/2 cup fresh dates pitted
• 1/3 cup dried cranberries
• 1/2 cup rolled oats
• 1/2 cup nuts of your choice - almond, walnuts and pecans all work well
• 1/2 cup shredded coconut
• 2 tbsp coconut butter, or regular butter slightly softened and cubed
• 1 tbsp chia seeds
• 1/2 tbsp cocoa powder
• 1/2 tsp vanilla essence
• 2 tbsp desiccated coconut, cocoa, or sprinkles for rolling

Method:

1. Soak dates and cranberries in a glass or small bowl of warm water for 15 minutes or until soft.
2. When the fruits are nice and soft, drain and tip dates into the bowl of a food processor.
3. Add the remaining ingredients (except coconut) to the processor and process until combined (the ‘dough’ will become quite dense and sticky when properly combined).
4. Remove mixture from food processor, roll into teaspoon sized balls and roll each ball in the coconut. Keep stored in the fridge until serving.