Smoky Chicken Pizza with Lemon Artichoke Pesto

Hello delicious.

Yes I've bailed out on blogger for a month and I'm sneaking back in with a mere recipe and no stories about the kids.... I'm not even going to talk about the Lake Tahoe a la Urine that Mason made two days ago. That can wait.

Instead I have an awesome pizza recipe for you to splurge. The pesto makes a ton and freezes well, and add it to a pizza dough with smoky chicken and caramelized onion and you have yourself a free pass to wear those stretchy sweatpants and chow down until stuffed.

I grant you the picture I took is not terribly appetizing, but I promise the resulting taste is awesome.

Smoky Chicken Pizza

Serves: 4-6 [depending on appetite for sure]

Ingredients

2 chicken breast

1 T EVOO

2 tubes of pizza dough [recommended: Pillsbury]

lemon artichoke pesto [recipe to follow]

1 small red onion [or half of a large], thinly sliced

handful of chopped cilantro

1/2 t of liquid smoke

1 t smoked paprika

Salt & pepper

1 cup Italian blend shredded cheese

Directions

Preheat oven to 400 degrees, and then begin to prepare the chicken. Season with salt, pepper, smoked paprika, liquid smoke, and a drizzle of EVOO. Rub seasonings over both sides of the chicken. Add the chicken to a heated skillet and cook chicken over medium high heat about 4-5 minutes per side or until cooked through completely. Once the chicken is cooking, place the sliced onions off to the side of the skillet with a drizzle of EVOO and saute until caramelized. Season onions with salt and pepper. When chicken is finished cooking, remove from heat and cover with foil.

While the chicken and onions are cooking, spray two baking pans with non-stick spray and roll out each pizza dough tube to fit the pan stretching to edges as needed. Use a few heaping tablespoons of pesto per dough and spread within 1/2 inch or so of the edge to leave room for a crust. Thinly slice the cooked chicken on an angle into bite-sized pieces and spread over each pizza. Scatter the caramelized onions over each and top with cheese. Bake pizza for 15-20 minutes or until the crust is golden. For an extra garnish, top pizza with chopped cilantro.

Lemon Artichoke Pesto

Serves: 8
Ingredients
1/4 cup chopped fresh cilantro
2 large/4 small garlic cloves
4 tablespoons lemon juice
1 tsp. lemon zest
1/2 teaspoon cayenne pepper
1 cup walnuts/pecans/sunflower seeds
1/2 cup canola oil
1/2 cup olive oil
salt to taste
1 (8 ounce) package frozen artichokes, thawed and chopped
1/2 cup grated Parmesan cheese

Directions
Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.

Bring on the chowda... a la butternut squash

Ok. So I know I have been fairly inadequate in keeping this blog humming. I'm in a blog lull, so I'm throwing out a recipe I created for the fall. Not to sound conceited, but it is so delicious. Tested and approved by parents, the in laws, and the tough toddler crowd of the house this chowder is packed full of flavor. My only regret is that I didn't take a picture.

In any case, this was inspired in part by Emeril Lagasse who created a Winter Squash Chowder, but I thought it lacked some flavor [like I have any validation in the fine cuisine department]. So I focused solely on the butternut variety, added carrots and celery and extra herbs.

Butternut Squash Chowder

Serves: 4-6
Ingredients
1/2 cup chopped bacon
1 cup sliced leeks, rinsed and drained in colander
1 cup diced red-skin potatoes
1 cup carrots, sliced thin [or shredded]
3 celery stalks, sliced thin
2 cups diced butternut squash
1 quart chicken stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper

Directions
In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.
In bacon fat saute leeks for 3 minutes. Add potatoes, carrots, celery, and squash. Cook, stirring, 5-10 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. I used my immersion blender at this point to thicken the soup a bit, but that's purely optional.
Add cream and herbs. Season to taste with salt and pepper and stir in bacon bits. To serve, spoon into hollowed-out squash or warmed tureen with crusty sourdough bread.

Bon appetit!

