I don’t know about all of you, but I have a difficult time managing my diet over the holidays. I am usually really hard on myself about indulging and wind up feeling an extreme amount of guilt. Because Dan and I travel to see family over the holidays, it’s also challenging to stay with a good exercise routine which also makes me feel guilty.
Year after year, I tell myself that is is okay to splurge a little bit for the holidays. In fact, it’s healthy to be present in the moment and to enjoy good food and good drinks with the ones you love. I think it is possible to indulge slightly without destroying the wonderful progress you’ve made up until this part of the year.
Below I’ve included my 5 tips for staying healthy over the holidays. I’ve also included my recipe for peppermint bark which is the easiest holiday treat you’ll ever make!
- Make time for 30 minutes of movement every day of the holiday week. This can include walking, a workout video, a run, or anything to get that blood flowing.
- Try to wake up and eat a super healthy breakfast before the day really starts. Set yourself up for a great day by fueling your body with nutritious food right away. This will keep you satiated for a while and less likely to consume too many goodies early in the day.
- Try everything, but take SMALL portions. It’s perfectly okay to want to sample everything, but take a little serving so you’re not overdoing it.
- Lighten up traditional favorites. If you love certain Christmas dishes, trying seeing if you can lighten them up or make them cleaner. For example, maybe you love making gingerbread muffins. Well instead of using white flour and butter, maybe try using whole wheat flour and coconut oil. Or maybe substitute heavy cream in a cake recipe for coconut cream. These little tweaks can really help improve the nutritional value of the dish.
- Be mindful! I think this is the most important tip. Be aware of what you’re eating and make sure you really enjoy it. Also, be mindful of how you feel after eating the food.
I hope everyone has a very happy and healthy holiday. Cheers to great things in 2017!
- 1 bag dark chocolate chips or chunks
- 1 bag white chocolate chips or chunks
- 1 tsp. peppermint oil
- 5-7 candy canes
- Unwrap candy canes and crush in a food processor.
- Line a 9x13 baking pan with foil and spray with nonstick cooking spray.
- Melt chocolate chips in microwave or on stove. Pour chocolate mixture into the pan. Tap the pan on the counter to remove any air bubbles.
- Place pan in the refrigerator for 15 minutes.
- Melt white chocolate chips the same way as the chocolate. Add peppermint oil and stir to combine.
- Add white chocolate mixture overtop of chocolate mixture. Use a spatula to spread evenly.
- Top the white chocolate immediately with crushed candy canes.
- Refrigerate bark for 1 to 2 hours.
- When hardened, remove foil from pan and break bark into pieces carefully with a knife or your hands.
*The peppermint bark should be kept at room temperature. It will keep for about a week.