Live Clean and Eat Clean this Christmas

Let’s face it, the traditional Christmas dinner fare can leave a bit to be desired when you’re looking for something more from the light and healthy end of the food choice spectrum. While we’re not saying you can’t indulge – as long as you keep moderation in mind – we’d like to suggest a few alternatives.

We not only want you to Live Clean this Christmas, but also eat clean too. So if you are stuck for delicious low sugar, high protein ideas, let Modere come to your rescue.

We’ve gathered together some of our favourite and fabulous savoury and sweet recipes for you to indulge in that won’t strain your waistline! Mind you, if you are tempted by carbs, remember to take the White Kidney Bean before your meal.

Healthy Christmas

Salmon, tomato and spinach frittata


1 large red onion, finely diced

1 garlic clove, minced

150g tomatoes, finely diced

1 cup baby spinach

1kg zucchini, grated, water removed (see tip)

6 large eggs

210g can red salmon in spring water

2 tbsps flat-leaf parsley, chopped


Preheat oven to 200oC and prepare a large baking dish by greasing well with coconut oil.

In a large frying pan, sauté the onion and garlic in a little coconut oil over medium heat until softened and fragrant, then add the tomatoes, baby spinach and zucchini and continue to cook over high heat for about 10 minutes, or until the ingredients are soft and most of the moisture has evaporated. Set aside and allow to cool for 15-20 minutes.

Meanwhile, whisk the eggs well in a bowl, then add the salmon and parsley. Gradually add the vegetables, combining well.

Pour the ingredients into the prepared baking dish and bake in the oven for 40-45 minutes, or until cooked through and golden brown on top.

Tip: to remove excess water from the grated zucchinis, squeeze them with paper towel until dry.

Makes 6 serves.

Grilled prawns with papaya, avocado and mint salad


2kg large uncooked king prawns

⅓ cup lime juice

2 large fresh red chillies, chopped finely

2 garlic cloves, chopped finely

2 tbsps lemongrass, finely chopped

1 tbsp avocado oil


Shell and devein prawns, leaving tails intact. Combine the juice, chilli, garlic, lemongrass and avocado oil in a large bowl. Add the prawns; toss well in the marinade. Cover and refrigerate for up to 1 hour.

When ready to cook, heat a grill plate or barbeque on high heat. Cook the prawns for 2 minutes in each side or until browned and just cooked through.

Serve with a papaya, avocado and mint salad


1 medium papaya

3 medium mangoes, sliced

2 large avocados

1 tbsp verjuice

2 medium limes

¼ cup extra virgin olive oil

50g rocket leaves

1 cup mint leaves, loosely packed


Cut papaya in half; scoop out seeds. Peel skin and cut into large cubes, cut cheeks from mangoes; peel and cut into 2cm cubes. Slice avocados. Drizzle with verjuice.

Squeeze juice from 1 lime – you will need 1 tablespoon. Halve and finely slice remaining lime. Combine juice and oil in a screw-top jar. Season to taste with salt and pepper.

Combine the fruit, avocado, rocket and mint in a serving bowl or platter. Just before serving, drizzle with the dressing and scatter with the lime slices. Makes 8 serves.

One pan Moroccan fish


1 zucchini, finely chopped

2 large organic carrots, finely chopped

1 tbsp extra virgin olive oil

1 onion, finely chopped

1 garlic clove, crushed

400g can whole peeled tomatoes

½ tsp red chilli flakes

1 tsp Himalayan sea salt

dash freshly ground pepper

½ tsp cinnamon

2 tsps paprika

¼ tsp turmeric

¼ tsp cayenne pepper

2 tbsps capers

500g white fish of choice


Finely chop zucchini, onion and carrots.

Heat oil and garlic in a pan. Add in veggies and paprika and sauté until veggies are soft.

Add in whole peeled tomatoes, turmeric, cinnamon, cayenne, salt and pepper.

Bring to a boil then reduce and let the sauce simmer for 5 minutes. Spread a space slightly for the fish.

Salt the fish lightly. Place fish in the sauce, cover and let cook until the fish is opaque (about 7 minutes).

Add capers and serve!

Makes 2 serves.

Healthy Christmas Recipe

Harissa chicken stuffed eggplant


1 large eggplant

2 tbsps extra virgin olive oil, separate

350g chicken breast, cubed small

1 onion, chopped

2 garlic cloves, crushed

1 cup mushrooms, chopped

2 cups fresh spinach

1 can diced tomatoes

2 tbsps Harissa paste/sauce

1 tbsp fresh basil

1 tsp garlic granules

Himalayan salt, to taste

Red chilli flakes, to taste


Preheat oven to 190oC.

