Lemond Nutrition Articles

Your Health and the Holidays {Tips and Recipe}

By Emily Dudensing, RDN, LD // Dec 07, 2017

Guest Post by Kayla Gorney, Dietetic Intern and Masters student at Texas Women's University

 

The holidays are such an exciting time. Spending time with loved ones and indulging in delicious foods are just a few of the highlights that I look forward to. But sometimes it’s hard not to resist all of the treats that come along with family gatherings and holiday traditions. Eating healthy sometimes gets put on the backburner, but it doesn’t have to.

How can you maintain your healthy eating habits during family feasts? (1) Eat a healthy breakfast. Most people starve themselves all day so they “save room” when it comes to the holiday spread. Eating breakfast will curb your appetite and prevent you from overeating later on. (2) Start with eating a salad or your vegetables first, then move on to your protein. By the time you get to the dessert you’ll only need a few bites to feel satisfied. (3) Only have a spoonful of each item instead of having a mound on your plate; moderation is key. (4) Bring a healthy, but still delicious, side item!

I brought this item to Thanksgiving this year and it was a huge hit with my fiancé’s family! I can’t wait to have it again for Christmas with my family. This vegetable-filled dish is extremely easy to make and full of flavor. You can even chop everything up the night before so all you have to do is throw it into the pan the day of.

 

Cauliflower Stuffing 

Total Time: 30 min

Prep: 15 min

Serves: 6

 

Ingredients:

  • 4 tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced (I prefer thinly sliced to see more color)
  • 1 small head cauliflower, chopped
  • 1 cup chopped mushrooms
  • Kosher salt
  • Ground black pepper
  • ¼ cup chopped parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tsp. ground sage
  • ½ cup chicken broth

Directions:

  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft (7-8 minutes).
  2. Add chopped cauliflower and mushrooms and season with salt and pepper. Cook until tender (8-10 minutes more).
  3. Add parsley, rosemary, and sage and stir until combined. Then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed (about 15 minutes).
  4. Serve and enjoy!

 

Kayla is a dietetic intern and graduate student at Texas Woman’s University. She is currently pursuing a Master’s in Exercise and Sports Nutrition. 


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