With Christmas being a time where you’re surrounded by temptation, Assist Personal Training assistant Caitlin Nobes has put together some alternatives to your old favourites!

The Main Course & Sides

 

Roasted Duck Breast with Baby Cos & Hoisin Sauce

by Pete Evans

Photo: Good Food

Ingredients 3 duck breasts (about 180g each)
2 tsp coconut oil, duck fat or other good quality fat 2 heads baby cos or gem lettuce, leaves separated 2 green onions, cut into 7cm-long strips, plus extra, sliced, to serve 1 Lebanese cucumber, halved lengthways, seeds removed, cut into 7cm-long strips black and white sesame seeds, toasted, to serve Hoisin sauce juice of 1 orange 2 tbsp almond butter 1 tsp grated garlic 1 tbsp grated ginger 2 tsp apple cider vinegar 2 tbsp honey 4 tbsp tamari or coconut aminos ½ tsp Chinese five spice 1½ tsp sesame oil ½ tsp chilli flakes or chilli powder 2 tsp tomato paste Method

1. To make the hoisin sauce, place all ingredients in a saucepan. Add two tablespoons of water and bring to a simmer over a medium-low heat. Cook, stirring constantly, for five minutes. Allow to cool, then blend until smooth. Store in an airtight container in the fridge for up to one week.
2. Preheat oven to 180C (160C fan-forced).
3. Score the skin of the duck with a sharp knife at 1cm intervals and season with salt.
4. Heat coconut oil or fat in a medium non-stick frying pan over medium heat. Place the duck breasts, skin-side down in pan, and fry for 7-8 minutes or until well browned.
5. Transfer the duck breasts to a shallow-sided baking tray. Roast for 5-6 minutes or until medium-rare. Cook for a couple more minutes if you prefer the duck breast to be well done. Allow to rest for five minutes before slicing.
6. To serve, arrange the duck slices in lettuce cups, drizzle with some of the hoisin sauce, then top with green onion and cucumber strips. Garnish with sesame seeds and extra sliced green onion.

 

Roast Chicken with Inside Out Stuffing

by Eat Drink Paleo

Photo: Eat Drink Paleo

Ingredients 1.6kg free range chicken sea salt 1/2 lemon 7-8 fresh sage leaves 1 tablespoon coconut oil 1/2 teaspoon paprika 1/2 teaspoon turmeric For the stuffing 1 teaspoon butter or ghee (coconut oil or olive oil can also be used) 6-7 rashers of bacon, diced 1 large leek, pale and light green part, diced finely 1⅓ cup mixed nuts or seeds (macadamia, almonds, pecans and pumpkin seeds) Zest of 1 lemon 3 cloves garlic 2 anchovies (optional but amazing, not fishy at all) 10 fresh sage leaves Generous pinch of salt ¼ cup tapioca flour or arrowroot (rice, potato or buckwheat flour could also be used) A few extra sage leaves, for garnish Method

1. Preheat oven to 200 °C.
2. Sprinkle the cavity of the chicken with sea salt and stuff the lemon half and sage leaves inside. Tie the legs together (optional, will work just as well if they are not tied).
3. Melt coconut oil and rub all over the chicken. Sift through paprika and turmeric over back and front of the chicken and sprinkle liberally with sea salt. These spices will add a lovely yellow/orange colour to the skin. Rub everything in and place the chook in a large baking tray, breast side up.
4. Place the tray in the oven, middle shelf, not too close to the grill to prevent burning. Cook for 45 minutes and in the meantime start on the stuffing
5. Heat a large frying pan with butter over medium heat. Add bacon and and leek and cook for 4-5 minutes, until softened and lightly golden.
6. Place nuts, lemon zest, garlic, anchovies, sage and a little sea salt in a food process. Process into fine crumbs, for about 20 seconds. Then add the cooked leek and bacon and process for 5-10 seconds. Add tapioca flour and process for a further 5-10 seconds, until well combined and the mixture starts coming off the sides. Set aside.
7. After 45 minutes, take the chicken tray out of the oven. Bathe the chicken with some of the oily juices in the tray and then spread the stuffing mixture around the chicken (see pics). You might have a bit of chicken juice inside the cavity, I recommend to tiIt the chicken slightly to let some of it spill out into the tray to mix with the stuffing. It’s a wonderful thing. Place back in the oven for 30 minutes. Half way through, give the stuffing a little stir so it browns evenly.
8. Let the chicken and the stuffing rest out of the oven, covered loosely with foil or a towel, for about 10 minutes before carving. You could also turn the chicken upside down so that the juices rush back to the chicken breast.
9. Serve a few pieces of chicken with a side of stuffing on the side.
Tip: if the chicken breast skin looks like it’s browning too quickly, cover it lovely with a piece of foil to protect it from burning. You can do the same to the legs.

