Have a Healthier Christmas

December 13, 2013 at 1:34 pm Leave a comment

It’s that time of year again when we all start to get that glowing, happy feeling inside and that can only mean one thing- it’s Christmas! Here at GOOD we love Christmas as it’s an excuse to over-indulge just a little bit. However, do you really want to be carrying those extra pounds that you piled on eating a Christmas dinner into the new year? I don’t think so!

New research has shown that the average person will consume a massive 7000 calories on Christmas day and could still be carrying round the extra weight by Easter! This comes as quite a shock when you think that just letting yourself go for a few days won’t harm your waistline- but sadly that is not true.

Don’t fret though as we have the solution to help you keep your trousers from popping open. By using GOOD OIL instead of your usual cooking oil/fat this Christmas you can make a small change to stay healthier and not consume quite so many empty calories. GOOD OIL really is the healthiest culinary oil as it contains half of the saturated fat of olive oil and 25 times more Omega 3. It also tastes delicious and will add a great nutty flavour to your Christmas dinner.

We have put together a few ideas for some Christmas recipes using our GOOD OIL  for you to try:

GOOD OIL Roast Potatoes

080901_GO_ 0031

Serves 4                   Prep: 20 mins           Cook: 50 mins


1 kg floury potatoes

100ml GOOD OIL

1 tbsp flour

Salt and pepper


  1. Pre-heat the oven to Gas 6 (180C/350F) and place a roasting tin inside to get hot
  2. Peel the potatoes and cut them into 4 even-sized pieces and place into a large pan.
  3. Pour freshly boiled water from the kettle over the potatoes until they are just covered and add salt. Simmer the potatoes for 10 minutes.
  4. While the potatoes are half way through cooking, remove the roasting tin from the over and pour in the GOOD OIL. Return to the oven for the oil to get nice and hot.
  5. When the edges of the potatoes are fluffy, drain them in a colander. Shake the colander forward and backwards a few times to roughen up the edges, this will help to make them extra crispy.
  6. Sprinkle over the flour and shake again until all surfaces of the potatoes are coated.
  7. Remove the roasting tin from the oven again and carefully tip in the potatoes. Use a spoon to turn them over and coat them in the oil. Before placing in the oven, shake the tin to ensure the potatoes are in a single, even layer.
  8. Roast the potatoes for 40-50 minutes until they are golden and crispy. Remove from the oven and serve straight away with extra salt sprinkled on top.

Healthy Christmas Cake

fruit cake

Serves 16        Takes 2 hours


600g mixed dried fruit (such as raisins, sultanas, cranberries, cherries, prunes, dates etc)

½ tsp mixed spice

½ tsp of cinnamon

½ tsp ground ginger

zest and juice of 1 orange

zest of ½ lemon


3 beaten eggs

200g ground almonds

50g chopped walnuts

1 tsp vanilla extract

100g whole almonds


  1. Preheat the oven to Gas 2(300C/150F)
  2.  Grease and line with baking paper a 20cm round cake tin, lining both the sides and base
  3. In a large bowl, combine all the wet ingredients; the GOOD OIL, eggs, zest of the lemon and zest and juice of the orange
  4. Now add the dried fruit, spices, vanilla, ground almonds and walnuts and stir until thoroughly combined
  5. Pour the cake batter into the baking tin, arrange the whole almonds on top and bake for 1 hour and 30 minutes
  6. You can tell the cake is ready when a skewer inserted into the centre of the cake comes out clean. If it is not ready, bake for a further 30 minutes and cover the top of the cake to prevent over-browning
  7. Once cooled, remove the cake from the tin and store in an airtight container

Roasted Brussel Sprouts with Pancetta, Chestnuts and Fennel Seeds


Serves 4              Prep: 10 mins           Cook: 45 mins



500g brussel sprouts, outer leaves removed

4 tablespoons GOOD OIL

130g smoked pancetta cubes

50g vacuum-packed chestnuts, chopped (or roast your own!)

½ tsp fennel seeds

Salt and pepper


  1. Pre-heat the oven to gas 8 (180C/350F)
  2. Bring a large pot of water to the boil and cook the brussel sprouts for 5 minutes until tender
  3. Meanwhile, fry the pancetta in the GOOD OIL until crisp. Turn off the heat, add the chestnuts and set aside
  4. Drain the sprouts and add them to an oven-proof baking dish, then add the pancetta, chestnut and GOOD OIL mixture
  5. Crush the fennel seeds using a pestle and mortar and sprinkle these over the top of the sprouts, stir to combine
  6. Add salt and pepper and place into the oven to roast for 35 minutes, stirring half way through
  7. Serve straightaway in a big festive bowl!

So there we are- a few ideas to give you inspiration on what to do with your GOOD OIL. Have a wonderful Christmas!


Entry filed under: Uncategorized.

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