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10002023
• Holiday Eating:
Enjoying the Season
with Balance
By Tami Racaniello, CPT-HFI, RMT, CN
During the holidays, many of us get caught in a cycle
of stress, and overeating, followed by regret. Shifting
to a mindful approach can help you enjoy both the
festivities and the food.
1. Embrace the Moment
Forget about restricting yourself or counting calories and
allow yourself to fully enjoy the food. Savor each bite and
honor the fl avors. By taking away the “forbidden” label, you’re
actually more likely to be satisfi ed with what you eat, and in
smaller quantities.
2. Breathe and Ground Yourself
Holidays can be intense, so when you feel overwhelmed, practice
a simple, calming breath exercise: inhale slowly to a count
of fi ve, then exhale for fi ve. Th is will help you focus, relax, and
stay present, without stress driving your choices.
3. Move for the Joy of It, Not Guilt
After meals, take a walk or dance if you feel like it—not
because you need to “burn off ” calories, but because movement
helps digestion, lifts your mood, and honors your body.
Moving your body is a gift to yourself, not a punishment for
eating.
Th e holidays are meant to be a time of celebration, connection,
and joy. By staying mindful and compassionate toward
yourself, you can enjoy every meal, every treat, and every
moment. Happy holidays!
Festive Mushroom & Spinach Risotto
3 cups frozen caulifl ower rice
(can sub 1 cup with cooked white rice)
1 cup water
2 Tbsp olive oil
1 yellow onion, chopped
1 red pepper, diced
2 garlic cloves, minced
8 oz sliced mushrooms (baby bella)
2 tablespoons soy sauce or coconut aminos
½ cup water
1 cup fresh spinach, chopped
Directions: Put 1 Tbsp oil in a large skillet over medium heat.
Add onion and sauté for 5 minutes. Add the garlic and
mushrooms. Continue to sauté until the vegetables are tender,
for about 5 more minutes. Put the cooked veggies in a bowl
to cool. When cooled, add half of the cooked veggies into a
blender, along with the water and soy sauce or coconut aminos
and blend until smooth.
Put 1 Tbsp oil into the skillet and add the caulifl ower rice
(with cooked rice if using) and diced red pepper. Sauté until
the caulifl ower is heated, then add the cooked veggies and
blended sauce. Add the chopped fresh spinach and season to
taste, stirring well until the spinach is wilted.•
Edition 806 Holiday Magic 2024 www.ALLISLANDMEDIA.com