Holiday Eating Without the Weight

10 Holiday Survival Tips1. Eat a light, healthy snack such as soup, fruit or cereal before parties. This will help you curb hunger and make better choices.2. Limit alcohol. Enjoy one alcoholic beverage if you must and then switch to diet soda or soda water with lime afterwards.3. Bring a low-fat holiday dish to the party. Better still, go home empty-handed!4. Keep minimal baked goods on hand this year. Only bake enough to give away or use for one festivity. After baking goodies, immediately fill the mixing bowl with hot soapy water; sampling batter packs on extra calories.5. Try to eat a large salad before most meals. Make sure vegetables take up half the room on most of your plates.6. Substitute healthful ingredients. Splenda works great in baked dishes. Cut the sugar to half the original amount in the recipe and replace the remainder with Splenda. FMI?see www.splenda.com.7. Make a goal with a friend to lose 5 pounds or to maintain weight during the holidays. This way you have a valuable support buddy.8. Remember that the holidays are truly only 3 real days, Thanksgiving, Christmas (or Kwanzaa or Chanukah which is 8 days) and New Year’s. Which means if you blow it only on 3 days, then you really won’t cause much damage. It’s the vicious cycle of not enough exercise and too many calories on the other days that causes weight gain during this time of year.9. Sign up for a 5K or fitness walk or other event to keep your mind focused on fitness goals. Keep up with your exercise during holidays and try to be more active.10. Finally, celebrate and focus on what the holidays are really about – spending time with family and friends. Find creative activities or ways to get your family and friends to play a game or be active instead of eating. Pick a time to get together that does not revolve around a meal.By Amy Abedi, RD.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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