Christmas is a holiday that allows you to enjoy your time with family and friends. It affords you the opportunity to spend your day and night laughing and enjoying what you love to do best. This may also include cooking. So, what better way to enjoy your Christmas holiday than with super healthy Christmas recipes that are easy to make.
Dieting during the Christmas holidays can make you feel like you don’t enjoy Christmas. However, you can maintain a healthy balance between starving yourself like a miser at dinner and eating fatty foods.
Also, you might as well get your new year resolutions rolling by enjoying a healthy Christmas with good food. Some of these foods also allow you to pamper yourself with cheese.
This article contains delicious fresh ideas for Christmas recipes that will help you to keep up with the festive fun. This is in addition to a light take on some of your favorite Christmas dishes.
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Healthy and Easy Christmas Recipes
1. Maple Cranberry Sause
This maple cranberry sauce is sumptuously sweet without any added sugar. All you need to achieve its sweet taste is maple and cinnamon. It is also great if you are trying to take a break from pumpkins or you basically love cranberries. This homemade cranberry sauce can be easily made in ten minutes from preparation to finish.
- Maple Syrup
- A half cup of water
- Three pinches of cinnamon or A cinnamon stick
- Add cranberries to a pan and pour water
- Add maple syrup and cinnamon
- Allow it to boil until cranberries start to pop and sizzle.
The sauce begins to set as the sauce cooks. If you want it to last longer, then you should make it in large quantity. The maple cranberry sauce can be served as a topping for pancake and as a yogurt layer. If you like, it can also be served with a spoon as a snack.
2. Lemon and Garlic Roast Chicken with Charred Broccoli & Sweet Potato Mix
This is a healthy, all-in-one roast lunch. It guarantees a supply of two portions of vegetable and a boost in vitamin C. This might just be one of the healthiest Christmas recipes around.
- One small free-range chicken of about 1kg
- Two cloves of garlic
- 1 tsp of rapeseed oil
- A small bunch of thyme
- 1 halved lemon
- A small head of broccoli of about 200g that has been cut into smaller florets
- About two hundred grams of sweet potato.
- 1 tbsp of low-fat cream cheese
- Heat oven to 200C/180C fan/gas 6 and put the chicken in a big non-stick roasting tin. Split 1 garlic clove and smear it on the chicken. Sprinkle chicken with oil and spread with your fingers. Next, fill the opening with the thyme, 1 half of lemon and the garlic you just used.
- Split the extra lemon half into two and distribute around the chicken with the extra halved garlic clove.
- Cover the tin with foil and allow to bake for 40 mins. Then remove the foil and spoon over the hot juices. Arrange the broccoli around the chicken, rolling well in the juices, and restore the tin back to the oven for another 20-30 mins. To verify that it is cooked through, stab between the leg and thigh – if the juices run free, the chicken is ready. Re-cover with foil and set aside while you make the sweet potatoes.
- Put the sweet potatoes in a pan of boiling water, allow to boil for 7-10 mins until tender. Pour water out and then mash. Then add the cream cheese to the rest and stir well.
- Separate the broccoli from the roasting tin and place in 2 plates. Place chicken on a serving plate, remove the lemon and garlic from the tin and extract as much of the fat from the juices as possible. Empty the remaining juices into a serving jug.
- Cut the chicken and serve about 1-2 slices per person. Serve with the broccoli and mashed sweet potatoes, and a drizzle of the lemony-garlic juices on top.
3. Quinoa Stuffing
Next on our list of Christmas recipes is the delicious Quinoa Stuffing. It is packed full of protein and loaded with cranberry and rosemary flavors. This meal is very nutritious and delicious.
- One and a half cups of raw white, red or tri-color quinoa
- Two and a half cups of water
- One tablespoon of fresh chopped rosemary
- One tablespoon of extra virgin olive oil
- One large finely diced onion
- A half cup of water
- One tsp of salt
- Three large minced garlic cloves
- One vegetable bouillon cube
- Two tbsps of salted butter
- One cup of green cranberries
- Half tsp of black ground pepper
- One cup of diced celery
- Four cups of sliced brown mushrooms
- Pour quinoa, water, and salt into a medium-sized pan and bring to a boil at reduced heat for twelve minutes.
- While cooking quinoa, preheat large deep skillet over low – medium heat. Then add olive oil and roll to coat. Add onion and garlic, allow to saute for 3 minutes while stirring occasionally.
- Increase to medium-high and add celery and mushrooms. Cook for 7 – 9 minutes until mushroom begins to brown, stirring at intervals and more towards the end.
- Pour into it rosemary, water, bouillon cube (smashed and mixed with a bit of water), salt, pepper, butter, cranberries, and quinoa.
- Then stir gently. Lessen heat to low, cover and cook for a few minutes until some cranberries pop.
- Let set for 5 – 10 minutes before serving. Serve hot as a stuffing for turkey on a side or on its own.
This recipe can be refrigerator stored in an airtight container for up to three days.
