How to get through the holiday season of eating?

 

Everything in moderation is a good place to start.  Depriving yourself of things may have you feeling low, instead of festive.  It can also lead to binge eating at a later time.  Many of us think that we can out-run our diet but the reality is, the fork matters. Some tips for staying on track during the holidays:

 

1.  Check your portion sizes and take some time before going back for seconds.

2.  Avoid snacking just to snack and distance yourself from the food table.  Sometimes boredom can lead to eating more than we actually need.

3.  Find creative ways to cook and show your family that you care.  Opt for clean ingredients and reduce added sugars/fats.  Eating clean doesn't have to mean it doesn't taste good too.

4. Choose veggies to fill your plate rather than cheeses and breads.

 

Eat the pie, but make it with better ingredients!

 

 

Pumpkin Pie (GF/Vegan option)

Crust:

2 1/2 cups gf flour blend

1/2 tsp ground cinnamon

1/2 tsp sea salt

12 tbsp plant based butter

1/4 cup cold water

 

Sift together flour, cinnamon, and salt.  Add plant based butter and use a mixer or pastry blender to mix until pea size crumbs form.  Add ice water and mix together until the dough forms a ball.  Flatten into a disc, wrap in plastic and refrigerate for a few hours.

 

Filling:

15 oz can organic pumpkin puree

1 cup unsweetened coconut milk

3 large eggs (or use flax eggs)

1/2 cup pure organic maple syrup

2 tsps pure vanilla extract

2 tsp grated nutmeg

1 tsp ground cinnamon

Grated zest of one orange

pinch sea salt

 

Preheat oven to 350.  Roll out dough to fit 9 in. pie pan. Prick crust with a fork and pre-bake in oven 20-25 minutes.   Whisk together filling ingredients.  Pour mixture into pie crust.  Bake for 75 minutes.  Remove from oven and cool completely.  If desired, serve with coconut whipped cream.