Hope you all had a lovely Christmas spent with family and friends! I had an awesome day, spending time with my loved ones at my Mum and Dad's home. The aircon, pool and great company kept us all happy and there sure was more than enough food to go around! I was still a little cautious with my choices but then I am one of those crazy people that get excited when there's more than 3 salads to choose from!
If your family is anything like ours chances you were loaded up with left-overs to take home and you're now at Boxing Day wondering what on Earth you are going to do with half a kg of ham or a kilo of prawns!
One of the best 'healthy' choices you can make with most Christmas leftovers whether it be turkey, chicken, prawns or ham is to make yourself lots of tasty salads! There's minimal fuss, limited dishes to wash up afterwards and that way you're eating your proteins with lots of good healthy greens and vegetables. All you need to do is pop into your greengrocer and grab some salad leaves, cherry or standard tomatoes, cucumber and whatever other choices take your fancy. Don't forget to grab some lemon to make an easy dressing and some chilli too if you don't mind a bit of heat in your dressing!
Here are 2 of my favourite home-made salad dressings that you can use with most salads. The lemon dressing is particularly good if you're making a prawn or fish salad!
LEMON & CHILLI DRESSING
2 small chillies (omit if you don't like heat or use only 1)
Juice of 1 lemon
4 tbsp of coconut oil (grapeseed or light olive oil will work)
1 tbsp white wine vinegar
Salt & pepper to taste
Process chillies in your Thermomix or Food processor
Add the other ingredients and mix on low speed or shake in bottle
Store in cupboard in well sealed bottle or container.
SWEET BALSAMIC DRESSING
2 tbsp of White wine vinegar
4 tbsp of Oil of your choice
2 tbsp of Balsamic glaze
2 tbsp Agave syrup
Salt & pepper to taste
Add ingredients together and mix well in a bottle.
Store in cupboard in well sealed bottle or container.
Another healthy option for using up leftover proteins is adding them to a variety of chopped vegetables (pre-cook heavy vegetables like potatoes), adding either a watered down pasta sauce or white sauce, covering with a sprinkle of low fat cheese and bake in a moderate oven for approx 20 mins or until the vegetables soften and the cheese looks golden and bubbly.
A yummy take on this using prawns is add a little smoked salmon (if desired), capers, diced potatoes and green beans with a white sauce mixed with a little low-fat sour cream and topping with the cheese to bake.
Today so far we've had a prawn salad with the chilli lemon dressing and tonight we're having home-made sushi with the rest of the prawns. Tomorrow I am making a ham, cheese and vegetable omelette and another salad!
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