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good eating habits

Features Recipes

SWAP THIS FOR THAT

February 1, 2017

Thursday, February 2, 2017. You might know it as Groundhog Day, but it’s also the day that most people kiss their unsustainable New Year’s resolutions goodbye. According to Foursquare and Swarm data, the first Thursday in February is the day that the rise in fast food check-ins and downturn in gym check-ins meet. Why? Every January the internet is abuzz with crash detoxes and diet fads, none of which are healthy or sustainable. And evidently, most don’t make it beyond a month.

But developing good eating habits isn’t about extremes like swearing off gluten forever, never eating fries again, or pretending dessert doesn’t exist. It’s about making a habit of choosing the better option (and even indulging once in a while). Here are some simple swaps you can make in 2017 to get and stay healthy this new year.

  1. Breakfast pastries for toast—Breakfast pastries (aka dessert in the morning) flood your body with a ton of sugar, and set you up for a mid-morning crash. Try whole grain toast with nut butter and banana slices; avocado, olive oil and sea salt; an egg, sautéd spinach and Sriracha; goat cheese and berries… Bottom line, ditch the added sugar for some whole grains, protein, healthy fats and fruit.
  2. Sugary cereal/granola for homemade muesliMuesli is a combination of raw oats, nuts, seeds, dried fruit and other whole grains. It is high in protein, low in added sugar, and delicious with milk or yogurt.
  3. Soda for seltzer—Seltzer aka soda water aka sparkling water is cold and fizzy without the chemicals or added sugar. If you need some sweetness, try adding frozen or fresh pieces of fruit to the bottom of your glass.
  4. Pepperoni pizza for veggie pizza—Thin crust pizza piled high with veggies from your local, family-run pizza joint is lower in fat and higher in vitamins, minerals and fiber than your typical meat-laden, chain-store pizza. Better yet, make it yourself!
  5. Hamburgers for veggie burgers—A thick slice of grilled mushroom or eggplant is a sustainable, meaty burger alternative, with less fat, and more vitamins, minerals, and fiber. Try these Eggplant Sliders the next time you get a hankering for a burger.
  6. Spaghetti for spiralized veggie noodles—Spiralized zucchini or squash is a great vehicle for your favorite pasta sauce without the refined carbs. Spiralized noodles give your body the vitamins, minerals and fiber it needs, plus extra flavor too. Try this recipe for Zoodles with Basil Pesto.
  7. French fries for sweet-potato “fries”Baked Sweet Potato Fries are lower in fat and higher in antioxidants. Plus, they’re naturally sweet, and help curb sugar cravings.
  8. Chips for crispy chickpeas—Protein-rich, Roasted Chickpeas are craveably crispy and salty, but without the bad fat from the fryer. Plus, they’re higher in fiber and nutrients too.
  9. White flour cookies for almond flour cookies—Almond flour is packed with protein, and making the cookies yourself lets you control the sugar. Try these Sesame and Anise Cookies that are sweetened with maple syrup.
  10. Ice cream for banana “ice cream”—Store-bought ice cream is packed with added sugar and saturated fat. Making Banana “Ice Cream” at home in your food processor is equally as sweet and creamy, no added sugar required.
  11. Candy bars for dark chocolate + nuts—Candy bars are often packed with sugar and chemicals. If you want a chocolatey treat, try dark chocolate (70% cacao or higher) with a handful of toasted almonds. Dark chocolate has less sugar, and nuts are full of protein to help your body manage the sugar load.
Features Recipes

Eat Healthy With 10 Minutes + $10 Per Day

January 5, 2017

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You know you need to eat more healthfully, but doing so when you’re short on time and on a budget is NOT easy. Which is why we’ve come up with delicious and nutritious, easy-to-execute, minimally-processed, affordable meals so you can ditch the frozen dinners and cheap, bad-for-you snacks. With a little Sunday night prep, each of these meals can be made with less than 10 minutes of prep time. Budget < $10 per person per day

Track your healthy, home cooking habit by joining the Cook Dinner More Often Challenge on the Foodstand app. Happy cooking!

