It’s that time of year again when life is full of parties and celebrations of the festive season. Just because you are watching your diet and managing your weight doesn’t mean that you can’t enjoy the holidays.
I would like to share a few tips with you to help manage the temptations of the party season so that you don’t lose your way in terms of your weight loss program:
If you are going to a party eat something like a meal replacement shake or a soup before you leave home to avoid arriving at the party ravenously hungry and tempted to snack. Drinking water before and during meals will also help reduce your urge to binge.
Beware of the appetizers and nibbles that are served with drinks and cocktails. You may not realize it but a handful of mixed nuts or chips with your cocktail could actually have as many calories as a regular meal.
Use smaller plates if confronted by an all-you-can-eat buffet – these can be just as satisfying without the bulk of bigger plates and choose lean meats, salads and vegetables rather than their unhealthy alternatives on offer.
If you are hosting a party or dinner there are clever ways to substitute some of the traditional holiday favourites like gravy. Roast turkey and chicken are great low fat choices but stay away from the rich sauces and stuffing. Instead find a fruit or vegetable based sauce or stuffing and serve the meal with lots of steamed vegetables accompanied with olive oil, lemon and herbs. Salads can be served with a wide range of tasty fat free dressings that are easy to make such as balsamic vinegar dressing.
Instead of the ham and roast pork on the traditional Christmas table steam fish or chicken with herbs, ginger and garlic or choose chargrilled or fresh seafood like oysters, which are 100 per cent pure protein, absolutely delicious and my all-time favourite food!
Avoid stocking up on lots of sweet temptations and fat laden snacks. Instead have a few treasured treats that can be savoured to serve any guests that pop in over the holidays. It is also a great time to make the most of our wonderful warm weather Christmas and have lots of delicious cherries, berries and stone fruit at hand. They make a colourful and festive fruit salad that can be served with low fat yogurt for dessert
Of course festivities often include alcohol so try to avoid "mixer" drinks like rum and cola, and champagne because they are full of sugar - instead substitute with soda water, iced water or mineral water. If you are drinking wine, stick to the red – a shiraz is best for you with it’s full flavour and antioxidant, Resveratrol. If you are drinking white wine add a little sparkling water as a spritzer and always alternate alcoholic drinks with sparkling or iced water.
And finally add a little action to your parties by getting up on the dance floor to dance off some of the party treats and have some fun.
Remember that it only takes 48 hours to get back onto your weight loss program when the festive season is over so try not to beat to beat yourself up!
Life is meant to be enjoyed so enjoy it!
Happy festive season to all of you.
Tony’s recipe for Rolled Turkey Breast*
Rolled Turkey Breast is a wonderful alternative to the traditional roast turkey and gravy. All you will need is a one to one and half kilo skinless and boneless turkey as well as t tablespoon extra virgin olive oil, 400g spinach (stems removed), half a small onion finely chopped, 4 cloves crushed garlic, 8 chopped dried apricots and half a teaspoon of nutmeg for the stuffing.
Preheat oven to 180C. To prepare the stuffing heat the oil in a fry pan over medium heat. Add the spinach, onion and garlic and cook until spinach is wilted. Cool, drain of any liquid and chop. Stir through the apricots and nutmeg.
Cut horizontally through the turkey breast – but not all the way through and open out. Cover with plastic wrap and flatten with a rolling pin. Place the stuffing down the centre and roll the turkey around the filling. Wrap in foil twisting the ends to hold securely (it will look like a Christmas cracker). You can prepare to this stage the night before.
Place the turkey in a roasting tin and bake for 45 minutes. Remove the foil, spray with oil and cook for an additional 35 minutes or until cooked through. The juices should run clear when the thickest part of the meat is pierced with a skewer. Rest for at least 20 minutes before slicing. Serve hot or cold.
*Recipe from Tony’s Favourites, 2010