The Holidays are quickly approaching; baked goods are being brought into the office, invites to parties are coming in, and family gatherings filled with food are on the horizon. This time of year people are most likely to stray from their routine and succumb to the sugar filled temptations around them. Here are some tips to get through the holidays this year while having fun and maintaining your healthy lifestyle.
1. Make time for your workouts. They will keep you energized through the hectic holiday season.
2. Keep healthy snacks, vegetables, fruits, and nuts on hand at the office. Skip the brownies, cookies, and candy.
3. If you fall off the wagon, don't beat yourself up, get back on track.
4. Bring fruit plates and healthy snacks into work.
5. Come up with a no sweets game plan in the office. Chances are people that you work with are also concerned about their health and would like to avoid sugary snacks.
6. Offer to bring food to parties and family gatherings. Bring healthy vegetables, fruits, and lean protein dishes that are good for everyone.
7. Give the gift of health. Leave the candy out of the stocking this year. Substitute the candy with oranges, stickers, cars, or other little gifts that your family will enjoy.
8. Replace alcohol with club soda. If you do drink at parties, take it slow and drink a glass of water between drinks.
9. Make the focus at parties and gatherings about having fun, not food. Play football, Sing songs, organize gift wrapping events, or go for a family hike.
10. Create "Paleo" versions of your favorite foods.
Keep your fitness regimen going, stay on track with your nutrition, and you will make progress over the holidays. The topic of pie did come up in the Paleo Nutrition Challenge, so here is a slightly (butter and honey are debatable) Paleo Pumpkin Pie recipe.
Crust:
2 and a half cups crushed pecans
1/4 tsp ground cinnamon
4 tbsp unsalted butter melted
Chill crust in fridge until hard. Then add filling.
2 and a half cups crushed pecans
1/4 tsp ground cinnamon
4 tbsp unsalted butter melted
Chill crust in fridge until hard. Then add filling.
Filling:
2 small edible pumpkins (about 2.5 lbs each), or 4-5 lbs winter squash of your choice
3/8 C (which is 6T) of sweetener (honey, maple syrup, etc)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
pinch of nutmeg
2 large eggs
1 cup coconut milk
Cut all of your squashes in half and roast them, cut side down, at 400F for about 30-40 minutes.
Let them cool off a little, peel them, cut them into chunks, and puree them. You should have about 6 cups, but it doesn't need to be exact.
Cook the puree on the stove top over medium high heat for 30 min, stirring often. Reduce the heat to medium and continue cooking/stirring for 15 min. Reduce the heat to low and cook until you have 1.5 C puree remaining, stirring occasionally. It will be dark brown and fragrant.
Preheat the oven to 350. Mix the puree with all the remaining ingredients, pour into the pie dish, and bake for 45 min to 1 hour. Set the timer to about half an hour and check frequently after that. Be careful not to use too high of a temperature since the nut crust will burn more easily than a normal one. Let it cool thoroughly before eating.
-Moe
2 small edible pumpkins (about 2.5 lbs each), or 4-5 lbs winter squash of your choice
3/8 C (which is 6T) of sweetener (honey, maple syrup, etc)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
pinch of nutmeg
2 large eggs
1 cup coconut milk
Cut all of your squashes in half and roast them, cut side down, at 400F for about 30-40 minutes.
Let them cool off a little, peel them, cut them into chunks, and puree them. You should have about 6 cups, but it doesn't need to be exact.
Cook the puree on the stove top over medium high heat for 30 min, stirring often. Reduce the heat to medium and continue cooking/stirring for 15 min. Reduce the heat to low and cook until you have 1.5 C puree remaining, stirring occasionally. It will be dark brown and fragrant.
Preheat the oven to 350. Mix the puree with all the remaining ingredients, pour into the pie dish, and bake for 45 min to 1 hour. Set the timer to about half an hour and check frequently after that. Be careful not to use too high of a temperature since the nut crust will burn more easily than a normal one. Let it cool thoroughly before eating.
-Moe
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