Workout Wednesdays: Healthy Holiday
Eat right to stay healthy all season long!
While the holidays are about family time and giving thanks, they are also a time for what I lovingly refer to as “buffet pants.” (Thanks, elastic waistbands!) To help you navigate the feasts and keep your waistline trim, here are a few healthy ideas for holiday entertaining:
Healthy Appetizer Idea: Caprese Skewers
This appetizer is easy peazy to make, is super colorful, and tastes fabulous. The fact that it’s also good for you is just a nice added bonus. To assemble, spear the following ingredients kabob-style onto toothpicks: 1 cherry tomato, 1 basil leaf, and 1 mini mozzarella ball. Drizzle with a bit of extra virgin olive oil and you’re done! Photo source: foodgawker.com.
Healthy Side Dish Idea: Oven-Roasted Garlic Brussels Sprouts
Since you’re already likely to be stocking up on food at Costco in preparation for your holiday meals, grab a 2-pound bag of Brussels sprouts while you’re there. Preheat your oven to 425 degrees, grease a 9-inch-by-13-inch baking dish with nonstick cooking spray, and pour in a mixture of the Brussels sprouts, 5 cloves of minced garlic, 1/2 cup water, 2 tablespoons of olive oil, and a bit of salt and pepper. Spread the mixture in a single layer in the baking dish, pop in the oven, and bake for 40-50 minutes. Stir the mixture halfway through cooking. Recipe and photo source: thecookingphotographer.com.
Healthy Entrée Idea: Herbed Chicken & Squash
Preheat your oven to 400 degrees. Season 4 chicken breasts with 1 tablespoon of chopped rosemary and some salt and pepper. In a bowl, toss 1 pound of cubed butternut squash with 1 teaspoon of olive oil. In a second bowl, toss 3/4 pound chopped sweet onions with 2 teaspoons of balsamic vinegar and 1 teaspoon of olive oil. Grease a rimmed baking sheet with nonstick cooking spray. Place everything on the baking sheet. Sprinkle a bit of rosemary, salt, and pepper on the veggies. Roast for 15 minutes. Meanwhile, mix 2 tablespoons of apricot preserves, 2 teaspoons Dijon mustard, 2 teaspoons chopped ginger, 1 clove chopped garlic, and 1 teaspoon balsamic vinegar in a bowl. Flip chicken and brush with apricot mixture. Turn veggies and roast 10-15 minutes more. Recipe and photo source: Self.com.
Posted on November 14, 2012