Home   >   Tips   >   Food & Drink   >   Fighting the food coma: lighter recipes to enjoy after Christmas

Fighting the food coma: lighter recipes to enjoy after Christmas

by Teresa Xuereb

Share this

The New Year is approaching fast and you're probably welcoming it with a few extra kilos on your hips, especially if you've been stuffing your face with all the festive food imaginable with no hesitation. After all, how can you even celebrate without food? We're Mediterranean people with an extraordinary love for tasty food. Following all the Christmas parties, breakfasts, lunches, afternoon teas and dinners which characterised the days and weeks preceding Christmas, it's time to put heavy dishes aside and introduce some healthier, lighter recipes into your daily routine.

The coldest months of the year are next in line, so we've compiled some light recipes which are still warm and nutritious, that will get your spirits up during the short winter days, and which will help you kickstart your weight loss resolution.

1. Roasted Salmon with tomatoes and green beans

Ingredients serving 4:

  • 6 cloves chopped garlic
  • 1 ¼ cups of green beans
  • 2 tbsps olive oil
  • Salt
  • Pepper
  • 4 pieces of salmon
  • Greek yogurt
  • Tomatoes

Method:

  • Heat oven to 450 degrees F (232 degrees C). Toss the garlic, beans and tomatoes with salt, pepper and 1 tbsp of olive oil on the baking sheet. Roast until vegetables start turning brown (circa 15 minutes).
  • Pour 1 tbsp of oil in a skillet over medium heat and cook the salmon with salt and pepper until it turns golden brown (circa 5 minutes per side).
  • Serve with the roasted vegetables and Greek yogurt on the side.

2. Quick Minestrone

Ingredients serving 4:

  • 1l hot vegetable stock
  • 400g finely chopped tomatoes
  • 100g thin spaghetti broken in short lengths
  • 350g frozen mixed vegetables
  • 4 tbsps pesto
  • Olive oil
  • Parmesan cheese

Method:

  • Boil stock with tomatoes, add the spaghetti and cook for 6 minutes. Before the pasta is ready, add the vegetables, and bring to boil. Leave simmering for 2 minutes.
  • Serve in bowls drizzled with oil, pesto and Parmesan.

3. Grilled Steak Tortilla Salad

Ingredients serving 4:

  • 600g of skirt steak
  • 1 tsp chilli powder
  • Salt
  • Pepper
  • 600g plum tomatoes
  • 2 sliced scallions
  • 1 bunch of rucola
  • 1 jalapeno
  • 2 tbsps fresh lime juice
  • Tortillas

Method:

  • Season steak with the chilli powder, salt and pepper and grill to your preferred doneness.
  • Toss the tomatoes, scallions, jalapeño and rucola with the lime juice in a bowl and add the mixture with the steak. 
  • Serve with tortillas.

4. Cheese and Spinach-stuffed Portobello Mushrooms

Ingredients serving 4:

  • 4 large portobello mushroom caps
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 cup ricotta cheese
  • 1 cup chopped fresh spinach
  • ½ cup shredded Parmesan cheese
  • 2 tbsps chopped olives
  • ¾ cup marinara sauce

Method:

  • Heat oven to 450 degrees F (232 degrees C). Drizzle the baking sheet with cooking spray and put the mushroom caps on the pan face up. Season with salt and pepper and roast until mushrooms become tender (circa 20 minutes).
  • In the meantime, mash the ricotta cheese, spinach, olives and half the Parmesan cheese and heat the marinara sauce. 
  • When mushrooms are tender, pour out the liquid which accumulated in the caps and fill each cap with 1 tbsp of marinara sauce and with the prepared mash. Sprinkle with Parmesan. Bake until hot (circa 10 minutes).
  • Serve with the rest of the marinara sauce.

5. Balsamic and Parmesan-Roasted Cauliflower

Ingredients serving 4:

  • 8 cups thickly sliced cauliflower florets
  • 2 tbsps extra-virgin olive oil
  • 1 tsp dried marjoram
  • ¼ tsp salt
  • freshly ground pepper
  • 2 tbsps balsamic vinegar
  • ½ cup shredded Parmesan cheese

Method:

  • Preheat oven to 450 degrees F (232 degrees C). Toss the cauliflower florets, oil and marjoram with salt and pepper in a bowl and roast until starting to turn brown (circa 15 minutes).
  • Toss with balsamic vinegar and sprinkle with cheese. Return to oven and roast until all the cheese melts over the cauliflower (circa 5 minutes).