DAY 1

frittata-muffins

Breakfast: Frittata Muffins

Eggs are a good source of high-quality protein, and can be a key part of a balanced, no-added-sugar breakfast when combined with your favorite veggies. Bake them in muffin cups so you can grab one in the morning on your way out the door. They travel well, and can be eaten fresh out of the oven or cold out of the fridge.

Give your chopped veggies a quick stir fry (1 minute) while you whip up your eggs. Stir in the veggies, season with salt and pepper to taste, and pour into greased muffin cups. Bake on 400 until golden brown. Eat fresh, or store them in individual reusable containers in the fridge for a grab-and-go breakfast.

Avg Price: $2.00
Prep time: 3 minutes

 

Lunch: Protein Salad

Assembling salads can be time-consuming, but if you plan ahead with the right ingredients, you can put this together in a jiffy. Combine baby kale, lentil sprouts, sliced mushrooms, pumpkin seeds, chopped cauliflower, chopped cabbage, a couple of slivers of smoked salmon and a heaping spoon of hummus in a to-go container. Season with salt and pepper to taste. If your mushrooms, cauliflower, and cabbage are pre-chopped, you can assemble this in a matter of minutes. Adding hummus to your salad gives you extra fiber and protein, and acts as a dressing without wilting your salad during the day.

Avg Price: $3.60
Prep time: 3 minutes
slow-cooker-chicken-stew

Dinner: Slow Cooker Chicken Stew

Despite its name, the slow cooker is your best friend for speedy meals. Before you leave for work, toss your favorite veggies, grains, and protein in a slow cooker with water (or stock) and seasonings. Turn it on low, and by the time you get home, dinner will be ready! My favorite combination is lentils, chickpeas, tomato, organic chicken breast, farro, cauliflower, bell pepper, and garlic. Seasoned with salt, pepper, paprika, and fresh rosemary (which doesn’t wilt), or chili powder, cumin, cinnamon, cardamom, and coriander. On a cold winter night, this stew is filling, warm, and fully balanced for a nutritious meal.

Avg Price: $3.00
Prep time: 4 minutes

 

sweet-potato-crisps

Bonus Snack: Sweet Potato Crisps

Thinly slice a sweet potato (with a knife or a peeler), toss in olive oil, salt, pepper, paprika, and rosemary, and bake for 2 hours at 250 degrees. Flip them once about halfway through the baking process. Snack on these instead of chips or french fries.

Avg Price: $1.00
Prep Time: 4 minutes

 

 

DAY 2

overnight-oats

Breakfast: Overnight Oats in a Jar

The McDonald’s Dollar Menu has got nothing on this delicious, healthy breakfast. Jars give the ultimate convenience, but if you definitely need to discard your brekkie container, make it in a recyclable solo cup. Start with a base of plain rolled oats, then top with almond milk, nuts, cinnamon, and a drizzle of honey or coconut nectar for a bit of sweetness. By the next morning, you’ll have a DELICIOUS and filling breakfast that is ready to go when you are.

Avg Price: $1.17
Prep time: 2 minutes

 

avo-egg-toast

Lunch: Avo Egg Sandwich with Sprouts

Assembling a sandwich is one of the easiest things to do in the morning, but ensuring it holds up until lunchtime is the trick. This avo egg sandwich can be prepped in 5 minutes if you follow the right order of operations. First, heat oil in your egg pan. Put 2 slices sprouted whole grain bread in the toaster. Crack 2 eggs in the pan, season with salt and pepper, give it a quick stir, and turn the heat to low. Slice half of the avocado and sprinkle it with lemon juice. Grab the toast, flip the eggs, and slather one piece of toast with avocado. Once cooked, place the eggs on top of the avocado, top with sprouts, close your sandwich, and wrap it up. You’re done!

