All I want for Christmas is Food (healthy)

One of the reasons we adore Christmas so much is because it’s a season and not a one-day deal. And it’s a time where we're motivated to be with our family. Making some hot chocolate and popcorn and getting cozy on the couch with our favorite blanket and watching classic Christmas movies such as How the Grinch Stole Christmas, It's a Wonderful Life, Home Alone, Miracle on 34th Street, and the list goes on. Christmas music is such a unique experience, and most of us only listen to it during this season. Listen to as much Christmas music as you can. It's a fantastic mood booster. I can talk about Christmas all day but today I want to talk about something which we all love doing on Christmas. Yes, taking a break from Christmas madness and enjoying baking Christmas cookies, making eggnog and Christmas punch. So folks, let’s continue this blog with some easy Christmas recipes with a UBF twist which means a healthy version of these delicious recipes. 

Christmas Sugar Cookies

-        225g / 1 cup unsalted butter, softened (or use salted, skip salt)

-        1 cup (220g) white sugar, preferably caster / superfine

-        1 1/2 tsp vanilla extract

-        1 large egg (55-60g / 1.9-2oz)

-        3 cups (450g) flour, plain / all purpose

-        3/4 tsp baking powder

-        3/4 tsp salt

-        Icing for sugar cookies

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) (160 degrees Fahrenheit fan). Line two baking pans with parchment paper. In a large mixing basin, mix together the butter and sugar (1 minute on speed 5). Mix in the egg and vanilla extract until everything is well mixed. Combine the flour, baking powder, and salt in a mixing bowl. Slowly mix in the flour until it is well combined — it will be clumpy. Scrape dough out of the bowl onto a floured work surface. Cut in half and form into two discs after patting together. Using flour to prevent sticking, roll out the dough to 0.3cm / 1/8" (for thinner, crispier cookies) or 0.6cm / 1/4" (for thicker, softer cookies). Use cookie cutters to cut out shapes, then transfer them to prepared baking sheets with a knife or spatula. (Refrigerate any dough that won't fit in the oven.) Bake for 10 minutes, switching trays halfway through (Note 2), or until the surface is pale golden and the edges are just turning light golden. Allow cookies to cool completely before removing them from the trays. Melt the chocolate and then dip the surface in it. Sprinkle with icing sugar and silver balls to finish. Using icing sugar, dust the cake. 

Christmas Punch

Christmas Punch is a must-have for the festive season. It's a delightful combination of fruit juices and soda that can be served with or without alcohol. This large quantity cocktail or mocktail is easy to create and excellent for offering at Christmas parties. I suppose you don't need any expertise. Simply eliminate the alcohol and replace it with more lemon-lime soda. It will still taste fantastic, and everyone will be able to enjoy it.

-        1 orange sliced

-        1 cup cranberries

-        1/2 cup pomegranate seeds

-        2 cup cranberry juice

-        2 cups orange juice

-        1 cup pomegranate juice

-        2 cups Sierra Mist or Sprite

-        Rosemary/Mint for garnish

-        Ice

In a large pitcher or punch bowl, combine all ingredients and serve over ice. And voila! Christmas Fruit Punch is ready to serve. 

Eggnog

-        2 1/2 cups milk

-        4 whole cinnamon sticks

-        1/8 teaspoon ground cloves

-        1/2 teaspoon vanilla extract

-        7 egg yolks

-        3/4 cup white sugar

-        2 cups heavy cream or half and half for a light version

-        2 teaspoons vanilla extract

-        1/8 teaspoon ground nutmeg

In a large saucepan, combine the milk, cinnamon sticks, cloves, and 1/2 teaspoon vanilla extract. Place it on your stove's lowest heat setting for 5 minutes. Whisk the egg yolks and sugar together for 1 minute in a separate bowl. Raise the temperature of the milk to medium-high. Remove the cinnamon sticks from the pan. 1/4 cup hot milk, whisked slowly into the egg/sugar mixture Then return the entire egg/sugar mixture to the saucepan and stir everything together.  Cook for 3 minutes over medium heat, whisking constantly. It'll thicken up a little. Allow 1 hour for the boiling eggnog to cool in a big bowl or beverage container at room temperature. Return the cinnamon sticks to the pan. Stir in the heavy cream, 2 teaspoons vanilla, and nutmeg after 1 hour. Refrigerate for at least 4 hours before serving.

 Stay tuned with @UrbanBodyFix for amazing more holiday recipes for the New Year’s.