Pumpkin Salad Taeben Davis

Healthy Christmas Recipes

By Taeben Davis from Taeben Davis Nutrition

Looking for some healthier options this holiday season? Taeben Davis has got you covered with four delicious recipes just in time for Christmas.

Chicken Salad with Sweet Potato and Beetroot
(Serves 1)

Chicken Salad - Picture

Ingredients:

  • 75g sweet potato, cut into wedges
  • 75g tinned baby beetroot, drained and rinsed
  • 1/4 red onion, sliced into thin rings
  • 2tblsp apple cider vinegar
  • 100g chicken breast
  • 1/4 cup cous cous
  • 1/4 cup boiling water
  • 75g mixed leaf lettuce
  • tsp olive oil
  • 40g ricotta cheese
  • 1tsp red wine vinegar

Method:

  1. Place onion in a small bowl and pour over apple cider vinegar. Set aside for 1 hour until pickled.
  2. Meanwhile, preheat oven to 180 degrees. Place beetroot and sweet potato on a lined baking tray and roast for 25mins or until tender.
  3. Sautee the chicken in a hot, oiled pan for 3 minutes on each side. Transfer to oven to cook for a further 10 minutes or until cooked through. Tear into large pieces.
  4. While the chicken is baking, place cous cous in a heat proof bowl and pour over boiling water. Set aside for 5mins. Use a fork to separate grains.
  5. Drain apple cider vinegar from onions.
  6. Place salad greens on a serving plate and sprinkle over cous cous. Top with sweet potato, beetroot, pickled onion and chicken. Spoon small blobs of ricotta over top of salad.
  7. Mix olive oil and red wine vinegar. Drizzle over salad.

kJ| 1987
Carb| 38g
Pro| 31g
Fat| 19g

Pumpkin, Bean and Feta Salad
(Serves 1)

Pumpkin Salad - Picture

Ingredients:

  • 150g butternut pumpkin, peeled and cut into thin wedges
  • 1/4 red onion, cut into wedges
  • 1tsp ground coriander
  • 1tsp dried chilli flakes (optional)
  • 75g green beans, trimmed
  • 100g chickpeas
  • 30g pumpkin seeds
  • 35g fresh rocket
  • 20g feta cheese, crumbled
  • 1tbslp balsamic vinegar

Method:

  1. Preheat over to 180 degrees. Place pumpkin and onion on a lined baking tray and sprinkle with coriander and chilli. Roast for 25mins or until tender.
  2. Cook green beans in boiling water for 2mins. Rinse under cold water then drain.
  3. Gently combine pumpkin, onion, green beans, chickpeas, pumpkin seeds and rocket in a large bowl.
  4. Serve sprinkled with feta and drizzle with balsamic vinegar.

kJ| 1868
Carb| 29g
Pro| 23g
Fat| 22g

Mango Cheesecake Bliss Balls
(Makes 24 balls)

Mango Cheesecake Bliss Balls - Picture

Ingredients:

  • 250g cream cheese, softened
  • 200g mango (approx. 2 cheeks)
  • 1 1/2 cups desiccated coconut (plus extra for dusting)

Method:

  1. Place all ingredients in a food processor. Pulse until combined.
  2. Wet hands and roll into 24 equally sized balls. Roll in extra coconut.
  3. Keep refrigerated.

Macros per ball
kJ| 318
Carb| 1.6g
Pro| 1.4g
Fat| 7g

Choc-Cheesecake Bliss Balls
(Makes 20 Balls)

Choc-Cheesecake Bliss Balls - Picture

Ingredients:

  • 250g cream cheese, softened
  • 1/3 cup peanut butter
  • 2tblsp cocoa powder (plus extra for dusting)
  • 1tblsp honey
  • 1 cup desiccated coconut

Method:

  1. Place all ingredients in a food processor. Pulse until combined.
  2. Wet hands and roll into 20 equally sized balls. Roll in extra cocoa powder.
  3. Keep refrigerated.

Macros per ball
kJ| 411
Carb| 2g
Pro| 2.5
Fat| 8.9g

For more recipes or to contact Taeben for expert nutrition advice visit his Facebook page or website. 

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