Avg Price: $2.20
Prep time: 4 minutes

 

chana-masala

Dinner: Butternut Squash Chana Masala

Butternut squash is quite surprisingly affordable this time of year since it’s in season, and is a great source of carotenoids and vitamin A. The squash seeds can also be scraped out and toasted for a yummy snack (or most grocery stores sell pre-chopped squash, saving you a ton of time). Making chana masala is pretty simple—in a large saucepan, start with a base of tempered cumin seeds followed by sautéed onion, ginger, and green chili. Add in spices (coriander powder, cumin powder, red chili powder, and turmeric), toss in the squash, chickpeas, and tomatoes, season with salt and pepper to taste, and wait for it to cook. Top with lemon juice, and serve like a “stew” with a whole grain like quinoa, barley, or farro for a well-balanced, filling meal.

Avg Price: $3.39
Prep time: 4 minutes

 

crunchy-roast-chickpeas

Bonus Snack: Roasted Crunchy Chickpeas

Rinse and pat dry canned chickpeas, toss in your favorite spices (our favorites include chili powder and curry powder or rosemary and lemon zest), salt and pepper to taste, and olive oil, and roast for 30 minutes at 450 degrees. There you have it—a delicious, crunchy snack for the week.

Avg Price $0.75
Prep time: 5 minutes

 

DAY 3

Photo credit: Nutrition Stripped

Photo credit: Nutrition Stripped

Breakfast: Sweet Potato Toasts with Almond Butter and Pumpkin Seeds

Swap sweet potato slices for your morning toast (they toast up in a toaster using the high setting for several cycles, or a total of about 15 minutes in a regular oven), and top with almond butter and pumpkin seeds—this is Mother Nature’s pop tart! You’ll get a healthy dose of fiber, protein, and hunger-fighting goodness with this hearty breakfast. If you’re on the go, sandwich two slices of sweet potato together and eat it on the run.

Avg Price: $1.15
Prep time: 4 minutes

 

baked-eggs

Lunch: Baked Eggs in Portobello Caps

Baked eggs are a perfect lunch to make before you head out the door in the morning. They take 2 minutes to prep, and bake to perfection while you’re getting ready. Lather two portobello mushroom caps in olive oil, sprinkle with salt and pepper, and place on a greased baking sheet. Crack 2 eggs in a bowl, whip, and stir in your favorite chopped veggies like broccoli, spinach, or thawed frozen edamame. Carefully pour half the egg and veggie mixture in each mushroom cap. Pop them in the oven at 375 degrees, and bake for about 25-30 minutes, until golden brown. Place them in a reusable container (preferably glass for easy reheating), and out the door you go!

Avg Price: $2.75
Prep time: 2 minutes

 

shakshuka

Dinner: Shakshuka

This Israeli brunch favorite can also be served as a one-pot dinner. You can customize it however you like by tossing in added veggies like broccoli or zucchini. This is also a perfect contender for chopped, frozen veggies to cut down on time. Start by sauteing onions and garlic in olive oil in a cast iron skillet. Add in a can of chopped tomatoes and veggies, and season with salt, pepper, paprika, chili flakes, and cumin. Let it simmer until tomatoes are mostly cooked.  Make a few dents in the tomato sauce with a big spoon, and crack each egg directly into each dent in the sauce, leaving space between each. Cover, and let the eggs get poached in the stew and either finish on the stovetop or pop it in the oven for 2 minute bake. If you like, serve it with a slice of whole grain pita bread.

Avg Price: $4.25
Prep time: 5 minutes

 

Bonus Snack: Apples with Almond Butter

Apple slices with almond butter are easy to prep at home or at work (especially with an apple corer), and provide the perfectly sweet, juicy, and tart snack you’re looking for at 3pm.

Avg Price: $1.75
Prep time: 2 minutes

 

Now that you have a game plan, maximize your dollar and the clock by carving out a little time to chop your veggies on Sunday nights. Or if you’re in a serious pinch, start with frozen, pre-chopped veggies. Stock your pantry with nut butter, canned beans, and whole grains so you have some on hand. And keep nuts and seasonal fruits in sight so you have an easy snack always at your fingertips.

