December 14, 2022
As a Chef and Certified Nutritionist, Here are My Top 5 Christmas Recipes
Enjoy a Healthy Christmas This Year
It's that time of year again! When we overindulge, drink copious amounts of naughty beverages and then spend the next few weeks complaining of bloating, fatigue and that our pants no longer fit. Ahh, yes, Christmas!
As a certified nutritionist and a chef with over 30 years of experience, here are my Top 5 Christmas recipes that you can enjoy without the guilt or the bloat.
Helpful Hints & Tips For Navigating My Top 5 Recipes
Some of the below recipes utilise one or two of my Foundational Recipes, ensuring they stay free from gluten, dairy, sugar and other ingredients that aren't so good for us. My Foundational Recipes also provide fantastic flavour and depth; food can be healthy and delicious! You can access these recipes by using the below links:
Some of the recipes may also use ingredients you're not familiar with, so here's a breakdown of a few of them:
Inulin Powder - is a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder in my recipes, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
Erythritol - to help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol in some recipes. You'll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which's 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
Fibre Syrup - I use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Click here if you would like to purchase my Sweet As Fibre Syrup.
Xanthan Gum - I have also used xanthan gum in some recipes to provide elasticity and fluffiness that gluten would otherwise provide. You can find Xanthan Gum in supermarkets or your local health food store.
Zucchini & Thyme Stuffing
Gluten-free | Dairy-free | Sugar-free
Makes Enough to Stuff One Small Turkey or Two Large Chickens with Stuffing to Spare
Why it's Delicious
I am so excited to share this recipe with you, as stuffing is as Christmas as Chris Kringle himself.
Helpful Hints & Tips
I used the leftover gluten-free bread I made from my Healthy Bread and Pastries eBook, utilising some almond bread and chopped-up leftover savoury gluten-free waffles. You could also use gluten-free bread from the supermarket if you don't have any homemade bread or if time is not on your side.
Ingredients
- 2 tbsp Bridget's Sticky Sauce
- 1 medium onion, very finely chopped
- 5 tbsp finely chopped fresh thyme leaves (don't be shy with the thyme!)
- 2 tsp ground wakame
- 450 g (1 lb) gluten-free bread sliced into small cubes
- 150 ml (5 fl oz) Kombu Water
- 1 large zucchini, grated
- Himalayan salt and freshly ground black pepper
Method
- Heat a large non-stick frying pan or wok on medium heat with the sticky sauce and add the onion. Stir fry for 4 -5 minutes until the onion is cooked through and a little golden.
- Add the thyme and wakame, stir fry for another minute, and then add the bread. Toss and toast the bread with the onion and herbs for about 5 minutes until golden and fragrant.
- Drizzle the kombu broth over the bread and toss it again. Remove the pan from the heat and add the zucchini and stir through. Season well with salt and pepper.
- The mixture is now ready to be used as stuffing, or you can place it into a roasting tray and bake it in an oven set at 180C (350F) for 20-30 minutes, stirring the stuffing a couple of times as it cooks so it bakes evenly.
Whole Barbecued Salmon
Gluten-free | Dairy-free | Sugar-free | No added fats or oils
Makes Enough to Serve 8 to 10
Why it's Delicious
If you're from the Northern part of the world, the thought of barbecued seafood for Christmas may sound strange. However, here in the Southern Hemisphere, seafood and BBQs are very much a thing during the festive season, and I couldn't think of anything better than a whole barbecued salmon.
Wrapped in paper and cooked till tender, it is a glorious feast to prepare for guests and family and is wonderfully served whole on the table for people to dig straight in.
Helpful Hints & Tips
You can cook this recipe on a sizzling hot barbecue or bake it in a hot oven set at 230C (445F).
Ingredients
- 1 large whole salmon, approx 3 kg (6.6 lbs) scaled and gutted
- 2 whole lemons sliced into thick rounds
- 1 handful each of fresh basil, mint and tarragon
- 2 tbsp lightly toasted fennel seeds
- 2 tbsp lightly toasted cumin seeds
- Himalayan salt and freshly ground black
- pepper
- Mixed lettuce leaves to serve
- Lemon wedges to serve
Method
- Preheat a hooded barbecue or oven to 230C (445F).
- Pat the salmon dry, inside and out, and insert the lemon, fresh herbs and seeds into the internal cavity of the salmon. Season the fish all over with salt and pepper.
- Using two fully spread sections of a large newspaper, wrap the salmon to enclose completely and secure it firmly with kitchen twine.
- Space permitting, submerge the salmon parcel in a sink or basin of cold water and ensure the parcel is well-soaked. Alternatively, run the parcel under cold running water.
- Place the salmon parcel on a warming rack within the barbecue and NOT directly over the flames. Or if you're using an oven, place it in now.
