if you haven’t already bellied up to a couple of holiday meals, you are sure to in the next week. the goal is not to lose any ground you have gained towards your health + wellness goals throughout the year. it is about balance + moderation. I promise it is still possible to enjoy all that the holiday season has to offer. here are five things to keep in mind …..
- aim for consistent meals + snacks. instead of “saving” up your calories + gorging on one heavy meal a day, try to have smaller more consistent meals. this may require you to think ahead and have breakfast, or pack some snacks like fresh or dried fruit, nuts + seeds, and homemade trail mix. this will reduce the chance of you overeating, keep your metabolism revved up + keep your energy levels stabilized.
- stay hydrated. this is so important! staying hydrated reduces the chance of you receiving hunger signals, when you really aren’t hungry. dehydration can actually make us feel hungry sometimes. keep a water bottle on hand and remember to drink up. I also recommend starting each day with a glass of warm water + the juice of a lemon (as always). hydration is also important to offset the increased alcohol consumption that often happens over the holidays.
- be mindful of alcohol consumption. while I’m not saying you can’t enjoy a bevy or two, just be conscious of how much + what kind you are drinking. there are a lot of drinks (ex. anything with eggnog) that have so many calories and over the holiday’s this will add up. enjoy your drinks, but keep in mind moderation.
- movement. while it may not be realistic to think that you are going to get to the gym during the madness of the holidays, you can be conscious of movement. this might mean going for a walk first thing in the morning or after dinner. there are plenty of small workouts (lunges, squats, pushups, dips, jump rope, etc) that you can do in 20 minutes at home. by forfeiting all movement over the holiday’s it is bound to make your return to a consistent workout routine especially hard in the New Year.
- portion control. if nothing else, this should help you to avoid packing on any extra weight during the holidays + this goes hand-in-hand with moderation. when choosing appetizers before your meal, have a small plate or handful of treats. you don’t want to ruin your appetite for the main course. when filling up your plate for the main meal choose lots of vegetables and smaller amounts of heavier dishes like stuffing, mashed potatoes + gravy. and when choosing your dessert, take a half portion. this doesn’t mean you can’t enjoy all the amazing home cooking, it’s about mindful portion control.
I really do want you to enjoy the holidays. keeping in mind the 80/20 rule is always helpful. 80% of the time you do your best to make mindful, wise + healthy decisions. but the other 20% of the time you can enjoy (guilt free) some indulgences!
as I mentioned yesterday, I made a sweet potato + butternut squash soup and it was so wonderful!
Ingredients:
- 1 butternut squash
- 2 large sweet potatoes
- 1 medium sized onion
- 2 cloves of garlic
- 1 can of coconut milk
- 3 cups of broth (I bought a low sodium, vegetable version)
- 2 Tbsp butter OR coconut oil
- 1 tsp cinnamon (or desired amount for flavour)
- sea salt + pepper
Method:
- preheat oven to 375 degrees.
- peel + chop your sweet potatoes, onion + garlic.
- add the onions to a pot with the butter. sauté on medium heat until the onions are translucent.
- as the onions are cooking, cut your butternut squash in half, lengthwise. place flesh side down on a pan. bake for 30 minutes, or until soft.
- when the onions are translucent, add your garlic for 1-2 minutes.
- in the meantime make sure your sweet potatoes are chopped into small pieces. add the potatoes + broth to the pot and turn on high heat. once it comes to a rolling boil, reduce heat + simmer for approximately 20 minutes or until the sweet potatoes have softened. peel your sweet potatoes + chop into small pieces.
- when your butternut squash is done, pull it out of the oven and let cool for a couple minutes. scoop the flesh of the butternut squash into your pot.
- add the can of coconut milk to the pot. using a hand blender or hand masher mix all of the ingredients until smooth. you can also add your ingredients to a large blender if you wish.
- add cinnamon + serve.
there is lots to do today to get things in order before we head for home. wishing you a productive + (hopefully) stress free day.
