Rich and healthy Christmas menu

The Holidays are here! Family gatherings and holiday feasts are just around the corner. Despite the fact that Christmas excesses are a constant, we can prepare rich and healthy dishes without losing the Christmas spirit.

For this occasion, our diet and nutrition consultant Ma José Grande proposes a Christmas menu of two courses and dessert, with healthy and nutritious ingredients.


1st plate

Stuffed squid with sautéed mushrooms



  • 16 baby squid
  • 100 gr. of trumpets of death (mushrooms)
  • bread crumbs
  • 2 boiled eggs
  • 100 gr. of diced Serrano ham
  • 2 onions
  • fresh parsley
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 ripe tomatoes
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 cloves garlic
  • 100 ml. of white wine
  • olive oil
  • salt and freshly ground black pepper.



Clean the cuttlefish under running water, turning them over to remove any remaining entrails.

Chop an onion and fry it in a frying pan with a little olive oil. Once the onion is poached, add to the pan the tentacles and fins of the squid, all finely chopped. Sauté the mixture for 5 minutes and remove from the heat.

In a bowl, mix the previously sautéed mixture with the boiled and chopped eggs, a good handful of chopped parsley, the diced ham and some breadcrumbs. Stir until you get a consistent dough.

Stuff the squid with the previous dough. Once stuffed, close them with a toothpick. Now flour them and fry them in plenty of hot olive oil. Once fried, put them aside.

Chop the other onion and sauté it together with the chopped garlic in a pan with olive oil. When the onion is well poached, add the chopped peppers. Continue frying for 10 minutes. Then, add the paprika and the grated tomato. Pour the white wine and a couple of glasses of water. Add the stuffed squids to this sauce and cook over low heat until the squids are tender (approximately 30 minutes).


Serve the squid with its sauce and accompany with some trumpets of death lightly sautéed with a little chopped garlic.



Do not stuff the squid too much because they may burst during cooking.


2nd plate

Orange turkey



  • 4 turkey breasts
  • 3 oranges
  • 1 onion
  • 2 cloves garlic
  • 1 bay leaf
  • 1 tablespoon flour
  • olive oil
  • pepper and salt



Cut the breasts into thick fillets, season them with salt and pepper and seal them on the grill, sprinkled with a little olive oil.

Chop the onion and garlic and fry them in a pan with olive oil. Add the bay leaf. Add the flour and sauté without letting it burn. Then add the juice of two oranges and mix to break up the flour.

Add the turkey and the other peeled and sliced orange to this sauce. Cook over low heat for 10 minutes and remove from heat.



Lime creamóLow-heat nías



  • 2 eggs
  • 100 ml. of water
  • 3 drops of liquid sweetener
  • 2 teaspoons lemon zest
  • the juice of two lemons
  • 7 gr. unflavored gelatin



Separate the whites from the yolks and reserve the two parts of the eggs.

Bring a saucepan of water to a boil with the lemon zest and gelatin.

Once it starts to boil, remove from the heat and add the lemon juice, the beaten egg yolks and the sweetener. Remove from the heat to allow the mixture to cool.

Whip the egg whites until stiff and add them to the previous preparation. Mix gently and place in the refrigerator to cool.