All the Holiday Health Tips “Yule” Ever Need!

All the Holiday Health Tips "Yule" Ever NeedGuzzle before Goodies: Drink a big glass of water and, if the meal or party is going to start after a scheduled meal time, eat a protein bar or other small protein-rich snack (around 200 cal) to tide you over. Time after time, I’ve read “eat a meal before heading out” as this will fill you up so that will not be tempted to overindulge on drinks and goodies at a holiday party. Um, unless you have willpower of steel, this doesn’t work – at least not for me. I always end up giving in with the “what the heck, it’s only once a year mindset” and, while it’s okay to splurge every now and then, but having consumed a full dinner (even if deemed “healthy”) just means you’ve gotten a head start on over-eating.

The Gift of Protein: Make sure you are not just using your entire calorie budget on all the wonderful baked treats of the season at the expense of eating enough protein. While pancakes, homemade breads, cookies, pies and more deserve a little attention this time of year, you can’t fuel a healthy lifestyle without adequate protein. Aim to get at 25 to 30 grams at EVERY meal, starting with breakfast, and also a couple 10 gram-ish protein snacks if you’ve been active during the day. Research has shown that consuming adequately timed and spaced protein not only helps with muscle management, but can moderate hunger and help you avoid over-snacking later in the day or evening.

cutting-sheet-pan-maple-beef-sausageBy the way, you have to check out my new Sheet Pan Maple Beef Sausage recipe — it’s a less mess, less stress way to make a batch of protein for a holiday crowd. It tastes yummy and sure beats slinging bacon or links all morning.

Moderate your Mixology: Drink in moderation or, even better, don’t drink alcoholic beverages, heavy eggnogs or sugary punches at all. Wine, beer and other adult beverages are very high in carbs and calories, partying all night will take its toll in so many ways . . . I won’t preach. If and when I decide to have a drink, I limit myself to one and then turn to sparkling waters with a splash of juice or infused with fruit. I have also turned ONE drink, into two by halving the liquor or wine portion and topping off with a low-cal liquid.

Exercise Anywhere: Regardless whether stuck in a car travelling or in your mother-in-law’s lair, find a way to move about and sneak in a little exercise – even if just in 5 minute increments.  We always pull over every hour on the road (for potty stops) and to bust out some roadside jumping jacks and burpees – I’m not kidding.  When visiting relatives and out of your normal fitness routine, suggest that the group head out for a walk to see holiday lights or start up a friendly game of flag football. There are also lots of home workouts that need little or no equipment when snowed it. Also, check out my 40 Fitness Hacks for the Holidays or my Wrapping Paper Tube Workout  – a graphic below, but also a video (seriously)!

Wrapping Paper Roll Workout - TheFitFork.com

Let Go of the Guilt: Despite the tips, the biggest tip is to enjoy the season and the quality time with family and friends. Many of us striving to live in the healthiest way we know how, often forever deny some of our past pleasures. If you want a slice of chocolate cake, have it! If you want a steaming mug of strawberry honey white hot chocolate, have it! If you’ve missed a few days or even a week of  your normal workouts, fuggetabout it! We all deserve a break and time to recharge – a short time of splurging and relaxing over the holiday season isn’t going to set you significantly back (if at all).

What are your holiday plans?! What are you doing to stay active? What is your favorite splurge (mine is banana bread with absolutely no healthy modifications 😉 Please share in the comments – XOXO, Jennifer  

