Christmas is foodie heaven. Food, drink and gifts become the centre of our lives as we start the celebrations with our loved ones. But if you have been trying to be healthy through food and fitness, or if you suffer from an allergy and are unable to eat certain foods, the season isn’t always so jolly.
So this is for you: for the vegetarians, for the people making healthy changes, for those who are trying to lose weight and anyone feeling restricted due to an allergy or illness.
Ella Woodward, otherwise known as “Deliciously Ella” has shared two of her favourite recipes that taste delicious and will stop you feeling left out.
Brussels sprouts are a favourite here at Nutritionist Resource, but we know that not everyone is a fan of the “tiny cabbage”. Some people find them bitter, but have you ever tried roasting them? They get a lovely texture and the outer leaves add a nice crunch to the dish.
Ella suggests cooking the sprouts with a mix of spices, maple syrup, sweet dates and a splash of orange juice. Even if you’re shaking your head at the thought of a sprout, we dare you to give these a try.
If you’re a veggie, you are probably after a recipe that is tasty, flavoursome and filling. Ella suggests choosing a hearty dish to centre all your trimmings around, such as stuffed mushrooms. With a whole bunch of flavours, from the garlic and chilli to the tomatoes and peppers, you’ll have everyone in the room wanting a taste. The beans give a creamy texture, complementing the mushrooms, while the nuts add an extra crunch.
If you’re tempted to give the recipe a try, find the details below.
Cannellini beans and pepper stuffed mushrooms (serves 8)
- 2 large beef tomatoes
- 8 large flat mushrooms, remove stalks
- 5 tbsp olive oil
- 4 garlic cloves, peeled and chopped
- 1 red chilli, deseeded and chopped
- 2 x 400g tins cannellini beans
- 100g piquillo peppers
- handful fresh parsley
- handful of toasted chopped nuts.
- Preheat the oven to 200C/fan 180C.
- Slice the tomatoes into four even rings, lay flat and season with sea salt.
- Heat the frying pan and brush each side of the mushrooms with olive oil. Fry for a minute on each side.
- Move the mushrooms (underside facing up) to a baking tray.
- Heat the rest of the oil in a saucepan. Add the garlic, chilli, salt and pepper.
- Cook until soft, stirring constantly.
- Add the beans, crushing them with a spoon and stir in the chopped peppers.
Now to assemble!
- Place a slice of tomato on each of the mushrooms.
- Spoon on the bean and pepper mash so that each mushroom is filled.
- Bake them for 20 minutes.
- Top with the chopped parsley and nuts before serving and enjoy.