Healthy Gluten Free Eating and Creamy Orange Soup

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A few years ago, I read somewhere that it is easy to lose pounds if you gain them fast. Easy come, easy go, eh? That was the same year I learned the hard way that 10 pounds gained over the Thanksgiving-Christmas stretch are not so easy to lose. I had to learn a lot more about healthy eating, portion control, making better choices to lose those holiday pounds.

One might think that I learned my lesson, however, every year I find myself giving up to a bucket of Halloween candy and continue the empty calories torture through the Thanksgiving dinner right into the Christmas lunch.

Seriously, what does it take to be good throughout the holiday season without hating what you eat, because you would rather eat something else? From what I understand, it is not about the Thanksgiving dinner or the Christmas lunch, it is mostly about all the meals in-between these holidays. Correct me if I am wrong, but you don’t gain 10-20 pounds over a single 3 course dinner?

What do I suggest? I think making simple twists to the food that we cook every day would take us a long way. According to “A healthier twist on holiday eating” article, even All-American favorite dishes like mashed potatoes, roast turkey, green bean casserole, and pumpkin pie with ice cream  still taste great when cooked and served a bit differently.

Would you consider potato, baked with skin for added fiber minus butter and milk plus Greek honey-flavored yogurt? How about skinless turkey with the cranberry gravy? Steam beans would look pretty good on the table, wouldn’t they? And I don’t think anyone can say no to  a pumpkin pie with fruit topping.

Looking for another holiday favorite? Here is a great recipe that is very diet friendly and quite delicious

Creamy Carrot & Sweet Potato Soup

Makes 4 servings  Prep time: 15 minutes Cook time: 50 minute

Ingredients

• 3 tablespoons butter, divided
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 ¾ cups peeled, cubed sweet potatoes
• 3 ½ cups water
• 3 cups fat-free, less-sodium chicken broth
• 3 cups chopped carrot
• ¼ cup half-and-half
• ½ teaspoon salt Pinch of pepper
• 2 tablespoons chopped fresh thyme
• 1 cup chopped sweet onions

Cooking Directions

1. Melt 1 tablespoon butter in a large pan oven over medium heat.  Add onion and cook for 5 minutes, or until tender, stirring occasionally. Stir in cinnamon and nutmeg. Cook 1 minute, stirring constantly.
2. Move onion mixture to side of pan. Add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high and cook 1 minute or until butter begins to brown.  Add sweet potatoes, water, broth and carrots. Bring to a boil, cover it, reduce heat and simmer for 35 minutes, or until vegetables are tender.
3. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape). Secure blender lid and place a clean towel over lid opening to avoid splatters. Blend until smooth.
4. Pour into large bowl and repeat with remaining soup mixture. Stir in half-and-half, salt and pepper.  Top each serving with a touch of thyme.

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