December seems to be a time for lots of parties and celebrations. We’ve read the articles about how to avoid weight gain and stresses during this period.  You’ve probably heard it all, so nothing new here- but I think some things are worth repeating.

The first one we always hear is “don’t go to a party hungry”. 

You’re probably thinking -why not? There will be lots of great tasting things there, but will we go for too many high fat, high calorie choices if we are starving. Then later we will wish we hadn’t.  

Eating a healthy snack or meal before hand will make it easier to make healthier choices at the party.  Maybe hang out by the fresh fruit plate- or if you have already had your dinner, have a small serving of a great tasting dessert without first loading up all of the high fat dips and chips. 

Another tip - “Be selective”- sometimes things look great, but are they really worth the calories?  That goes for the appetizers as well as the holiday drinks.

Here is one of my downfalls- at work it seems that everyday someone brings in some great homemade candy, cookies or bars and puts them by the communal coffee pot.  This adds up over a course of the holiday season.  I’m trying to be mindful about it- just have one.

 As always the advice is “ keep up your fitness routine”.  That’s easier said than done sometimes –especially if you live where it’s now cold and snowy. Going out for a walk or run is not always so appealing.  I find the hardest part is getting started.  Once I’m out- it is so invigorating. 

Maybe its time to get out the skis (downhill or cross-country).  It’s great exercise and a fun way to enjoy the snow.  

And finally, here is a super easy recipe for a healthy appetizer to bring or serve at your next party. We call it Spicy Yogurt Dip

1 cup plain fat-free yogurt

2 tablespoons honey

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Mix all ingredients.  Cover and refrigerate at least 1 hour.  Serve with fresh fruit such as apple and pear wedges.

                                                     

Happy Holidays and Happy Winter!

Now that the weather is turning colder and it’s getting dark earlier, I have tendency to want to hibernate.  I want to stay indoors and eat comfort food (translate- I really mean high fat /high calorie food).

Of course we’re not bears so that’s not going to work for us so well.   So what are some tips to motivate us?  We’d love to hear from you with your ideas, but a couple ideas from us:

 

If you’ve been thinking about joining a workout club- now might be the time. 

There are more and more affordable ones around.

But I have found an inexpensive and all around good exercise is walking.

Getting out and walking every day really helps me adjust not only my attitude, but also it helps me gradually adjust to the cold weather.   It’s getting started that’s the hardest.  Get a friend to join you. 

 Some good news- staying indoors more gives us more time to cook some healthy but hearty dishes.  They don’t have to be complicated, but some recipes may take a bit longer to prepare.   One of my favorites is this stew.  While it takes some time for it to simmer, the preparation time is easy and I have a couple short cuts that make it even quicker.   And having some left over is great for tomorrow’s meal!

                                                  

                                        

Chicken Butternut Squash and Tomato Stew

Makes 3-4 servings

1-2 tablespoons olive oil

1 package (1¼ pound) boneless, skinless chicken breasts or chicken tenders, cut into chunks

1 tablespoon flour

¼ teaspoon salt

¼ teaspoon pepper

1 cup chopped sweet onion

2 cloves chopped garlic

1 14 -ounce can fire-roasted tomatoes

1 14.5-ounce can chicken broth (about 1 ¾ cups)

¼ cup white wine (optional)

1 teaspoon dried sage or 1 tablespoon chopped fresh sage, if available

1 teaspoon fresh thyme

2 cups peeled, chopped butternut squash *

¼ cup frozen peas (optional)

 

Heat oil in a large pot or Dutch oven. Toss chicken, flour, salt and pepper in plastic or paper bag to lightly coat chicken. Add chicken to the pot and brown about 15 minutes.

Remove chicken and add onion and garlic to pan and sauté on medium heat about 5 minutes.  Return chicken, onions and garlic to the pan.  Add remaining ingredients and bring to a boil; lower heat and simmer about 45 minutes. 

Add cut up squash, bring to boil and simmer 30 -40 minutes or until squash is tender.

Stir in frozen peas (optional) and reheat for a minute or two.

 

 

*Acorn squash or pumpkin is a good substitute for butternut squash. To save time I buy the cut -pieces of squash in the produce section.