Will you gain weight over the holidays?

I always look forward to the holidays: getting together with family and friends, enjoying special meals, and celebrating. It's such a joyous time, but I also get nervous about gaining weight because we go to parties, entertain, bake, eat out, and overindulge. What I'm realizing is that I have to make a choice in advance

. The "holidays" are going to be celebrated all through December. I have a choice whether to make an eating plan and stick to it, focus on eating healthier foods,  or just be victim to all the rich, plentiful, inviting food that will be all around me, and have a weight gain. I know there will be times that I might falter, but with a plan I might just have a very small weight gain or stay the same. Without a plan, from past experience, I know I can gain at least 5 pounds.
.
I heard a Weight Watcher lecturer say that most people gain between 5-15 pounds between Thanksgiving and New Years! Yikes..

What is your weight loss goal for this month over  the holidays?
Will you gain, lose , or maintain your weight over the holidays?

Please join me in a 30 day action plan for the holidays ( month of Dec)- doesn't matter what eating plan you are following as long as you follow it during the holidays! Leave a comment in the comment section that you are going to create your 30 day month of December plan . 

_______________________________________________________________________________
Interested in being a guest blogger??
I would love to have other bloggers share how they plan to eat healthfully and consciously  during the holidays. Maybe some healthy low cal real food recipes? Some tips etc. 
Email me at vegyid2@yahoo.com if you are interested.
________________________________________________________________________________
During the month of December, I plan to follow Weight Watchers and track and post everything I'm eating.
I'm doing this for two reasons.
1. I don't want to gain any weight- and would actually like to lose weight
2. I want to eat consciously and healthfully even through the holidays so I feel good
( when I overeat, eat junk, and high carbs which is what's around during the holidays- I feel bloated, tired, and stuffed)

What is your goal for this holiday season? 

Lose Weight? 
           going to stick to your eating plan no matter what!

Maintain your Weight? 
          Enjoy extra food, but with restrictions  

Accept a small gain? 
         Enjoy extra food, and exercise more.

No plan? 
  Don't restrict myself- enjoy all the goodies of the holidays and forget an eating plan


Personally, I just returned from an all inclusive Carribean vacation, and I didn't follow an eating plan. I did a lot of walking , but still managed to gain about 4 pounds. Since, I need to lose those 4 pounds ( and more) I am going to be very conscious of my eating during the month of December, so I don't become one of those Weight Watcher statistics who gain 5-15 pounds during the holidays!

My Plan: 

1. Exercise daily or 5 times/week - I go to the gym and use the Elliptical machine, lift weights twice a week, and jump on my rebounder for about 15 minutes /day. It helps you feel great. Or just walk at least 1/2 hour day.

2. Follow my Weight Watchers plan which includes eating lots of veggies, fresh fruit, and for me beans and small amounts of grain. ( I'll be sharing a recipe for roasted vegetable soup which is warming, filling, delicious, and zero points plus ( I get 26 points plus/day)

3.  Write down what I eat- trust me , it helps to see what I am eating in writing even if I overindulge. It's easier to get back on track. 

4. Plan- this step is vital for me.. I have to plan in advance, especially if we are eating out. 
   Going to a party? bring a vegetable tray
   Going out for dinner? check their menu on line in advance and plan what you will order
   Going shopping? pack some healthy snacks ( cut up veggies, cheese stick, pre- measured food, nuts, a piece of fruit ) 

If I don't plan , I know I will get hungry and sometimes there are no good choices.. so I always have something for me in my purse- 


Will be shared on the following blog carnivals: 

Indian Spiced Tomato Soup

Do you love a flavorful, yet easy to make soup? 

The first time I tasted this Indian Spiced Tomato Soup was at a women's night out group that I belonged to when my kids were young. We were a small group  that met once a month for a special night of mental, physical, and spiritual revival. We discussed books, shared ideas, and talked about motherhood. My kids were little, and I savored the opportunity to have an evening out with other interesting women ( I still do) . Our needs at the time were simple:time to ourselves, some good conversation, a little wine, and some hearty soup.

