“Oh, c’mon, it’s the holidays! One cookie ain’t gonna kill ya!”
“Why can’t you relax a little and just enjoy yourself?”
“It doesn’t matter what you eat! We’re all gonna die anyway. Here, have one.”
The holidays can be difficult times for those of us who choose to eat clean food. Treats are displayed on every counter, and traditions often revolve around foods from our childhoods. Each of us must decide where we draw the line when it comes to indulging.
What can we do to stay on track and deflect some of the criticism? Following are some tips for spreading the clean food love and protecting your own values at the same time.
5 Tips to Help You Resist
- Eat beforehand
If you arrive at an event on an empty stomach, it’s much more likely you’ll find yourself with a mouth full of puff pastry. Fuel your body, mind and spirit with clean food before you head out.
- Do unto others
It’s easy to go into a rant about type 2 diabetes when dessert is served, but that’s a good way to invite debate and negativity. Do yourself a favor and keep your food dogma to yourself—perhaps others will respond in kind.
- Be generous
Typically, people associate clean food with deprivation. Inspire a healthy attitude towards clean eating by bringing a generous and gorgeous dish to share.
- Focus on other activities
The holidays (shockingly) aren’t just about food. Head outside to play with the kids, organize a board game, or offer to help wash dishes with the host. No one complains if the person washing dishes is a vegan!
- If you are the host…
Give your guests something so delicious they’ll forget to complain about it being healthy. They may even ask you for the recipe.
Here’s a perfect dish to try.
Glazed Acorn Squash
2 acorn squash, halved, seeds removed
1 cup coconut milk (the thick kind sold in a can)
2 Tbl. pure maple syrup
1 tsp. vanilla extract
Big pinch of nutmeg or cinnamon
Place squash halves skin side down in a baking dish with 1/4” water. Cover and bake for 45-60 minutes, until skin is easily pierced with a fork.
In a small pot, combine coconut milk, maple syrup and vanilla over low heat. Pour over cooked squash. Toss a little nutmeg or cinnamon on top.
Like this recipe? Find more in Michelle’s Real, Whole Holidays Recipes ebook.