Friday, November 27, 2020


This recipe will bring the merry to your home this holiday season. Serve with yogurt, ice cream or on its own. Guaranteed to be a family seasonal favorite!

Gingerbread Granola
2 cups Rolled Oats
2 TBL Butter (melted)
1 TBL Maple Syrup (or honey)
1 TBL Molasses
1 tsp Cinnamon
1 tsp Ginger

1. Preheat oven to 325 F.
2. Combine all wet ingredients and microwave for 30 seconds. Add spices, stir to combine.
3. Add the oats to the wet ingredients. Stir until evenly coated.
4. Spread mixture in a thin layer on a cookie sheet.
5. Bake for 15-20 min stirring granola halfway. Allow to cool completely before eating. Enjoy!

Monday, November 23, 2020

Healthier Holiday

The holidays are a time for gatherings, family and lots of good food! Unfortunately, all that good food comes with too many calories and the dreaded result of weight gain. With a little effort this holiday season you can still enjoy your holiday feasts and prevent gaining excess weight. 

At your next gathering consider the following:

#1 Hydrate!
Increase your water intake during the holidays to help you feel fuller and prevent overconsumption.

#2 Prioritize! When you have too many options, prioritize your choices. Sample all of your favorites and leave the rest.

#3 Portion control! Still eat what you want, just lower your portion sizes. Rather than 7 large helpings, choose 7 smaller portions. Keep your taste buds guessing and don't take too much.

#4 Dish it up!
Use smaller dishes and only fill what your plate can hold. Using a smaller dish tricks your mind into a full loaded plate, but you fit less, so you eat less.

#5 Swap it! Choose healthier versions of your holiday favorites. Get the same great taste, without the added empty calories. Here are a few of my favorite swaps.


Cinnamon Roasted Sweet Potatoes

5 medium Sweet Potatoes (peeled and cubed into 1")
3 TBL Butter (melted)
1 tsp Sea Salt
2 TBL Maple Syrup (or honey)
1/2 tsp Cinnamon

1. Preheat oven to 425 F.
2. Grease a large baking pan, set aside.
3. In a large bowl, toss cubed potatoes with 2 TBL butter and stir to coat.
4. Add salt and stir until evenly distributed.
5. Bake for 15 min, stir and bake 10 more minutes until they begin to brown.
6. Remove from the oven and drizzle with 1 TBL butter and syrup, stir until evenly coated. Sprinkle with cinnamon.. Serve immediately!

Skinny Pumpkin Cheesecake
Mini graham cracker crusts
8 oz Neufchatel cheese (or low-fat cream cheese)
1/2 c Plain yogurt
1/4 c Honey
1/2 c Pumpkin Puree
1 egg
1 1/2 tsp Pumpkin Pie Spice

1. Preheat oven to 350 F.
2. In a large mixing bowl beat the cream cheese with a hand mixer until creamy and smooth.
3. Add the remaining ingredients, blend until smooth and well incorporated.
4. Add your egg and blend briefly.
5. Fill each mini crust until nearly full, repeat until all crests are filled.
6. Bake for 17-20 min, until set (only a slight wiggle in the center when shaken).
Let cool for 30 min, top with low-fat whipped cream. Enjoy!