23 Christmas foods swaps and HACKS that will save you 4,815 calories
Hi! My name is Rhian and as well as being a busy mum of two boys, I am also the founder of The Healthy Mummy.
I’m going to show you how The Healthy Mummy Christmas food tastes amazing and doesn’t lose on taste!
Using these small hacks you can save calories while not missing out! (all the food is from our28 Day Weight Loss Challengeswhich have over 4,000 recipes)
Check out the 23 Christmas recipes that can save you calories using these hacks.
At The Healthy Mummy we 100% focus on education around health and weight loss and I really wanted to show how by following our healthy recipes and meal plans can significantly reduce your calorie intake – WITHOUT compromising on taste.
Healthy, nutritionally planned and portioned meals from the 28 Day Weight Loss Challenge ensure you’re on track with your energy requirements, vitamins and minerals to reach your goals.
Below I have laid out 23 comparisons of Healthy Mummy 28 Day Challenge mealsversus the same meal made with different ingredients and quantities – so you can see how SMALL changes can make a HUGE difference in calories and COST too!
1. The Healthy Mummy recipe: Asparagus and Chicken Mini Muffin Quiches (203 cals per serve)
Saves 257 calories
How did we increase the calories on the 460 calorie version
Swap mountain bread for 1/3 sheet full-fat puff pastry (55g)
14. The Healthy Mummy recipe: No Bake Raspberry Chocolate and Peanut Butter Cheesecake (150 cals per serve)
Saves 154 calories
How did the calories increase on the 304 calorie serve?
Change portion to 16 serves instead of 20
Swap ricotta to full fat
Swap cream cheese to full fat
Swap natvia for white sugar
To the base add 4 shortbread biscuits (72g) and 2 tbsp butter
Garnish with 160g of canned whipped cream (16 x 10g dollops)
And 100g dark choc that is shaved into strips or melted and drizzled on top
The Healthy Mummy version of the Recipe- No-Bake Raspberry Chocolate & Peanut Butter Cheesecake
Serves 20, prep time 45mins (plus chilling time)
Energy 630 kJ / 150 cals Protein 5.9g Fibre 2g Total Fat 10.1g Sat Fat 6.7g Carbs 7.8g Total Sugar 3.5g Free Sugar 1.2g
7 wheat cereal biscuits e.g. Weetbix, roughly crushed (105g)
1/3 cup cacao/cocoa powder (35g)
1/3 cup desiccated coconut (35g)
¼ cup coconut oil, melted (60ml)
2 tbsp maple syrup (40ml)
¼ cup boiling water (62.5ml)
3 tsp powdered gelatine (12g)
250g light cream cheese
375g light ricotta
1/3 cup Natvia (60g)
1 cup frozen raspberries, defrosted and crushed to make a sauce (240g)
¼ cup peanut butter (64g)
¼ cup cacao/cocoa powder (25g)
Grease and line the base and sides of a round 20cm springform cake tin. Set aside.
In the bowl of a food processor add the crushed Weetbix, cacao/cocoa and desiccated coconut, and pulse until a fine crumb is formed. Next, add the melted coconut oil and maple syrup and pulse again to form the base of the cheesecake.
Spread two-thirds of the mix into the base of the tin and press out to evenly cover. With the remaining base carefully press around the sides of the tin to create an edge.
Place in the fridge to firm up while you make the filling.
Add the boiling water to a cup and sprinkle in the powdered gelatine. Let this sit for 5-10 minutes or until dissolved.
In the bowl of an electric mixer add the cream cheese, ricotta and Natvia and beat until smooth and the Natvia dissolves. Pour in the gelatine liquid and beat on low until combined.
Divide the cream cheese mixture evenly between three bowls and add the raspberry sauce to one (making sure to leave 1 tablespoon aside), the peanut butter to another and the cacao/cocoa powder to the last one. Mix each one separately until the ingredients are combined.
Pour the peanut butter layer over the chocolate base and spread to cover evenly. Evenly spread the chocolate layer over the peanut butter layer followed by the raspberry layer. Add dollops of the leftover raspberry sauce to the top of the cheesecake and marble through the top layer.
Place the cheesecake in the fridge and chill for 6 hours or until firm.
When serving garnish with fresh raspberries and grated chocolate.
15. The Healthy Mummy recipe: Healthy Fruit Trifle (173 cals per serve)
Saves 206 calories
How did the calories increase on the 379 calorie serve?
1 x 85g packet jelly original port wine flavour made up as directed.
600ml vanilla custard, 400g jam sponge roll, sliced into 1.5cm pieces, then soaked in 100ml peach schnapps.
300g pure cream, whipped with 2 tbsp icing sugar and 5ml vanilla extract.
Same fruit and nuts as before. Layer the ingredients in a bowl.