Recipe Blog: How to Indulge without Overindulging
Christmas is an indulgent time of year, so we’re not going to tell you to avoid your favourite Christmas treats – we certainly won’t be! However, we do have a few tips to prevent going overboard when it comes to eating over the festive period!
Lose the “I’ll start my diet in the New Year” mentality.
All food should be savoured and enjoyed over Christmas and every other time of the year. But, it doesn’t mean you need to over-indulge at every given opportunity. Try to approach the festive season with a relaxed mindset and listen to your body.
When you’re full, stop eating. If you know you’re going to have a big lunch, have a lighter breakfast, like fruit and yoghurt, or a lighter dinner, like a salad.
Fill half of your plate with vege
When you’re plating up your Christmas meals, try to fill half of your plate up with salad or vege, before plating up the rest of your meal. This will ensure you’re still getting your vege intake as well as help reduce your portions of the more indulgent items on the table!
Have fruit salad prepared to go with dessert
There is no way anyone wants to miss out on Christmas pudding, pavlova and trifle! We suggest, again, filling half of your plate up with fruit salad, before plating up your dessert, to limit your portions.
Slower chewing and smaller portions
Remember, you don’t need to overeat to enjoy the Christmas feasts! Slowly eat smaller portions – that way you will appreciate the flavours more as well as eat less!
Think about your drink
Another joyful indulgence over Christmas is booze! Be aware of how much you’re drinking and try to implement a ‘glass of water between every drink’ rule to keep you hydrated and slow the alcohol consumption down.
Check out this week’s super speedy festive recipe as the lighter option or a side dish to include within the Christmas feasting
Serves: 4 Time: 20mins Cost: $29 approx. ($7.25/serves
- 400g raw prawns, peeled
- ¼ watermelon
- 1 cucumber
- 1 bunch watercress
- ½ bunch mint
- 2 limes
- ½ block feta
- 1 tsp honey
- 1tsp maple syrup
- ½ cup pecans
- 1 garlic clove/1 tsp garlic paste
- 1 T extra virgin olive oil
- Pre heat over to 150oC
- Marinate prawns, with juice of 1 lime, garlic and salt & pepper, set aside.
- Mix maple syrup and a pinch of salt with pecans, bake for 8-10mins
- Prepare Salad: Dice watermelon, cucumber and feta, wash and tear mint leaves, wash and pick off watercress leaves.
- Prepare Dressing: Mix juice of other lime, lime zest, honey, olive oil and pinch of salt and pepper
- Crush pecans with the base of a saucepan
- Heat grill pan with drizzle of olive oil on a medium heat, cook prawns 2 mins each side or until cooked through.
- Serve all together!