There were eight of us from different backgrounds, and we we took turns hosting and sharing a big pot of soup. The highlight of each meeting was the anticipation of finding being introduced to a special soup.  I'm excited to share this special recipe.

It is slightly spicy, has protein rich lentils and is easy to make.  The recipe boasts fresh tomatoes ( although you can you canned in the winter if you must) , immune protecting onions and garlic, metabolism raising chile peppers, and fresh green cilantro. The addition of curry or turmeric and cumin add an extra kick of immune building spices as well as extra flavor.

This soup is gluten free, dairy free, nut free, and egg free. It's protein comes from lentils. Great for adults and even kids who are adventurous eaters!

This is one of those recipes that is perfect on a chilly fall/winter evening.

Baby it's cold outside today! This soup is perfect!!

Ingredients:

6 large ripe tomatoes, peeled and chopped ( or 1 large 24 ounce can organic diced tomatoes)
Olive oil spray plus  2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
1/4 green chile pepper, seeded and finely chopped (wear plastic gloves) optional
6-8 cloves garlic, crushed
1 Tbsp tomato paste
4 cups vegetable broth
1 cup boiling water
2 red potatoes ,  peeled and diced small
1 tsp cumin
1 tsp turmeric
3/4 cup cooked brown lentils, soaked for 2 hours and then washed and drained
Chopped fresh cilantro, for garnish

Directions:

Spray a 3 quart saucepan with olive oil spray and the olive oil. Saute the onion, tomatoes, green chile, garlic and diced potatoes until soft- stirring frequently. Add the lentils, tomato paste, vegetable broth, and seasoning and stir until everything is blended- bring to a boil and reduce to a simmer. Cook covered until the lentils are soft. 


To serve, divide the soup among 4 serving bowls. Sprinkle the cilantro on top for garnish.

        New to this blog? Don't miss a recipe- subscribe to be notified of each post by email

Read it now; pin it for later   
This post will  be shared on  

My blog carnival list  

including  . Gluten Free Homemaker 

Allergy Free Wednesday and Wildcrafting Wednesday 

Wan't to be added to My blog list? Let me know

Gluten Free A-Z Blog

If you are new to my blog and would like me to email you my recipes when I post them, please enter your email on my subscribe box in the right top column of the blog.  Don't miss a recipe - about one or two a week.  ( you can unsubscribe at any time)

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

 Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost 

 Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

Wild Rice Stuffing - Gluten Free

There is something about homemade stuffing that everyone loves! Despite being a vegetarian and not having a turkey to stuff , I always make stuffing for Thanksgiving. This gluten free and vegan wild rice stuffing recipe is excellent and is sure to become one of our favorites.

I originally made this recipe when I was participating in the Secret Recipe Club . I was partnered with  Sid's Sea Palm Cooking blog and challenged to make one of Sid's recipes. 

I adapted the recipe a little to make it gluten free. First of all, I used gluten free rolls ( Udi's), I used a wild rice mix from Trader Joe's, I used olive oil instead of butter,  and I used fresh cranberries  instead of dried cranberries and added toasted pecans.

I wasn't disappointed. This recipe adapted beautifully, and we enjoyed it for Thanksgiving.! I also want to mention that we liked it even better the second day. The flavors seem to mingle overnight and we even liked it cold. 

Prep Time: 10 minutes + time for rice to cook
Cook Time: Bake for 30 minutes

Ingredients: 
1 cup of Trader Joe's Wild Rice Mix prepared according to directions
2 carrots, finely chopped
2 ribs of celery, finely chopped
1 shallot , minced ( I used 1/2 onion) 
2 Udi's gluten free whole grain hamburger rolls toasted lightly and then diced into cubes 
2 TBSP olive oil
8 ounces mushrooms, chopped 
1 cup vegetable stock ( bring to a boil) 
1/4 cup of fresh cranberries, cut in halves
1 cup of toasted pecans
optional: 1/2 teaspoon poultry seasoning
Salt and pepper to taste

Directions: 
Cook 1 cup of Trader Joe's  Basmati and Wild Rice Mix according to package directions and set aside. Saute mushrooms and shallot in olive oil ( or butter if you are not vegan) and then add the carrots, celery, and bread cubes. When all is coated and beginning to soften mix with rice mixture and pour into a greased baking  dish. Pour hot vegetable stock over the mixture, decorate the center with fresh cranberries and bake at 400 degrees for 1/2 hour.

