Eat healthy during the holidays
With seasonal sweets and treats everywhere, it can be tough to stick to a healthy diet. Use these tips to make smart choices — without sacrificing flavor.
Choose lighter festive foods
Who says holiday foods have to be heavy? Simply enjoy lighter desserts, such as pumpkin pie or angel food cake with fruit, rather than higher-calorie options like fudge cake or pecan pie.
Follow the plate method
Use this trick to fill your plate with a balanced meal: Fill half your plate with good-for-you vegetables, a quarter with protein (like turkey or ham) and the last quarter with starch (like mashed potatoes or a dinner roll). Eat slowly and enjoy.
Keep healthy snacks handy
Carry snacks like carrot sticks, nuts or fruit with you for between-meal munchies. When you aren’t hungry, you’re less likely to indulge in extra treats.
Get moving
Don’t settle in for a nap after a big meal. Do something active as a family instead. Moving after a meal can help digestion and lower blood sugar. Bundle up for a quick after-dinner walk. It’s also a chance to enjoy the festive lights and decorations while you stroll!
Get the most out of your benefits
Budget-friendly healthy snacks your whole family will crave
Handing out the right snacks can do double duty: It can fuel good energy and health now, and boost immunity to help fight off illness as we enter cold and flu season. But common go-tos like packaged chips, cookies and candy can be pricy and harm your health over time. Instead, try these easy, kid-friendly snacks. They’re good for your health and kind to your wallet.
Greek yogurt
It’s thick and creamy, and loaded with calcium and protein. Throw in some banana slices for potassium. Or add berries (fresh or frozen) for vitamin C and antioxidants.
Apple slices and peanut butter
Together, they serve up healthy fats, protein and important vitamins and minerals like vitamin E and potassium.
Glass of milk
A cold glass — or a warm mug — is an easy way to satisfy hunger. Plus you’re drinking up immune-boosting minerals like calcium and vitamins A and D.
Fresh veggies and hummus
Made of pureed chickpeas, hummus is a great source of plant-based protein. Pair with raw veggies like carrots and bell pepper.
Turkey Tacos
Leftovers from your Thanksgiving feast taste twice as delicious mixed with warm cranberry salsa.
Ingredients
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2 Tbsp olive oil
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1/2 red onion, diced
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1 cup corn
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1 cup cranberries
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1 clove garlic, minced
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1/4 cup orange juice
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1 tsp honey
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1 cup shredded cooked turkey
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4 corn tortillas
Directions
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Heat oil in a medium-size pan over medium heat. Add onion and sauté for about 3 minutes.
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Add corn, cranberries, garlic and orange juice. Cook for 3 to 5 minutes, stirring often, until the juice is reduced (almost gone).
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Add the turkey to the salsa and heat through.
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Divide the turkey-salsa mixture evenly between the 4 tortillas.
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Top with garnishes, such as cilantro, green onions or pomegranate seeds, if you’d like.
