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17/12/2017

Healthy Holiday Recipes!

Once again, the holidays are upon us and we all look forward to the much-needed break. With the break comes the letting go of the standards we set for ourselves during the year. As much as this is sometimes unavoidable in the holidays while eating out, entertaining at home can still include some healthy meals to keep the body well energized and better able to cope with the late nights and added entertainment. So, Zucchini and Zest has put together a few low carb, party dips. These can be enjoyed with seed crackers or gluten free pita.

Quick Trout Paté

Serves 2

Ingredients

  • 1 avocado, peeled
  • juice of one lemon
  • ½ cup double cream yoghurt
  • 100g hot smoked trout, flaked
  • 1 TBSP gelatin, sprinkled over ¼ cup water
  • ½ cucumber, cut into ribbons

Method

  • Blitz the avocado, lemon juice and yoghurt in a food processor. Stir the trout through the mixture. Place the cup with the sponge gelatin into a bowl of hot water so that the gelatin melts. Stir this through the avocado mixture.
  • Line a 1 cup capacity ramekin with cucumber ribbons, add the avocado mixture and chill this for 3 hours.
  • To serve: Unmold the paté onto a plate and cut it into wedges.

Spring Onion and Sun-Dried Tomato Dip

Serves 4

Ingredients

  • 250g cream cheese, softened
  • 50g sun-dried tomatoes in vinaigrette, chopped
  • 2 spring onions, chopped
  • 1 garlic clove, minced
  • 5g fresh coriander, chopped
  • extra-virgin olive oil to drizzle
  • fresh mint, to garnish

Method

  • Tip the softened cream cheese into a bowl, along with the tomatoes, spring onion, garlic and coriander. Stir well. Store it in the fridge until you’re ready to serve.
  • To serve: Serve the dip chilled, with olive oil drizzled on top and garnished with mint. Serve it with celery sticks and cucumber slices.

Caper and Red Onion Dip

Serves 4

Ingredients

  • 1/2 cup low – carb mayonnaise
  • 2/3 cup double – cream yoghurt
  • ½ red onion, finely chopped
  • 2 tsp capers
  • 5g flat-leaf parsley, chopped
  • Himalayan salt and black pepper

Method

  • Add all the ingredients into a bowl, stir well to combine and season to taste. If you like to pretty up the dip for serving, reserve some of the onion and capers and use them to garnish the dip just before serving. Store the dip in the fridge until you are ready to serve.
  • To serve: Serve the dip chilled. Enjoy it with low carb crackers or vegetable sticks.

Smoked Chicken Paté

Serves 4

Ingredients

  • 1 x 100g smoked chicken breast, shredded
  • 250ml crème fraiche
  • 4 radishes, chopped
  • 5g fresh chives, chopped
  • juice of ½ lemon
  • 1 TBSP gelatin, sprinkled over ¼ cup water
  • 9 baby asparagus tips, blanched
  • fresh flat-leaf parsley, to garnish
  • Himalayan salt and black pepper, to serve

Method

  • Lightly oil three small 150ml capacity loaf tins or containers and line them with foil. Mix the chicken, crème fraiche, radishes, chives and lemon juice. Place the cup with the sponged gelatin into a bowl of hot water so that the gelatine melts. Stir this through the chicken mixture.
  • Place 3 asparagus tips into the base of each lined tin, top with the chicken mixture and chill this for 2 hours.
  • To serve: Unmould the pate, garnish it with fresh parsley, Himalayan salt and black pepper. Serve it sliced, with low carb crackers.

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