Infomación en Español 

With all the wonderful treats full of chocolate, sugar, and butter that show up this time of year, it’s easy to forget the importance of a balanced diet. So here are some tips on tackling that holiday eating frenzy that can so quickly occur.

  1. Snack wisely. Before taking that cookie or piece of fudge, ask yourself, “am I hungry? Is this item one of my all-time favorites, or is it just tempting because it is available?” If it is a favorite, then treat yourself to one serving. If you are hungry, try having a piece of fruit or cheese instead of a sweet treat. If it is just something tempting, walk away. You will feel good about yourself when you do!
  2. Be active. Carve out a little time every day for physical activity, like a walk around the block, or get a few extra steps in by parking a little further away when going into the grocery store or shopping center.
  3. Plan your meals. Make a shopping list and buy only the items you need to make those meals. Your waistline and wallet will thank you.

Need some inspiration? Check out these recipes that feature holiday favorites while encouraging healthy eating.

Apple Celery Salad

This recipe brings back memories of a salad my grandmother made around the holidays.  Hers included some chopped pecans that add a festive flair and some protein.

Servings: 2
Total Time: 20 minutes

Ingredients

  • 2 tablespoons oil (Olive or Canola)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups apples, diced
  • 2 cups celery, diced
  • 1/2 cup fresh parsley, diced
  • 1/3 cup red onion, diced
  • ¼ cup of chopped nuts (optional)

Directions

  1. Combine oil, lemon juice, salt and pepper; mix well.
  2. Add remaining ingredients and toss to coat with dressing.

Cranberry Orange Walnut Cookies

These cookies make for a great healthy holiday dessert! You can store them in an airtight container at room temperature for up to 5 days.

Servings: 12
Total Time: 1 hour 30 minutes

Ingredients

  • 1 1/2 cups whole-wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tbsp freshly grated orange zest
  • 3 tbsp 100% orange juice

Directions

  1. In a large bowl, whisk flour, baking powder, baking soda, and salt. Stir in chopped walnuts and dried cranberries. Set to the side.
  2. In a medium bowl, whisk sugar, applesauce, oil, orange zest and juice until smooth.
  3. Make a well in the dry ingredients and pour in the wet ingredients. Mix well. Cover bowl with plastic wrap and chill for 30 minutes.
  4. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  5. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls. Place the balls of dough 2 inches apart on the baking sheet.
  6. Bake the cookies until barely golden brown for 12 to 15 minutes.
  7. Let cool on the pan for 1 minute. Transfer cookies to a wire rack or plate to cool completely. Enjoy!

Carrot and Lentil Soup

Cold nights require warm and tasty soup. Serve with brown rice, whole wheat bread, or corn tortillas to make a complete meal.

Servings: 8
Total Time: 40 minutes

Ingredients

  • 2 cans (14.5 ounce) carrots or about 1 ½ pounds of fresh carrots, sliced thinly
  • 1 cup dried lentils
  • 2 jalapenos, finely diced
  • 4 cups low sodium chicken stock
  • 1 cup low fat or nonfat milk
  • 1 cup warm water
  • 4 tablespoons olive or canola oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Light non-fat yogurt for topping

Directions

  1. Heat a large saucepan with olive oil, brown sugar, red pepper flakes, cumin, salt, and garlic powder.
  2. Drain canned carrots and stir into the olive oil and spice mixture along with lentils, jalapenos, stock, milk, and water. Bring mixture to a boil.
  3. Simmer for 15 minutes until the lentils have swollen and softened.
  4. Transfer soup into a blender and blend until smooth. Return soup to saucepan and simmer for another 15 minutes.
  5. Serve soup warm. Freeze extra for later use.

Tips

  1. To make vegetarian, use vegetable stock in place of chicken stock.
  2. Top with cilantro, low-fat cheese, and/or plain, nonfat yogurt for added flavor.

About the Author

Carla Paschal is Metrocrest Services Special Programs Coordinator. Before coming to Metrocrest Services, Carla worked as a Vice President of Marketing for Marsh & McLennan Agency and volunteered for Metrocrest Services’ Food Pantry and Holiday program.  As the Special Programs Coordinator, Carla loves working with volunteers to support Seasonal Programs like the holiday store.