5 Recipes To Celebrate The Festive Season

5 Recipes To Celebrate The <em>Festive Season</em>

‘Tis the season to celebrate, be with your loved ones, and revel in all the delicious foods, and what better way to enjoy yourself than with a festive feast.

This December, we're celebrating the foods that make this festive season special to our community, whether you celebrate Christmas, Hanukkah, Kwanzaa, or simply take this time to kick-back and relax.

Check out 5 of our favourite recipes for the festive season below, and explore even more new creations in the Move With Us App today!

These recipes and their nutritional information are for a single-serve portion. If you're making these recipes for more than one, (or plan on coming back for seconds), simply multiply the quantity of ingredients by the number of serves you'd like. 

Hasselback Butternut Squash 


A table favourite during Hanukkah. 
INGREDIENTS 
  • Butternut Pumpkin (Raw) 400g
  • Honey 18g
  • Olive Oil 5g
  • Dijon Mustard ½ tbsp
  • Fresh Thyme, to taste
DIRECTIONS
  1. Preheat oven to 180°C and line baking sheet with parchment paper.

  2. In a small bowl combine honey, oil, mustard and thyme. Mix to combine.

  3. Prepare pumpkin: slice through the middle of pumpkin, remove skin and scoop out seeds. Lay pumpkin flat side down and slice 0.5cm apart slits. 

  4. Transfer pumpkin to baking tray and brush half of glaze over the top. Bake in oven for 35-45 minutes, or until golden brown and soft. Use remaining glaze to coat pumpkin at halfway point.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

NUTRITION

Calories: 296
Protein: 9g
Fat: 7g
Carbs: 49g


Curried Sweet Potato Puree

A delicious dish for Kwanzaa.

INGREDIENTS 
  • Sweet Potato (Raw) 200g
  • Plant-Based Milk (Unsweetened) (Almond, Oat, Rice, Cashew) 40ml
  • Walnuts 10g
  • Curry Powder 1 tsp
  • Fresh Ginger ½ tsp
DIRECTIONS
  1. Preheat oven to 180°C and line baking sheet with parchment paper.

  2. Slice sweet potato in half and wrap each half in aluminium foil. Bake in oven for 40-45 minutes, until sweet potato is soft and can easily be pierced. 

  3. Heat a saucepan over medium heat and add milk, curry powder and ginger. Once boiling, reduce heat to a simmer until sauce begins to reduce. Once reduced, discard ginger.

  4. Remove sweet potato from oven and allow to cool slightly. Once cool enough, remove and discard skin. In a food processor add curry sauce, sweet potato and season to taste. Blend until a smooth puree consistency is reached.

  5. Top with walnuts.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

NUTRITION

Calories: 214
Protein: 5g
Fat: 8g
Carbs: 31g

 

Chocolate Pear Tart 



INGREDIENTS 
  • Pear 85g
  • Puff Pastry 42g
  • Dark Chocolate 15g
DIRECTIONS
  1. Preheat oven to 200°C and line a baking sheet with parchment paper. 

  2. Cut pear in half and remove core. Place pastry on a flat, clean bench and place pear flat side down on pastry. Trace around pear leaving a 1.5cm gap.

  3. Place chocolate in hollow core of pear and place flesh side down onto pastry. With leftover pastry, cut leaves and place on top of pear.

  4. Bake pear tart for 10-15 minutes, or until golden brown and chocolate has melted.

*These can be stored in an air-tight container and kept in the fridge for 3-4 days. We recommend reheating in the oven. 


NUTRITION 

Calories: 260
Protein: 4g
Fat: 13g
Carbs: 33g

Reindeer Cookies 


INGREDIENTS 
  • Chocolate Chip Cookie 26g
  • Pretzels 5g
  • Smarties (Nestle) 2g
  • Milk Chocolate 10g
DIRECTIONS
  1. Add chocolate to a bowl and microwave for 15 second intervals until melted. 

  2. Spread melted chocolate over cookie and place 2 pretzels on top to resemble 'ears'. Stick a smartie in the centre of cookie as a 'nose'. 

  3. Place cookie in the fridge for 20-30 minutes to set. 

*Cookies can be stored in an air-tight container and kept in the pantry for 3-4 days.

NUTRITION

Calories: 209
Protein: 3g
Fat: 10g
Carbs: 27g

Pesto Chicken Roulades & Roasted Vegetables

INGREDIENTS
  • Chicken Breast (No Skin) (Raw) 150g
  • Basil Pesto 30g
  • Parmesan Cheese 5g
  • Green Beans 100g
  • Cherry Tomatoes 80g
  • Corn Cob 55g
  • Olive Oil 8g
  • Dried Italian Herbs 1 tsp
  • Red Onion, to taste
  • White Onion, to taste
DIRECTIONS
  1. Preheat oven to 180°C. 

  2. Prepare ingredients: chop onions and ends off green beans. 

  3. Place all vegetables into a baking dish and drizzle with olive oil and season with Italian herbs. Stir to combine and set aside. 

  4. Pound chicken breast until they are 1cm thick. Spread pesto over chicken breast and sprinkle with cheese. 

  5. Roll chicken up and secure with a toothpick. Season chicken to taste.

  6. Line a baking sheet with parchment paper and place chicken on tray. Cook for 15-20 minutes or until chicken is cooked through and golden. In the last 10-15 minutes, add vegetables to oven.

  7. Slice chicken and serve with a side of roasted vegetables.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

NUTRITION

Calories: 474
Protein: 41g
Fat: 26g
Carbs: 20g

To get a taste of more festive flavours from around the world, head to the Recipe Library in the Move With Us App to discover brand new recipes to enjoy with your loved ones.

Start your 7 day free trial of the Move With Us App today to experience over 850 delicious and nutritious recipes and dietitian-approved Meal Guides, customised to your goals and preferences.