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APRIL: "OK It's three weeks till Christmas and we just got a shipment of Keebler snacks. I have tried the Jingles cookies and am now sampling the Cinnamon grahams....What is it about snowy weather and eating? I have been running, but with three weeks of food, cocktail parties and wines to go, I may be in trouble. Any suggestions/tips????
THERESA: I know how you feel! The snowy weather makes me want to stay inside and cook up lots of high-fat food! I made a pumpkin pie AND brownies this weekend! And I didn't exercise. Months ago when I was trying to lose a few pounds, my trainer said it was OK to schedule a "cheat day" once a week, but I now I'm wanting to make all of winter a "cheat season" instead.
Suggestions? I've quit adding cream to my coffee. I didn't top my pumpkin pie with whipped cream. And today I'm going to spend an hour on the treadmill.
ELLEN: Maybe you all need a Seasonal Affect Disorder Lamp. I'm not kidding
THERESA: You're right-- one symptom of Seasonal Affective Disorder is a tendency to overeat (especially carbohydrates). Even if we aren't suffering from any clinical disorder, it does seem to make biological sense that human beings might naturally tend to stoke up for the winter as a instinctive survival mechanism. The trick is to curb our appetite for sugar as much as we can. That's tough during this holiday season when sweet treats are offered to us at every turn. I think it's wise to stock up on lots of celery, carrots, cherry tomatoes and low-fat dressing for snacks instead of sugar cookies, and have sparkling water on hand instead of eggnog. And keep in mind how nice and warm the gym can feel compared to the cold air outside!
JENICE: I say "eat a cookie!" We deserve it.
YVETTE: I say enjoy the holiday and eat what you want. You can always work out a little longer or harder to burn off the extra calories from all those sweets!
Soup is a good choice to have frequently when you're feeling the urge to eat. A lot of soups are high in fiber, low in calories. I love split pea. Also, I keep a sixpack of the V8 low sodium juices in my desk and pop one of them to put off the sweet snack for a while. The little V8s are 35 calories and quite filling.
Posted by: Yvonne on December 9, 2003 09:41 AMI have some free weights at home but I'm thinking of getting more, plus a weight bench. Nothing too ridiculously expensive or trendy but a small home gym. For me, the main thing is not that I don't want to exercise but that I don't want to go outside.
Also, what about making nice hearty food that isn't loaded with fat and calories? I love to make huge pots of soup with big pieces of vegetables in the winter. It's very filling, warming and guilt-free.
Posted by: Ellen (another one) on December 9, 2003 02:05 PMEllen, please post your veggie soup recipe! It sounds great!
Posted by: Yvette W. on December 9, 2003 02:37 PMI don't have a particular recipe. I just go to the store and see what appeals to me. I usually use a chicken stock that I make myself, but that's not necessary if you prefer vegetarian. Oh and btw, people are often impressed when I say I make my own stock but it's not big deal. Cut up a bunch of things, put them in the pot for an hour or so and you're done. You control the amount of salt, fat (none if it's veggie, little if it's chicken and you skim it), etc.
My standard is one or two chicken breasts, with bones, no skin. Can use dark meat for more flavor but then have to skim more. Carrots, celery, dill. Cook the carrots, celery and chicken for about a 45 minutes (more and you won't want to eat the meat later; it won't have much flavor left). Not too many carrots or it will be very sweet. Add the dill for the last 10 minutes of cooking.
For veggies, I see what's fresh and available. Potatoes thicken the soup, which is nice. Root vegetables are really good in the winter. Turnips are waaaaaay better than most people expect. I like the smaller white and purple ones. Parsnips are good in soup, too, but also can make it too sweet. I usually just use one.
Peel and cut up veggies in bite-sized pieces (I like big bite-sizes). Add early on. The soup should cook at least an hour but more time (or heated up the next day) blends the flavors more.
I usually find that I need to add a chicken bouillon cube or two or at least salt, pepper and garlic. I don't add onions because they bother my stomach but if you can eat them, they add a lot of flavor.
Enjoy! (And I mean it ... you can eat as much as you want without guilt. It's very filling, too.)
Posted by: Ellen (another one) on December 9, 2003 03:50 PMcongrats mate! Fine job and fine site!
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