- Eat four to six smaller meals rather than “saving” yourself for that special holiday meal
- Plan a workout before a holiday party or big meal In contrast to our “sports mentality” to pick up the pace, when eating, SLOW DOWN!
- Every dessert at a holiday meal, take a bite or two and receive 90% of the pleasure at 10% of the calories.
- Try recipe modification
- Beware of liquid calories, especially alcohol
- Don’t “hang out” at the appetizer table when socializing at a party
- Exercise in the Morning.
- Get active at least four times a week, and include protein with your breakfast – both will give your metabolism a boost that lasts all day.
- Find Balance.
Archive for November, 2014
A healthy alternative to the “norm” for this Thanksgiving!!
Sweet Potato and Apple Soup
1 3/4 pound(s) sweet potatoes, peeled and cut into 1-inch dice
1 small parsnip, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
2 tablespoon(s) extra-virgin olive oil
salt to taste
6 cup(s) vegetable stock or low-sodium broth
1 dash(es) apple cider
1 teaspoon(s) green Tabasco sauce
finely diced Granny Smith apple and minced parsley, for garnish
Preheat the oven to 375 degrees F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt.
Bake for 45 minutes, or until tender.
In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan.
Repeat with the remaining vegetables and stock.
Add the apple cider and Tabasco and heat through.
Season with salt.
Serve with the diced apple and minced parsley.