Slice eggplant in half and scoop out the centre, set aside for later use. Brush eggplant with 1 tablespoon olive oil and place on a lined baking sheet. Bake for about 15 minutes, until softened.

In a fry-pan heat other tablespoon of oil and sauté garlic. Add in chopped onion, chicken, mushrooms and the remaining eggplant (chopped). Cook until chicken is opaque.

Add in tomatoes and harissa. Add in spinach and mix until sautéed. Taste and adjust spices as desired.

Place mixture into the eggplant bowls and bake for 10 minutes. Serve.

Makes 2 serves.

Stuffed zucchini boats


4 large organic zucchinis, sliced in half down the middle

500g extra lean minced beef

1 tbsp extra-virgin olive oil

2 large organic carrots, chopped

1 cup frozen or fresh peas

1 white onion, chopped

1 garlic clove, crushed

1 400g jar tomato passata

170g tomato paste

Himalayan salt, to taste

1 tsp garlic granules

½ tsp red chilli flakes, more or less as desired

½ tsp cayenne pepper

Cracked black pepper, to taste

1 small bunch fresh basil

⅓ cup freshly grated parmesan cheese, optional


Preheat oven to 190oC.

Clean and cut zucchinis in half down the middle so you have two boats. Using a spoon or a melon baller, scoop out the centre (you don’t want it too thin).

Place zucchini on a baking sheet and place in the oven for 10 minutes while preparing your filling.

In a large pan heat oil. Add in onions, carrots, and peas; cook for 5 minutes or until veggies are soft.

Add in meat and cook until brown. Add tomato passata, tomato paste, garlic, red chilli flakes, cayenne pepper, basil, salt and pepper. Mix well to combine.

Let the flavours cook together for an additional 5–7 minutes, until mixture thickens, taste and adjust spices as desired.

Remove zucchini from the oven and spoon mixture into each boat. Cover each boat filling with parmesan cheese (optional) and place back into the oven for 15 minutes, or until zucchini is cooked to your liking.

Makes 8 serves.

Sweet potato and caramelised onion salad with raspberry drizzle


2 large sweet potatoes

3 tbsps extra-virgin olive oil

2 onions, sliced

2 tbsps pumpkin seeds or raw sunflower seeds

Himalayan salt, to taste

Dash of ground cinnamon

Raspberry Drizzle

1 cup raspberries or berries of choice

½ tsp cinnamon

1-2 tbsps raw honey

2 tbsps water


Preheat oven to 190oC.

Wash and cut sweet potatoes into cubes. Toss with 1 tbsp. olive oil and Himalayan sea salt and a dash of cinnamon.

Line a baking sheet with baking liner and place sweet potatoes on the sheet. Roast sweet potatoes for 40 minutes or until cooked through, turn halfway through baking.

In a fry-pan, heat 2 tbsps olive oil and add in sliced onions. Reduce heat to medium and let sauté for 10-15 minutes until soft and lightly browned. Mix often to avoid burning the onions.

In your vitamix or high-speed blender combine all raspberry dressing ingredients. Blend until smooth.

Assemble sweet potatoes, onions and seeds on a place and drizzle with raspberry dressing. Serve.

Makes 4 serves.

Modere Christmas Recipe

Haloumi, pomegranate & rocket salad


3 cups walnuts

1 dsp honey (can use Stevia to reduce sugar content)

1 dsp pomegranate molasses

6 tbsps lemon juice

12 tsps Dijon mustard

12 tbsps avocado oil

1.2kg Haloumi

Rocket and spinach leaves

6 pomegranates, seeded


Preheat oven to 180oC.

Line a baking tray with baking paper. Scatter walnuts over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool.

Combine the pomegranate molasses, lemon juice, mustard and 2 tbsps oil in a screw-top jar and shake until well combined. Season with salt and pepper.

Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with fried haloumi and walnuts and sprinkle with pomegranate seeds.

Serve immediately.

Makes 20 serves.

Christmas choc fudge


¼ cup coconut oil

½ cup cashew butter

¼ cup raw cacao powder

¼ cup Chocolate Shake Pea Protein

1 tbsp rice malt syrup (can use Stevia to reduce sugar content)

Pinch of sea salt

¼ cup coconut cream

¼ cup Goji berries

¼ cup Pistachio nuts, chopped


Line a small plastic container (we used a small lunchbox) or loaf tin with baking paper. In a saucepan on a low heat combine all the ingredients. Stir with a fork until combined and smooth. Pour mixture into lined container and sit in the freezer for at least 30 minutes or until firm to the touch. Remove from the freezer, top with extra goji berries and pistachio nuts. Slice into squares – enjoy!