3 Healthy Leftover Christmas Recipes To Try This Year

Recipes

3 Healthy Leftover Christmas Recipes To Try This Year

One of the best parts of Christmas and the holiday season is making the most of leftovers. Turkey sandwiches, colourful salads and vibrant winter warmers all become late December staples for many. However, if you lack the culinary chops to tackle such a dish — especially if your Christmas has been particularly decadent — allow nutritionist and Head of Nutrition at Natural Fitness Food Rachel Butcher (ANutr) to walk you through a handful of healthy leftover Christmas recipes to try. 

 

Nut Roast Falafel with Salsa, Chickpea and Couscous salad

A hearty, vegan-friendly boxing day recipe. Bursting with delicious, fresh antioxidant-filled ingredients. The perfect immunity boost during the festive season.

 

  • 30 mins total
  • Serves 4
  • 554 Kcals | 22g Protein | 36g Carbs | 33g Fat

 

Ingredients

For the falafel:

  • 300g leftover nut roast 
  • 2 pinches chilli flakes
  • 2 tbsp houmous
  • 50g feta

For the salsa:

  • 3 ripe tomatoes, finely chopped
  • 4 spring onions, sliced finely
  • Handful coriander, finely chopped
  • 1 green or red chilli, finely chopped, or ¼ tsp chilli flakes
  • 1 lime, juice only
  • Pinch of salt
  • For the salad:
  • ¼ cucumber, diced
  • 1 little gem lettuce, shredded
  • 400g tin chickpeas, drained and rinsed
  • 100g couscous, soaking in 150ml stock or boiling water

Dressing:

  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • ½ tbsp lemon juice
  • Freshly ground black pepper

 

Method

  1. Preheat oven to 220°C fan / 200°C/ Gas 7
  2. To make the salsa, combine the tomatoes, spring onion, coriander, and chilli. Squeeze over the lime juice and salt to taste. Mix to combine.
  3. Combine dressing ingredients and set aside.
  4. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing and set aside (can be kept in an airtight container in the fridge for 2 days.
  5. Line a baking tray with greaseproof paper
  6. Mix the nut roast, chilli flakes, houmous and feta into 6 balls. Place on the tray and cook for 8-10 mins until golden, crisp and fully heated through.
  7. Serve with the couscous salad and enjoy!

 

Turkey & Chilli Bean Stew

A lovely, smoky, but not too spicy chilli – a great way to use up leftover turkey (chicken or ham would work well too). Warming, high in protein and a great quick lunch or dinner option. 

  • 30 mins cooking 
  • Makes 2 portions
  • 503 Kcals | 50.1g Protein | 39.6g Carbs | 11.8g Fat

 

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, peeled & diced
  • 1 celery stick, diced
  • 2 tbsp chipotle paste (alternatively, 2 tsp smoked paprika)
  • 1 green pepper, cut into chunks
  • 400g tin chopped tomatoes
  • 400ml chicken stock
  • 400g tin black beans, rinsed & drained
  • 200g cooked turkey, town into chunks
  • ½ small bunch chopped coriander
  • Serve with rice or crusty bread

 

Method

  1. Heat 1 tbsp olive oil in a pan. Cook the onion, garlic, carrot and celery for 5 minutes until softened
  2. Add the chipotle paste/paprika and green pepper, and cook for a minute
  3. Stir in the tomatoes and stock and bring to a simmer 
  4. Add the beans and cook for 20 minutes until the sauce thickens
  5. Stir in the turkey and simmer for 5 minutes
  6. Sprinkle with coriander and serve in bowls with rice or crusty bread

 

Brussels Sprouts Slaw

This quick and easy slaw is a great way to incorporate Brussels sprouts and shows you don’t just have to boil them to death! 

  • Makes enough for 4 servings, plus some additional for your lunch the next day
  • Per 100g: 88kcal, 3.6g Fat, 9g Carbohydrates, 3.2g Protein 

Ingredients

  • 500g of Brussels sprouts, shredded
  • 50g dried cranberries
  • 50g chestnuts
  • Olive oil, a good glug or 3 tablespoons
  • 1 tablespoon, Wholegrain mustard
  • 50g Low fat yogurt
  • Juice of one lemon  
  • Salt and pepper

 

  1. Remove the tops off the sprouts and slice thinly with a knife so that they are shredded and place together in a large bowl
  2. Combine the olive oil, wholegrain mustard, low-fat yoghurt and lemon juice in a separate bowl and pour over the sprouts, before combining them together with a good pinch of salt and crack of black pepper.
  3. This slaw works best having had a bit of time to marinade so once combined leave it in the fridge before serving.
  4. Top with the cranberries & chestnuts before serving – you can mix through if you’d like also!

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