Sheet Pan Maple Beef Sausage – Breakfast Win for Holiday Crowd

Sheet Pan Maple Beef Breakfast Sausage

The care and feeding of house guests over the holidays can be stressful. As a clutter bug and mama of three messy boys, I can almost guarantee that you’ll never see the disaster that lies outside the frames of my blog and Instagram photos. But my in-person family and friends will, err, notice, so I’ll usually cancel a run or trip to the gym to get the house tidy — and that can feel like quite a workout in itself! And, while I love to cook, I’m used to feeding 4 or 5 at a time– not 15 people plus! Cooking bacon or sausage for an army in the morning is one of my pet peeves. It’s messy, time-consuming and I’m usually stuck in the kitchen and missing out on all the Christmas morning fun around the tree! Sheet Pan Maple Beef Sausage uses lean ground beef, real maple syrup and just the right spices to make a quick, easy and mess free breakfast or brunch option that will feed a crowd.To solve this breakfast prep problem, I came up with Sheet Pan Maple Beef Sausage – I was super excited to share it with my breakfast-obsessed friends at BeefLovingTexan.com It’s basically one HUGE sausage patty cooked all at once in the oven – no flipping, splattering or batch cooking. Plus, my always-starving teen boys and teen nephews can’t come by to “sample” it all away before serving time! When ready to serve, simply slice into bars or wedges, it couldn’t be any easier!

Everyone who eats my sheet pan sausage always raves and mentions how much better homemade sausage tastes – they are always pleasantly surprise to discover it’s made with lean beef – not fattier pork. The secret to making lean ground beef taste like breakfast sausage is all in the spices and flavorings. This beef sausage uses ingredients like paprika, cayenne and real maple syrup for a mildly spicy-sweet flavor.

So, should you feel guilty about indulging in this sausage for a holiday brunch or even “brinner”? NO! There are 24 servings per batch, with each piece containing approximately 100 calories and 12 grams of protein.  In addition to protein, lean beef is also a great source of iron, zinc and other essential nutrients. For optimal protein intake (25 – 30 grams per meal) have a couple slices, or pair a slice with an egg scramble.

sheet-pan-maple-beef-sausage-egg-biscuit

Prefer a breakfast sandwich?  After sausage is cooked, use a biscuit cutter to make a round shape and use a halved buttermilk biscuit to bookend!  The leftover bits from cutting circles can be crumbled up to use in soups, quesadillas, salads and more.

Do you have a traditional dish for breakfast or brunch? Are you a sausage or bacon person? Are you tidy or messy, a hoarder or minimalist when it comes to keeping house? Please share in the comments – XOXO, Jennifer 

Sheet Pan Maple Beef Sausage
Prep Time
10 mins
Total Time
10 mins
 
Feed your hungry holiday crowd a special breakfast or brunch -- this easy beef sausage bakes in the oven and is low mess, low stress and very delicious!
Course: Breakfast
Cuisine: American
Servings: 24 servings
Ingredients
  • 3 pounds 90%/10% ground beef
  • 3 tablespoons pure maple syrup
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried sage
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon all spice
  • 1/2 teaspoon caynne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 375F.
  2. Place ground beef in large bowl and gently work in syrup with hands. In small bowl, toss together onion, garlic, sage, thyme, syrup, brown sugar, paprika, allspice, cayenne, salt and pepper. Sprinkle over beef and work spices in with hands, taking care not to over handle beef (creates toughness).
  3. Line rimmed baking sheet (approx. size 13” x 18”) with foil and gently press in meat mixture to reach corner to corner, maintaining an even thickness. Place pan on center rack of oven and bake for approximately 20 minutes, or until internal temperature reaches 160F degrees with instant-read meat thermometer.
  4. Carefully remove pan and drain off any excess liquid. Let rest for 5 minutes.
  5. For wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.or wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.

3 Vibrant Greek Yogurt Dips – Beet, Turmic & Matcha

Beet, Turmeric and Match Greek Yogurt DipsBrighten up any winter snack situation with these Vibrant Greek Yogurt Dips colorized with some of Mother Nature’s most vivid ingredients including beet powder, turmeric powder and matcha tea. No need to go all fake and freaky to create edible rainbow colors for your holiday appetizers and other fun recipes throughout the year. These natural ingredients are superfoods (typically found on the health food, spice and tea aisles) and not only pump up the pigment, but boost nutrition as well!