Features

5 FOODS TO START AND STOP EATING IN 2017

January 3, 2017

5_foods_to_start_and_stop_eating

Good health in the new year isn’t a get-skinny diet, or a miracle superfood. Instead, the best piece of advice we can give is to eat a variety of real, unprocessed foods. It’s that simple. Here are some of our top picks for 2017—both what to eliminate, and what to enjoy—to become your healthiest you. Happy New Year! And happy eating too.

STOP EATING…

  1. Sweetened fruit yogurt. Don’t be fooled by the fruit on the label—one small strawberry yogurt can make up over half of your daily added sugar allotment even before you walk out the front door. Try unsweetened plain greek yogurt instead, and add your own fresh fruit.

  2. Liquid sugar. Whether it be soda or freshly-squeezed orange juice, consuming sugar in liquid form delivers your body with a huge quantity of sugar without any fiber to help your body process it. Ditch soda entirely, and stick to whole pieces of fruit.

  3. Artificial sweeteners. Artificial sweeteners such as Aspartame, Sucralose, Sorbitol and others have been linked with an increased risk for metabolic syndrome, and type 2 diabetes. Plus, they reprogram your taste buds into thinking fruit and other naturally sweet foods aren’t sweet enough.

  4. Packaged snack foods. While they may appear harmless, even savory packaged snacks often contain high levels of added sugar, sodium, and even chemicals and dyes. Stick with whole-food snacks like a piece of fruit with almonds, or carrots with hummus.

  5. Processed meats. Classified as a carcinogen by the World Health Organization, processed meats are said to cause colon cancer. On top of that, they often contain high amounts of sodium which can lead to heart disease, and nitrates which likely cause an increased risk of diabetes.

START EATING…

  1. Radicchio. With four times more antioxidants than romaine and a ton of disease-preventing polyphenols, dark red radicchio should make a regular appearance on your dinner plate. Counteract radicchio’s bitter flavor with fresh fruit and balsamic vinegar in a salad, or mellow its flavor by wilting it down with olive oil and sea salt.

  2. Butter beans (aka lima beans). They are high in protein which is great for blood sugar levels, and high in soluble fiber which helps lower cholesterol. Plus they’re a hearty vegetarian protein and taste delicious with almost anything (in stews, in tacos, sautéed with greens).

  3. Green moong dal flour. Another excellent source of protein and dietary fiber, green mung bean flour is a flavorful and nutrient-rich substitute for white flour that can be made into a wrap. Use it as you would a savory crêpe or breakfast burrito—our fave is scrambled egg, onion, chili peppers and fresh coriander.

  4. Fruit for dessert. Swapping added sugar for fresh fruit gives your body a healthy dose of vitamins, minerals and fiber, and may even help sharpen your taste buds. Try pairing with roasted pecans or almonds for a richer treat.

  5. 100% chocolate. Ditching sugar doesn’t have to mean giving up your chocolate habit. Many chocolatiers make a 100% cacao bar with no added sugar that is just as flavorful and high in antioxidants as their 70-90% dark chocolate counterparts. Try this François Pralus bar, and avoid lower quality unsweetened varieties you find in the baking section at your grocery store.

  6. BONUS! Kelp. You’ve probably seen the hype, and it is so real. This protein-packed, sustainable, plant-based, gluten-free, zero-junk ingredient should be added to your repertoire. Use kelp noodles to replace lo mein or spaghetti for a healthier version of your favorites. You’ll also be able to get your hands on some Kelp Jerky soon so you’ll be able to snack to your heart’s content.

From the Team

WE DID IT TOGETHER

December 28, 2016

foodstand-by-the-numbers-infographic

Foodstanders knocked it out of the park this year! Each and every one of you worked incredibly hard at developing good eating habits, one day and one choice at a time. On top of that, we all did it together—congratulating each other’s successes, giving words of encouragement, and sharing helpful hints and tips with the community. You’re creating a healthier you, and a healthier planet. Give yourself a big pat on the back for all of your accomplishments! You deserve it.