Trader Joe's Basmati and Wild Rice Medley

                                     

saute vegetables and gluten free bread

 This is one of those recipes that tastes best after the flavors have extra time to mingle. Wait at least 2 hours before eating or even wait until the next day. Was good hot, at room temp, or cold!



Please leave a comment so I can be  introduced to your blog . I will visit you and  I usually follow on G+, Twitter, and Pinterest. I would love if you followed me as well Follow me as well : Gluten Free A-Z  and Twitter .

Sweet Potato Chili- slow cooker version

Despite the bad photo, this sweet potato chili is outstanding and a perfect easy meal to make for a group!.Thanksgiving side anyone?

My daughter in Law, Wendy, made a fabulous dinner buffet the other night which included this delicious sweet potato chili. I'm not normally a chili lover, but I loved this recipe. It had some unusual ingredients including cocoa and cinnamon. Wendy had about ten for dinner, a variety of dishes, but everyone seemed to really like the chili the best!.

Optional: You can also add fresh corn

As an easy entertaining tip
Wendy served the chili right out of  the crock pot  on her buffet table to keep it piping hot for her guests to serve themselves.

                                


Got Butternut Squash? 
I use sweet potato and butternut squash interchangeably. Sweet potato is a little thicker, but both are bright orange vegetables that provide similar flavors. Butternut squash may be a little lighter on the carbs and calories. This could be a great addition if you have a having a crowd for Thanksgiving. (especially if you are having any vegetarians or vegans)

Need to eat more fiber? 
You can't go wrong with this hearty, heart healthy recipe- beans 

(fiber), vegetables (vitamins and minerals), healthy spices

(antioxidants) that is so delicious and so good for you. It's also gluten-free, vegan, and oil free, making it a versatile dish if you have guests with eating restrictions.

Weeknight Convenience 
It's also a great meal for your family for a weekday meal.
Put the ingredients in the crock pot before you go to work. Come home to a fragrant warm nourishing dinner not fast food.

I eat it with a salad (and my fabulous cranberry dressing see recipe at end of post) and I feel very satisfied! 

Beans are really healthy read:  6 powerful reasons black beans are so good for you.

                                            

Ingredients:
1 med red pepper, seeded and chopped
1 28 ounce can of fire roasted tomatoes
16 oz of black beans. cooked (if you don't make your own, use 1- 16 oz can)
16 oz of kidney beans, cooked (if you don't make your own, use 

1- 16 oz can)
1 large sweet potato, cubed (or 1 and cups butternut squash cubed)
1 T ground cumin
2 tsp unsweetened cocoa
1/4 tsp ground cinnamon
Salt and pepper to taste

Instructions :
Combine red pepper and cumin, cocoa, and cinnamon and place in a 4-6 qt. slow cooker and add sweet potatoes, tomatoes, black beans and the kidney beans. Cook on low for 7-8 hours until vegetables are softened.
serves 6 dinners- for a larger crowd , double the recipe.

Recipe for Cranberry Dressing    for salad.. ( This is one AMAZING dressing)
2 Tablespoons of raw organic honey (or maple syrup grade B)
Juice and the fruit of one large navel orange
1/4 cup of organic cranberries ( I found them in the supermarket) 
2 slices of fresh ginger ( a must if you like the taste of ginger)
1 TBsp lemon juice
1/4 cup of water

I made this dressing in seconds in my new  Nutribullet  very high power blender (works like a Vitamix, but is much less expensive) .It's small, compact, easy to use, and takes up very little space and the plastic containers are BPA free..

 I'd love for you to follow me on Twitter where I post a least 8-10  gluten free recipes a week that are in addition to what's on my blog and follow me on Pinterest for all my great Pinterest finds!