Newspaper Page Text
Vol. 1 Number 9
Getting ready for the holidays
Watch what you eat and when you eat it
By MARILYN TEAL
Health Matters Writer
The holidays are rapidly approach
ing and we set our minds on watching
what we eat and when we eat.
Unfortunately, we get wrapped up
in the season and, before long, we re
alize our good intentions have gone.
The zipper in the skirt is harder to zip.
The buttons on the shirt are not meet
ing the buttonholes. You avoid the
scales.
What can we do to help ourselves
through the holidays?
First, plan when you will be eating
away from home. If you are going to a
dinner, eat lightly at lunch. Do not skip
the meal, but eat sensibly.
At the dinner, avoid fried foods,
foods high in calories and in sweets.
Concentrate, instead, on fresh veg
etables, salads (minus dressings) and
fruits.
At a buffet, stand near the veg
etable tray, not the dessert area. Chew
ing on a carrots serves several pur
posed: Chewing the raw vegetables
takes time to crunch and you have a
feeling of having eaten something.
The same goes for other raw vegeta
bles.
Avoid the heavy dips. Reach for
low-fat yogurt-based dips.
Stay away from the breads and
spreads. Select baked chicken and
turkey over fried foods.
Before you go to a party where
food will be provided, eat a salad at
home to satisfy your appetite and drink
a glass of water.
At the party, request ice water in
stead of heavier drinks. Keep the glass
filled so that you are not tempted to
drink a calorie-heavy punch.
Another plus: With one hand on
your glass, you cannot balance a plate
of food!
Stay away from the food. Find a
Recipes offer way to eat wisely, enjoy the taste
The American Heart Association is
trying to reduce the frequency of the
number one killer of adults heart at
tacks —by encouraging people to re
duce their fat intake, stop smoking, re
duce stress and exercise wisely. Dur
ing the holidays, this advice might not
be easy top follow.
Sheila Edwards prepared the fol
lowing menu for the recent Lunch on
the Run event.
Exclusive To The Robins Rev-Up, The Daily Sun, The Extra and The Houston Home Journal
seat in the center of the conversation
and stay there. You might be surprised
at what stimulating comments are
made.
If the host suggests you take home
food, say thanks but you are watching
your diet.
At home, have food on hand which
will eliminate the last minute grab for
food. Planning on your part will make
a difference.
Keep your eating plan a secret. No
need to broadcast you are watching
your weight. Then, after the holidays,
you can be smug when everyone talks
about the weight they gained.
If you are the hostess, be consider
ate of your guests. Plan foods that will
appeal to everyone, yet not cause guilt
feelings to those being careful about
their eating.
Avoid making a person feel guilty
by insisting that he/she sample food. If
you have unwanted leftovers, share
with a neighbor or take them to the of
fice for your cohorts to enjoy.
If you are serving an alcoholic
punch, have respect for your guests
who do not drink. A light punch made
with sugar-free or low sugar juice can
be enhanced with a sugar-free cola.
When preparing the party, avoid
the urge to sample the food.
Keep in mind your guests and any
special dietary requirements. This is
not to say let the guests determine your
menu. But, if you know a person is a
diabetic or has heart problems, select
foods you know he or she can enjoy.
Be kind to yourself, especially dur
ing the holidays. Eat sensibly. Get the
required amount of sleep.
Avoid close quarters where you
may be exposed to a cold virus. Take
steps to ward off a cold. Drink plenty
of liquids, get enough rest and stay
home if you have an elevated temper
ature.
SOUTHWESTERN GRILLED
PORK TENDERLOIN
2 whole pork tenderloins
(about 1 1/2 pounds total)
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil
6 cups cooked noodles
In small bowl, mix all seasonings
A MONTHLY MAGAZINE FOR YOUR HEALTH AND WELLNESS
Sunday, November 21,1993
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Health Matters photo by Sue Sapp
WHAT’S AVAILABLE Josh Forbes, 17, the son of Doreen
Davidson, a senior at Warner Robins High School, inspects fruits and
vegetables available at local super markets.
well. Rub mixture over all surfaces of
tenderloin. Cover and refrigerate 2-24
hours.
Grill over medium hot coals, turn
ing occasionally, for 15-20 minutes or
until thermometer inserted reads 155-
160-degrees F. Serve with noodles.
MONTANA PASTA
4 cups cooked pasta rotini
1 cup frozen peas, steamed lightly
| Watters'
1 cup sliced celery
1/3 cup green onion
1/3 cup pimento or red pepper
2 tablespoons olive oil
Salt/pepper to taste
Cook pasta according to package
directions. Add other ingredients;
steam over boiling water to heat
(See FOOD, Page 2)
Warner Robins, Georgia
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