9 Healthy Christmas Recipes That Won't Ruin Your Health Goals

Chocolate fudge brownie

The high fibre content from the dates, whole wheat flour, and almond flour aids in digestion and promotes a healthy gut microbiome.

Ingredients like cocoa powder and vanilla extract can help improve mood by increasing serotonin levels.

High protein content from eggs and almond flour is crucial for maintaining and building muscle mass, especially important for women over 40.

Free recipe here > Chocolate Fudgy Brownie 

Chocolate avocado cream dessert

The Chocolate Avocado Collagen Cream recipe is beneficial for women, particularly those focusing on overall health, skin health, and gut health.

It also offers a delicious way to enjoy a dessert while nourishing the body with essential nutrients that are particularly beneficial for women’s health.

FREE recipe here for chocolate collagen cream dessert

Chocolate Bliss Balls

Serves 16

INGREDIENTS
• 12 Medjool dates
• 1 cup almond meal
• 1/2 cup desiccated coconut
• 1/3 cup coconut oil
• 1/3 cup cacao powder
• 1 tbsp chia seeds
• 1/3 cup extra desiccated coconut for rolling

METHOD

1. Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.
2. Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together.
3. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.
4. Place the coconut in a shallow dish.
5. Roll level tablespoons of mixture into balls. Roll in the coconut to coat.

CALORIES + MACRO NUTRIENTS per serve
FAT 13.2g
CAL 145
PROTEIN 1.8g
FIBRE 2.2g
CARBS 4.2g

Rocky Road Weetbix Slice

Serves: 12

Preparation time: 15 minutes

Cooking time: 2 hours chilling time

Ingredients:

• 4 Weetbix, crushed
• ¼ cup coconut oil, melted
• 2 tbsp honey or maple syrup
• ¼ cup natural peanut butter or almond butter
• ¼ cup dark chocolate chips (70% or higher cocoa content)
• ¼ cup unsweetened shredded coconut
• ¼ cup dried cranberries or goji berries
• ¼ cup chopped almonds or any preferred nuts
• ¼ cup mini marshmallows 
• ½ tsp vanilla extract

In a large mixing bowl, combine crushed Weetbix, melted coconut oil, honey or maple syrup, and peanut butter. Mix well until all ingredients are combined and the mixture is sticky.

Fold in dark chocolate chips, shredded coconut, dried cranberries, chopped almonds, and vanilla extract. If you’re using mini marshmallows, fold them in last.

Line a baking dish with parchment paper. Press the mixture firmly into the dish, ensuring it's even and compact.

Place the dish in the fridge for at least 2 hours, or until the slice is firm and set.

Once set, remove from the fridge and cut into squares or bars. 

• Calories: 162
• Protein: 2.8g
• Fat: 11.3g
• Carbohydrates: 13.5g
• Fibre 1.9g

Chocolate, Pistachio & tahini rocky road

Serves 16

Ingredients

• 400g of dark chocolate
• 150g coconut oil
• 4 tbsp. maple syrup
• 1 cup rice puffs
• 100g of raw, shelled pistachios
• 75g dried cranberries
• 2 tbsp. hemp seeds 
• 1 big pinch of salt 
• 3 tbsp. unhulled tahini

Method

Melt the chocolate and coconut oil over a low heat in a small saucepan. Roughly chop pistachios and add them and all other ingredients, except tahini, into a large bowl and combine.

Pour over most of the chocolate mix and stir to coat everything. Pop mixture into a small lined baking tray and press lightly into corners.

Pour the remaining chocolate over the top and spread evenly. Drizzle over the tahini and use a skewer to swirl the tahini into the chocolate making a pretty pattern. Pop into the fridge for 3-4 hours or until set and firm. Remove from tray and cut into slices with a sharp knife.

Nutritional value per serve

• 306 kcal 
• Fat 24g 
• Carbohydrates 17g 
• Fibre: 3g 
• Protein: 3.75g 

Toffee with sea salt, lime and chilli

 Makes 1 tray - approx. 12 servings

Ingredients 

• 2 tsp baking soda
• 1 tsp salt
• 1 tsp chilli flakes
• 1 ¼ cup caster sugar
• ½ cup golden syrup
• 2 tbsp. water
• 350g dark chocolate, melted
• Lime zest, salt and chilli for garnish 

Method

1. Line a baking tray with baking paper.
2. Combine baking soda, salt and chilli in a small bowl and set aside.
3. Put the sugar, golden syrup and water into a large saucepan and bring to the boil, stirring. Cook at a simmer for 5 minutes.
4. Take off the heat and quickly but carefully add baking soda mix and whisk until well combined. IT WILL BUBBLE and puff up as soon as you add the soda. Working quickly pour the mixture on your prepared baking tray and even it out.
5. Let it cool for a few hours until set.
6. Break off chunks of toffee and drizzle with melted chocolate and sprinkle with desired toppings.
7. Transfer to an airtight container to store. 

