With less than a week until Christmas, our days are busier than ever. There are the year-end holiday pageants and recitals for your children, last-minute shopping, celebrations at work and with friends, and out-of-town visitors starting to arrive. With everything going on and the assortment of goodies tempting you at every turn, who can focus on healthy eating now? You can! I've put together six easy tips that will help you and your family enjoy the holidays without overdoing it.
1. We're all short on time right now, but don’t skip meals because you're too busy – you will end up overeating at other meals or eating any snacks you come across. Plan your meals in advance, including your restaurant outings. If you know you'll be heading straight from work to the mall to pick up a few last gifts, pack a healthy snack or small meal so you can skip the food court.
2. Eat slow, I mean really slow...it takes about 20 minutes for your brain to get the message that you are satisfied. This is especially important when you're at dinner parties and holiday meals with an abundance of dishes at the table. Take small portions and keep the conversation going with your family and friends.
3. Many of us look forward to traditional holiday dishes all year. Don't deny yourself, go ahead and incorporate your favorite foods and beverages into your meals. You don't have to cut them out of your diet entirely, just eat or drink them with moderation.
4. At home, serve all the food from the kitchen; avoid bringing the casserole dish to the table. This way you can more easily control portion sizes on everyone's plates. You'd be surprised how much less likely everyone is to get seconds when it requires a trip to the kitchen.
5. Flavor sweet dishes with fresh or dried herbs and spices, such as mint, ginger, cloves, nutmeg or citrus peels/zest instead of high calorie ingredients.
6. In a hurry tonight? Try a new recipe today! Here is a fast, simple, and delicious recipe: 4 chicken breasts, 1 to 2 teaspoons olive oil, 1 tablespoon dried rosemary leaves (or 5 rosemary sprigs) and slice 1 small onion. Bake for 40 minutes or until well done.