How To Be Mindful Even on Holidays and "Off Days"


Happy Sunday and happy Easter to those who celebrate! Sunday’s are often used as off days as well as “cheat” days. What better day to take a day off from the gym and have your favorite snack than on a Sunday? Especially this Sunday since it is a holiday- BUT just because it is a Sunday or even a holiday, there are ways to stay healthy and be mindful as you celebrate the holiday with friends and family. You are able to celebrate without ditching your diet and still eating well!

As for cheat days, I recommend a cheat meal rather than a cheat day. Your body deserves a rest and an indulgence after working so hard all week! It is not a bad thing to have something to look forward to- if your cheat meal is well planned, it will help you to stay on track all week until then.


A few tips for celebrating holidays or off days….

1.     Enjoy in moderation
2.     Don’t skip meals throughout the day because this may result in overeating
3.     Eat slowly and focus on / enjoy your meal while eating it!

A few appetizer recipes for your next holiday or off day!

Appetizer: Slim 6 Layer Mexican Dip

Ingredients-

  • ·      1 tablespoon olive oil
  • ·      2 cloves garlic, chopped
  • ·      2 15 oz cans red kidney beans, drained/rinsed
  • ·      2 teaspoons your favorite hot sauce
  • ·      1 cup shredded low fat cheddar cheese
  • ·      1 cup shredded sharp cheddar cheese
  • ·      2 ripe avocados
  • ·      salt
  • ·      2 teaspoons fresh lemon juice
  • ·      5 scallions, sliced
  • ·      ¾ cup fresh cilantro
  • ·      1 jalapeno, thinly sliced
  • ·      1 ½ cups plain nonfat greek yogurt
  • ·      2 cups finely shredded romaine lettuce
  • ·      3 ripe tomatoes, diced

Directions-


  • Heat the oil in skillet over medium heat. Add garlic, beans and hot sauce. Heat about 3 minutes. Using a potato masher or fork, mash the beans.
  • Remove from heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.
  • Scatter cheese over beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread avocado over the cheese.
  • Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.
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Appetizer: Creamy White Bean Dip

Ingredients-

  •   2/3 cup reduced fat cottage cheese
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon dried thyme
  • one 15.5 oz can cannellini beans, rinsed and drained
  • salt and pepper
  • 2 teaspoons olive oil
  • pinch of paprika
  • chopped chives

Directions-

  • Combine cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
  • Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.


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