Christmas is a time to enjoy yourself and have treats that you wouldn’t regularly eat at other times of the year.
But being a time of indulgence and celebration, much traditional Christmas fare tends to be higher in saturated fat, free sugars and salt than our usual diets.
If you have diabetes, or are close to someone who does, you may find that this time of year can make managing your diabetes more difficult, with so much tempting Christmas food and drink to choose from.
Luckily, we’ve got loads of helpful info to help you enjoy yourself throughout the festive season without compromising your diet or diabetes self-management.
Christmas Recipes from Lonjevity Foods
These recipes will help you make healthier versions of your favourite Christmas dishes because they have less saturated fat, free sugar or salt than the traditional versions. But remember if you’re trying to manage your weight, portion sizes are important too.
We’ve recommended Lonjevity Foods to numerous clients and they all love it too… so we’re delighted to be able to offer all our ProLongevity clients an ongoing 20% discount on all Lonjevity products . All you need to do is enter ProLongevity20% at the checkout and the discount is yours.
- 3tsp Baking Powder
- 400g FiberFlour
- 4 Eggs 250g Butter
- 150g FiberSugar
- 2tsp Spices (mixed)
- 200g Double Cream
- 4g Salt
- 300g Sugar-Free Chocolate
Makes about 70 x 20g Cookies
- Add flour, sugar, sale, spices and baking powder to mixing bowl and mix well
- Melt butter and let cool, beat in eggs into melted butter. Add wet ingredients to flour mixture and continue mixing, add cream and chocolate chips or chunks
- Mix for a short while more until a smooth thick consistency. Scoop onto baking sheet/paper, using a batter scoop makes short work of it. The ones in the photo are 20g cookies. No need to flatten as they spread easily while baking.
- Bake at 160°C for 15 minutes, or until golden brown
Tips: I use Sainsbury's generic no sugar chocolate great value at £0.85 per 100g
- 300g Ultra-Fine FiberFlour
- 120g Butter
- 2g Salt
- 4g Baking Powder
- 100g Eggs x 2
- 15-30ml Water
- Put butter, flour, BP and salt in a food processor, run until it looks like fine breadcrumbs.
- Add 2 eggs, run on low until the dough comes together in a dough ball and you might need to add a tablespoon or two of water to make this happen.
- Roll out dough to a thickness of around 2-3mm.
- Cut out discs of pastry for the bottom (large disc) and top (smaller disc) if your pies using the correct size pastry cutters for your molds.
- Line the molds fill with mince meat, cover with top disc and when all done brush with egg wash.
- Bake at 160°C fan for around 20 to 25 mins.
- 1 tsp Baking Powder
- 100g FiberFlour
- 70g Cocoa Powder
- 3 Eggs
- 115g Butter
- 150g FiberSugar (or erythritol)
- 1/2 tsp Vanilla
- 4g Salt
- 120g Sugar-Free Chocolate Chips
Makes about 18x 50g Brownies
- Add flour, sugar, salt and baking powder to mixing bowl and mix well.
- Melt butter and whisk in cocoa powder and let cool, beat in eggs and vanilla into melted cocoa butter.
- Add dry ingredients to wet mixture and continue mixing until ingredients come together adding milk or water a tablespoon at a time to achieve your required consistency (more water = more moisture and softer centres).
- Fold in the chocolate chips or chunks.
- Scoop onto baking tray lined with paper, flatten out and bake at 170°C for 25 minutes.