The “Holiday Overeating Season” officially begins at Thanksgiving 2013. Just thinking about traditional holiday meals can put the appetite in high gear, before even lifting a fork to taste that first savory bite.
Those on weight loss programs either start strategizing on how to avoid overeating during these six weeks or throw caution to the winds and decide to give up until after New Year’s. The temptation to overeat is lurking at every table.
The average American gains 8 pounds between Thanksgiving and New Year’s Day and those pounds are likely to stay around forever and just keep accumulating with the years. Worse than that, eating for recreation through the holidays causes thousands of deaths each year from heart attacks. The three days of the year when most Americans die of heart attacks are December 25, 26 and January 1. Overindulging on food and drink during holidays can be deadly.
That’s why this holiday season we will be putting out nutrient rich recipes and informative articles that is going to help you overcome all your temptation in a great tasting healthy way so that you don’t have sacrifice your health for good times. It’s just not necessary.
So here are the 3 key points to remember.
Thanksgiving is the most naturally nutrient rich holiday.
Those with established lifestyles, with standards, look at Thanksgiving for all the fun and gratitude that it represents, not to mention the mid week break and long weekend potentially, and usually do eat more than usual, but not that much more; and they don’t stray too far from what they know works for them.
Year end is a stressful time in our modern world, so if you want to renew yourself headed into the New Year, overeating in too big a way is a sure way you’ll be asleep on the couch after your meal… and in January. So just enjoy a nice meal, keep it 90% or More Plant-Based Nutrient Rich, and you’ll love it.
1: Mushroom Wine Sauce
1 medium red bell pepper, seeded and sliced in strips
1/4 pound shiitake mushrooms, sliced
2 large Portobella mushrooms, sliced
1/4 pound button mushrooms, sliced
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1 teaspoon herb de Provence
1/4 cup water
1/4 cup red wine
1/2 cup chopped fresh parsley
2 cloves garlic, pressed
Simmer all ingredients until liquid is reduced and mushrooms are tender and juicy. Serve over baked tofu, mashed potatoes. or steamed broccoli.
2: Pumpkin Pineapple Cookies
1 cup fresh or canned pumpkin or sweet potatoes
1 small banana, mashed
1/2 cup crushed pineapple, with juice
3/4 cup date sugar
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups quick oats (not instant)
1 cup raisins
1/2 cup chopped walnuts
Carob chips as desired (optional)
Combine pumpkin, banana and pineapple. In a separate bowl, combine rest of ingredients. Stir in pumpkin mixture. Drop by tablespoonfuls onto cookie sheet and press down slightly. Bake for 10 minutes at 350 degrees.
Note: You may use fresh or canned sweet potatoes instead of the pumpkin.
3: Sweet Scarlet Salad Dressing
2 Lg beets, diced (2 cups)
1/2 Cup apple juice
1/2 Cup celery juice or vegetable stock
1 tsp sage
Steam the beets until tender, then cool. Place in a blender or food processor, and purée with a small amount of the juice. When smooth, add the remaining juice and the sage, and blend. Keep chilled.