The 4 Best Healthy, High-Protein Christmas Recipes (From My Granny)
Tags: Recipe, Protein, Fitness, Health Foods

Today I have for you the best healthy high protein Christmas recipes you can conjure up when you want to leave your friends and family drooling, while still getting all that good protein in there, and keeping it healthy overall, I will also include a Vegan\Vegetarian recipe that’s sure to bring you the good mood and the gains, so keep reading!

1) High Protein Christmas Turkey Roll

Let us start with this protein-packed treat, which is a classic, but today we’ll bump it up in terms of health, goodness and amount of protein…yeah, because the turkey itself isn’t enough for us gains connoisseurs.

The ingredients are:

INSTRUCTIONS:

Flatten the turkey breast with a meat tenderizer or something akin, season both sides with black pepper and salt and put it to rest in the fridge. In the meantime, clean and peel the potatoes and the carrots with the onion and the celery, then prepare a pot and bring to a boil and let them cook for twelve minutes. Drain the vegetables and start mashing them clumsily with a fork, then add half a teaspoon of salt, 3 tablespoons of grated parmesan, break the baked ham in it along with the cheese of your choice, the boiled egg (be generous with the ham!) mince and add the parsley, set aside the mixture. Take out the turkey from the fridge and place it on a baking sheet, with some baking paper and cover the meat with bread crumbs until well coated. Spread the turkey and then start scooping the veggies\ham mixture on it, spreading it evenly then make a roll out of it. Add more bread crumbs to the outside of the roll and drizzle well with 3 tablespoons of olive oil. Wrap the roll inside the baking paper like it’s a big candy and bake in a pre-heated oven at 200C° for 30 minutes, once it’s done turn off the oven and let it rest inside for a bit, then cut into slice and serve.

Enjoy.

2) Oven-baked “Mezze Maniche”

As an Italian, I couldn’t let you go away without giving you my personal pasta recipe which is super healthy and full of proteins, so you can enjoy a carb treat without worrying too much about it while knowing that all your protein needs are satisfied.

The ingredients for this amazing and comfy pasta recipe are:

INSTRUCTIONS:

Put some butter into a bigger saucepan and brown the ground beef with it for about 15 minutes, then mix the Bechamel and some black pepper to taste, set aside. Finely chop the carrot and mix the frozen peas in another pan and let them cook for 15 minutes as well, then add the chopped parsley and the Passata, cook for another 2 minutes. Start preparing a pot with some water, bring to a boil and add the pasta, cook it until al dente. Take a bowl and put the Mezze Maniche in, add the peas mixture in and mix, then add half of the meat mixture and mix again. Take a baking tray and grease it with butter and some bread crumbs while starting to add a pasta layer and crumble some of the boiled eggs on them followed by black pepper, parmesan and the sliced cheese, repeat the process with each layer and until the tray’s full and you finish the mixture. Onto the final layer add the 2 tablespoons of oil and top it with grated parmesan and bread crumbs for that nice crispy crust. Put in a preheated oven at 170C°(325F°) for 10/13 minutes.

3) High-Protein Xmas Minestrone

How about a veggie delight packed with minerals, vitamins and awesome proteins for our friends veggie lovers out there? this wintery Minestrone has everything you need to make you feel amazing. The vegetarian option here only comes into place when we’re talking about the parmesan that’s in the recipe, otherwise this is vegan, and an EXPLOSION of flavors and goodness for your body.

INGREDIENTS:

INSTRUCTIONS:

Peel and wash all the vegetables, from the pumpkin take out the seeds, then dry the vegetables and start cutting them into chunks\little cubes, set them aside for now. Start to gently cook the carrot, the onion and the celery with 2 tbsp of olive oil for about 10 minutes, when softened, add all the beans and the Rosemary in it. Cover with water and then add the pumpkin, the cabbage, the potatoes & the lentils. After 20 minutes or so add the zucchini, the tomatoes and the peas, and let them cook for about 3 minutes, add the parsley and salt and pepper to your taste. Take out the rosemary, the Minestrone is ready, finish it with some olive oil and a sprinkle of parmesan if you like.

4) Italian Protein Packed Meatballs “Polpette”

What did you expect?

Since I’m Italian I can’t restrain myself from providing you a meatball recipe. This comes straight from my grandma, but with some healthier tweaks that don’t make compromises with the flavour! and after all, I’ve already included a few italian recipes in here already, so why not.

Now, you need to know that I don’t give THE EXACT quantities of the ingredients in my recipes as you’ve probably seen. In our family we do things “by eye” as that’s how most Italian families operate. So DON’T WORRY ABOUT QUANTITIES AND WEIGHING EVERYTHING! FOOL!

INGREDIENTS:

Meatballs

1KG [2 pounds?] of Ground Turkey (If you can, ask your butcher to make it for you)

2 Large Eggs

Bread crumbs — (You can either use whole wheat for a heartier flavor\ white for something lighter)

Fresh Parsley (dried works too… 😦 )

Fresh Basil (dried works too… 😦 )

Parmesan Cheese (Be generous with it) \ You can use Pecorino for an Intense Flavour, TRY IT!

Garlic Cloves (dried if you can’t 😦 )

1 Big Onion. (Red kind) ½ for Meatballs ½ For Sauce

For The Salsa (Sauce):

DIRECTIONS:

Let’s start with the sauce.

1. Dice up your onion (*pepper) Sautee it with oil for a few minutes, then add garlic and stir. Cook for a few minutes while stirring.

2. Add your tomato and all the seasonings (See ingredients) bring up to a bubbly boil, then turn the heat down and let them gently simmer while you make the meatballs.

Meatballs.

3. In a large bowl put your ground meat of choice, eggs, chopped basil, bread crumbs, minced garlic, parsley, pecorino\parmigiano and onion together. (use parmigiano for more proteins) and mix until everything is well combined.

4. Once everything is well-mixed, you can start shaping the meatballs. They should be around the size of a golf ball.

5. Now while everything’s still hot and bubbly, you can start placing each meatball in the boiling sauce, make sure the sauce’s enough to keep the meatballs completely covered.

6. Then be sure to turn the heat on LOW & let them cook for about 2\3 Hours for a more enhanced flavor. (They don’t usually need THIS long, but they’ll taste better if you do cook them longer)

Enjoy the GAINZ AND THE ASTONISHING FLAVOR! YUM!

And have a mighty Christmas.

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