How to Stay Healthy for the Holidays
This week we hosted a Take Back Your Health Gathering at Yogasmoga in Brentwood, Los Angeles.
We talked about strategies for staying healthy this holiday season despite all of the sweet temptations!
I also made some healthy reese’s cups for everyone to taste! Recipe below…
Oreos on Cereal?
I have the biggest sweet tooth out of anyone. I was the girl who went back for a third serving of cake at the birthday party. I had a vanilla milkshake every afternoon before dance class. I crumbled oreos on top of my cereal for breakfast (when my parents weren’t looking of course)!
Needless to say, I had a hard time transitioning to a healthier diet. If there was a sweet treat in front of me, I wanted to eat it!
How To Deal With Sugar Cravings
I know so many of you are also struggling with a sweet tooth. I want to share some strategies with you so that you don’t have to feel out of control this holiday season.
Here are 3 tools you can use to tame your sugar cravings:
- Don’t deprive yourself of sweet treats completely or you’ll risk a major binge session when you can’t take the deprivation any longer. Indulge in healthier options occasionally, like my healthy reese’s cups below!
- Enjoy sweet vegetables with your meals, like onions, sweet potato and carrots. It will satiate your sweet tooth just enough so you don’t binge on chocolate cheesecake at that holiday party.
- Make sure you’re getting enough minerals. Natural sweeteners like honey, dates, maple syrup and molasses are high in minerals. Our instincts tell us to eat these things when what we really need are more minerals. I use this mineral supplement in addition to adding lots of seaweed and bone broth to my diet.
Healthy Reese’s Cups
Gluten-free, Dairy-free, Peanut-free
Makes 12 cups
You will need:
1 muffin tin
muffin tin paper liners
small glass or ceramic cereal bowl or mixing bowl
1. Add 1 inch water to the saucepan. Put the saucepan on the stove over low heat. Place the bowl on top of the saucepan – resting on the rim – you’ll need to make sure that the bowl is big enough so that it sits on the rim of the saucepan and does not fall in. You want it to look like a double-boiler setup.
2. Put the chocolate chips into the bowl. As the water in the saucepan heats up, the bowl will warm and the chocolate chips will begin to melt. Stir the chips as they melt to prevent burning. When most of the chips are melted, turn the heat off, but leave the bowl over the saucepan to keep the chocolate warm.
3. Line the muffin tin with cupcake liners. Add a small spoonfull of melted chocolate to each paper liner. Using your finger, spread the chocolate so that it creates a thin layer over the bottom of the liner and reaching up the walls of the liner about 1/2 centimeter. Place in the freezer for 5 minutes to harden the chocolate.
4. Remove from freezer. Place 1/2 tablespoon sunflower seed butter on top of each chocolate round. Spread into a thin pancake on top of the chocolate with a butter knife. Leave a small small gap so that the sunflower butter does not reach all the way to the edges of the chocolate rounds. Place in the freezer for 5 minutes to harden sunflower butter.
5. Remove from freezer. Spoon about 2 teaspoons melted chocolate on top of the sunflower butter in each round. Spread to seal the butter into the cup. It’s best to do this one round at a time so that the chocolate doesn’t harden on the cold butter before you have a chance to spread it thinly. Once finished, allow to harden in freezer.
6. Remove from freezer. Peel the cups out of the cupcake paper liners and store them in a tupperware container in the refrigerator.
Take good care of yourself this holiday season. Enjoy all the simple pleasures, like family, snow, fires in the fireplace and hot cocoa.
Keep taking your health,