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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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!