How do you feel about the holiday season, Reader?

I used to be ridiculously anxious about Thanksgiving.

My dieting brain threw caution messages left and right, like driving through a construction zone that went overboard on the orange barrels and flashing lights.

“How many miles do I have to run to burn off pumpkin pie? What if I just eat the filling and not the crust?”

“How can I make holiday cookies healthier so I don’t feel guilty about eating them?”

“I’ll just have the turkey and salad and avoid the high-carb (calorie) foods.”

On the flip side, I gave myself conditional permission to eat whatever…

“Oh, it’s the holidays, eat what you want. But come January, you need to get back on track and start training again (as a distance runner).”

I can’t tell you how many dark mornings I nearly killed myself trying to run on slippery roads, frustrated that I couldn’t run fast enough or far enough to burn off holiday eating.

My stress levels went through the roof with good-food, bad-food thoughts.

My digestion was a train wreck. I was completely distracted and couldn't be fully present with family and friends.

Can you relate?

If you’re stuck with good-food, bad-food ping-pong thoughts, let’s shake up your holiday mindset this year.

Instead, lean into savoring the season without food shame and guilt.

​Here are 4 tips to savor more of what matters most during the holidays – delicious food shared with friends and family.

Recipe Share

I first came across this recipe 20 years ago while I was working the Turkey Table at Wild Oats Market. The perfect combination of sweetness from the apple cider, tang from the balsamic vinegar, and earthiness from the roots, it’s been a hit at holiday gatherings ever since.

Sweet Roasted Roots with Rosemary, serves 8

1 ¼ lb rutabagas

1 ¼ lb yams

1 lb purple beets

1 lb parsnips

1 lb turnips

1 lb Yukon gold potatoes

1 yellow onion

8 cloves garlic, cut in half

3 cups apple cider

4 TBSP balsamic vinegar

3 TBSP Olive Oil

4 tsp fresh rosemary

1 tsp Curtido Salt from FireFly Kitchens or regular sea salt

Preheat oven to 425F

Cut vegetables into ½ in cubes. In a large saucepan, boil apple cider and balsamic vinegar for 30 minutes or until reduced to about 1 cup. Stir in olive oil and rosemary.

Toss vegetables with the apple cider - balsamic reduction and spread in a single layer on baking sheets lined with parchment paper. You’ll probably need at least 2 sheets. Sprinkle with salt and fresh ground pepper (optional).

Roast at 425F for 40 minutes; rotate pans between oven racks for 20 minutes. Vegetables are done when tender and golden brown.

​
​
Have a delicious weekend savoring food and your body!

Amanda

PS: How the scale ruined my holidays and what I do differently now. Get the full story on the blog! ​

If the idea of holiday weight gain stresses you out, here are 4 tips to help you focus less on the scale and more on savoring what matters most – delicious food shared with friends and family.