Beet, Turmeric & Matcha Greek Yogurt Dips are a vibrant addition to a holiday party, celebration or for home snacking! Can also be used as salad dressing, or drizzled on sandwiches, wraps, side dishes and more.

While there are lots of additional benefits, beet root powder boosts nitric oxide in your blood (helping circulation, blood pressure and stamina), ground turmeric is a spice that can help to reduce inflammation and lessen the perception of pain, and matcha tea is known to boost the metabolism, calm the mind and help protect against certain cancers.

tumeric-beet-matcha-powder The other beauty of these three Vibrant Greek Yogurt Dips is how easy they are to make – I originally created the recipes for Litehouse Foods using first their Homestyle Ranch Dip, then later the OPAdipity Greek Yogurt Dips and finally with Greek yogurt from scratch.  Using prepared dips (found in the refrigerated section of your produce department) is an “almost homemade” shortcut perfect when you need to pull together a party ASAP or at the 11th hour realize you didn’t bring a dish for the office shindig. I feel more than comfortable using the Litehouse Foods brand because they are VERY mindful to keep their products as fresh and preservative as possible.

But, knowing these dips aren’t easy for some of you to find (and that many prefer scratch recipes), I’ve written out the full preparation of the recipes (and then noted how to swap in the prepared dressings if that’s the route you choose). The base recipe is the same for all three dips, simply mix in 2 tablespoons of the chosen “superfood” ingredient and add extra garnish on top as desired!

These dips also take sandwiches, wraps, side dishes and steamed veggies to the next level with just a drizzle or dollop! Enjoy and Happy Holidays to Hue!

If you need a visual on the beet powder, ground turmeric and matcha — here are the products I used:

Beet, Turmeric & Matcha Greek Yogurt dips
Prep Time
5 mins
Total Time
5 mins
 
The base recipe is the same for all three dips, simply mix in 2 tablespoons of the chosen "superfood" ingredient and add extra garnish on top as desired!
Course: Appetizer, Condiment
Cuisine: American
Servings: 12 servings
Ingredients
  • 1 cup plain Greek yogurt (fat-content, your preference)
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsely
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Worcestershire sauces
  • 2 tablespoons Pick ONE: beet powder, ground turmeric, matcha tea
  • optional garnish: for Beet use Sriracha, for turmeric use black sesame seeds for matcha use pepitas
Instructions
  1. Add Greek yogurt to small bowl. Stir in all ingredients except for optional garnish. Let sit in fridge for an hour to overnight to let flavors mingle. Add garnish before serving.
  2. Serve with chips, crackers or veggies. Can also be used as a sauce or spread for sandwiches, wraps, side dishes, fish, chicken and more.
  3. To make with Litehouse Homestyle Ranch Dip or OPAdipity Greek Yogurt Ranch Dip, simply use 8 ounces in lieu of the Greek yogurt and spices.

Gluten-Free Almond Protein Waffles with Dark Cherry Syrup

Weekends are for waffles, especially around the holiday season! I “leggo” the typical waffle a long time ago, they are so carb heavy and the straight-up sugariness would always leave me with the hangries an hour or two later. But, not so with my Almond Protein Waffles with Dark Cherry Syrup when I pump up my waffles with a little protein powder, almonds and a little Greek yogurt on top, I get a morning meal that makes me feel fuller longer.

Gluten-Free Almond Protein Waffles with Dark Cherry Syrup are a better way to fuel up in the morning -- also sugar free and dairy free (without Greek yogurt topping).

I’ve used a gluten-free flour blend to keep it friendly for those with intolerances and it’s also dairy-free if you choose not to dollop with Greek yogurt at the end. Depending on what type of preserves you choose at the store, the recipe can also be refined sugar free.

black-cherry-almond-protein-waffles

Feel free to make a double batch, let cool, and then stick in the freezer for a quick and easy breakfast later – they are so good sandwiched with nut butter in the middle (and convenient for car munching)!

breville-waffle-makerMy old-school, weary waffle maker is on it’s last legs and I’ve asked Santa to take me to the next-level of waffle making with the Smart Slice Waffle Iron from Breville. It has “Waffle IQ” — I need those smarts!

