Stay Healthy and Enjoy This Holiday Season

Don’t over indulge this holiday season, stay on track with a few simple survival tips:

  • Don’t try to “diet” during the holidays; this is a sure way to set yourself up for failure.  Most importantly strive for maintaining your weight.
  • If you are planning on attending a party save your carbs and high fat foods for that night.  During the day make your focus lean protein foods with vegetables and fruits.
  • Enjoy a glass of wine or champagne but be careful, don’t overdo it.  Alcohol is considered empty calories that can add unwanted pounds.

Try the following recipes for a holiday party you might be attending:

Marinated Feta and Olive Skewers

  • 2 teaspoons fennel seeds
  • 2 teaspoons finely grated orange zest
  • 3 tablespoons orange juice
  • 1 teaspoon cracked black peppercorns
  • 4 oz feta cheese, cut into twenty-four ½-inch cubes
  • 24 fresh mint leaves
  • 12 pitted green olives, cut in half
  • ¼ large English cucumber (seeded if desired), cut into ½-inch chunks
  • Twenty-four 6-inch skewers

In a medium bowl, combine the fennel seeds, orange zest and juice, and pepper. Gently stir in the feta and marinate for 1 hour at room temperature or up to 3 hours in the refrigerator.

To make the skewers, place a mint leaf about ¾ of an inch up the skewer, then add a chunk of cucumber, and an olive half.  Gently place a cube of the marinated feta on the end.  These can be made several hours in advance and stored in the refrigerator until ready to serve.  Allow to come to room temperature before serving.

Peppermint Torte

  • 4 egg whites
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 9 oz cool whip
  • Peppermint candy canes, crushed
  • Draw 2 plate size circles on brown paper and cut out

Beat egg whites till stiff. Gradually add sugar (1 tsp at a time) and beat till glossy. Add vanilla. Spread meringue on circles within 1 inch of edge. Bake at 300 degrees for 45 min to 1 hr. When cool, spread one meringue top with cool whip. Sprinkle with half of the crushed peppermint. Place second meringue on top of first, spread remaining cool whip on top and sprinkle with remaining peppermint.  

Cinnamon Nuts

  • 1 egg white
  • 1 Tbs water
  • 1 pound pecans
  • 1 cup sugar
  • 1/4 – 1/2 cup cinnamon 
  • 1 tsp salt

Beat egg white and water together until frothy. Add pecans and stir until completely coated. In separate bowl, combine sugar, cinnamon and salt. Mix with nuts stirring until coated. Spread nuts on flat baking sheets. Bake at 250 degrees for 1 hour stirring every 15 min.

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