Healthy Holiday Eating: Yes, It’s Possible!

Healthy eating really can happen during the holidays! Although, it does take some effort and a few simple swaps to make sure that you’re on the right track. I’ve included some of my favorite suggestions below for how you can make healthier choices during the holidays. Pick a few that sound good to you and give them a try!

Remember, healthy eating is all about finding a good balance.

6 Tips for the Season

  1. Follow MyPlate guidelines and fill half your plate with fruits and vegetables.
  2. Choose healthy portions – everything in moderation!
  3. Make a few healthy swaps while cooking (see below).
  4. Watch out for drinks, choose lower calorie choices.
  5. Be mindful and slow down when you’re eating.
  6. Think about more than just food – be active!
myplate

Healthy Cooking Swaps

  • Choose light meat if eating chicken or turkey, and take off the skin and extra fat.
  • Instead of ham, which can be high in sodium, try a lean pork loin or tenderloin.
  • Make mashed potatoes with low-fat milk and less butter, or try mashed cauliflower.
  • Serve fresh green beans instead of green bean casserole.
  • Replace white rolls/bread with whole grain rolls.
  • If you’re making stuffing, use less bread and more celery, carrots and onions.
  • Leave off the marshmallows in the sweet potato casserole or try mashed sweet potatoes.
  • Use low-fat Greek yogurt instead of sour cream.
  • Add spices and herbs instead of salt and sugar while cooking.
  • When baking:
    • Choose low-fat milk instead of whole milk for drinking and baking.
    • Use unsweetened applesauce or mashed banana instead of ½ the butter or oil.
    • Substitute two egg whites for each egg.

Chloe_Garden Grocer_HeadShot_IMG_2843

Chloe Plummer, MS, RD, LD, is a clinical dietitian with ProMedica Advocacy and Community Health, and her main passion is promoting childhood and adolescent health and wellness. She has a bachelor of science degree in Health and Sport Studies from Miami University and a master of science degree in Clinical Nutrition from Rush University. Read more of her Nutrition at the Table columns on HealthConnect.


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