How to Indulge (In a Healthy Way) This Holiday Season

Hey guys, fancy seeing you again! I hope all your Thanksgiving cooking preparations are coming together smoothly, and I hope I was able to give you a few last minute ideas if you needed inspiration.

Running With Mascara asked me if I was interested in guest blogging for them. In exchange, they created a guest post for my blog! Our topic of interest is how to indulge without breaking the bank during the holidays. You can check out my article on their blog. For now, sit back, relax, and enjoy the post.

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How to Indulge (In a Healthy Way) This Holiday Season
By Emilie Yount

It’s inevitable; when family and friends are back in town, whether it’s from school, the armed forces or after a move to a new city, the urge to go out and party hardy is a very real dilemma. Whether you’ve just started a new diet or exercise regimen or just don’t want to pile on any extra weight around the middle this holiday season, you have some decisions to make. There are more than a few ways to avoid weight gain from holiday food and those nights out drinking with friends:

1. Know Your Limits

The last thing you want your ‘back in town’ friends to remember from the Christmas or New Year’s party is you falling face-first into the bar floor after one too many. Letting loose is natural around the holidays; most people have a few days (or a week, if you’re lucky!) off of work and it’s natural to want to unwind and enjoy yourself. Avoid weight gain and general embarrassment by switching off between your alcoholic drink of choice and a glass of water or sparkling water. That will also help you avoid that soul-crushing hangover the next morning. Stick with Amstel Light or vodka with soda water to curb your carb intake. Go ahead and get down to some music by Ke$ha while sipping- we won’t judge! ;) That will also help burn off some of the calories you’ve been imbibing.

2. Skip That Extra-Large Coffee Beverage

Most people enjoy a coffee treat now and then, whether it comes in the form of a hot chocolate, vanilla latte, smoothie or thick shake. The only thing we don't like is when we end up eating our weight in calories that we don't need to be consuming. There are plenty of guiltless beverages you can buy at the mall while doing your holiday shopping, so seek out smaller sizes that you can add soy milk to instead of getting the standard 10 pumps of sugar and heavy cream put into your travel mug!

3. Chocolate Isn’t Off Limits

I would never say it’s okay to eat two chocolate bars a day, but a bit of dark chocolate is actually good for you - in moderation, of course! Chocolate contains the same antioxidants found in bananas, strawberries and spinach. Try this recipe for Whole Wheat Peanut Butter Chocolate Chip Cookies!

4. Pre-Veg

No, not ‘pre-drink’. Save that for the college freshmen. ‘Pre-veg’ by enjoying some veggies with hummus and whole wheat pitas before you hit the holiday party circuit. This will keep your paws off the chicken wings, spinach artichoke dip and other super-appealing-but-oh-so-fattening appetizers. I’ve found that the best way to enjoy some veggies with the same flavor of Buffalo wings is to dip carrots and celery into low-fat blue cheese dressing (just a little!) with a touch of hot sauce. Check out the ways you can flavor boost and calorie reduce here!

Enjoying the holidays is key. It’s important to unwind and relax before you head back to work after the November and December holiday celebrations. Follow these simple tips so that you will still be able to enjoy yourself in a smart way. Planning on spring vacation? Sign up at the gym or find a great new workout DVD NOW. Waiting until after the New Year never did anyone any favors! Get into the habit during the season so that you aren’t forced to work through a half-hearted resolution come January 1st. Believe me, I know!

Last Minute Meal Ideas

Happy Thanksgiving Eve! You probably have your menu all set and ready to go, but if you're still undecided about certain dishes, you forgot an ingredient for your special recipe and can't make it to the store, or you want to add a new dish or dessert, here is a selection of previously blogged recipes for you to contemplate.

Appetizers -

Mushroom & Walnut Spread
Lentil Olive Salad with Fresh Mozzarella
Caramelized Onion Latkes with Aioli

Side Dishes -

Candied Sweet Potato Casserole
Butternut Squash Aioli with Blanched Asparagus
Lentils with Jalapeno, Cilantro, and Queso Fresco

Bread -

Cornmeal Rolls
Rustic Sun Dried Tomato Rolls
Everest Biscuits

Tired of turkey?

