As I was reading this article yesterday, I thought it well-timed for my reading, since the article was published a couple weeks ago. I am one to turned towards comfort food in the winter, and in fact, I made a goulash casserole last weekend and had enough for 3 meals during the week. Now, it has tomatoes, so that counts, right? I did pair it with fruit, like raspberries, to try to stay a little healthy, and I made 3 portions to have a smaller amount for each meal.
1) I'm fine through November, then it's all those Christmas parties. One Thanksgiving day isn't going to throw off my eating, but all the Christmas snacking is a challenge. If I don't want it in the home, I don't buy it. It's a lot more difficult to do that kind of control at work.
2) I've been doing this for a few years now, but when I cook, I buy the low-salt variety of anything for broths, taco mixes, and other spices. Americans consume way too much salt, and instead of salt I use herbs to add extra flavor to a dish.
3) I stay consistent with my workout schedule. I don't participate in any holiday challenge because I also find comfort in routine, and my workout schedule gives me rest days and yoga days when I need them.
4) If I do go to parties, sometimes I'll make a lighter appetizer. I already have one party on my schedule, and I'm making a Mediterranean appetizer for finger foods. Puff pastry, tomatoes, olives and basil and oregano provide a lightness while also adding flavor. The cheese provides plenty of salt (see #2).
5) Lastly, I don't cut myself off from all the temptation. Going cold turkey means more control than I'm willing to deal with. If I want some chocolate, I'll have some chocolate. I'll get the Ghiradelli peppermint bark squares so a single serving is easy to stick with.
Friday Five with Eat Pray Run DC, Mar on the Run and You Signed Up For What?!