MyPlate Simple Holiday Tips

Oct 28

Here are some MyPlate-inspired tips for a healthier holiday season:

1.Balance Your Plate: Aim to fill half your plate with fruits and vegetables, even at holiday meals. Look for seasonal favorites like roasted Brussels sprouts, sweet potatoes, and winter squash.

2.Choose Whole Grains: Swap refined grains for whole grains in holiday dishes. Use whole-grain bread for stuffing or make a quinoa salad as a side dish for added fiber and nutrients.

3.Lean Proteins: Opt for lean proteins like turkey, fish, or plant-based proteins. If serving red meat, keep portions small and balanced with other food groups on your plate.

4.Limit Added Sugars: Be mindful of sugary treats and beverages. Try using naturally sweet ingredients like cinnamon, vanilla, or fruit to flavor holiday dishes.

5.Watch Portion Sizes: It’s easy to overeat at holiday gatherings, so serve yourself smaller portions and savor each bite. Going back for seconds? Make it vegetables!

6.Stay Hydrated: Drink water throughout the day to stay hydrated and avoid sugary drinks. Adding fruit or herbs can give water a festive touch!

7.Enjoy Mindfully: Savor the flavors and take your time eating. Focusing on the experience can help you feel satisfied without overeating.

These MyPlate tips can help you enjoy a balanced and delicious holiday season while nourishing your body!

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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