6. Caprese Chicken

Ingredients serving 4:

  • 2 boneless, skinless chicken breasts
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 medium tomato
  • 85 gr fresh mozzarella
  • ¼ cup pesto
  • 8 cups broccoli florets
  • 2 tbsp extra-virgin olive oil

Method:

  • Preheat oven to 375 degrees F (190 degrees C) and drizzle cooking spray on a baking sheet. Slice chicken breasts crosswise (almost to the bottom) and fill with tomato and mozzarella slices alternately. Sprinkle salt and pepper and brush breasts with pesto.
  • Toss broccoli with oil, salt and pepper and bake with the chicken for circa 25 minutes.
  • Cut each breast in half and serve with broccoli.

7. Sweet Potato Stew

Ingredients serving 4:

  • 2 cans beef broth
  • 350g lean ground beef
  • 2 medium sweet potatoes peeled and cut into cubes
  • 1 small onion
  • ½ cup V8 juice
  • 1 tbsp raisins
  • 1 garlic clove
  • ½ tsp dried thyme
  • Cayenne pepper

Method:

  • Boil the broth in a saucepan, grind beef and cook in the broth for 3 minutes. Make sure you stir frequently. 
  • Add the rest of the ingredients and bring to boil. Once boiling, reduce heat and leave to simmer until meat is not pink anymore and potatoes are tender (circa 15 minutes).

8. Mushroom Burgers

Ingredients serving 4:

  • 2 cups chopped fresh mushrooms
  • 2 eggs lightly beaten
  • ½ cup bread crumbs
  • ½ cup shredded cheddar cheese
  • ½ cup chopped onion
  • ¼ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp dried thyme
  • ¼ tsp pepper
  • 1 tbsp canola oil
  • 4 hamburger buns
  • 4 lettuce leaves

Method:

  • Grab the first 9 ingredients and mix in a large bowl. Shape into thick patties.
  • Heat the oil in a large skillet over medium heat and cook the patties until they turn crisp and light brown (circa 3-4 minutes on each side).
  • Serve inside buns with lettuce.

9. Warm Lentil Salad with Sausage and Apple

Ingredients serving 4:

  • 4 tbsps extra-virgin olive oil
  • 2 tbsps red-wine vinegar
  • 1 tbsp mustard
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 3 turkey sausages
  • 3 cloves garlic
  • 2 cans of lentils
  • 1 bulb fennel
  • 1 apple diced
  • 2 celery sticks diced
  • 6 cups of arugula

Method:

  • Mix 3tbsps of oil, vinegar and mustard with salt and pepper in a bowl.
  • Heat 1tbsp of oil in a large skillet over medium-high heat and cook the sausage while stirring frequently (circa 5 minutes). Add garlic (cook for another 30 secs) and add the lentils (cook for circa 2 minutes).
  • Stir in 5 tbsps of the dressing, remove from heat and add the fennel, apple and celery.
  • Toss rucola with the remaining dressing and serve with the lentil mixture on top.

10. Thai Beef Stir-Fry

Ingredients serving 4:

  • 2 tbsps vegetable oil
  • 400g beef strips
  • 1 red chilli
  • 2 tbsps oyster sauce
  • Basil leaves
  • Plain rice

Method:

  • Heat wok or frying pan until hot and pour oil. Cook the beef strips and chilli until meat turns light brown, while stirring continuously (circa 3 minutes). Pour the oyster sauce and cook until it's hot and coating the meat. Stir in basil leaves.
  • Serve with plain rice.

As you can see, you don't need to compromise on flavour to eat lighter and healthier! So head over to your kitchen and try out these enticing dishes for the coming winter months.

Explore the local supermarkets offering all the ingredients you might need for these light recipes to be successful.

Also discover 6 delicious soup recipes with winter vegetables and these 7 innovative healthy packed lunch ideas this new year.

Keep on discovering local with Yellow.

 

Related Businesses