Nutritional value per serve

• 187 kcal
• Fat 11g
• Carbohydrates 26g
• Fibre: 2g
• Protein: 2g

Caprese Christmas Wreath

Serves 6

Ingredients

• 250g yellow and red cherry tomatoes 
• 250g bocconcini 
• 1 bunch of fresh basil leaves
• 1 peach, cored and thinly sliced 
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic glaze
• ½ a pomegranate, seeds bashed out
• ½ cup toasted pine nuts 

Method

1. Wash and dry the cherry tomatoes and basil leaves. Drain the mozzarella balls.
2. On a large round platter, start by arranging the basil leaves in a circle to form the base of your wreath. Alternately place the cherry tomatoes and mozzarella balls on top of the basil leaves, following the shape of the wreath. Try to evenly distribute the colours and sizes for a balanced look. Tuck a few extra basil leaves between the tomatoes and mozzarella for a fuller appearance. Evenly distribute peach slices. 
3. Just before serving, drizzle the olive oil and balsamic glaze over the entire wreath.
4. Season with a sprinkle of salt and freshly ground black pepper, and scatter over pomegranate seeds and pine nuts. 

 Nutritional value per serve

• Calories: 290
• Fat: 21
• Carbohydrates: 16
• Protein: 10
• Fibre: 4

Christmas Grazing Platter

Ingredients

• 1 cup hummus
• 1 cup guacamole 
• 200g prosciutto
• 6 Fresh figs
• 2 tbsp. honey
• 150g goats cheese
• 200g seeded crackers  
• 1 cup strawberries
• 1 cup blueberries
• 1 cup cherries
• 2 mangoes, cheeks sliced off and seeds removed
• ½ fresh pineapple, sliced
• 1 cup macadamias
• 100g raw dark chocolate, broken into pieces 

Method

Gather all your ingredients and a large platter or breadboard. Pop dips into pretty bowls and pop them on the serving site first. Slice figs in half and drizzle with honey and arrange these around dip bowls. Layer crackers in a line in one section. Place cheese on the platter and arrange fruit. Scatter over macadamias and chocolate to finish. 

Tips for Arranging the Grazing Platter:

Start with the Larger Items: Place bowls of dips, cheese blocks, and any large items like grilled prawns or marinated skewers first.

Add Fresh Fruits and Vegetables: Arrange them around the larger items, creating sections of colour and texture.

Fill in with Smaller Items: Place nuts, crackers, choccie and smaller treats in the gaps.

Garnish: Add fresh herbs, such as rosemary or mint or edible flowers. 

Nutritional value per serve

• Calories: 370
• Fat: 25
• Carbohydrates: 32
• Protein: 10
• Fibre: 7

Christmas Fruit salad and Lime Meringue Drops

Serves 4

For the meringue 

• 2 large egg whites 
• 2/3 cup of xylitol or sweetener of choice
• 2 tsp lime zest, finely grated
• 1/2 tsp lime juice
• 1/4 tsp vanilla extract
• pinch of salt

For the filling

• 2 cups strawberries, chopped
• 2 cups sweet cherries, halved and pitted
• 2 peaches, pitted and diced
• 2 nectarines, pitted and diced
• 1 tablespoon honey
• zest of 1 lemon
• juice of 1/2 lemon
• 2 cups coconut yoghurt 

Garnish with fresh mint, thyme, orange zest and/or toasted hazelnuts

Method

1. Preheat oven to 120C. Line two large baking sheets with parchment paper. 
2. Beat egg whites with salt on medium speed until you get soft peaks. Slowly add xylitol, a tablespoon at a time, beating well on high speed between additions.
3. When egg whites are stiff, fold in lime juice, half the lime zest [you’ll use the rest later], and vanilla.
4. Using a teaspoon or a pastry bag, drop kisses-sized meringues on a cookie sheet, about an inch apart from each other. You may need 2 sheets, depending on how much you made.
5. Bake for 50 minutes until dry, but watch closely so your meringues don’t brown too quickly.
6. Let cool, sprinkle with remaining lime zest.
7. Chop fruits and add to a large bowl. Add the honey, lemon juice and zest. Let sit for about 10-15 minutes in the fridge until ready to serve.
8. To serve, layer fruit mix and coconut yoghurt into a bowl and top with meringue kisses. 

Nutritional value per serve

• 221 kcal
• Fat 6.7g
• Carbohydrates 47.1g
• Fibre: 3.5g
• Protein: 3.3g

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