Whew! We made it through Thanksgiving. How did you do? I hope you enjoyed the seasonal treats (in moderation) and skipped the high calories foods that weren’t special enough for you to eat. Keep up the good work as we continue the holiday marathon.
Enjoying Holiday Parties (Without the Guilt)
The next challenge for many of us is a holiday party. Whether it’s for work or hosted by a neighbor, the challenge is the same: how to fully enjoy the party without feeling deprived of yummy food.
Use the same strategy I recommended for Thanksgiving: decide which party foods you really want to eat, and which ones are not worth the calories. And be true to yourself. It’s a common recommendation for party-goers to skip high fat appetizers like crab cakes; but if it’s something you really really (really) want, then plan for the 300 calories you’ll get in each one and structure the rest of your eating accordingly.
It’s not a cocktail party without the cocktails. If you do drink alcohol, drink in moderation and have plenty of water too (sparkling counts!). Here are some great choices that you can enjoy:
- Sparkling water with a splash of cranberry juice and a slice of lime
- Champagne
- Vodka or gin & diet tonic
- Small glass of wine
- Bloody Mary
- Screwdriver
Don’t forget the nibbles! Be mindful of what you’re eating, because bites here and there can really add up. Some good choices include:
- Shrimp Cocktail
- Crudite (that’s a fancy way of saying “raw veggies”) & Hummus
- Melon with Prosciutto
- Grilled Chicken Satay
- Olives (stick to 6)
- Tuna Tartare or Seared Tuna
Here’s one of my favorite hors d’ouevre recipes – easy & delicious! Recipe adapted from Moosewood Restaurant Lowfat Favorites.
Prick 1 medium eggplant with a fork, and roast at 350′ until collapsed (about 45 minutes). When cool enough to handle, slice in half, chop the eggplant “meat” and scoop into a large bowl.
Meanwhile, prepare 1 package frozen phyllo shells per the package directions.
In a small bowl, combine:
1 tsp ground anise 4 scallions, minced
1 tsp dark sesame oil 3 tbsp reduced sodium soy sauce
2 tbsp rice vinegar 2 tsp grated fresh ginger root
Add to the eggplant and mix well to combine. Spoon into cooled phyllo cups and serve. You can also serve the eggplant mixture as a dip.
Lisa Corrado of Lisa Corrado Nutrition is a stellar chef and nutritionist. She is on a mission to help busy people eat healthier. Lisa offers nutritional counseling and coaching to help you cook and plan better meals. Check out her blog, A Moment in a Busy Life, which takes you on a healthy journey through good food and great choices.
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