This time of year we are surrounded by heavier foods, we’re less active, and not sleeping as much and sort of out of routine so it is easy to fall off track when it comes to healthy eating. Today on FOX Business, I shared healthy holiday eating tips and three recipes.
It is possible to enjoy holiday food without packing on the pounds when you do it mindfully. At holiday gatherings, focus on eating what you love and leaving what you like. Don’t try to “save calories” by skipping meals before a holiday feast which studies show can lead to overeating. Finally, use salad plates instead of entree plates for easy portion control and think veggies and lean protein first which will satiate you without filling you up and help prevent you from overdoing it on the more decadent options.
Catch the segment on FOXBusiness.com and recipes below!
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- Add one teaspoon of pomegranate arils to the bottoms of six champagne glasses.
- Fill each glass halfway with pomegranate juice and top with sparkling wine.
- Garnish with rosemary sprigs.
- Add cauliflower and potatoes to a large pot. Cover with water and add a pinch of salt.
- Bring water to a boil and reduce to a simmer until potatoes and cauliflower are fork tender, about 15 minutes. Drain and return potatoes and cauliflower to the pot.
- Add yogurt and cheese to the potatoes and use a potato masher or hand mixer to mash and mix until they are well combined.
- Taste and adjust seasonings as needed.
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- Preheat oven to 350 F.
- Blend all ingredients except chocolate chips in a food processor. Mix in chocolate chips by hand using a spatula. Pour batter into a parchment paper-lined 8 x 8 pan.
- Bake for 30 minutes.
- Remove from oven and store in fridge to harden for 20 minutes before cutting into 9 squares.