Hello, [salad] lover

Ok. So even though all I really want to do is continue my rambling of why Edward Cullen is an amazing, chivalrous, quintessential romantic who I wish could just hook up a few pointers to my husband now and then [and possibly recite some lines from any four of the Twilight books to yours truly] I will digress. Cool off a bit... and just munch on some salad.

Not as much fun, BUT this salad is bangin' if there ever were such a description of rabbit food. It has a little kick, a whole lotta gah-lic, and it's healthy so you don't have to feel guilty licking out the bowl. Not that I do that.

I cannot take credit for this Rachael Ray creation, but it's still my go-to salad and being that it's summer and I miss Austin Texas yet again, cheers to this fine Caesar.

Tex-Mex Grilled Chicken Caesar [serves 4]
2 T chili powder
1 teas. Ground cumin
½ cup EVOO
1 ½ lbs. boneless, skinless chicken breast
5 garlic cloves, 1 clove cracked from skin, 4 cloves finely chopped
3 cups cubed sourdough bread (half around loaf)
1 cup grated Parmigiano-Reggiano
3 anchovy fillets, drained, finely chopped
½ teas. Crushed red pepper flakes
1 ripe avocado
Zest and juice of 2 limes
1 T Dijon mustard
2 teas. Worcestershire sauce
2 T chopped fresh cilantro
Coarse black pepper
2 large romaine lettuce hearts, coarsely chopped

Preheat the oven to 375 degrees, and preheat a grill pan or outdoor grill on high.

In a shallow dish, combine 1 T chili powder, the cumin, 2 t of the EVOO and some salt. Add the chicken cutlets and coat in the seasoning. Transfer the cutlets to the grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice into very thin strips.

While the chicken is grilling, rub the inside of a salad bowl with the cracked clove of garlic. Set aside. Then place the cubed bread in a clean bowl with the garlic clove and drizzle about 3 T of EVOO and the remaining T of chili powder over the cubed bread. Toss with about ½ cup of the grated cheese and toss to coat thoroughly. Spread the croutons evenly on a rimmed baking sheet and bake until crisp and golden, 10 to 15 minutes.

To make the dressing, place the remaining ¼ cup of EVOO in a small pan with the anchovies, red pepper flakes, and the finely chopped garlic. Stir together over very low heat until the anchovies melt. Remove from the heat and cool.

To prepare the avocado, cut all around the circumference of the ripe avocado, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit, scoop the flesh out in one piece from both halves, and cut into bite-size pieces.

In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard, Worcestershire, cilantro, salt, and pepper. Whisk in the cooled EVOO with the anchovies and garlic. Add the romaine to the bowl, followed by the croutons, avocado, and the remaining ½ cup grated cheese. Toss the salad to coat, adjust the salt and pepper, and top with sliced chicken.


Like I said... bangin'.

Chicken noodle soup: take two!

Last week there were a few seriously gloomy, wet n' sloppy days after an early warm gorgeous [and addictive] Spring day. The tease of mother nature inspired me to make some soup, but I was in the mood for something crave when the weather makes my joints ache: vietnamese pho [pronounced fuh].

Pho is delicious and has so many layers of flavor and I cannot get enough of it when it's cold. So this Fall, when I tried a Rachael Ray taste-alike recipe I fell in love with the possibility I could make something similar to pho at home. Not the same, but very similar. The key ingredient to the flavor in this dish is the ginger [duh] and the Chinese five spice powder. If you make this DO try to locate the powder, because it is difficult to duplicate at home a la Martha Stewart style. Also, it's not listed in the original RR recipe, but I use fresh cilantro as a garnish and I think it adds more to the overall flavor.


Ginger Vegetable Chicken Noodle Bowl
[serves 4 very large portions]
Ingredients
2 T vegetable oil
1 lb boneless skinless chicken tenders/breast/thigh cut into bite-size pieces
4 garlic cloves, minced/grated
1 [2-inch] piece ginger, peeled and cut into thin matchsticks or grated
1 cup shredded carrot
Salt & Pepper
2 teaspoons ground cumin
2 teaspoons Chinese five spice powder
6 cups chicken stock
1/2 lb vermicelli [i.e. thin spaghetti]
4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks 2 cups fresh crisp bean sprouts [do not try using canned... they are slimy, salty and mushy!]
Cilantro, chopped [optional]

Directions
Heat a medium sized pot over med-high heat and add the vegetable oil. Add the chicken, and cook until lightly browned, or about 3 minutes. Next, stir in the garlic and ginger. Add the carrots, season with salt and pepper, and add the cumin and five-spice powder.
Add the stock and bring soup to a boil. Drop in the vermicelli and decrease heat to a simmer and cook for 3 minutes.

