Did you know that Starbucks’ Holiday Venti (20 oz) White Chocolate Mocha with 2% milk and whipped cream has more calories than a McDonald’s Quarter Pounder with Cheese?
Alternative: Cappucino with non-fat milk and stevia for sweetening
Thinking of having some hot soup on a chilly day? Skip the Campbell’s Chicken Noodle Soup with as much sodium in a can as you should consume in an entire day.
Alternative: Homemade soups like our butternut squash soup. See the recipe below.
Going to lunch at The Cheesecake Factory? Find an alternative to the Chocolate Tower Truffle Cake. One serving weighs ¾ pound and has 1760 calories, a full day’s worth.
Alternative: Bowl of fresh strawberries with whipped cream on the side
How to get through the food part of the holidays without gaining the usual weight?
- Don’t start out hungry. When going to a buffet or other holiday eating event, have something protein filled before you go. A protein shake is a great way to fill your stomach and decrease your chance of uncontrolled eating.
- Limit alcohol. Alcohol lowers your inhibitions, so all of your good intentions go out the window when you get a little high on that first glass of wine. Have some food prior to drinking alcohol to lower that effect. Then drink 2 glasses of water between each glass of alcohol. You will drink less alcohol and be less likely to experience a hangover the next day.
- Eat something healthy when you first arrive. Fill up on salads or raw vegetables with dip. That will leave less room for the more caloric items.
Easy Butternut Squash Soup (from the Food Network)
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Try seasoning with cumin and turmeric for a more exotic taste. Serve.