4. Celery Root and Carrot Soup
Spice up this classic, creamy soup with some ginger! Enjoy your Christmas holiday with this delicious and nutritious serving of soup.
- Half of a large celery root that has been peeled and chopped
- Quater cup of plain whole-milk yogurt
- Two tbsps of honey
- One tsp of grated peeled ginger
- Kosher salt and Fresh ground pepper
- Half pound of peeled and chopped carrots
- Two teaspoons of ground coriander
- Place celery root and carrots in a large pot
- Pour six cups of water and allow to simmer over medium heat
- Cook until tender for about thirty to thirty-five minutes, then let cool slightly
- Purée root in a blender until smooth while adding yogurt, honey, coriander, and ginger
- Season with salt and pepper.
The recipe can be served topped with celery leaves and apple.
5. Asparagus and Smoked Salmon Bundles
- About twenty spears of end-trimmed asparagus
- One tbsps of chopped fresh rosemary leaves
- A pinch of salt
- Two tablespoons of olive oil
- A pinch of fresh ground black pepper
- Six ounces of thin-sliced smoked salmon
- Preheat the oven to 200°C
- Place the asparagus on a foil-lined baking sheet and moisten with olive oil
- Sprinkle with rosemary, salt, and pepper
- Roast for about ten minutes until it starts to brown around the edges
- Remove from the oven and put on another baking sheet to cool
- Once the asparagus cools, wrap each spear with a slice of smoked salmon
- Arrange on a serving platter and serve at room temperature.
6. Slow-Cooker Garlic Mashed Potatoes
- 4 pounds of Yukon Gold potatoes that are diced to half an inch
- Three peeled large cloves of garlic
- ¾ cup of finely chopped shallots
- One and a half cups of buttermilk that is at room temperature
- A half cup of water
- 1¼ teaspoons of salt
- Half teaspoon of ground pepper
- Quater of a cup of melted unsalted butter
- Add potatoes, shallots, water, and garlic to a six-quart slow cooker
- Cook on high heat for four hours
- Turn off the slow cooker and add other ingredients
- Mash content until it is smooth and well combined.
7. Spinach Balls
This is a great appetizer. It is also equally a great way to bring greens to the menu for your Christmas party. Spinach balls can be made beforehand and frozen so as to save time before dinner.
- 2 (10 ounces) packages of iced minced spinach that have been melted and drained
- Four finely diced small green onion
- Two cups of Italian-style seasoned bread crumbs
- Four carefully whisked eggs
- A cup of grated Parmesan cheese
- 1/2 cup of melted butter
- salt and pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt, and pepper.
- Mold the mixture into 1 inch balls.
- Arrange the balls in a single layer on a large baking sheet.
- Bake in the preheated oven 10 to 15 minutes, until it is slightly brown.
8. Parmesan Roasted Cauliflower
Next on our list of healthy Christmas recipes is a meal of parmesan roasted cauliflower. It is a combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions.
- One head of cauliflower that has been cut into florets
- Four cloves of unpeeled garlic
- Three tbsps of Olive oil
- One sliced medium-sized onion
- A half cup of grated parmesan
- Four springs of thyme
- Kosher salt and freshly ground black pepper
- Preheat oven to 425 degrees
- Place cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil
- Season with salt and pepper
- Roast by tossing occasionally it until is almost tender. This should take about 35-40 minutes
- Sprinkle with Parmesan, stir to combine
- Then, roast until cauliflower is tender. This might take up to ten or twelve minutes.
9. Baked Camembert With Sun-Dried Tomatoes
Penultimate on our list of Christmas recipes is this deliciously baked camembert with sun-dried potatoes. It is quick and takes just about 25 minutes to get ready.
- One 8-ounce round of Camembert
- Two sliced garlic cloves
- One tbsp of olive oil bread or crackers (for serving)
- 1/4 cup of sun-dried tomatoes that are packed in oil; It should be drained and sliced
- One tablespoon of fresh thyme leaves
- Preheat oven to 375º F
- Remove the Camembert from its paper or plastic wrapping and return it to the wooden box while removing the lid
- Place on a baking sheet
- Top with the sun-dried tomatoes, garlic, and thyme
- Sprinkle with the oil and bake for about twelve minutes until soft
- Serve immediately with the bread or crackers.
Last on our list of delicious Christmas recipes is fondue. It is made from cheese which makes it highly nutritious and healthy for you to include in your planned Christmas recipes for the year.
- 1 clove garlic, halved
- One tbsp of lemon juice
- 1 pound of grated Jarlsberg or Emmental
- 1/2 cup fruity white wine, such as Gewurztraminer
- 1 pound boiled small red potatoes
- One tsp of grated Dijon mustard
- 1 pound of grated Italian Fontina
- 1 pound sourdough bread that has been cut 1-inch cubes
- Cover the inside of a medium saucepan with the garlic clove and discard after
- Add the wine, lemon juice, and mustard and whisk
- Heat to simmering over medium heat
- Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth
- Pour into a fondue pot, or set the saucepan on a trivet
- Serve instantly with the bread and potatoes.