- Lower the hood of the barbecue and cook for 30 minutes. Turn the salmon over, lower the temperature to 160C (320F), and cook for a further 15 minutes.
- Turn the barbecue or oven off and leave the salmon for 5 minutes in the barbecue with the hood down or the oven door closed. Carefully unwrap the fish and slice the salmon into large chunks
Christmas Wreath Pavlova
Gluten-free | Refined Sugar-free | Dairy-free
Makes One Pavlova Serve 8 to 10
Why it's Delicious
It isn't Christmas unless there's pavlova! And in my recipe, I take out the sugar and dairy! But don't worry, you won't know the difference.
Helpful Hints & Tips
Pure as Inulin Powder and Zero as Sugar Pure Erythritol can be purchased through my online store HERE.
You'll need a stand mixer with a whisk attachment for this recipe.
Ingredients
- 6 egg whites, at room temperature
- 70 g (2.4 oz) Pure as Inulin Powder
- 70 g (2.4 oz) Zero as Sugar Pure Erythritol
- 1 tsp cream of tartar
- 1⁄2 tsp xanthan gum
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 portions of Dairy- and Sugar-free Whipped Cream
- A couple of punnets of fresh berries, to serve
- A handful of fresh cherries, to serve
- A piece of firm watermelon, cut into stars, hearts or Christmas cut outs
- 1 tbsp Pure as Inulin Powder, for dusting
Method
- Preheat your oven to bake to 200C (390F) and line a large square baking sheet with non-stick baking paper.
- Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment and turn the mixer to medium-high and whip the egg whites until soft peaks form.
- Mix together the inulin, erythritol, cream of tartar and xanthan gum.
- Slowly spoon the powder mixture into the egg whites whilst the egg whites continue to whisk on medium to high. Whisk the egg whites for a total of 5 minutes.
- Stir in the vinegar and vanilla extract until just combined.
- Draw a large circle on a piece of baking paper, and evenly spoon out the thick pavlova mixture with large dollops to create a wreath shape. The pavlova needs to join at each dollop to create a complete circle.
- Place in the middle of the oven and with the oven door open, then turn the temperature of the oven down to a low 110C (230F) and let the pavlova bake for 45-60 minutes or when crisp on the top and well set.
- Remove the pavlova from the oven and let it cool on the baking sheet for 20 minutes.
- Carefully remove the pavlova from the baking sheet with the baking paper intact, before gently placing it onto a wire rack to cool completely.
- To serve, use 2 large spatulas and enlist the help of someone else to help you carefully transfer the pavlova wreath onto a large serving platter or board. If it does crack, fear not, you can always disguise the crack with whipped coconut cream.
- Spoon the whipped coconut cream onto the wreath and then artfully position the sliced berries, cherries and watermelon shapes. Dust with inulin powder and serve with a flourish.
Gingerbread Waffles
Gluten-free | Grain-free | Sugar-free | Dairy-free
Makes: 7-8 small waffles
Why it's Delicious
What's more perfect during the silly season than some Christmas-inspired Gingerbread Waffles?
They're packed full of aromatic spices and are perfect for breakfast, brunch or even a late after-dinner snack. The best bit? They're entirely free from gluten, sugar, dairy and grain.
Whether making them for Christmas or serving them up on the weekend, you will love the simplicity and flavours that this recipe delivers.
Hints, Tips & Tricks
If you don't have a waffle iron, you can cook the mixture in a frying pan, like pikelets or small pancakes.
Pure as Inulin Powder and Sweet as Fibre Syrup can be purchased through my online store HERE.
Recipe
For the full recipe, click HERE.
Chocolate Chestnut Pots
Gluten-free | Grain-free | Sugar-free | Dairy-free
Makes: Enough for 6- 8 serves
Why it's Delicious
The unsweetened chestnut puree beautifully matches the coconut and chocolate to create this healthy dessert. It's also free from gluten, sugar, dairy and grain, so you can indulge without the guilt.
Hints, Tips & Tricks
I use an unsweetened chestnut puree in this recipe. You can use a store-bought one as I do or create your own. Just make sure it's unsweetened! The brand I use is Clement Faugier.
Sweet as Fibre Syrup can be purchased through my online store HERE.
Recipe
For the full recipe, click HERE.
Hungry for more Christmas recipes? Then you'll want to get your hands on my eBook Bridget's Healthy Christmas.
These recipes are copyright to Chef Bridget Davis of Bridget's healthy kitchen and remain the property of Bridget's healthy kitchen. Copying, sharing or reuse of this recipe in any way, shape or form is only permissible with the strict approval of Bridget's healthy kitchen. Failure to comply could result in legal action. Please contact us at admin@bridgetshealthykitchen.com if you have any queries about this or any other Bridget Davis copyrighted recipe.