Have you ever thought about having a healthier end-of-the-year supper? bet on this idea 🆙

Christian societies celebrate Christmas all over the world. Surrounded by different traditions and customs in each region, the celebration is celebrated based on beliefs and legends that vary in each culture.

The end of the year is approaching and this different spirit is taking care of all of us, stimulating socializing, exchanges of attention, affection and gifts, all in the rhythm of parties and celebrations. The place is almost always a restaurant, club, bar or even the house of a close relative or friend, where there is no shortage of food, drink, good conversation and fun.

Healthier food choices are important even during the end-of-the-year festivities, not least because an exquisite dinner in these celebrations deserves to end in style.
A proper diet does not mean not eating what you like, but having self-control, knowing how to dose and even restricting the consumption of some foods and drinks so as not to spoil the party.

Given that the occasion is full of temptations, here are some tips:

• After the nuts, chestnuts, panettone, sweets and drinks from supper, the perfect lunch for Christmas Day has no excesses. There's nothing like the lightness and flavor of our seasonal fruits combined with Spanish recipes decorating your Christmas table and leaving aside the greasy preparations that don't match the high temperatures of summer and that make digestion difficult;

• Meat selection is also important. Avoid pork, termite, ribs and sirloin. Opt for poultry (chester, turkey) as they are leaner, contain less fat and provide fewer calories when compared to pork, but that does not make it the only option. Regardless of the meat you choose, just keep a close eye on how it's prepared and consume it in moderation. Fish are also good options;

• Give preference to grilled, roasted or boiled preparations;

• Do not abuse sauces based on mayonnaise, cream and cheese. Replace them with lemon-based sauces, yogurts or ricotta;

• Avoid puff pastry, make ricotta-based sweets and pies. For dessert, use seasonal fruits (melon, pineapple, watermelon, peach, grape, fig, plum, lychee, mango, pomegranate, kiwi, apple, passion fruit, nectarine, among others), because, in addition to being cheaper, they contribute with dietary fiber, important vitamins and minerals. In this way, the lightness of the dish combined with the fruit flavor acts and facilitates digestion;

Have you ever thought about having a healthier end-of-the-year supper? bet on this idea

• Oilseed and dried fruits also deserve attention, such as almonds, hazelnuts, chestnuts, walnuts, raisins and apricots. In addition to complementing the dish, they contribute to raising the caloric value of the preparation. Although they have nutrients with functional properties, use them sparingly;

• For New Year's Eve, when the atmosphere is less traditional and more festive, put on a show of colors and flavors from the start to the desserts. Make use of colorful salads, fruits and exquisite dishes to celebrate a New Year filled with good omens;

• Beware of alcoholic beverages, as they are also accompanied by caloric snacks, snacks and snacks: smoothies, liqueurs, wines, champagnes, beers, vodkas and whiskeys are high in calories, so mixing them together can cause gastrointestinal upset.

Pay attention to your food, avoid excesses and happy holidays!

Crepe with red fruit compote

Ingredients and Quantities:
Sponge
Skimmed milk – 100ml
Wholemeal Flour – 3/4 cup
Oil (canola, sunflower, soy) – 1 tbsp
Whole egg (45 g) – 1 pc. (45g)
Clara (25 g) – 1 unit. (25g)
Culinary sweetener – 1 tsp

Filling
Assorted red fruits for garnish (blackberry, blueberry, strawberry, raspberry) – 50g
Mint leaves for garnish – 1 sprig
Red fruits, such as strawberry, raspberry and blackberry (compote preparation) – 1/2 kg
Cinnamon – 1 pc. (in stick)
Star anise – 2 pcs.
Sugar – 1 cup (tea)
Water – 2/4 cup (tea)
Mild red wine – 2/4 cup (tea)
Cassis liqueur – 4 tablespoons

Method of preparation:

Jam

1. Place the fruits in a pan and add the cinnamon and star anise;
2. Add sugar, water and wine;
3. Cook slowly, stirring carefully until the sugar dissolves and the fruit is soft;
4. Remove the candy from the heat and let it rest for 15 minutes;
5. Flavor with the liqueur;
6. Reserve.

Sponge

1. Add the dough ingredients and hit the blender. Process until the dough is homogeneous and smooth. Cover the blender cup and take it to the fridge to rest for 30 minutes;

2. Heat a nonstick skillet. Brush with a little oil and place a ladle measure of the dough. Rotate the skillet carefully from side to side so that the dough spreads out;

3. Let the dough cook for 1 or 2 minutes and carefully run the spatula along the edges of the crepe. Turn the dough slightly and fill with fruit compote and berries. Leave another 2 minutes and fold from one end to the other;

4. Transfer the crepe to a plate and finish with mint leaves.
Yield: 2 servings

Turkey breast with pineapple and carrot farofa with dried fruits

Ingredients and Quantities:
Boneless turkey breast – 2 kg
Fresh pineapple – 10 slices
White wine – 2 glasses (150 ml)
Sliced onion – 2 pcs.
Cornstarch – 1 tbsp
Side Dishes
Chopped onion – 1 pc.
Olive oil – 5 tablespoons
Crushed garlic – 2 cloves
Chopped Black Plum – 4 tbsp
Damasco – 60g
Raisins – 4 tablespoons
Raw cassava flour – 250g
Corn flakes – 250g
Grated carrot – 2 pcs.
Chopped green chives (chives and parsley) – 4 tablespoons
Salt – 1 teaspoon
Method of preparation:

The boneless turkey breast is already seasoned. If not, season with a paste made with lemon juice, salt and garlic.

1. Line the baking dish with the onion slices;
2. Place the turkey breast on top and drizzle with the white wine;
3. Cover with aluminum foil and bake in a preheated oven at 180 degrees for an hour and a half;
4. Remove the aluminum foil and let it brown;
5. Remove the turkey breast and keep it in a warm place;
6. Take the roasting pan to the fire and deglaze it with a little water;
7. Transfer the sauce to a small, tall pan;
8. When boiling, add cornstarch diluted in a little water or white wine, just enough to slightly thicken the sauce;
9. Lower the heat;
10. Let it cook for 3 minutes;
11. Strain the sauce and serve over slices of turkey breast and pineapple.

Follow-up - Farofa
1. In a pan, sauté the garlic and onion in olive oil;
2. Add the grated carrot;
3. Add the dried fruits and continue to sauté;
4. Season with salt and parsley, add the manioc and corn flour at once and stir well;
5. Leave on the fire until the flour is lightly toasted.

Green leaves and cherry tomatoes

Ingredients and Quantities:

American lettuce – 1 mini stalk
Curly alface – 1 mini pe
Arugula – 1 mini stalk
Cherry tomato – 10 pcs.

Sauce
Red onion – 1 pc.
Honey – 2 tablespoons (soup)
Mint – 1 small bunch
Extra Virgin Olive Oil – 3 tablespoons
Lemon -

4 units.

Method of preparation:

1. Wash and sanitize the leaves, tomato, onion and lemon for 15 minutes in chlorinated solution;
2. In a container, mix the honey, lemon, olive oil and thinly sliced onion (à julianne);
3. Add salt, mint and set aside.
4. On a platter, assemble according to your preference.