 

Bacon Wrapped Prawns

by The Merrymaker Sisters

Photo: The Merrymaker Sisters

Ingredients 40 medium green prawns peeled (leave the tails on because it looks gourmet!) 20 rashers of short cut bacon, cut in half lengthways ½ cup macadamia oil (or coconut oil) 1 cup fresh coriander chopped 2 tsp. paprika 1 fresh chilli finely chopped (keep the seeds in for more flavour + hotness!) 2 cloves garlic crushed 2 limes juiced 40 tooth picks or 10 skewers (soaked in water for at least 30 mins) Method

1. In a bowl combine the macadamia oil, coriander, paprika, chilli + garlic to make the marinade.
2. Add the prawns to the marinade + coat well, place in refrigerator for at least 2 hours.
3. Wrap each individual prawn tightly with the halved bacon + secure with the tooth picks (or place four prawns on one skewer).
4. Cook on a hot BBQ, grill or fry pan for about 5 minutes on each side or until the prawns are cooked through + the bacon is deliciously crispy.
5. Place the prawns on a large platter + serve with lime wedges.

 

Sautéed Green Beans and Pistachios

by Taste

Photo: Taste

Ingredients 600g green beans, topped 60g organic butter (if tolerated, otherwise use coconut oil) 2 garlic cloves, finely chopped ¾ pistachio kernels, chopped ¼ cup fresh parsley, chopped Method

1. Cook the beans in a large saucepan of boiling water for 2-3 minutes or until the beans are bright green and tender crisp. Drain.
2. Heat the butter in a large frypan. Add the garlic and cook, stirring for 1 minute.
3. Add the beans and pistachios to the pan. Cook, tossing for 2 minutes or until the beans are heated through. Season with salt and pepper before stirring in the parsley to serve.

 

Cinnamon Roasted Sweet Potato

by The Healthy Chef

Photo: The Healthy Chef

Ingredients 500g sweet potato, cut into wedges 1 tablespoon olive or coconut oil A pinch of sea salt 1 generous teaspoon of ground cinnamon Method

1. Preheat oven to 200 °C.
2. Combine sweet potato with oil, salt and cinnamon.
3. Add a little more oil if needed.
4. Arrange onto a baking tray lined with baking paper. Make sure to spread the wedges out in a single layer so they roast properly.
5. Bake for 40 minutes or until tender and golden.
6. Serve immediately and enjoy.

 

Cauli Rice Salad

by The Merrymaker Sisters

Photo: The Merrymaker Sisters

Ingredients 1/2 cauliflower, grated 1/2 pumpkin peeled and chopped (we like kent pumpkin) 1/4 red cabbage chopped 2 shallots (scallions) chopped 1/2 bunch coriander chopped 1/2 cup roasted almonds 1 tsp. paprika 1/2 tsp. cinnamon 2 tbs. melted coconut oil For the dressing 2 tbs. olive oil 1 lemon juiced 1 tsp. apple cider vinegar Method

1. Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.
2. Place the cubes of pumpkin on to one tray, sprinkle with paprika, cinnamon and drizzle with 1 tbs. coconut oil.
3. Place the grated cauliflower on to the other tray, sprinkle with chopped shallots and drizzle with 1 tbs. coconut oil.
4. Place both trays in to the oven for 20 minutes.
5. Meanwhile, in a small bowl mix all dressing ingredients together.
6. Now, in a large bowl place the cabbage, coriander, cooked pumpkin and grated cauliflower, mix really well.
7. Drizzle with dressing and mix again.
8. Transfer to a serving platter and garnish with roasted almonds.

