Easy Tips and Healthy Treats for the Holidays

Most people gain 5-10 pounds over the holidays, and the fear of that fact is enough to make most people go into an all or nothing mentality around this time of year — either it’s a personal war against holiday sweets or an calorie blind open-arms welcome to feasting. The important thing is to Enjoy yourself, but that doesn’t mean you can’t be choosy. Select only the most delectable treats and indulge in moderation. You don’t need to try each cookie, there will be plenty around. Savor every bite and make it worth those calories.

Tip 1: Welcome the abundance of food around you, but plan to pace yourself rather than deprive yourself. The truth is one or two meals are not going to add on the pounds, it is the consistent overindulgence that gets you on the sugar roller coaster.

Tip 2: Regular exercise, of course.   Never underestimate a walk around the neighborhood. Walks are a great way to clear your mind and find some alone time during the holiday time. A brisk 30 min walk on a daily basis will keep your metabolism going. Or try something fun and different like Rollerskating or Zumba to get you excited and moving.

Tip 3: Everyone else is bringing the OooyGooy. Bring the food you want to eat.   I love Elizabeth Rider’s new E-cookbook Whole Eating . Check her out on Amazon or her blog. Here are some of her great recipe ideas to keep from being swept away by holiday sugar and carb cravings. Bring these to your next party or keep them in the fridge to satisfy cravings.

Endive with artichoke dip and pine nuts head endive leaves, washed and separated

• 1 large clove garlic, peeled
• 1 15 ounce can organic artichoke hearts packed in water, drained well
• 1 cup loosely packed baby spinach leaves
• ½ cup grated parmesan cheese (pecorino cheese works well here, too)
• ¼ pine nuts, lightly toasted
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• ¼ cup extra virgin olive oil

Recipe: Toast the pine nuts in a dry skillet over medium heat for about 5 minutes. Reserve on a plate to let cool. Pulse the garlic clove alone in the food processor until finely chopped, about 10 pulses. Add the rest of the ingredients except the olive oil and pulse until chopped, about 10 more pulses. Turn the food processor on and stream in the olive oil. Blend until well combine but still a little chunky, about 30 second total.

Arrange the endive leaves on a large platter and scoop 1 generous teaspoon into the end of each leaf, leaving one end of the leaf up for easy grabbing. Sliced cucumber rounds also work great here if you can’t find endive leaves. Cover with plastic wrap and refrigerate until 15 minutes before guests arrive.

Herbed Goat Cheese Cherry Tomatoes

Prep Time: 15 minutes Total Time: 15 minutes Serves 6-8

Ingredients:

• 1 pint cherry tomatoes, washed 7 cut in half lengthwise
• 4 ounces herbed goat cheese, room temperature
• Sea salt
• Coarse black pepper

Recipe: Using a small spoon, carefully scoop out the inside of each tomato half and discard the pulp. If each half won’t stand up on it’s own, use a small paring knife to slice off the very bottom of the tomato to make it flat, being careful not to slice through to the middle. Arrange the tomatoes on a serving platter, open side up. Scoop about ½ teaspoon goat cheese into each tomato half, using your clean fingers if you need to. The amount of cheese used will depend on how big the tomatoes are – let the cheese create a mound on top of the tomato. Sprinkle the entire platter with a few pinches of sea salt and black pepper for both flavor and decoration. Cover with plastic wrap and refrigerate until 15 minutes before guests arrive.

Check out my previous post of The Sugar Roller Coaster.

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