Healthy Christmas Eve dinner ideas!
Thanksgiving is done, but Christmas is around the corner, and you are afraid to take more weight because of all the food you're gonna eat? Don't worry I found some recipes to have a healthy Christmas Eve dinner!
Healthy Loaded Sweet Potato Rounds
Prep Time: 15 min
Cook Time: 20 min
2 pounds sweet potatoes
1 ½ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon kosher salt
Monterrey Jack and cheddar shredded cheese (Mexican blend)
3 green onions
Preheat the oven to 450°F.
Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
While the potatoes bake, thinly slice the green onions.
When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).
Prep Time: 15 min
Cook Time: 15 min
4 (6-ounce) salmon fillets or a large 1 1/2 pound fillet, wild caught if possible
Olive oil, for brushing
1/2 teaspoon kosher salt, plus more for brining
1/2 teaspoon freshly ground black pepper
3 tablespoons basil pesto (homemade preferable)
1 tablespoon toasted and chopped pine nuts
A few grates of lemon zest, for garnish
Preheat the oven to 325 degrees Fahrenheit.
Brine the salmon: While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher saltuntil it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
Bake*: Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.
Serve: When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)
Classic Vegan Apple Pie
Prep Time: 1h30
Cook Time: 1h
For the crust
2 1/2 cups all purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup refined coconut oil
3/4 cup water + 3 ice cubes
For the pie
3 pounds organic Granny Smith apples (10 to 11 small)
1 1/2 tablespoons cornstarch
2/3 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 teaspoon lemon zest plus 1 1/2 tablespoons lemon juice (about 1/2lemon)
Make the crust: In a medium bowl, mix the all purpose flour, kosher salt, and baking powder. Drop small blobs of the coconut oil into the flour mixture. Then use a pastry cutter to incorporate it into the flour until pebbly (try to make sure there aren’t any large chunks of coconut oil). Drizzle about 1/2 of the ice water into the flour and bring together with a fork. Continue drizzling until a dough is formed. Use your hands to make it into a dough ball, not too sticky (add a bit more water or flour if necessary). Divide the dough in two and refrigerate it for 30 minutes.
Preheat: Preheat the oven to 375 degrees Fahrenheit.
Meanwhile, make the filling: Peel and core the apples, then thinly slice them about 1/4 inch thick (see the “How to slice apples” section above). Place the apples in a large pot with a lid or in a Dutch oven. Add in the cornstarch, sugar, cinnamon, ginger, salt, lemon juice and zest, and vanilla. Stir apples to combine. Cover and cook on high heat for 2 minutes without stirring. Remove it from the heat, remove the lid and cool the apples until the pie crust is done blind baking.
Roll out the first dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the pin in flour. Remove one ball of dough from the refrigerator and roll it evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. If it starts to get sticky, dust lightly with flour. Rest the dough for 3 minutes. Then trim the dough to an even 12-inch circle with a pizza cutter (this corresponds to the 9-inch circle on the pastry cloth).
Blind bake the crust: Gently place the dough into the center of the pie plate, using the rolling pin to transfer it. Use your fingers to press the pastry into the form of the pie pan. Then fold the excess dough around the edges under itself, so that it sits evenly on the rim of the pie plate, then crimp the edge with the tines of a fork. Prick the bottom and sides of the crust with a fork, then cover it with a sheet of parchment paper. Fill the inside with pastry weights like dried beans or rice (or another type of pie weight). Bake the crust for 18 minutes.
Increase the oven temperature: Remove the blind baked pie crust from the oven and place it on a cooling rack. Add a baking sheet to a center rack and increase the oven temperature to 400 degrees Fahrenheit.
Assemble the pie: Spoon the apple filling into the pie plate with a slotted spoon, leaving the liquid inside the pot. Heat the pot over medium heat for 1 to 2 minutes to thicken the remaining liquid until thickened and syrupy. Then pour the syrup over the apples.
Make the lattice: Roll out the second dough ball into another 12” circle. Cut into 1” strips and use 7 strips to make a lattice. Carefully lay out 4 strips of dough in the same direction on the pie (see the “How to make a lattice pie crust” above). Be careful to place the strips down without stretching. Weave the strips together to create the lattice with the remaining 3 strips. Trim the lattice on the pie to the edge of the pie, then place the remaining strips of the dough around the outside to form an edge around the rim of the pie.
Bake the pie: Place the pie on a baking sheet. Bake for 1 hour until golden brown. Remove from the oven and place on a baking rack. Allow to cool for at least 1 hour until warm, or a few hours until it is room temperature. Then slice into pieces and enjoy! The pie is best eaten the day it is made. For make ahead and reheating instructions, see below.
I hope you will enjoy those ideas and have a happy holidays!