Lastly, add the scallions and bean sprouts. Turn off the heat and let the soup stand for 5 minutes. Adjust seasonings, garnish with cilantro [if using] and serve.

Nothing can make you feel better than the cliche hot bowl of soup. Well maybe a cosmo can do the trick [for me]. Or a day on the beach [for me]. Or a massage. Okay maybe no other comfort food can make you feel better like the affects of a hot bowl of soup. Next time, give this Asian inspired noodle bowl a try and I promise you will come back for more.

Crazy guacamole cravings

While I realize some people don't appreciate the delicious addictive spread of guacamole, I have become increasingly hooked on it since my brother and sister-in-law have become residents of the most delectable Texas town: Austin.

They've lived there for four years now, although with my mushy mom of a brain I could certainly be way off base. Regardless, the foods of Austin are awesome, and as it nears the ten o' clock hour and I head off to bed, I normally tend to fantasize of wonderful snacks I know I will not eat right upon going to bed [and getting up for the gym at five am-- those late night snacks earn you every last one of those five pounds that refuse melt away].

So with that in mind, I'd like to pass on a recipe for some serious kick-ass guacamole if I do say so myself... to eat -ya know- in the normal dining hours of the day. It's mostly inspired in part by my bro, but I have read up on a couple of guacamole recipes and adopted a tip to add chilled cerveza to the mix and I must say it makes a delish difference.

Without any further adieu:

2 large or 3-4 small hass avocados, pitted [obviously. did i need to write that?]
1 small onion, grated or minced
1-2 cloves garlic, grated or minced
1 plum tomato, minced
1 jalapeno, seeded and minced
1 lime, juiced
Cilantro, large handful finely chopped
Salt & Pepper to taste
1 T beer [optional]
Hot sauce [optional]

Mash the avocados in a large bowl. Don't be afraid to "git in there and git messy" as Josh would say in his nearly southern Texan drawl. Oy. Next, I like to use a microplane to grate the onion and garlic so you have the taste without the chunks. Add the tomato, jalapeno, cilantro, lime juice and remaining optional ingredients. Season with S&P to taste.

Serve this up with tortilla chips to your heart's content. I never met a bowl of guacamole that I didn't like and didn't disappear in a long weekend.

Keep those mints handy post-guacamole as the gah-lic and onions will keep away most humans.

In which case, you have all the more reason to eat UP on this goodness if you want your children to leave you alone long enough to indulge on the fruits of your labor and then some.

Ole!

Sgt Pepper's, Torchy's and eight other reasons I loved Austin

I think it was literally after I unbuckled my "safety belt" in the plane in Austin that I could feel a different vibe of the city, and began to take on a new persona myself: Steph, and no longer Mommy. Half a country away from home, but I strangely felt at ease knowing our new home-away-from-home was only five minutes from the terminal with a cold Mexican beer and smokey homemade fajitas steaming. But wait! Our kids were not attached to our hips! My arms felt empty without a stroller to push, or diaper bag strapped to my back. My voice was not hoarse from its echoing mantra of "Mason. Stop. Peyton. No." Justine is a self sufficient teenager and requires little beckoning unless it includes a checklist of, "Homework? done. Dirty clothes? laundered. Showered? smelling like a rose." It's a broken record but doesn't require a droning voice and draining source of energy needed for toddler boys. How could this new place feel normal? Quite simply, I learned.

Yes. A second honeymoon. That idea could easily be followed by a third... fourth... maybe fifth honeymoon anytime soon. Just as soon as that stimulus check in debate could kindly float into our mailbox I would gladly hop a plane to Austin with Jason at a moment's notice.

