Healthy Christmas Lunch

Fancy a Healthy Christmas Lunch This Year?

Well – you’ve come to the right place! If you’re tired of the same old Christmas turkey and all the over-indulgent trimmings, why not opt for a healthy Christmas lunch this year. We’ve come across some great healthy vegetarian alternatives for you to try. And best of all, they’ll get your new year off to a great, fit and healthy start!

Sweetcorn and Red Chilli Cakes with Avocado Salsa Try these as a starter
60g plain flour
1 egg
1 tsp baking powder
Handful fresh coriander, plus extra sprigs, for garnishing
300g sweetcorn kernels
2 red chillies, deseeded and finely chopped
1 tbsp vegetable oil
1 ripe avocado, stone removed and diced
1/2 red onion or 1 shallot, finely diced
Juice of 1/2 lime
Place the flour in a food processor with the egg, baking powder, half the coriander and half the corn. Whizz briefly, then stir in half the chilli and the remaining corn. Heat the oil in a large, non-stick frying pan and drop in teaspoonfuls of the corn mixture. Fry for 1 minute each side, until golden, then drain on kitchen paper while you cook the rest.
Combine the avocado, remaining chilli and coriander, onion, lime juice and some seasoning together in a bowl.
Arrange the corn cakes on platters and top each with a scant teaspoonful of salsa. Garnish each one with a sprig of coriander and serve immediately.
Chef’s tip
You could make the sweetcorn and red chilli cakes in advance. Keep them in a sealed plastic container in the fridge for up to 2 days, and bring up to room temperature before topping with the salsa to serve.

Thanks to Alice Hart for this recipe. And here’s a great nut free vegetarian Christmas main dish:

Vegetarian Nut Free Roast
3 tbsp olive oil
1 green pepper, very finely chopped
1 leek, very finely chopped
1 carrot, very finely chopped
1 onion, very finely chopped
1 celery stick, very finely chopped
300g field mushrooms, very finely diced
1 large egg, lightly beaten
200g vegetarian Cheddar, grated
110g dried breadcrumbs
If you are making veggie gravy, keep all the trimmings from the vegetables. Preheat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a large frying pan over a medium heat. Add the pepper, leek, carrot, onion and celery and cook, stirring, for 8-10 minutes. Add the mushrooms and cook for 5 minutes; if they produce lots of juices, cook them out. Transfer to a large bowl.
Fold in the egg, 150g of the cheese and 100g of the breadcrumbs. Mix well and season. Transfer to a greased, base lined 28.5cm x 13cm x 6cm deep loaf tin. Sprinkle with the remaining cheese and breadcrumbs.
Bake for 50 minutes to 1 hour, until set and the top is golden. Cool in the tin for 5 minutes, then turn out, slice and serve with gravy.
Nutritional info
Per serving: 300kcals, 18.5g fat (8.5g saturated), 13.8g protein, 19.2g carbs, 4.7g sugar, 1g salt

Chef’s tip
To freeze: Bake the roast and cool in the tin. Turn out, wrap in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 190°C/fan 170°C/gas 5 for 45 minutes, until piping hot throughout.

Thanks to Tom Norrington-Davies for this recipe. Keep an eye out for our forthcoming healthy Christmas puddings – you won’t want to miss that one!

Hire Fitness, Head Office