Do you ever worry about weight gain during the holidays? Not only is it a busy time of year but food tends to be everywhere. Parties, holiday meals and food gifts can make it challenging. I have a few tips that can be helpful for managing this holiday season while eating great and taking care of your body too.
This means you can have bites of some treat foods, just don’t go overboard. Don’t munch on snacks at a party if you are not hungry, but if you are hungry have a sensible portion.
Many of us overeat when we have a holiday meal or party. The food is just so good! Walking helps to reduce blood sugar levels and improves digestion.
Change up the Meal
Many holiday foods are healthy, some others just need to be tweaked! Check out the recipe for mushroom and onion green beans a mock up of green bean casserole that is only 75 calories per serving vs. the traditional 200 calories per serving. Using mashed cauliflower instead of mashed potatoes can also save you over 100 calories per 1 cup serving. We know that plant foods are better for us so load up on the veggie sides!
Go Easy on the Carbs
It is so easy to load up on potatoes, rolls, stuffing and then 1-2 pieces of pie. Try picking fewer carby sides with your turkey and veggies, so you can save more carb room in your day for a good slice of pie! Aim for 1/4 plate of starchy sides to save room for pie. Moderation never tasted so good. Try the winter cabbage cranberry salad (recipe below) as another veggie side that provides a nice crunchy bite and cranberry flavor.
Treat foods are soul foods in my mind. They are delicious make us happy and are an important part of the holiday season. Eat mindfully, a reasonable portion and enjoy without guilt.
Enjoy these recipes on your holiday table this year!
Mushroom and Onion Green Beans
Makes 6, 1 cup servings
4C fresh or frozen green beans prepared
1 large onion sliced
1 clove minced garlic
1C sliced white mushrooms
Pinch of salt and pepper
1 Tbs butter or vegan butter spread
1 Tbs olive oil
1. Combine olive oil, green beans, onion, mushrooms, salt and pepper in a skillet over medium heat. Sautee until onions are golden, green beans and mushrooms are cooked. In the last few minutes of cooking add butter to create a creamy sauce and serve.
Winter Cabbage Cranberry Salad
Makes 4 servings
1 small head of shredded green cabbage
1C dried cranberries
1 small head of shredded purple cabbage
1/2C slivered almonds or pumpkin seeds
2 Tbs maple syrup
1/4C olive oil
Pinch of salt
2 Tbs cranberry juice (unsweetened)
1.Add all salad ingredients into a bowl.
2. Toss dressing in a separate bowl and toss to coat salad. Serve immediately.