Docklands resident trainer and accomplished National Figure Competitor Sara Picken- Brown has some ideas to help manage your waistline and still enjoy the flavors of this wonderful festive season…

Melbourne is notorious for fluctuations in the weather that require you to keep your entire wardrobe in your car, just in case! One thing is fairly certain however, Christmas is hot and dry. The last thing many of us feel like is sitting down to the typical Christmas dinner of turkey and all the trimmings followed by pudding and cream.

Just because the food is healthy doesn’t mean you need skimp on the flavor and taste, all it means is that you choose lighter options, steer clear of the packet sauces and use fresh herbs and, where possible, keep portions manageable.

Fruit is a wonderful way of keeping the calorie count down and still enjoying color and refreshing taste in our hot summer. Freezing cubed fruit like watermelon, grapes, berries then using them in salads, drinks or as a snack is a great way to keep it light.

Chicken is a great staple to have on hand and it can be served hot or cold. We have a tasty way to use it in this Mandarin Orange Chicken recipe. Chock full of flavorful ingredients, this yummy stir-fry is a good source of fiber.

Mandarin
Orange Chicken

White Chocolate and Hazelnut Souffle
1 lb. skinless, boneless chicken breasts, cut into strips
1 Tbsp. minced fresh ginger
2 cups red bell pepper strips
1 cup green onions, sliced in 1-inch pieces
3/4 cup fat-free chicken broth*
1 Tbsp. cornstarch
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) sliced water chestnuts, drained
Hot cooked brown rice or salad to serve with (optional)

1. Poach chicken in 2 inches of water in a pan. Add ginger. Stir fry for five to six minutes or until chicken is no longer pink. Remove from skillet and keep warm.

2. Add red pepper and green onions to skillet. Stir-fry until crisp tender, adding water or broth, as needed, to prevent sticking.

3. In a small bowl, mix cornstarch with chicken broth. Stir into skillet. Cook, stirring constantly, until thickened.

4. Gently stir in cooked chicken, mandarin oranges and water chestnuts. Heat thoroughly.

Serve over rice or a salad and enjoy.