Christmas is known for presents, spending time with your family and, unfortunately, overeating.
After all, who can resist a few festive glasses of mulled wine and a mince pie every now and again?
There is certainly some truth in the adage ‘everything in moderation’, but without careful consideration moderation can easily turn into overindulgence.
Research shows that on average people gain 1.4 lbs of weight over the festive season.
While not a huge amount by itself, if this becomes an annual occurrence it will undoubtedly impact your life.
So how can we resist temptation this Christmas, without turning into health-obsessed Scrooges?
The easiest way to set yourself up for lasting success is to make small changes to your everyday eating habits – particularly changes that don’t disrupt your day-to-day life, like many fad diets.
Often the best place to start is with your environment. Even with the best will in the world, if you find your home full of high-calorie, low-nutrient foods, you will most likely end up eating them. Make it easier for yourself and replace these foods with healthier equivalents. If they aren’t in the house, you use less will power resisting them!
Other easy but effective tips include:
•Keeping prepared ready to eat vegetables and salads in the fridge
•Use smaller plates and cups to subconsciously reduce calorie intake
•Avoid grocery shopping when hungry
At Filmore & Union, we offer healthy food that still feels like an indulgence, made using whole, natural ingredients. Because nobody should feel guilty about eating out with friends and family at Christmas.
This year to accompany your Christmas dinner; why not try some of these healthy side dishes?
Roast sprouts, kale and hazelnuts
800 g - brussels sprouts
500 g - kale shredded kale leaves
100 g - roasted halved hazelnuts
4 tbsp - hazelnut oil
Remove the stem and outer leaves from the sprouts. Place on a baking tray in the oven at 220 C for 20-30 mins, add the kale for the final 3-4 minutes. Remove from the oven add hazelnuts and oil. Season.
Jerusalem artichoke “bread” sauce
300 g - Jerusalem artichoke, cut into quarters
400ml - almond milk
1/2 - onion studded with 7 cloves
3 - bay leaf
Roast the artichokes at 180 C until softened and slightly coloured. Add with all the remaining ingredients to a pan and bring to a gentle simmer for 10 minutes. Remove the onion & bay leaves and blitz the remaining ingredients to a smooth paste in a food processor. Season.
Polenta & thyme, celeriac roasties
3 - medium celeriacs
3 tbsp - polenta
3 tbsp - olive oil,
8 - sprigs of thyme
Peel the celeriacs and cut into 8 even pieces. Mix with all the remaining ingredients until evenly coated and place in a roasting tray. Roast in the oven at 200 C for 45mins to 1hr, turning regularly. Remove when softened in the centre and crisped on the outside. Season.
Left: Why not try this Roast sprouts, kale and hazelnuts side dish with your Christmas dinner? It is a healthier option, but still packs a punch when it comes to flavour.