Guilt Free Holiday Eating

It is a myth that the holidays will cause you to gain an extra ten pounds, at the most a pound or two unless you are binging callously and using the holiday as a reason to not be mindful and active. Whole Body Nutrition is providing you with a few tips to make this holiday season more festive and less stressful:

Enjoy a guilt free holiday by:

1.  Not overeating, eat what you want but eat small portions of it. Smaller portions leave room for some of the higher calorie treats we like to have during the holidays.

2.  Exercising as usual, and if that is not possible spend time ice skating, shopping, cooking, dancing or site seeing with your family.

3.  Plan ahead, if you know an office party or a dinner is coming up have a game plan to prepare for that day. Eating light for breakfast and lunch will leave room for a few extra calories. Just as important is, not skipping meals. Skipping meals will lead to overeating due to hunger.

4.  Control the things you know you can when cooking. For example use low fat milk, and cream, where necessary use only egg whites, use fruit and vegetable alternates to add sweetness to baked goods; bananas, applesauce, pumpkin and carrots are ways to sweeten naturally.

5.  Don’t panic, be positive and enjoy the season. It only comes once every year! Stressing and worrying too much can lead to emotional eating. People who eat because of their emotions tend to eat more and often choose foods higher fat, sugar, and salt.

Eating and enjoying food during this short holiday season will not make you fat or fatter. Weight gain is relative to the individual based on how much they eat each day, and how active they are during these days. We all know, doing nothing and eating a lot leads to weight gain, so do as much as you eat and enjoy t

he time with family and friends! HAPPY HOLIDAYS!!!

Whole Body Nutrition's Rasta Pasta!!!

Rasta Pasta (WholeBodyNutrition’s Fall Version):

Whole Wheat Pasta (cooked and drained), Butternut Squash, Brussel Sprouts, Tofu, garlic, olive oil, shaved parmesan and sage.

Recipe:

1 small to medium butternut squash

2 cups Brussel Sprouts

1 tablespoon olive oil

                                          5 cloves fresh garlic

                                          Salt to taste

Wash and dry butternut squash and brussel sprouts. Slice squash into medium squared chunks, can halve brussel sprouts as well or leave them whole. Once squash and sprouts are sliced, place them in baking container and drizzle with olive oil. Mash and chop garlic, add to the vegetables and mix making sure olive oil coats the vegetables (can add more or less olive oil depending on the amount of vegetables being roasted). Sprinkle with a dash of salt and set baking container aside.

Sage Roasted Tofu

2 packs (any brand) extra firm Tofu

Dried crushed sage about 2 tablespoons

3 plum tomatos

1 tablespoon olive oil

(Olive oil and sage seasoning can be adjusted based on the amount of tofu being prepared)

Cut extra firm tofu into small chunks, slice tomotoes into quarters, toss with olive oil and sage. Place on a baking sheet.

Set oven to 350-400 degrees

 Place baking container with vegetables and baking sheet with tofu and tomatos in pre-heated oven and roast for about 30 minutes or longer if more cooking time is needed for squash and brussel sprouts. Remove once vegetables and tofu are a golden brown color.

Toss with cooked whole wheat pasta and serve with shaved parmesan cheese.

*Gluten Free pasta, flat rice or soba noodles can be used in place of wheat pasta.