Healthy tips for Christmas Eve´s menu

Looking for a healthier way to do the Christmas eve´s menu? Barbora LABUDOVA has some tips for you!

We were talking about small changes in Christmas Eve´s menu. These recipes could inspire you in renewing the Christmas meals.

Grill carp and potato salad with plain yogurt

Salad
Ingredients:

  •  Potatos - 250g
  •  Carrot - 150g
  •  2 onions
  •  Small can of peas
  •  3 pickles
  •  200g of plain yogurt
  •  2 cloves of gralic
  •  Salt and pepper

Instructions: cook the potatos and carrots until ithey´re tender. Let cool. Peel and clean it. Cut the potatos, carrots and pickles to small cubes. Let the peas trickle down and add it to the prepared vegetables. Stir it, add the yogurt, press the garlic and add the onions which are cut finely. Season the salad with salt and pepper. You can also add 2 scoop of mustard to refill the taste. Tip: you can make the salad with 2 boiled eggs (cut it to small cubes and mix it with vegetables).

Carp
Ingredients:

  •  Carp in one piece
  •  Sunflower/ olive/ pumpkin oil
  •  caraway seeds
  •  thyme
  •  salt, pepper
  •  lemon

Instructions: clean the fish, dry it and spread every side with oil (only small amount). Sprinkle with seasoning. Take the fish on hot grill and grill on every side. Finally, sprinkle the fish with thyme.

Grilled salmon with orange sauce and mashed potatos

Salmon
Ingredients:

  •  salmon
  •  salt, pepper
  •  ghi butter
  •  orange

Instuctions: Clean the fish and add salt to every side. Melt 1 scoop of butter in a pan. Put a fish to the melted butter and grill. When the fish is done, take it out from pan. Extract the juice from 1 orange and put it to the gravy in a pan. Mix it, make it boil and put aside of fire.

Mashed potatos
Ingredients:

  •  potatos - 400g
  •  Low-fat/ plant- based milk
  •  Ghi butter
  •  Salt, pepper, herbs

Instructions: Cook potatos in peels. Peel and clean it after boil and mash it. Put 1 scoop of butter and 1dcl of milk to mashed potatos. Finally add the seasoning.




Roasted trout with rucola salad

Trout:
Ingredients:

  •  Trout
  •  Sunflower/ oil/ pumpkin oil
  •  Salt, pepper
  •  Seasoning
  •  Herbs
  •  Lemon
  •  Dried garlic

Instructions: clean the trout, dry it and salt. Make the marinade of oil, seasoning, garlic and lemon juice. Spread the fish with prepared marinade and take it to the fridge for 20 minutes. After it, put it on the roasting pan and cover it with foil. Roast the trout in preheat oven on 180 degrees for 30 minutes.

Salad
Ingredients:

  •  Rucola
  •  Walnuts (max 50g)
  •  Strawberries - 100g
  •  Balsamico
  •  Salt, pepper

Instructions: wash rucola in strainer and put it into a big bowl. Crush a handful of walnuts and put it to the bowl. Cleaned strawberries cut to thin slices. Mix it, add the seasoning and balsamico.

Tuna steak with pumpkin puree

Tuna:
Ingredients:

  •  Tuna
  •  Oil
  •  Garlic
  •  Basil
  •  Lemon
  •  Vinegar
  •  Salt, pepper

Instructions: Clean the tuna, dry it and cut to fillets. Mix the basil, Garlic, lemon juice and peel, winegar, oil, salt and seasoning in mixer. Spread the tuna with marinade and put in the frindge for 1 hour. Grill the steaks on hot pan or grill for 4-7 minutes every side.

Puree
Ingredients:

  •  Pumpkin - 500g
  •  Ghi butter
  •  Salt, seasoning

Instructions: boil the pumpkin, peel it and clean. Mix it in the mixer until a mash. Add 1 scoop od butter, salt and seasoning the way you want. Tip: add a little bit of lemon juice.



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