Three simple gut-friendly recipes to try between Christmas and New Year – Twixmas recipes

In between Christmas and New Years there is a no-mans land often referred to as Twixmas. Twixmas is known for leftovers, chocolate, not really knowing what day/time it is, and generally feeling tired and bloated.

So if you’ have grown tired of the leftovers, want to get your gut back on track but with minimal effort these recipes are perfect. They are quick and easy to make but contain lots of protein, fibre, flavour and veg to get your stomach back on track.

Spicy Black Bean Soup

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 can black beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 cup water
  • 1/2 cup salsa
  • salt and pepper to taste
  • optional toppings: diced avocado, diced tomato, chopped cilantro, shredded cheese

Heat the olive oil in a large saucepan over medium heat. Add the onion, bell pepper, and garlic and cook until the onion is translucent. Add the cumin, chili powder, paprika, and oregano and cook for another minute. Add the black beans, vegetable broth, water, and salsa to the saucepan and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes. Season with salt and pepper to taste. Serve hot with optional toppings.

Roasted Vegetable Quinoa Bowl

  • Quinoa, cooked according to package instructions
  • 1 small sweet potato, diced
  • 1 small courgette diced
  • 1 small bell pepper, diced
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon mixed herbs
  • salt and pepper to taste
  • optional toppings: feta cheese, chopped parsley, diced avocado

Preheat the oven to 180°C. Line a baking sheet with parchment paper. In a large bowl, toss the sweet potato, courgette, bell pepper, and onion with the olive oil, Italian seasoning, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender. Serve the roasted vegetables over the cooked quinoa with optional toppings.

Grilled Salmon Salad

  • 2 salmon fillets
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • salt and pepper to taste
  • 2 cupped handfuls of mixed greens
  • 5 cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 2 bell peppers diced
  • 25-30g crumbled feta cheese
  • 2 tablespoons vinaigrette dressing

Preheat the grill to medium-high heat. In a small bowl, mix together the olive oil, lemon juice, salt, and pepper. Brush the mixture over the salmon fillet. Grill the salmon for 3-4 minutes on each side, or until it is cooked to your desired level of doneness. Meanwhile, in a large bowl, mix together the mixed greens, cherry tomatoes, cucumber, bell pepper, and feta cheese. Toss with the vinaigrette dressing. Divide the salad among four plates and top with the grilled salmon.

Swap the salmon for crispy tofu or tempeh for a vegan alternative.