Low-Calorie Side Dishes For The Festive Season - Medshield Movement

Low-Calorie Side Dishes For The Festive Season

These three side dishes not only look great and taste delicious, but they’re low in calories and high in nutrients. Serve them up at holiday harvest tables or as part of your Christmas menu. Recipes are also air-fryer friendly.

Low-Calorie Side Dish 1: Grilled Lemony Broccoli

What You Need:

  • 1 head of broccoli sliced into large chunks (or 400-500g) tenderstem broccoli
  • 1 tbsp olive oil
  • Zest and juice from 1 lemon
  • Salt and freshly ground black pepper
  • Pinch red chilli flakes

Method:

1/ Place all the ingredients in a large ziplock and shake together to coat. Either grill in the oven at 200 degrees Celsius for 10 – 15 minutes or on the grill setting in the airfryer (but check contents to make sure edges don’t burn).

Low-Calorie Side Dish 2: Grilled Asparagus and Tomato

  • What You Need:
  • 250g – 300g asparagus stems
  • 250g – 300g baby tomatoes
  • ¼ cup pine nuts
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • For Garnishing:
  • 1 tbsp nutritional yeast or 2 tbsp grated Parmesan (optional)
  • 1/ Place all the ingredients in a large ziplock and shake together to coat. Either grill in the oven at 200 degrees Celsius for 15 minutes or on the grill setting in the airfryer (if using the air fryer, add pine nuts afterwards).
  • 2/ Garnish with lemon zest and juice and sprinkle with nutritional yeast or Parmesan.
  • Zest and juice of half a lemon

 Low-Calorie Side Dish 3: Roasted Lemony Fennel

What You Need:

  • 3 – 4 large fennel bulbs, quartered, trimmed (reserve some of the fronds for garnishing)
  • 1 tbsp olive oil
  • 4 whole cloves garlic (optional)
  • Zest and juice from 1 lemon
  • Salt and freshly ground black pepper

1/ Place all the ingredients in a large ziplock and shake together to coat. Either grill in the oven at 200 degrees Celsius for 30 minutes or on the roast setting in the airfryer (cook until edges are golden and the centre is soft, but not falling apart).

2/ Squeeze out the soft roasted garlic and spread it on the base of a platter. Top with fennel bulbs and garnish with chopped fresh fronds.

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