Christmas is all about magic, family and most times, this mad dash across the finish line to get everything done. To help you put in more of the magic and less of the rush, we have pulled together some of our favourite recipes to help you have an amazing Christmas meal. We love full robust flavours packed with goodness and we know each of the different recipes will satisfy and bring joy and happiness. One of my personal favourite ’trimmings’ is the stuffed apples. Whether you are looking to be inspired by our whole meal or just want to choose a couple of elements, make sure the apples make the table this year.
Aromatic Roast Turkey
Serves 12 | Calories 201 | Fat 4.5 g | Carbs 2.9 g | Protein 35 g
- large turkey (approx 5.5kg)
- ¼ cup fresh herbs plus whole sprigs of thyme, rosemary, sage & oregano
- 2 tbsp olive oil
- 2 brown onions
- 1 lemon
- 1 orange
- Position a rack in the lower third of the oven; preheat to 250 degrees
- Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat.
- Chop your onions, lemon and orange into large wedges, squeeze juice from the lemon and orange over your turkey and place the rinds, onions and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
- Reduce oven temperature to 180° and continue to cook for about 35 to 40 minutes per kilo. For this recipe it will take about 3 to 3½ hours. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
Maple Hasselback Pumpkin
Serves 6 | Calories 212 | Fat 10.1 g | Carbs 24.7 g | Protein 2.4 g
- Butternut squash cut into halves and deseeded
- 1 bunch of fresh sage leaves
- a few sprigs of thyme
- 50g unsalted butter
- 1/3 cup maple syrup
- 1 tbsp wholegrain mustard
- 1/2 tsp nutmeg
- 1/4 cup chopped walnuts
- Preheat oven to 200 degrees and line a baking tray with baking paper.
- Place a chopstick along either side of the pumpkin half. Use a large sharp knife to thinly slice the pumpkin down to the level of the chopsticks (this stops you from cutting all the way through). Place on the lined tray. Insert half of the thyme and sage leaves randomly into the cuts. Repeat with the remaining pumpkin half and sage.
- In a bowl combine the butter, maple syrup, mustard and nutmeg, then season with a little salt. Brush half the butter mixture evenly over the pumpkin halves.
- Now pop your pumpkin in the oven for 50 mins or until pumpkin is golden brown and tender. Make sure to bast the pumpkin halves occasionally with remaining butter mixture,
- Once your pumpkin is cooked through, transfer to a large serving dish. Sprinkle with walnuts and serve.
Balsamic Grilled Brussel Sprouts
Serves 6 | Calories 104 | Fat 4.9 g | Carbs 10.8 g | Protein 2.7 g
- 450 g brussel sprouts
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp wholegrain mustard
- grated parmesan for garnish (optional)
- Heat grill to high. In a large bowl, combine brussel sprouts, olive oil, balsamic vinegar, maple syrup, mustard, and season with salt.
- Thread sprouts onto metal skewers. Grill, turning frequently until sprouts are tender and cooked through (about 10 minutes). Garnish with Parmesan before serving.
Laksa Spice Prawn Skewers
Serves 8 | Calories 37 | Fat 6.2 g | Carbs 13.1 g | Protein 6.7 g
- king prawns (about 24)
- 90g laksa paste
- 1/2 cup coconut milk from a can
- chopped mint leaves to serve
- lime wedges to serve
- Combine laksa paste, coconut milk, and oil in a bowl. Transfer half the laksa mixture to a separate bowl. Add prawns and toss to coat. Cover and chill for at least 30 minutes or overnight to marinate.
- Place remaining laksa mixture in a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 3 minutes or until warmed through.
- Heat a chargrill pan or barbecue to high heat. Thread laksa prawns onto skewers and grill, brushing regularly with warm laksa paste mixture, for 2 minutes each side or until prawns are just cooked through.
- Place skewers on a serving platter. Drizzle with a little extra coconut milk, scatter with chopped mint leaves and a squeeze of lime.
Serves 6 | Calories 243 | Fat 12.5 g | Carbs 36.6g | Protein 3.4g
6 apples of any variety
1 cup rolled oats
1/2 cup pecans
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp dried cranberries (or your choice of dried fruit)
- Preheat oven to 200 degrees.
- Start by coring your apples, either with an apple corer or parring knife. You can peel the apples but we prefer to keep the skin on.
- In a bowl combine oats, pecans, spices, and cranberries. Add in melted coconut oil + maple syrup. Stir to combine.
- Place apples in a baking dish. Divide oat mixture evenly among the centre of the apples, pressing the filling in towards the centre of the apples.
- Pour about 1/2 cup of water into the bottom of the baking dish. Cover apples with foil and bake for about 30 minutes, making sure to baste the apples with the water every 5-10 minutes. Uncover the apples for the last 5 minutes.
- The apples should be fork tender when cooked. These based apples are delicious on their own or paired with some vanilla ice cream!
Chocolate Orange Protein Balls
Serves 12 | Calories 160 | Fat 6.1 g | Carbs 20 g | Protein 5.6 g
10 pitted dates
zest of 1 orange
3 tbsp of orange juice
1/2 cup activated buckwheat
2 tbsp chia seeds
1 tsp cinnamon
1 cup mixed nuts
1 scoop protein powder
4 tbsp cacao
2 tbsp desiccated coconut (optional)
- Place dates and mixed nuts into a food processor and pulse until everything is nicely broken up.
- Next add your orange zest, orange juice, activated buckwheat, chia seeds, cinnamon, protein powder, cacao and a few tbsp of water. Blend until all ingredients are well combined and start to bind together. Note: You may need to gradually keep adding water to make the mixture stick.
- Place desiccated coconut in a bowl then take a tablespoon of your choc orange mix and roll the mixture into a ball. Pop the ball into the bowl with the coconut and gently swirl around ensuring an even coating. Do this for each protein ball and Voila!