Who doesn’t love a good mini quiche or a nice mini pig in the blanket? We all do. But…the nutritional value of these foods is not so great. They are all mini balls of fat and salt flavored with sugar, hard to resist for any human. One appetizing snack can pack 250 calories each, and as Mom says ‘ spoil your dinner.’
Healthy eating strategies I use at the appetizing hour.
I choose one splurge food per party or event. One party I will just have dessert, the next party I let my self have the chips. I try not to eat chips,dessert, and wine at any one given event. This can save me from consuming between 500 and 1000 calories per event.
Stick with salsa for a dip
Salsa is low fat, has vitamin C and fiber and feels like a treat! It can have a lot of salt so watch your salt intake with this dip.
Eat the veggies, olives and hummus:
These foods have plenty of nutritional value and fiber to keep you feeling full. Feeling full can keep you from grabbing more food that your body does not need.
Fill up a small plate of snacks: Choose a small plate and fill it up with your snack allowance and don’t eat any more that what is on the plate.
Don’t sit next to the snack table:
Sitting next to the snack table can lead to endless picking at chips and dip. Sit someplace else. Go talk to a friend or relative instead of eating.
6) Drink 3 glasses of water: This can help you feel full and prevent dehydration from alcohol and salt often served at Holiday parties.
7) Cheese Limits: Oh the cheese! So many to choose from, and there is the Almond covered cheese ball that you only get this time of year! Yum. Try and stick with 2 small slices of cheese per party and put it on a whole grain cracker.
Did you have too many snacks any way, despite my wonderful advice? Dance a little! Dancing is fun and will help burn off those snacks.
Party time does not have to mean, ” binge out on unhealthy food time.”
For my 52nd Birthday, I made this fun and colorful pasta salad. This salad is a beautiful addition to any party table and it is gluten-free and vegan!
The ingredients are: Rice pasta, 2 different kinds for looks, and well, I had one of those half a box of pasta left situations. Frozen peas and spinach, handmade pesto, Trader Joes red pepper dip, olive, and avocado oil, salt a small amount of vegan butter garlic butter, topped with canned Trader Joes artichoke hearts and mini heirloom tomatoes.
I often cook for the whole week to prepare for a healthy diet that gets me through a week of sessions. I made pesto, it can dress up whole grain pasta and crackers. I also made these Vietnamese inspired salad bowls with peanut sauce from Thrive Market.