December is a scary time for people with a diet to respect. It's a month of festivities that are just brimming with the temptation to overeat.
Since most of us will probably want the freedom to indulge in some of that homemade traditional holiday food, we'll have to be extra careful about what we eat the rest of the time.
That's if we want to have any chance of maintaining our balanced diet.
We already proposed that you don't need to say no to holiday food during the upcoming celebrations in our previous post. We'll just have to do our best and balance things out by eating better the rest of the time.
As a side note, it's also worth mentioning that adding a bit of fitness to your schedule this month will help as well.
Now, for those who are serious about maintaining a balanced diet this month and still want to enjoy special occasion food, here are our picks of healthy recipes for this holiday season.
Low Fat Eggnog
Preparation time: 20 minutes
2 cups nonfat milk
2 large strips orange and/or lemon zest
1 vanilla bean
2 large eggs plus 1 egg yolk
1/3 cup of brown sugar or sweetener
1 teaspoon cornstarch
White rum or bourbon (optional)
Freshly grated nutmeg, for garnish
Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Add the vanilla seeds and pod to the saucepan and bring to a simmer over medium heat.
Whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan.
Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes.
Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.
Read more at: https://goo.gl/o9HPKT
Preparation time: 10 minutes
¼ low-fat vanilla ice cream
1/2 cup 50% chocolate chips
1 teaspoon unsweetened cocoa powder
Light whipped cream
1/4 cup finely crushed starlight peppermints
- To make the chocolate sauce, combine 1/4 cup of the ice cream with the chocolate chips, cocoa powder and 1 tablespoon water in a small saucepan. Warm over low heat until melted.
- Scoop remaining ice cream into eight bowls and drizzle with chocolate sauce. Top each serving with light whipped cream and sprinkle with peppermints.
Read more at: https://goo.gl/IiOViR
Spicy pumpkin tartlets with feta cheese
Preparation time: 1 hour
Calories: 112 each
400g sliced pumpkin
1 tablespoon olive oil
100g of feta cheese
1 tablespoon harissa
1 beaten egg
2 tablespoons fresh cheese
Whole slice bread
Salt and pepper to taste
4 sprigs of thyme
- Preheat the oven to 200ºC
- Sprinkle olive oil over the sliced pumpkin, season with salt, pepper and place them in the oven. Bake for 25 minutes until tender, then reduce the oven temperature to 190 ° C.
- Cut some of the feta cheese into cubes and knead the leftovers. Mix the feta with the harissa, egg and the fresh cheese. Use just a little bit of salt, because the cheese is already salty.
- Spread the mixture on the pieces of bread and place the pieces of pumpkin on top. Sprinkle thyme and bake again for about 20 minutes. Serve while hot.