Nichola Ludlam-Raine shares her advice on Healthy Eating at Christmas & Recipes to try.
Christmas can be one of the most enjoyable occasions of the year for many reasons. Whether it’s meeting up with loved ones or enjoying food at festive celebrations. The lead up to the big day itself and then up until New Year’s Day provides plenty of opportunities to indulge in food and drink that’s not typically on the menu, so here are some things to keep in mind if you are wanting to be mindful of your weight this year.
- Christmas is a time where chocolate boxes can be a constant temptation; keep the wrappers from chocolates next to you throughout the day to keep a track of how many you’re eating! Aim to eat and enjoy them mindfully.
- There are so many vegetables currently in season such as Brussels sprouts and root vegetables, try to include some with your main meals to help fill you up; aim for half a plate of vegetables ideally.
- Whilst everyone has preferences for certain foods over this time, traditional meat like turkey is a leaner choice than fattier cuts such as pork and crackling. Choose the whiter parts of the turkey for less fat.
- If you know you are going to be having a big meal or a buffet style meal that day, try to make healthier choices around this such as meals and snacks that include fruit/veggies and some protein. The key is balance, think moderation not deprivation!
- Many people enjoy alcoholic drinks over Christmas but know your limits and ensure you are including plenty of non-alcoholic (diet) alternatives throughout the night to stay hydrated - you will be less likely to over indulge on high calorie snacks this way. Stick to single units of spirits and a low-calorie mixer as this will have much less calories.
- It is a good idea to try and keep up at least some of your usual exercise activities over the festive period, even if this means going for a nice walk after a big meal. Make it social!
- Try to keep stress levels down and remind yourself that Christmas only comes around once a year, so enjoy all the festivities as it’s only for a short time!
As Christmas can be a tricky time to actively try and lose weight, hopefully with these suggestions you can try to ensure weight maintenance. Remember that you can be more proactive once the festive season tails off and it’s best to enjoy this time, however that looks to you. Do you have any other useful tips?
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The beauty of this recipe is that you can double up on the jam if you like and use it on toast, or swirl it into your overnight oats or porridge if baked oats isn’t your thing! The chia seeds help to absorb the liquid and thicken it up so it’s more of a spreadable mix instead of a sauce.β£β£
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βοΈ 100g cranberries
βοΈ Juice of 1 orange
βοΈ 2 tsp honey/maple syrup
βοΈ 1 tbsp chia seeds
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βοΈ 100g oats
βοΈ 2 tsp orange zest
βοΈ 1 tsp baking powderβ£
βοΈ 1 tsp cinnnamonβ£
βοΈ 1/2 tsp mixed spice
βοΈ 1 egg (beaten)β£
βοΈ 1/4 tsp salt
βοΈ 250ml milk
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1οΈβ£ Preheat the oven to 190 C and grate the zest from one orange. β£β£
2οΈβ£ Rinse the cranberries and put them into a small saucepan with the orange juice and sweetener of choice, heat on a low-medium heat until the cranberries start to burst.β£β£
3οΈβ£ Add the chia seeds, reduce the heat to low and leave to heat for a further 5 minutes.β£
4οΈβ£ Meanwhile, combine the oats, 1 tsp of the orange zest, baking powder, spices & salt and split between two oven proof dishes (or one large one).β£β£
5οΈβ£ Mix the milk with the beaten egg and pour over the dried mixture. Stir to combine.β£β£
6οΈβ£ Spoon around ½ tsp amounts of the jam on top of the mixture, so they’re equally dispersed throughout, sprinkle with another 1/2-1 tsp orange zest if you like.β£β£
7οΈβ£ Bake in the oven for 25 minutes.β£β£
8οΈβ£ Best served warm from the oven with a little yoghurt on the side if you fancy!β£β£
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π± The lentils add an extra dose of fibre and plant-based protein, but you can also try this recipe without them and it works just as well - just a little thinner! β£
πππππππππππβ£ π©π»π³ β£(Makes 4-6 bowls)
βοΈ 4x medium carrotsβ£
βοΈ 4x medium parsnipsβ£
βοΈ 2x sticks of celery, choppedβ£
βοΈ 2x cloves of garlic, gratedβ£
βοΈ 1x tin of cooked lentils, drainedβ£
βοΈ 1x red onionβ£
βοΈ 1.5L of vegetable stockβ£
βοΈ 1 tbsp olive oilβ£
βοΈ 1.5 tsp paprikaβ£
βοΈ 1 pinch of pepperβ£
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1οΈβ£ Peel and roughly chop the carrots, parsnips and onion, and add to a large pan along with the olive oil, paprika, celery and garlic and heat on medium for 2-3 minutes, stirring to coat.β£
β£2οΈβ£ Then, add the vegetable stock and bring to the boil for 10 minutes.β£
β£3οΈβ£ Add the tin of lentils and reduce to a simmer for a further 20 minutes until all the veg is softened. β£
β£4οΈβ£ Once done, add a pinch of pepper and blend to the consistency that you like.β£
Served hot with warm bread!! π₯ β£