Losing weight is hard, especially when the holidays roll around. All of those big dinners and the holiday treats usually mean an expanding waistline. With a little bit of planning and thinking, it is possible to lose weight during the holiday season. Here are a few tips to help you get through the next holiday season.
1. Don’t starve yourself.
Starving yourself before a big dinner only leads to binging on stuffing and gravy. Do yourself a favor and eat a healthy snack before you leave for dinner.
2. Choose your food wisely.
Turkey breast is pretty healthy, as long as you leave the gravy in the boat. Roasted vegetables are healthier and tastier than the mysterious green bean casserole. Load up on veggies that aren’t topped with marshmallows or brown sugar.
3. Avoid eating too much.
Limit yourself to one plate of food. Don’t pile the food up to high either. Leave a little room on your plate.
4. Treat yourself…a little.
Think of your favorite treat for that holiday, the one you don’t think it would be a celebration with out. Indulge yourself with a small portion of that item and only that one item.
5. Don’t visit more than one relative in a day.
If you usually go to more than one house for dinner, you are probably going to eat way too much. Even if you tell yourself that you are just stopping by, relatives are good about guilting family to eat more. They will offer you food. Alternating where you spend the holidays is a great alternative to stressful multiple dinners.
6. Have dinner at your house.
Having dinner at your home allows you to control the menu and the ingredients. Your relatives might not be a health conscious as you. Having dinner at your home means you can choose healthier alternatives. If you do decide you can’t live without green bean casserole, you can swap the traditional ingredients with better ones. Below is a healthy recipe for a healthy and flavorful cream of mushroom soup.
Healthy Cream of Mushroom Soup
1 lb fresh mushrooms wiped clean and chopped
3 leeks, the tender white part rinsed and sliced
1-2 garlic cloves
½ medium onion diced
Dash of sea salt and black pepper
1 tablespoon of flour
1 cup fat free sour cream
½ cup of skim milk
½ cup of fat-free sour cream
1 quart of low sodium vegetable or chicken stock
1 tablespoon of olive oil
1. In a large stock pot, sauté leeks, garlic, and onions in olive oil. Season with salt and pepper. Cook until the onions and leeks are soft and lightly browned. Add chopped mushrooms and continue to sauté until mushrooms are soft.
2. Add flour and blend. Add stock, sour cream, and milk. Stir well.
3. Cook for about 8-10 minutes. Blend with an immersion blender or in a blender in batches.
4. Use as healthy substitute in recipes that call for cream of mushroom soup.