Also, please take a look-see at these other healthy waffle recipes that will start your morning off most magnificently – I have a sweet and a savory option for you!  Why not make some for your holiday guests?!

 

Gluten Free Pumpkin Spice Latte Waffles perk up fall breakfast and brunch -- perfect for Thanksgiving an

Gluten-Free Pumpkin Spice Latte Waffles

 

 

 

 

Hatch Green Chile Cornbread Waffle with Egg - TheFitFork.comGreen Chili Cornbread Waffles with an egg on top!

 

 

 

So, whatcha doing this weekend? Making waffles? What is you favorite type of waffle and/or topping? Please share (so I can drool) in the comments below – XOXO, Jennifer 

 

Gluten-Free Almond Protein Waffles with Dark Cherry Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Fill up your tank with these easy gluten-free waffles that are boosted with protein powder and sweetened with a healthier syrup if delicious dark cherries.
Course: Breakfast
Cuisine: American
Servings: 8 servings
Ingredients
For Waffles:
  • 1 cups gluten-free baking blend
  • 1/2 cup cup protein powder, vanilla
  • 1/2 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1 1/2 cups Almond Milk
For Syrup:
  • 1 1/2 cups frozen, pittend dark cherries
  • 3/4 cup cherry juice or pomegranate juice works too
  • 1/2 cup cherry preserves
  • 1/2 cup real maple syrup
Toppings
  • 1/2 cup Greek yogurt
  • 1/3 cup toasted, unslated slivered almonds
Instructions
  1. Preheat waffle maker to medium heat.
  2. Place gluten-free flour blend, protein powder, almond flour, baking powder, baking soda and salt in large bowl and whisk to combine.
  3. In smaller bowl, whisk together legs, vanilla extract, butter and milk until frothy.
  4. Stir wet mixture into dry mixture until combined; okay if a few lumps.
  5. Using a 1/2-cup measuring cup, scoop mixture onto waffle maker. Spread evenly and close. Let cook for about 2-3 minutes or until golden brown.
  6. To make syrup, add frozen cherries to medium sauce pot and pour in juice. Stir in cherry preserves and real maple syrup; bring to light boil for 1 minute. Reduce heat and let simmer until thickened and syrupy, approximately 20 minutes.
  7. To serve, pour syrup over waffles and top with a dollop of greek yogurt and toasted almonds.

Ho-ho-ho! Paleo Pistachio Chocolate Beet Cookies for Holidays

Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.

Pistachio Chocolate Beet Cookies

Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance.  That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.

Paleo Pistachio Chocolate Beet Cookies are a smart way to celebrate the holidays and fuel up for winter runs and workouts!

The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?

Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!

lucy-and-pistachio-caoco-beet-cookei

Paleo Gingerbread Cookie BrittleLast week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!

 

 

What is your favorite “splurge” holiday cookie? Do you have a healthy cookie recipe you like to make? Have you ever been to a cookie swap? Please share in the comments, XOXO, Jennifer

Paleo Pistachio Chocolate Beet Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Start a healthy holiday cookie tradition with this sugar-free paleo treat! Recipe is also dairy-free and gluten-free and can be made vegan with vegan egg substitute.
Course: Dessert
Cuisine: American
Servings: 20 cookies
Ingredients
  • 1/3 cup stevia-based baking blend (cup for cup equivalent) (I used Sugarless Sugar)
  • 1/3 cup potato starch
  • 1/3 cup almond meal
  • 1/3 cup coconut flour
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoons beet powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconute oil
  • 2 large eggs, whisked
  • 1/4 cup coarsely group/chopped raw, shelled pistachios
Instructions
  1. Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
  2. Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
  3. Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
  4. Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
  5. Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.