MyPlate Simple Holiday Tips

Written By Judy Doherty, MPS, PCII

Here are some MyPlate-inspired tips for a healthier holiday season:

1.Balance Your Plate: Aim to fill half your plate with fruits and vegetables, even at holiday meals. Look for seasonal favorites like roasted Brussels sprouts, sweet potatoes, and winter squash.

2.Choose Whole Grains: Swap refined grains for whole grains in holiday dishes. Use whole-grain bread for stuffing or make a quinoa salad as a side dish for added fiber and nutrients.

3.Lean Proteins: Opt for lean proteins like turkey, fish, or plant-based proteins. If serving red meat, keep portions small and balanced with other food groups on your plate.

4.Limit Added Sugars: Be mindful of sugary treats and beverages. Try using naturally sweet ingredients like cinnamon, vanilla, or fruit to flavor holiday dishes.

5.Watch Portion Sizes: It’s easy to overeat at holiday gatherings, so serve yourself smaller portions and savor each bite. Going back for seconds? Make it vegetables!

6.Stay Hydrated: Drink water throughout the day to stay hydrated and avoid sugary drinks. Adding fruit or herbs can give water a festive touch!

7.Enjoy Mindfully: Savor the flavors and take your time eating. Focusing on the experience can help you feel satisfied without overeating.

These MyPlate tips can help you enjoy a balanced and delicious holiday season while nourishing your body!

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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