Don’t forget to keep up the great work this upcoming new year! Continue rocking your Challenge and start 2017 on the right foot—you’ve got this!

Features

HOW TO LOVE THE HOLIDAYS

December 12, 2016

holiday_survival_guide_foodstand

Holiday season is in full swing, and you likely have more than a few festivities on the calendar. And joyfully, partaking in the delicious food and drink doesn’t have to mean getting off track. Rely on your good eating habits to embrace the season and appreciate every bite of delicious food you eat, by being mindful and making the better choice. And don’t forget, you can eat your favorite holiday cookie and still be a good eater—simply use a free pass and remember to enjoy it!

Here are our Top 5 Holiday Good Eating Tips to help you stay on track:

  1. Start the day off right. Eating a protein-packed breakfast like Baked Eggs with Herbs, Quinoa Cups, or plain yogurt with fresh fruit helps you avoid the morning sugar rush. Eating well early in the day can prevent getting off track once the sun sets.
  2. Veg out. You’re bound to find veggies and hummus on the buffet table. Eat those first, and then have a small serving of something more decadent. And if you’re in charge of a dish, make these Roasted Butternut Squash Skewers, this Braised Fennel and Blood Orange Salad, or a Turnip and Kale Gratin.
  3. Swap cookies and cakes with fruit. The holidays are notorious for dessert overload—get your sweet fix from fruit instead. You can roast them like this, poach them in wine, or blend them for a dairy-free ice cream.
  4. Drink responsibly. If you’re going the alcohol-free route, swap sugary soda for sparkling water with fresh fruit. If you are drinking alcohol, opt for wine or clear cocktails without sugary mixers (beware of margaritas, mojitos and fruit punch). And be sure to alternate alcohol and water to stay hydrated, not feel as hungry, and avoid the dreaded holiday hangover. Plus it’ll help you Drink 8 Glasses of Water a Day!
  5. Plan your passes. If you’ve decided to use a free pass and eat a cider doughnut at your school or office party, then do it, and enjoy every minute of it! But don’t let one turn into two or three or four.

Join one of Foodstand’s Holiday Challenges to stay on track—focus on eating less processed food and less sugar: Avoid Soda, Avoid Sugar at Breakfast, Avoid Sweets, Avoid Added Sugar, Drink Less Alcohol, Drink 8 Glasses of Water, Make Your Lunch, or Cook Dinner More Often. And while you’re at one of your holiday parties, invite a friend to do the Challenge with you! It’s much more festive when you do it together.

Behind the Plate

BEHIND THE PLATE: JACKIE NEWGENT

December 12, 2016

jackie_newgent_foodstand

Jackie Newgent, RDN, CDN is not only a Registered Dietitian Nutritionist, she’s also a classically-trained chef, and an award-winning cookbook author. Clearly a top-notch nutrition expert, Jackie has appeared on The Dr. Oz Show, Good Morning America, and The Food Network, among many others. Plus she’s a Foodstand contributor! Many thanks to Jackie for her continuing wisdom and tips.

Please tell us about what you do.
I wear lots of hats in the world of culinary nutrition. Some of what I do includes working as a recipe developer for national publications and websites including Rachael Ray Every Day, Livestrong, and Fitbit. I’m also a spokesperson for food companies, including KIND Snacks and Wonderful Pistachios; a recreational chef instructor at the Institute of Culinary Education; and a cookbook author. I do tend to spend a lot of time cooking in my kitchen and shopping at Whole Foods Market and my local farmers market … and I love that!

The holiday season is upon us. Any good-eating advice to avoid overindulging?
Incorporate plenty of exercise into your routine, especially before a meal if possible. Fill up half of your holiday plate with a non-starchy veggie, like a leafy salad. Then go ahead and allow yourself to enjoy a taste of all your favorites.

