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Healthy buffet ideas for Christmas!

Posted on December 18th 2021 by

Healthy buffet ideas for Christmas!

As it’s the festive season it’s the perfect opportunity to get together, relax and have fun with friends and family. And with great company comes good food, so no party would be complete without an abundance of treats to tuck in to.

Eating well doesn’t have to mean saying goodbye to your favourite jeans or adding a new belt hole though, so here we’ll be giving you some great ideas for delicious buffet choices that will keep the pounds off while saving you extra work in the gym come January.

As it’s the festive season it’s the perfect opportunity to get together, relax and have fun with friends and family. And with great company comes good food, so no party would be complete without an abundance of treats to tuck in to.

Eating well doesn’t have to mean saying goodbye to your favourite jeans or adding a new belt hole though, so here we’ll be giving you some great ideas for delicious buffet choices that will keep the pounds off while saving you extra work in the gym come January.


Thai Turkey Lettuce wraps

  • 2 medium bell peppers, seeded and chopped
  • 1 tbsp. vegetable oil
  • 3 cloves garlic, chopped
  • 1 lb. ground turkey
  • 2 tbsp. fish sauce
  • 1/4 c. packed fresh cilantro, chopped
  • 1/4 c. packed fresh mint leaves, chopped
  • 3 tbsp. lime juice
  • 1/2 tsp. sugar
  • Lettuce cups and Sriracha Hot Sauce, for serving

 

  1. In 12-inch skillet on medium-high, cook bell peppers in vegetable oil 3 minutes. Add garlic; cook 30 seconds. Add ground turkey and fish sauce. Cook 5 minutes, breaking up meat.
  2. Stir in cilantro, mint leaves, lime juice and sugar. Serve in lettuce cups with Sriracha hot sauce, if desired.

Beetroot chips

  • 650 g beetroot (peeled, thinly sliced)
  • olive oil spray

 

  1. Heat oven to 155°C (135°C fan-forced). Line 2 baking trays with baking paper and spray lightly with oil spray.
  2. Peel beetroot and slice as thinly as possible (about 1-2mm) – I use a mandolin.
  3. Lay out beetroot on the baking trays, spray lightly with oil and season with salt and pepper.
  4. Bake in the oven for 2 hours (it’s good to open the oven every now and then to let the steam out).
  5. Do keep an eye on the beetroot as the cooking time will depend on your oven and the juiciness of the beetroot – you’re looking for darker, crispy edges.
  6. Turn the oven off and allow the chips to cool completely – this is when they crisp up. Store in an airtight container for up to five days.

Roasted Tomato and chives Pizza

 

  • Nonstick cooking spray
  • 1 large pre-baked pizza crust
  • 1/2 c. olive tapenade
  • 1 c. shredded Gruye?re
  • 1 3/4 c. grape tomatoes
  • 1/4 c. mushrooms
  • snipped chives

 

  1. Spray a large cookie sheet with cooking spray. Place pizza crust on pan.
  2. Spread crust with olive tapenade.
  3. Top with Gruye?re, grape tomatoes, and mushrooms.
  4. Spray top of pizza with cooking spray. Bake at 425 degrees F for 20 to 25 minutes or until bottom is deep golden brown.
  5. Top with chives.

Cauliflower Popcorn

 

  • 8 c. small cauliflower florets, stems trimmed
  • 3 tbsp. olive oil
  • 1/4 c. Grated Parmesan cheese
  • 1 tsp. garlic powder
  • 1/2 tsp. turmeric

 

  1. On large rimmed baking sheet, toss cauliflower florets with olive oil, Parmesan cheese, garlic powder, turmeric and salt.
  2. Roast in 475°F oven 25 to 30 minutes or until browned and tender. Serve immediately

Cranberry Brie Bites

 

  • 1 (7/8 oz) prepared pie crust
  • ½ cup prepare or homemade Cranberry Sauce
  • 3 oz of Brie cheese (divided into 24)
  • 1 tablespoon of fresh chopped olives

 

  1. Preheat oven to 450 degrees F. Lightly coat a mini muffin tin with cooking spray.
  2. Unroll pie crust onto a cutting board or clean surface. Flatten dough to about 12 inches in diameter. Cut 24 2-inch circles out of the dough with a biscuit cutter, rerolling scraps if needed. Place the dough circles in the muffin tin cups, gently pressing on the bottom and sides. Prick the dough with a fork. Bake until lightly browned, 5 to 7 minutes. Remove from the oven.
  3. Add 1 teaspoon cranberry sauce to each cup, then top with a piece of Brie. Return to the oven and bake until the sauce is hot and the cheese has melted, about 5 minutes more. Let cool for 10 minutes. Sprinkle with chives, if desired, and serve warm.

Nice list Brownies

 

  • 1/2 cup coconut oil
  • 1 cup 70% dark chocolate
  • 1/2 cup rice bran syrup
  • 3 eggs
  • 1/2 cup cacao powder
  • 1 punnet fresh raspberries
  • 2 tbs desiccated coconut
  • 100g 70% dark chocolate

 

  1. Pre -heat the oven to 170°C, fan forced. Line a 20cm x 20cm baking tray with a sheet of greaseproof paper ensuring it covers the sides.
  2. Bring about 2 inches of water in a pan to the boil. Break up 150g of dark chocolate and place into a metal bowl. Place the bowl on top of the pan of water (make sure it doesn't touch the water) then reduce the heat to a simmer. Stir the chocolate while it melts, then remove from the heat.
  3. Gently warm the coconut oil in a small pan until it melts, then slowly add to the bowl of melted chocolate. Once combined add the rice bran syrup and stir.
  4. Whisk the eggs together in a bowl and slowly add to the chocolate mix, stirring as you do this. Sieve the cacao powder over the chocolate mix and give it one last stir ensuring everything has been properly combined.
  5. Pour into the baking tin and bake on the middle shelf for 18-20 minutes. Once cooked leave to cool on a cooling rack.
  6. While the brownies are cooling, melt the rest of the dark chocolate as you did before, then pour into a small shallow bowl. Once the brownies have cooled a little use a pastry brush and brush the top of the brownie with the melted chocolate. Sprinkle desiccated coconut over the top of the brownie and slice into 9 even portions.

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