 

The Sweets

 

Pineapple Coconut Tapioca Pudding

by Annette Shepherd

Photo: Annette Shepherd

Ingredients 1 ½ cup coco quench coconut milk, divided ½ cup water 1/3 cup seed tapioca 400ml can coconut cream 2 x 440g can crushed pineapple in juice Pinch of Himalayan sea salt Optional: lightly toasted shredded coconut & chopped pineapple for garnish or gluten free mini meringue Method

1. In a medium-sized, heavy-bottom saucepan, place tapioca seeds in 1 cup of the coconut milk. Cover with a plate or dish towel and soak overnight (or at least four hours) in the fridge.
2. In the morning, add the remaining coconut milk and 1/2 cup water. Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut cream.
3. Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the pineapple in juice and salt and cook and stir for another 5 minutes. Remove from heat.
4. Transfer to a bowl and chill in the refrigerator overnight before serving. If desired, garnish with a sprinkle of shredded coconut and pineapple pieces.

Looking for a delicious variation on this one, try making the Mango Coconut Tapioca Pudding

Chocolate Peppermint Bark

by Primal Plate

Photo: Primal Palate

Ingredients 1 cup organic coconut butter, melted ½ cup organic coconut oil, melted 2 tablespoons raw cacao powder ½ teaspoon peppermint oil Method

1. Line a flat dish with parchment paper, don not skip this step.
2. Mix together coconut butter, coconut oil, peppermint extract and cacao powder in a bowl.
3. Transfer the mixture to a parchment lined dish and spread evenly
4. Place in refrigerator for 30 minutes before breaking apart or cutting into squares.

Christmas Cake

by The Healthy Chef

Photo: The Healthy Chef

Ingredients 600 g mixed dried fruit or a mix of the following (raisins, apricot, sultanas) 1 teaspoon ground cinnamon 1 teaspoon vanilla bean extract or paste ¼ teaspoon nutmeg zest and juice from 1 orange 3 tablespoons extra virgin olive oil 3 organic eggs 200 g (2 cups) ground almonds 50 g walnuts Method

1. Preheat your oven to 150°C, fan forced.
2. Prepare a 20cm round cake tin with baking paper lining the sides and the base.
3. Combine dried fruit, spice, vanilla, orange zest and juice, olive oil and eggs.
4. Add the almonds and walnuts and mix through.
5. Spoon the batter into you baking tin.
6. Bake for 1 hour and 30 minutes. Check with a skewer to see if it comes out clean, if not bake for another 30 minutes.
7. Cover the top if necessary to prevent over-browning.
8. Cool, then remove from the tin and store in an airtight container in the fridge for up to one month.

Soft and Chewy Ginger Snap Cookies

by Honestly Nourished

Photo: Honestly Nourished

Ingredients 1 3/4 cups blanched almond flour 1/4 cup coconut flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp nutmeg 1 tbs ground ginger 1/2 tsp sea salt 1/4 tsp black pepper 2 heaping tsp cinnamon 1/2 tsp ground cloves 1/2 cup coconut oil, melted 1/3 cup unfiltered blackstrap molasses 1/3 cup pure maple syrup 1 large egg Method

1. Preheat oven to 350-degrees Fahrenheit and line a small cookie sheet with parchment paper or a silpat liner.
2. In a small mixing bowl, combine all dry ingredients and whisk to incorporate.
3. Using another bowl, combine all wet ingredients and whisk to beat egg and incorporate into coconut oil, molasses, and maple syrup.
4. Pour wet ingredients into dry and mix to combine. The dough will be pretty sticky. Once well mixed, use a spatula to scoop the dough onto a piece of plastic wrap and pop in the fridge to chill for at least one hour or overnight.
5. Using your hands, break off a small chunk of dough and roll into a ball then place dough onto prepared cookie sheet. Press the dough flat with your fingers and spread until roughly 2 1/2 inches in diameter.