Hello lovelies! It’s so close now that I can smell my Christmas lunch already! Only 2 days to go!
Unfortunately I’m working tomorrow, my first Christmas Eve in 4 years. But, so is Alfie so I guess it’s not so bad! I think it’s going to be ridiculously busy so I’m going prepared and wearing my super comfy Uggs.
Since I’m working this Christmas Eve it’s meant that I’ve had to be in the kitchen all day getting all of the vegetables prepared from my vegetable box that arrived the other for the big day. I’ve peeled, chopped and par boiled them all and will add the final flourishes on the day. Washing and peeling brussel sprouts isn’t how I envisioned my Friday afternoon, but it will all pay off in the end.
This morning when I woke up it was pouring down with rain and the wind was howling and my gym is closed for the holidays now, so I didn’t go on my planned run. Instead I decided to do a mixture of yoga and pop pilates for a really nice workout. It has been hard to motivate myself this week, but I think I have done pretty well.
Monday: 5 minute warm up on the bike,30 minutes of intervals across the cardio machines, strength workout 1
Tuesday: 5K HITT tread mill run, 30 minutes of intervals on the bike, cross trainer plus an ab routine.
Wednesday: 5 minute warm up on the bike, strength workout 2, 10 minute cool down on the cross trainer
Thursday: 50 minutes of HIITS on the step machine, cross trainer, bike plus abs and core work
Friday: 1 hour of Cassey Ho’s Blogilates and yoga podcasts.
This week I increased the weights again in my strength workouts to make them more challenging, which also meant decreasing the number of reps too. I cannot wait to change up my plan in the new year.
But, before all that lots of yummy food will be eaten. I made some lovely home-baked snackies for impromptu visitors. It’s always great to have something on hand when people visit especially during the festive season. I got the idea for these Danish pastry style mince pies from Lorraine Pascale’s show last night. I hope they go down well!
Then my creativity hit when I made up the hamper for my Nan…
I even created a centre piece for the Christmas lunch table…
It was really easy to make! I picked up a plain reef form Hobby Craft and some decorative ponsettia pieces to adorn it with. The candles are from Morrison’s that I picked up cheap. I think the whole thing cost me less than £5 to make…bargain!
Before all this I was already prepared for my alternative to Christmas lunch…
*Festive Veggie Loaf*
Festive Veggie Loaf
- 1 cup of red lentils
1 cup of brow rice
i medium onion finely diced
1-2 cloves of garlic finely chopped
2 sticks of celery finely sliced
1 apple finely diced
1/3 cup of dried cranberries
2 tbsps of linseeds
zest and juice of 1 clementine/satsuma
1/4 cup of chopped cashew nuts
2 tbsp of tomato puree
2 tbsp of soy sauce
1/3 tsp of ground cloves
1 tsp of dried mixed herbs
1/2 tsp of thyme
salt and ground black pepper to taste
- 1/3 cup of oats on stand-by
First cook the brown rice and red lentils in vegetable stock, drain and put aside.
Preheat the oven at 190 degrees and grease and line a loaf tin.
Heat a little canola oil in pan and on a medium heat sauté the onion for 5 minutes, until it softened. Stir in the garlic being careful not to burn it and cook for a few minutes. Next add the celery and and apple and cook until tender and the apples are soft. Add the pre-cooked lentils, brown rice and chopped cashew nuts and mix through until everything is well combined.
Add the dried cranberries, linseeds, zest and juice of the clementine, tomato puree soy sauce and the herbs and spices and mix until everything is evenly distributed throughout the mixture. If you think the mixture is too wet, use the trial and error method of adding small amounts of the oats bit by bit. The mixture should be quite dry.
Once the right consistency has been produced, with the back of a spoon squish down the mixture on the side of a sauce pan. I like my loaf to have a lot of texture, whereas some people like their loaf’s to be smooth. If you would prefer a smoother texture then put the mixture into the food processor.
Pour the mixture into the loaf pan and with the back of a spoon making sure that it is compact in the tin with no air pockets. Cook the loaf for around 50-60 minutes (depending on your oven) until the top becomes crisp and golden brown. Once cooked allow it to cool down in the tin for 5-10 minute and then remove and place on a wire rack.
This tasted really great and I loved the texture. I served mine with steamed broccoli and maple syrup glazed parsnips with ketchup. I’ve put some in the freezer and left some slices in the fridge for Christmas lunch. I think that this would be great broken down in a stuffed pepper or squash or even to make veggie enchiladas or tacos too.
Do you prepare most of your Christmas meal the day before?
What are you looking forward to eating on the big day?
Well other than a bit of cleaning I think I’m all set for Christmas. The only thing left to do is to wish you all a…
Merry and Blessed Christmas!
…enjoy every moment and eat lots of yummy food!