Roasted Lentil Gravy with Prune Stuffed Pork Loin

Dessert -

Tigger-Proof Pumpkin Pie
Apple Custard Crumb Pie

Masoor Dal - Indian Lentils

Masoor dal is one of my favorite comfort dishes. It doesn't contain a pint of cream, nor is it loaded with a stick of butter, as my variation uses significantly less oil than the original recipe. What makes it a good comfort food is the rich flavor from the spices and the heartiness from the lentils. It's easy to put together and doesn't weigh heavily in the stomach. I like to serve it with rice, but today I served it with cornbread. You could even serve it with pasta because it's pretty versatile.

Garam masala, a traditional Indian spice mix, is what you're supposed to use, though I subbed Chinese 5-spice because that's what I have in the spice cabinet. There are a few similar spices used, but overall it's different. It's still imparts a spicy, smoky flavor, which is the important part. I did have ground coriander, an ingredient in garam masala, so I added some of that along with turmeric for color, like the recipe says to do.

The spices work to flavor the dish in two ways. First, half the spices are added to the lentils as they cook. The remaining spices are sauteed with onions. These spices are fat soluble, meaning the flavor is released the most when they come in contact with fat.

To begin, rinse 2 cups of black lentils. Add to boiling water and simmer until halfway cooked. The spices and salt are then added and the lentils continue to cook until soft. You're looking for a texture similar to thick cream, as the recipe states. This doesn't mean you want to cook the lentils to a mush. The lentils need to be combined with just enough water to maintain a loose texture without being too soupy. Additional hot water is added throughout the cooking period if needed to maintain consistency.

This was my first time making masoor dal with black lentils instead of green lentils. I liked it because the black lentils hold their shape better and have a heartier texture. It works with any type of lentil that retains their shape when cooked, so there's no need to buy a specific type.

If your lentils are cooked and there is still too much water, as pictured above, simmer gently, uncovered, to let the excess water evaporate.

The additional ingredients are onions, garlic, ginger, and pureed tomatoes. You're supposed to use jalapenos and cilantro, but I didn't have any. Luckily, the canned, diced tomatoes I used were Mexican-style and contained green chiles, so I got some heat that way. Make sure you puree the tomatoes because it contributes to the texture of the sauce, whereas leaving them diced would make it chunkier and less saucy.

Saute the onions in two tablespoons of olive oil over medium heat. Saute until tender and translucent, taking care not to let them brown.

The garlic, ginger, and chiles, if you have them. Right now, it's smelling pretty great. Continue to saute the mixture until onions are deep yellow. Now, the rest of the spices and salt are mixed in and fried until the spices "stick".

When the spices soak up the moisture are sticking to the skillet, the pureed tomatoes and cilantro are poured in to release the spice fond. I cook this mixture for 3-5 minutes to heat the tomatoes and reduce them slightly.

Add the cooked lentils and stir to combine with the sauce. Taste and adjust the seasonings if necessary.

That's all it takes to get of Indian lentils for dinner. This meal is full of protein, and the flavors taste even better the next day. I often eat a bowl of lentils for breakfast because it's so good. I'll be making this recipe often throughout wintertime.

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Print this recipe

Masoor Dal
Recipe modified from Indian Food Forever

Ingredients -

2 cups black or green lentils
2 1/2 teaspoons garam masala or Chinese 5 spice powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons turmeric
1 1/2 tsp salt
2 tablespoons olive oil
1 large onion, chopped finely
5 cloves garlic, minced
1 (1-inch piece) ginger root, chopped finely
2 jalapeno chiles, chopped (seeded if you want it less spicy)
1 14 ounce can diced tomatoes, pureed
1 bunch coriander, chopped

Directions -

1. In a 3 quart pot, bring 4 cups water to a boil. Rinse lentils thoroughly. Add them to boiling water. Stir, and reduce heat to maintain a continuous simmer.


2. Cook the lentils for 15 minutes. Add 1/2 teaspoon garam masala or Chinese 5 spice, 1/2 coriander, 1/2 teaspoon turmeric, and 1 teaspoon salt. As lentils cook, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft (an additional 10-15 minutes), turn off heat.


3. Heat oil in a large skillet over medium heat. When oil is very hot, add onions and cook until tender and translucent but not browned.


4. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining spices and salt. Do not allow spices to burn. Keep stirring until mixtures starts to stick to skillet.


5. Add tomatoes and cilantro. Cook until tomato softens and thickens slightly, about 3-5 minutes. Pour in pot of lentils and simmer to blend flavors. Taste and add more salt if needed.