Overeating is right up there with eating too many Christmas cookies and cheesy potatoes. Not only do you show up with your stretchy pants for Christmas dinner, but you go up for seconds or thirds without even a thought. Just when you feel like you couldn’t eat anymore, then dessert shows up. Ugh, why do we do this to ourselves each and every year?
Don’t get me wrong, I am all about some indulgence and living life to its fullest, by throwing all rules out the window for love and laughter around the holidays. However, you could bring some healthier sides to the table while still eating, drinking and being merry!
Garlic Butter Sauteed Broccolini
recipe by: Rasamalaysia
1 lb broccolini
2 tablespoons unsalted butter, room temperature
3 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste
Squirts of lemon juice
Trim the bottom part of the broccolini stems, about 1/2 inch.
Heat up a skillet on medium heat and add the butter. Saute the garlic until they turn light brown before adding the broccolini. Toss with a spatula to combine well with the garlic.
Add salt and ground black pepper, to taste. Add a few squirts of lemon juice. Once the stems of the broccolini become tender, remove from heat and serve immediately.
Cinnamon-Roasted Sweet Potato Salad With Cranberries & Pecans
recipe by: Jessica Sepel
1-2 small sweet potatoes, washed and chopped into cubes
4 big handfuls of fresh rocket, washed
1 tin organic lentils, rinsed and drained
1 tbsp olive oil
1 tsp ground cinnamon
Sea salt and pepper
1/4 cup pecans, roughly chopped
Handful of dried cranberries, roughly chopped
2 tbsp tahini paste
1 lemon, juiced
1 tbsp olive oil
1-2 tbsp filtered water
Handful of fresh chopped herbs (I love parsley and mint)
Preheat oven to 180°C.
Add chopped sweet potato to a lined baking tray and drizzle with olive oil. Season generously with salt and pepper, sprinkle with cinnamon, then add tray to oven for 30-35 minutes, or until sweet potato is golden and cooked through.
Meanwhile, make the tahini drizzle by adding all drizzle ingredients to a bowl and whisking until smooth. Season with salt and pepper.
Arrange rocket on a serving plate or wooden board then add roasted sweet potato. Spoon over lentils and tahini drizzle. Top with chopped pecans and dried cranberries.
Kale and Brussels Sprouts Salad w/ Bacon and Pecorino
recipe by: Sugar and Grace
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped
1/4 c roasted almonds, chopped*
1/2 c Pecorino cheese, finely grated
Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.
Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.