It may be hard to believe, but the holiday season has arrived.
Getting together to connect with loved ones over delicious food and drinks makes it one of my favourite times of the year. While food is an exciting part of the holidays, it can also be overwhelming to think about. While maintaining a healthy, well-balanced diet is important, I am a strong believer all your holiday favourites should be enjoyed.
Rather than a ‘ditch this, have that’ approach, I prefer a ‘have this with that’ approach. You might be surprised to learn a few easy tweaks can bring more balance to the holiday foods you love. Here are some tips to get you started:
Dips
The tweak: Dips are a crowd pleaser at any party. Whether you’re looking for savoury or sweet, try opting for a Greek yogurt-based dip this holiday season. Greek yogurt is high in protein, calcium and probiotics and, not to mention, lower in calories and fat.
Another great option for your party spread is hummus. Hummus is made from chickpeas, which is lower in calories and fat than a sour cream or cream cheese dip. You can find a variety of hummus dips — from garlic to beetroot — available at your local store. If you’re feeling adventurous, you can always make it at home in a blender and spice it up with pesto or roasted red peppers.
Meat entrees
The tweak: The holidays are a great time to switch things up in the kitchen. While we often think of meat and poultry — like turkey and ham — as the centerpiece of the holiday feast, it is a good reminder that vegetables and plant-based dishes can be the star of the show, too. Plant-based meals are great as they offer all necessary protein, fats, carbohydrates, vitamins, and minerals. This holiday season, think about switching things up with a vegetable Wellington or a portobello pot roast.
Pasta and casseroles
The tweak: Pasta and casseroles are the perfect place to focus on making a delicious yet nutritious meal this winter. Whether it’s opting for a whole-grain or zucchini noodle or switching out the two per cent milk for coconut milk, there can be lots of opportunities to add nutritional value to pasta dishes. One of the best parts of pasta is it is customizable, especially when it comes to toppings. My personal favourite is adding spinach, mushrooms, broccoli, and pine nuts to give a classic pasta casserole a boost of fibre.
If you want to chat more about a balanced and realistic approach to the holidays, I am here to help. As your local Orillia registered dietitian at Zehrs, I provide a range of services, such as virtual or in-store one-on-one consultations, store tours, and balanced recipe ideas for the holidays. To learn more, book a 15-minute discovery call with me at dietitianservices.ca.
Green hummus
Ingredients:
- 2 cups (500 mL) PC Edamame
- 1 cup (250 mL) Packed fresh parsley leaves
- 1/2 cup (125 mL) Basil pesto
- 1/2 cup (125 mL) Extra virgin olive oil
- 1/4 cup (50 mL) Fresh lemon juice
- 1/8 tsp (0.5 mL) Salt
- 1/8 tsp (0.5 mL) Freshly ground black pepper
- 1 tsp (5 mL) Finely grated lemon rind
Instructions:
Pulse together edamame, parsley, pesto, oil, lemon juice, salt and pepper in food processor for one to two minutes, scraping down the side of the bowl once or twice, or until completely combined. Scrape into serving bowl. Mix in lemon rind. If desired, garnish with a drizzle of oil and a few basil leaves.
Lisa Ciotoli is a registered dietitian at Zehrs in Orillia.
