With the arrival of the end-of-year festivities, the desperation of those who have dedicated themselves to dieting for a long time and now, right at the arrival of summer, can put everything to lose. The ideal is to opt for some less caloric dishes during supper, but as this is not always possible, pay attention to these tips:
The first tip is to have a healthy snack before leaving the house, so you hide your hunger and you won't feel like eating everything you see in front of you. When you arrive at the place, you don't have to go without eating anything, but enjoy the dishes in moderation, combine something more caloric with some salad or vegetable;
Farofa, potato and rice, you will probably have these and countless other carbohydrate options to consume. Choose just one, the one you like best;
Remember that the end of the year parties are not just about food, don't sit at the table all the time, get distracted by talking to friends, family, etc.;
Opt for light ingredients in food preparation, this reduces some of the fat and sugar in the food;
Avoid fried foods, give preference to grilled or roasted foods;
Don't be thinking about what you're going to eat later, enjoy what's on your plate;
Remember that seasonal fruits and juices are always the best options;
If you can't resist desserts, choose the ones with fruit;
Think on the bright side: almonds, chestnuts and walnuts are rich in antioxidants and are good for the heart, in addition to preventing aging. You can consume them, without exaggeration;
If after the holidays you realize that you've overdone it, don't feel guilty, let alone go without food, start a healthy diet.
3 green apples, chopped or grated in the coarse grater;
600g of desalted and shredded cod;
2 carrots cooked in cubes;
Green smell and herbs to taste;
2 skinless, seeded tomatoes, chopped;
Yellow and red peppers, chopped to taste;
2 tablespoons of celery;
1 chopped onion.
Sauce:
1 can of light cream;
250g de maionese light;
Juice with a lemon;
½ cups of dry white wine;
Salt, pepper and nutmeg to taste.
How to do it?
Soak the chopped apples in a little ice water and lemon. Reserve. In a salad bowl, place all the ingredients, including the reserved apple. Mix all the dressing ingredients and pour over the salad. Stir well so that the dressing is all over the salad. Leave in the fridge for at least 30 minutes before serving.
Add the bread cubes, brown and drizzle with a little broth to make it moist. Place the almonds in a food processor and pulverize, add the apricots with a little of the water in which they were soaked and process until you obtain a dense paste. Remove and add to the applesauce. Mix well, season with ginger, salt and black pepper. Lightly pat the turkey breast blanket between 2 plastic bags and cover with the stuffing.
Roll up like a swiss roll and tie well. Grease with the remaining butter and bake in the preheated oven for about 40 minutes, basting always with a little of the broth. Mix the mustard with the honey and when the roast starts to brown, brush with the mixture every 5 minutes, doing this a total of 4 times. When it's golden brown, remove from the oven, remove the excess fat from the pan and add the remaining honey and mustard and place over the stove's flame.
When it starts to bubble, add 1 and ½ cups of broth, let it reduce to sauce consistency. Remove the string from the turkey and cut 1cm thick slices. Arrange on a platter and drizzle with a little of the sauce. Serve the remaining sauce on the side.
Find out how to try mindful eating at the end of the year celebrations
Want to celebrate Christmas without spending too much? Check out our tips for a supper that makes a lot!
Leaf salad with pomegranate dressing
Makes 6 servings.
Ingredients:
20 sheets of iceberg lettuce;
1 bunch of arugula;
3 tablespoons of pomegranate seeds;
2 tablespoons of olive oil;
4 tablespoons of white wine vinegar;
2 crushed garlic cloves;
Salt to taste.
How to do it?
Clean the leaves and place in a large refractory. In a small bowl, place the vinegar, olive oil, garlic and salt. Mix well. Sprinkle the pomegranate seeds over the leaves and pour the sauce. Serve immediately.
