Healthy Recipes and Tips for the Holidays
The holiday season is quickly approaching. It’s time to pick up your Tummy Tuck Belt and start planning your holiday menus. You don’t have to gain 5 pounds over the holidays because you decided to indulge a few desserts. Planning a well-balanced menu for the holidays is easy if you can find the right recipes and tricks. The Tummy Tuck Belt is perfect for the holidays because it’s a simple reminder that you are working towards a healthier, skinnier you.
Erica Pieschke, junior at Sonoma State University provides a few recipes to help stay skinny over the holidays.
Basic Mashed Potatoes
Ingredients: 4 large russet peeled potatoes, 2 tsp. garlic powder, 1 tsp. granulated onion, 1/2-3/4 cup cooking water
Directions:
1. Cut the potatoes into chunks. In a soup pot, cover the potatoes with water. Add the garlic powder and granulated onion, and bring to a boil. Boil on med-high until potatoes are soft and easily pierced with a fork and starting to fall apart, about 10-15 minutes.
2. Drain the potatoes and place into a large bowl (but keep the cooking water handy). Using a handheld electric beater, blend the potatoes on low, adding the cooking water gradually until you reach your desired consistency. Serve with pepper and chives, or finely chopped, cooked broccoli.
Roasted Cauliflower Salad Ingredients:
3 heads of cauliflower cut into florets, ¾ c. vegetable broth, 2 tsp. Mrs. Dash no-salt seasoning, 5 medium peeled carrots, 1½ c. chopped red onions, ½ c tahini, ½ lemon juice, ¼ c. water, 1 tsp. black pepper, ¼ c. chopped Italian parsley
Directions:
1. Preheat oven to 400° F.
2. Coat cauliflower florets with ¼ cup of vegetable broth and 1 tsp. Mrs. Dash no-salt seasoning. Roast in oven until brown and soft, about 20 minutes.
3. Cut carrots into wedges: Slice across at an angle, rotate carrot so that the cut is facing up and slice at an angle again along the cut. This gives them a unique wedge shape. Coat carrots and onions in ¼ cup vegetable broth and 1 tsp Mrs. Dash no-salt seasoning.
4. Roast in oven until soft, about 10-12 minutes.
5. In a blender, mix tahini, lemon juice, water, ¼ c. vegetable broth and pepper until dressing is blended.
6. Toss cooked vegetables with dressing. Garnish with chopped parsley.
Source: Sonoma State Star