Thursday, December 19, 2013

Holiday Parties, Oh My!

There are still a few weeks left in the holiday season, so we thought we'd share a few strategies for making healthy, balanced choices during the last of your holiday party marathon.  

Here are our favorite tips:

  • Eat what you really want, first!  You might as well start with the food you most crave and enjoy, because you know you'll eat them anyway.  We do! 
  • Eat small portions.  The first bite is always the best anyway. 
  • Stop just before you feel full.  You can always eat more, if you're still hungry.
  • If you're going to a friend's house, contribute something that you know you'll want to eat.  That way, if the rest of the party food is all pigs in a blanket and artichoke dip, you know you'll have have a good option.  Not that there's anything wrong with artichoke dip, occasionally and in moderation.
  • Enjoy yourself!  Please don't feel guilty about eating your favorite holiday foods.  It's just food.  Having a Christmas cookie doesn't make you a good or bad person.  If you eat a little too much at the party, just choose to eat more vegetables tomorrow. 

This recipe for roasted vegetables with tahini dip is one of our favorites.  Despite being healthy, it's always one of the first things to disappear off the buffet!

We hope you enjoy the holidays with the ones you love.

Roasted Vegetables

Serves 4 – 6

1 head cauliflower, cut into florets *
1 head broccoli, cut into florets*
4 tablespoons olive oil
Sea salt
Freshly ground black pepper
Zest of one lemon
Spices, if desired

Preheat oven to 450 degrees.  Toss cauliflower and broccoli with olive oil, salt, pepper, lemon zest and spices, if desired.  Place on a baking sheet and roast in oven 20 - 25 minutes, or until vegetables are golden brown.

*You can substitute any vegetables you like.  Just cut them into pieces of similar size.

Tahini Dip

1 cup unroasted tahini
1 clove garlic, ground to a paste (if desired)
3 – 4 tablespoons freshly squeezed lemon juice
Sea salt, to taste

Add tahini paste to a large bowl.  Add garlic (if using), lemon juice and about ½ teaspoon sea salt.  Whisk together with a fork, making a thick paste.  It will turn a strange color and consistency and you’ll think you’ve ruined it.  Add cold water, a tablespoon at a time, until the tahini becomes the consistency of a thick sauce.  Taste for lemon and salt and adjust, as desired.  Tahini sauce will keep in the refrigerator for one week.

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