Hi guys! Well, as you know..the holidays are probably the hardest time to stay in shape and eat right. But, that doesn’t mean that it’s impossible! I’m trying to lean out and drop a few lb’s over the next month for my ExerciseTV video shoot! This is going to be such a challenge because of all the parties, family functions and yummy holiday treats in stores right now (I can’t resist hot chocolate!!). But, I’m sticking to my game plan and finding ways to satisfy my appetite while getting lean and mean! So, I thought I’d share a few of my favorite snacks that I will be having over the holidays, along with a recipe that I whipped up last week that I LOVED!
“Cuties”: These are in season right now and I found them at Randalls, but Whole Foods also has their version that’s just as good. These small clementines taste great and are sooo easy to eat. I’m not a big fan of oranges because they are messy and hard to eat and plus, they have a lot of pulp. I’ve been putting mine in my purse (they don’t get squished like bananas) and plus, their vitamin C will help those winter colds!
Protein Powders: For most people, you don’t need to consume protein shakes on a regular basis. But, if you are trying to build muscle/lean out and/or you are a vegetarian…a protein powder shake can be good for you. I’ve been mixing only 1 scoop (about 100 calories) of either Muscle Milk Light or GNC’s new Be-Buff Vanilla Bean powder with water in my Blender Bottle for a post-workout drink. Another snack I have is my Fage Greek Yogurt with 1/2 scoop of the Be-Buff Vanilla Bean powder and a few blueberries. OMG...this concoction taste like a vanilla cupcake with frosting! It’s soo good…and good for you!
more snacks and recipe…click here:
Whole Grain Krisprolls with Cashew Butter: For a snack I eat one or two of these topped with my fresh-grind cashew butter (just cashews ground up with no salt). I get both from Whole Foods.
Amy’s (low sodium) Organic Chili: This one is more of a meal, but you could definitely have it as a snack. I don’t eat meat (except for fish occasionally) and when I took a bite of this a few weeks ago…I had to run back and look at the can to make sure I didn’t buy one with meat! It’s really good and tastes more like traditional chili vs. just bean chili. The low sodium version is great with only 14% of your daily sodium allowance, 15g of protein and 7g of fiber.
BONUS Recipe of the Month!
I found this in last month’s Shape magazine and made it last week. It was really tasty and the mustard and sugar give it a kick. You can swap out the brown sugar with Stevia, Agave nectar or other healthier option and it will work good too.
Braised Brussels Spouts in Mustard Sauce
From Shape magazine, November 2009
- 1 pound brussels sprouts
- 1 tablespoons olive oil
- 1/3 cup minced shallots
- 1/2 teaspoon salt (optional)
- 1/3 cup water
- 1/4 cup mustard
- 2 tablespoons brown sugar
- Freshly ground black pepper
- Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts.
- Heat in a large, heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
- Add shallots; sauté for 2 minutes. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
- Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more– the sprouts will get browner and more intensely flavored. Server hot or warm with black pepper.
Nutrition score per serving (1.25 cups): 120 calories, 4 g fat, <1 g saturated far, 17 g carbs, 4 g protein, 57 mg calcium, 2 mg iron, 683 sodium.