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Below are “13 Ways To Healthier Holiday Meals:”
H ave low fat /low carb pre-dinner snacks such as raw veggies to munch on.
A void eating the turkey skin, which provides half of the fat in one serving of poultry.
P lan ahead to make sure you are not starving all day and then overindulging at the holiday meal.
P ractice portion control and limit seconds.
Y ams and sweet potatoes can be prepared without margarine and avoid the marshmallow topping.
H ave spray olive oil available for rolls and steamed veggies.
O verfill your plate with veggies and leave only a small space for higher fat/higher “carb” foods.
L eave the leftovers for someone else-eating the extras for 2 weeks won’t help your waistline.
I nclude green vegetables as half of your plate and the rest can be comprised of your favorite seasonal dishes.
D ownsize your dinnerware; use small plates.
A llow your food to “breathe;” don’t pile food high on your plate.
Y olks can be removed from boiled eggs to decrease fat in the cornbread dressing.
S ubstitute low-fat/reduced- carbohydrate ingredients as often as possible.