It just occurred to me yesterday, after writing tips for holiday eating in my new book, that most of the stress from this season isn't shopping or traffic or cooking, but having to be around family members we don't always feel so great about. At least, I think that's it. It certainly is for me (unless, of course, you're one of my family members reading this - I DON'T mean you).
So since those holidays are fast approaching, I thought I'd share some of my advice with you, faithful blog readers...
First, let's talk about Halloween.
I realize that many of us have the option not to go “trick or treating”, but what about all that candy that ends up at the office, or in your cupboards? Here’s my advice: if you are purchasing candy to give out Halloween night, choose a kind you don’t care for, so you won’t be tempted to buy or eat extra. If you like the candy at your place of work, eat one or two. Don’t tell yourself you can’t have any candy, since that will have the opposite effect. Do remind yourself you’re only going to eat the most delicious candy available, and only the first few pieces taste the best.
Which brings up another question: what about all the junk food at the office, all year round? I am constantly hearing about people being bombarded with doughnuts, muffins, and candy at their place of work. It almost seems like whoever is bringing this food is trying to kill us slowly. However, most likely they are not – most likely this is their “language of love”. My advice is to find out who are the people responsible (the majority of the time), and ask them if they could instead bring roasted peanuts, almonds, pistachios, fresh and/or dried fruit. Simply tell them we love and appreciate free food, but are trying to eat high fiber foods, and would they be so kind as to help? Not only would this conversation likely help you, but many other people in the same situation.
So there. Let me know what'ya think or how it works.
I just made this yesterday, which I dropped off today at the Ronald McDonald House. Hope they like it as much as I did. One of the reasons I made it is because bell peppers are in season, like, now.
Sweet Peppers Soup - from Moosewood Restaurant Cooks at Home Cookbook
2 cups chopped onions
1 TBSP veg. oil
6 chopped red, orange, yellow and green bell peppers (or any combo thereof)
2 cups veg. stock
1 cup sour cream
1/3 cup fresh dill
2 TBSP lemon juice
salt to taste
In a covered soup pot, saute the onions on medium heat in the oil for about 3 minutes, until barely softened. Add the bell peppers and cook, covered, until just soft, stirring occasionally. In a blender or food processor, whirl the onions and peppers with the stock, sour cream, dill and lemon juice. Don't overprocess; small pieces of peppers should remain. Return the soup to the pot and gently reheat, adding salt to taste.
Labels: holiday eating tips