Happy holidays! “Tis the season to celebrate and celebrate we do.” “Eat, drink and be merry!” Does this sound familiar? Unfortunately for those of us on a whole-food, no-sugar eating plan, holiday eating can be frustrating. Here are some tips to help you stay on target during the season:
Eat before the party. Going to a party hungry spells
• Take a vegetable tray or program-approved food with you to the party so there will be food present if you need a snack.
• Abstain from alcohol. “There is a pork chop in every can,” means the calorie intake is equivalent. Alcohol is empty calories and a bunch of them. (At least with a pork chop, you are getting some protein.)
• Prepare your plate with one half the portions you usually eat. If after 30 minutes you are still hungry, get a little more. You will be amazed at how little food really does satisfy your hunger.
• Eat protein first. Protein will send a signal to your brain that you are full faster, thus preventing overindulgence.
• Plan, prepare, plan, prepare. Have healthy food on hand at all times so if you get struck by the “snack bug” you can resist the temptation and make a healthy choice. Better yet, stock your fridge and pantry with only healthy options.
• If it comes in a box, bag, or wrapper stay away. If there are ingredients listed that you cannot pronounce, don’t eat it!
• Lastly, increase your exercise during the holidays. Go to the mall more often but park further away. Buy a lot so you will build muscle mass by carrying a bunch of bags back to the car. Muscles burn calories!
I hope your holiday season is blessed. Happy eating! Here are some healthy versions for some of our favorite Thanksgiving Day dishes to help you stay on track!
Yeast-Free Sweet Potatoes
4 – 5 pounds sweet potatoes
(Estimate 1 pound of potatoes for every 3-4 servings)
½ cup butter
3 T xylitol
2 tsp cinnamon
Peel and quarter the potatoes. Cook covered in a small amount of lightly salted boiling water for 20-25 minutes or until tender. Drain and then mash or beat with a mixer. Add butter, Xylitol, and cinnamon. Place in a buttered casserole dish and bake at 350 F for 30 minutes or until slightly brown. May also mix in and/or top with 1 cup crushed pecans. Recipe submitted by Bernadette H.
8 slices of bacon cooked and quartered
1 tsp salt (in water for cooking)
½ tsp mustard
¼ tsp nutmeg
1 ½ cup Silk creamer
1/8 teaspoon salt (or more to taste)
Dash of pepper
1 almond flour pie crust (recipe below)
½ pound fresh or 2 packages 10oz frozen spears
Wash asparagus; discard white portion. Scrape ends with a vegetable peeler. Save 12 spears for decorating. Cut the rest of the spears in ½ inch pieces. Cook asparagus in boiling salted water until tender. If using frozen spears use 1 cup water to 2 boxes of frozen spears. Simmer covered for 5 minutes or until done. Drain and rinse in water.
Prepare pie crust for 11 inch pie plate. Flute edge. Refrigerate. Preheat oven to 375 degrees. Sprinkle bottom of pie shell with bacon and asparagus. Beat eggs with cream and spices until blended. Pour egg mixture into pie shell and arrange asparagus spears on top in a spoke fashion. Bake 40 minutes or until puffy and golden. Serve warm. (Inspiration for this recipe comes from The CottonCountry Collection Cookbook.)