Moderation.

That was tip number one given by Mayo Clinic Health Systems Dietitian, Emily Schmidt during her recent presentation during our Hearth & Home Series program.  The topic was how to successfully navigate the holidays while maintaining one’s health and weight.

We all know that moderation is key but practicing it is often a different story.  During the talk guests heard both scientific and common sense rules for healthy and mindful eating.

Making half the foods on your plate vegetables, including a good source of protein, and eating from the rainbow were a few of her suggestions.  Slowing down to enjoy the food and allow your brain to recognize your feeling of satiety will lead to consuming fewer calories and not eating to the point of feeling overfull and miserable. Emily also talked about the benefit of including more fiber in your diet and the differences between the various types of fats used for cooking and baking.

When planning your upcoming meals keep these tips in mind. If you have other questions regarding healthy eating, you can contact the Mayo Clinic Nutrition Services Department for an appointment with Emily 507-377-6829 or Heather 507-434-1473.

On Nov. 4, 1961, the Austin Daily Herald published the following recipe idea for the holiday season. The column asked “What will you serve for Thanksgiving dinner this year?  Or Christmas dinner and all the important meals during that season. If you are searching for something a bit ‘different,’ consider rock Cornish hens with grape stuffing.”

The nutritional statement for the following recipe was not included but there is protein, fruit and vegetables, so I think a dietician would approve. Notes in parenthesis are added as healthy substitutions.

 

Grape Stuffing for Rock Cornish Hens

•1/3 c. butter (consider substituting olive or canola oil)

•1/3 c. diced onion

•½ c. diced celery

•1/3 c. chicken broth (low sodium) or boiling water

•1 T. chopped fresh parsley

•¾ t. poultry seasoning

•1 t. salt

•½ t. black pepper

•4 c. toasted bread crumbs (consider using multigrain bread)

•1 c. green seedless grapes

 

•Melt butter (heat oil). Add onions and sauté until they are limp and transparent, 2-3 minutes.  Cook celery until tender in boiling water or broth and mix with sautéed onions, seasonings and bread crumbs. Add grapes and mix lightly.

•Stuff in body cavity of 6 Rock Cornish hens. Close cavity with skewers.  Lace tightly with a string. Place on a rack in a jelly roll pan. Cover with a double-thickness of cheese cloth dipped in warm butter water.

•Bake in a preheated oven (350 degrees) 1 hour.”

 

If you try the recipe, let me know how it is!

Holiday Card Party

12 p.m.-4 p.m., Thursday, Nov. 19

All area card groups are invited to visit the HHH for a day of food and fun. Tour the home elaborately decorated for the holidays and have lunch served by the Y’s Women. Stay for the card game of your choice. $10 per person

 

Holiday Open House

1- 4 p.m., Saturday, Nov. 21

Enjoy tours of the decorated home, cranberry cake, entertainment, and shopping. Austinaires at 1 p.m., Edition II at 2 p.m. Tickets are $10 each and are available at the HHH in advance or at the door.

 

Light It Up. Celebrate the lighting of the Peace Garden

5- 8 p.m., Saturday, Nov. 21

Enjoy a visit from Santa, crafts for the kids, soup and cookies, family photo opportunities, and music by Elvis Tribute Artist, Brad Boice at 7:15 p.m. Support the Welcome Center by bringing an unwrapped winter weather item. Tickets are $5 per person or $25 per family. Available in advance at the HHH or at the door. Seating will be limited.