How do you define good food?
I define good food simply as that which is real, fresh, and plant-based.

How did you become interested in good eating, and when did you know you wanted to work in nutrition?
My mother was a caterer and showed me from a very young age where “good” food comes from and what it tastes like. That ranged from getting chicken from a certain farm on a Tuesday when it was freshest, to befriending produce managers who gave us special tastings, to plucking grape leaves from wild vines in northeastern Ohio where I grew up. I also was interested in the medical field. So, I combined these two passions and became a registered dietitian nutritionist. But I didn’t stop there; I then went to culinary school after college to learn classical cuisine techniques … to make sure the healthy cooking techniques I was creating were born from a solid knowledge base.

Countries across the world are taking action on their nation’s food systems—for example, Brazil recently added the right to food to its constitution, and introduced enviable and comprehensive good eating guidelines that include everything from nutrition to sustainability. What efforts would you like to see the US take to help the American people eat better?
With the new administration taking over, my major worry in the food arena is about the loosening, if not deteriorating, of environmental regulations and climate change goals. My hope is that industrial farmers and food companies will take action and do the right thing, not just aim to meet minimum government regulations. I’d love to see all cities step up and make composting simple for all consumers. I hope people take their own action and “vote” with their pocketbook, supporting natural and organic foods as well as food companies that share and follow a planet-friendly sustainability mission. And at minimum, I hope Americans become increasingly aware of food waste—and do their part to reduce their own. Small changes really can add up to make a big difference.

What three ingredients are always in your fridge/pantry?
Avocados, almost every nut in existence, and maybe a dozen different vinegars.

What’s one piece of advice you can give to someone trying to develop better, long-term eating habits?
Eat more non-starchy veggies! Fill up half of every mealtime plate or bowl with them. And select them seasonally, as possible.

What’s your favorite healthy snack?
I’m a big fan of hummus! My mother was Lebanese, so I’ve actually been making and eating it all of my life—way before it was ever mainstream. I often scoop it up with English cucumber slices. But when I need a munchie treat, I enjoy it with organic blue corn tortilla chips. My mother certainly would not approve of this nontraditional pick!

How do you incorporate a variety of vegetables into your diet?
I could spend hours sharing all of the ways I incorporate vegetables into my meals. But, in a nutshell, I try to include them in practically every single dish that I make, including many desserts! For breakfast, I love sautéing up a seasonal hash out of any leftover veggies or veggie scraps I have—and topping it with a fried organic egg or two. For lunch, I’m a fan of a stuffed roasted or a grilled vegetable burrito. For dinner, I enjoy making major statements out of large vegetables, like heads of cauliflower or whole eggplant. And pumpkin purée, fresh herbs, zucchini and other vegetables may find their way into my desserts. Basically, I think of vegetables as the most versatile and playful foods in the kitchen!

Good eating habits need to be developed from an early age, not only to set the foundation for habits one keeps as an adult, but also to stop type 2 diabetes in its tracks. What do you think is the best way to educate our children about food?
The best way to educate kids about good eating habits is to have them get involved as soon as possible, including taking part in food shopping and preparation (as age-appropriate), as well as having them plant and care for of at least one vegetable or fruit of their choosing. That’s exactly how I was raised and wouldn’t change a thing about that!

How do you manage to eat well when traveling or on-the-go?
I think it’s important to have a healthful mindset. I don’t think of traveling or being on-the-go as anything “special,” but rather just a normal part of life. So, the only thing that really changes in these instances is I may dine out a little more and I need to be sure I have a planned, portable snack on hand. Vegetables and other healthful options are available all over the world; you just need to make it a point to choose them!

If you could get the general population to change one aspect of their eating habits, what would it be?
Other than enjoying more non-starchy veggies, I encourage all to sit down, take your time, and truly savor your meals way more often than you’re likely doing right now.

Favorite vegan proteins?
Beans, hemp seeds, or pistachios are nearly always in my daily eating repertoire.

