Holiday Nutrition Workshop this Thursday!
Dec 5 2016

Holiday Nutrition Workshop this Thursday!

eblastholidayeatingBy: Guest Blogger Emily Lafferman

You’ve been at the grind all year and the time has come to finally use the big “it’s the holidays” excuse. With December upon us, our appetites are craving everything from gingerbread to eggnog. We’re here to help you keep your head one month ahead of your stomach by aiming focus towards the obligatory fitness goals we will all set in place come New Years Day. As the holiday season’s giving nature typically gifts us an extra 1-2 stubborn pounds, let’s keep our health a priority before the festivities commence.

Maggie McDaris, VIDA’s newest Registered Dietitian, has a few pointers for us to keep in mind during the holidays:


-Pack healthy snacks as to avoid unhealthy airport impulse buys or fattening treats from your food-pushing relatives.

-Bring your workout clothes and research nearby gyms so you’re able to keep up with your fitness routine.


-Pad your stomach with some nutritious foods before leaving for the party so you don’t arrive famished.

-Bring along a healthy version of your favorite holiday dish, such as Maggie’s favorite Creamy Garlic Mashed Cauliflower! (*Recipe below!)

– Don’t eat finger foods mindlessly. Fill a small plate with your favorite snacks and cut yourself off once the plate is empty!


-As alcohol has almost twice the calories per gram as carbohydrates, consider replacing your dinner card with your choice of alcoholic beverage.

-Try to avoid sugary mixers and always have a glass of water between each drink.

-Be mindful: the more you drink, the more you will eat so limiting your alcohol consumption will be a clever way to keep your paws off the naughty foods.


For more detailed healthy holiday hacks, recipes, and advice, be sure to attend Maggie’s Healthy Holiday Eating Workshop on Thursday, December 8th at 6:15pm at the Yards!



Holiday Recipe: Creamy Garlic and Parmesan Mashed Cauliflower


1 medium-large head of cauliflower (chopped into florets)
3 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk **
2 teaspoons extra-virgin olive oil
2 tablespoons butter
¼ cup grated parmesan cheese
1 Tbsp chives, chopped
Salt and pepper to taste


Place cauliflower and garlic in a steamer basket over 1” boiling water, cover and steam until very tender, about 12 to 15 minutes. You can also place cauliflower and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons of olive oil, butter, parmesan, salt and pepper; pulse several times, then process until smooth and creamy. An immersion blender works as well. Transfer to a serving bowl. Garnish with chives, and drizzle with a bit of extra olive oil if desired. Serve hot.

**No buttermilk on hand? 1 Tbsp of lemon juice or white vinegar in a cup of milk is a great substitute. Plain yogurt or non fat sour cream watered down with 3 Tbsp of milk works as well.