Tips for Staying Healthy During the Holidays Part 1
It’s Thanksgiving week which means the holidays have started! It also means there will be tons of opportunities to partake in feasts and celebrations. Unfortunately because it’s the holidays, people tend to forget all their good eating habits because celebration also means food. But worry not because Dr. Will Cole has some tips for you to stay healthy during the holidays. Here’s the first part of this series!
Spoil your appetite
If you’re going to a holiday party where you don’t exactly know what the hosts will be serving, or you know it won’t be on your list of good food choices, have a healthy snack before you go. Taking the edge off hunger will help you to make more rational, healthier choices at the holiday party. Then, if you decide to eat that cookie, you’ll choose to do so rationally instead of compulsively, and move on without polishing off the rest of the plate.
Keep your hands out of the snack bowl
Bowls of pretzels, peanuts, and...
Gluten Free Crustless Pumpkin Pie
Ingredients
- 15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)
- 1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)
- 2 tbsp coconut oil, melted (plus more for ramekins)
- 1 tbsp real vanilla extract
- 2 tsp stevia or monk fruit extract (or more, to taste)
- 3/4 cup brown rice flour
- 1 tbsp freshly ground flaxseed
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp ground pumpkin pie spice
Directions
- Preheat oven to 375F.
- Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)
- In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.
- In a small mixing bowl, whisk together the rice flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.
- Pour the dry...
Delicious Thanksgiving Side Dishes by Chef Mareya
Maple Roasted Brussels Sprouts with Crisped Turkey Bacon
Ingredients:
- 2-4 big handfuls of Brussels sprouts.
- 2 tablespoons of olive oil
- 1 package of nitrite-free turkey bacon
- Himalayan Pink Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees
- Slice each sprout in half.
- Spread all the sprouts out on a baking pan
- Toss with olive oil
- Shower with coarse salt and fresh cracked pepper
- Bake for 30 + minutes until fully roasted and soft in the middle.
- While the sprouts are roasting, crisp your turkey bacon in the microwave between two paper towels, high heat for about 4 minutes.
- When the sprouts are done, toss with the bacon and serve.
Roasted Garlic Mashed Cauliflower
Ingredients:
- 1 head of cauliflower, chopped into florets
- 1/2 red onion, diced
- 5 garlic cloves, chopped
- 2 Tbsp fresh parsley
- fresh chives, minced
- Himalayan Pink Salt and pepper
Directions:
- Steam you cauliflower for about 6 minutes, until fork tender. Drain, and add them to your food processor.
- ...
Giving Thanks!!
We thought it would be a perfect time to affirm the source of goodness that exists in all of our lives.
When we are thankful, we create an opportunity to magnify the goodness and it gives us the potential to thread together a life of being grateful.
And gratitude is deeply important because it helps us feel good, but also because it helps us do good.
So today we choose to live with gratitude for the love that fills our hearts, the peace that surrounds us as we trust in Him, and the voice of hope that reminds us that all things are possible with God.
And on that note, we pray your heart would be inspired by some timeless wisdom around giving thanks...