Favorite sweet treat with no added sugar?
I “crave” a juicy, ripe, super-sized wedge of watermelon … when it’s in season!

Many people (ourselves included) eat well throughout the day, but get into trouble at that nighttime snack hour when it’s easy to grab sugary cereal or ice cream. What’s your favorite better-for-you late night snack?
I often have a “see-food” late night snack! What I mean by that is I keep numerous see-through lidded bowls and jars of nuts, seeds, and dried fruits on my kitchen counter—where I can see them. I mix-n-match a small bowl of them to satisfy my need for something sweet, salty, and crunchy. And if I really need something on the sweeter side, I toss in a little surprise of a few chocolate chips!

What’s your favorite part about what you do?
I don’t think of what I do for a living as a “job”! I absolutely love what I do. That’s my favorite part—all of it… including knowing that in some small way I’m helping others improve their health. And you can’t beat getting paid to do what you love!

Good eating isn’t about perfection, it’s about habits and progress. From time to time we all eat something we don’t feel so great about later. What is your advice for those oops moments?
Be positive and forgive yourself! Instead of dwelling on what you did, focus on what you’ll do differently in the future.

Features

A MINDFUL THANKSGIVING

November 21, 2016

thanksgiving

The holidays are all about good cheer, gratitude, family, friends, and delicious food. But the season can also conjure up feelings of guilt and dread—tempting food overcomes our better judgement, leaving us full of regret. Every year festive recipes flood the internet, and come January, they are replaced with articles about weight loss and getting back on track after an indulgent month of overly rich food and too many desserts. But partaking in holiday festivities shouldn’t mean getting off track. The good eating habits you’ve been developing—being mindful and making the better choice—allow you to embrace the holidays, food and all, and enjoy the season even more.

The key to success is practicing moderation, which is why Challenge check-ins include free passes. You shouldn’t have to forgo a slice of pumpkin pie at Thanksgiving dinner to be a good eater. Have one serving of pie, use your free pass, and enjoy it even more—knowing that you’re continuing to develop good eating habits and eating pie, at the same time!

Here are our Top 5 Thanksgiving Good Eating Tips to help you keep up the good work:

  1. Don’t starve yourself on Thanksgiving morning because you know you’re going to eat a lot at dinner. Eat a well-balanced meal with protein and fiber to fill you up and give you energy. If you’re famished come dinner time, you’re more likely to over-indulge and make poor choices when filling your plate.
  2. Plan ahead. If you know you’re going to have meat for dinner, then don’t eat meat for lunch. If you know you’re going to have a piece of pie with whipped cream for dessert, don’t have a pastry for breakfast. Plan your Thanksgiving day meals in order to enjoy your free passes at dinner and still stay on track.
  3. Fill most of your plate with vegetables. One awesome thing about Thanksgiving dinner is all of the delicious vegetable side dishes. Sautéed green beans, crispy brussels sprouts, stuffed winter squash, and caramelized carrots should make it easy to cover most of your plate with veggies. Then fill the rest with turkey, gravy and stuffing.
  4. Don’t take too much. Just because it’s Thanksgiving doesn’t mean you should have to unbutton your pants to feel comfortable after dinner. Overeating likely means regret and guilt, neither of which are any fun. Plus, you need to save some room for pie, right?!
  5. Eat one bite at a time. If you eat too quickly, you won’t fully enjoy your Thanksgiving meal, and will likely overeat. The good news is that eating one bite at a time is much easier with your family and friends!

Yes, Thanksgiving dinner is about food, but it’s also about people sitting around the table, and having good conversation with those we care about. Share how the good eating habits you’ve been developing allow you to stay on track, and keep you and the planet healthy.

Invite your friends and family to join a Mindful Eating Challenge with youEat At Least 1 Distraction-Free Meal, Eat One Bite At A Time, No Food Waste or Stop Eating 2 Hours Before Bed. Let’s help each other maintain our mindful eating habits this holiday season!