Austin was awesome. And really, as a fellow Austinian commented to me and Jason as we awaited our flight in Baltimore, "Five days is plenty of time for y'all to fall in love with Austin." We certainly did. It wasn't even warm-- freezing by their accounts [all 60 degrees of it which is a heat wave to us Northeasterners].

Here are just a few reasons why you should book a trip to Austin and when you do try to hit up some of the recommended spots as I became a Tex-Mex junkie before leaving to come back to cow-pie country.

1. Citizens of Austin are just friendly. It's borderline weird to me for complete strangers to start talking to me in public as I'm wary of what they might sell me or how easily they pick my pockets only to find dryer lint. They are really just that nice.
2. You will soon realize how far behind your own community is in becoming a green town. Their recycling "bins" are as large as my trashcans, and their trashcan is as small as my recycling bin. Their roads are only littered with a few sparse SUVs, and the traffic is jammed with economy cars, and hybrids. Smaller is better and most people opt for that. Recycling is everywhere; farmer's markets abound with fresh-from-the-garden awesome food finds. Gardens are fairly common, and this leads me to number three...


3. East Side Cafe is unbelievable. It's a small restaurant based out of an old converted home. They have a large garden that produces a host of fresh veggies that make their way to becoming features on the menu when they're harvested. The flavors are fantastic from appetizer to desserts, and their adjacent gift shop has wonderful one-of-a-kind finds. It also happens to be the employer a favorite sister-in-law of mine, so perhaps I'm a bit biased.


4. Okay so a lot of the trip revolved around food. They have some uh-may-zing places that are great but won't break the bank. My favorite place was Torchy's. I insisted going there for round two after we ate lunch one of the days and I tasted the Fried Avocado Taco. Who knew you could fry avocado? The next day I enjoyed the Baja Shrimp Taco which was the best in my opinion. Hands down-- great bite to eat, and it was worth every penny of my ten dollar bill.
5. Bob Schneider. Need I say more? In addition to fabulous food, my brother and sister-in-law have found some of the best music in Austin and Mr. Schneider is the top of the list. Now, whenever I put his music in the stereo of our basement, it takes me back to Austin despite the toy-littered basement and two toddler maniacs running around me.
6. Going to the movies these days is enough to break the bank, but it was completely worth the money to see Seven Pounds [which I totally recommend] at The Alamo downtown in Austin. Obviously this has nothing in common with the infamous battlegrounds of the historic Alamo in San Antonio other that its shared name. This movie theater doubles as a restaurant, and serves up some delicious food. The lighting is dim, but worth the extra effort of focusing on food-to-mouth action and that on the big silver screen in front of you. Order up drinks, appetizers, and dinners as often as you'd like until "last call". Could it get any better than that?
7. Blue sky. Yea I know this is abundant just about anywhere, except for perhaps the smog-ridden areas of the good ol' USA, but the sky in Austin just seemed to stretch on forever. Colleen remarked to me one day that when they moved there, she couldn't get enough of the sky. It was so blue, and encompassed such a vast area that wasn't polluted with gray skies and smog. And I had to agree. Maybe not worth a $200 ticket to fly there, but I definitely enjoyed the perk of seeing it every day.
8. As mentioned a few numbers up, I fell in love with the fresh farmer's markets. The massive Whole Foods store was enough to be stifled by, but I thoroughly enjoyed walking from tent to tent at one of the farmer's market locations in town. We went at ten in the morning, but that didn't hold me back from enjoying some fresh Thai vegetarian egg rolls, red curry sauce, or chipolte pesto. The last on my list has become my obsession or sorts. Sgt. Pepper's pestos are fantastic. I purchased four containers, froze them, brought them home safely, and currently I am contemplating contacting the owner to send me more if I pre-pay in advance. From roasted jalapeno, to Serrano cilantro, to the less spicy black olive pesto, the flavors are amazing. The New Mexican red chile pesto lasted all but about four days in the fridge before I was tempted to lick the container clean. I wish there were an easier way to obtain it. GO GLOBAL Sgt Pepper's!
9. It was an odd feeling to literally feel like the oldest 26 year old on the Longhorn campus, but as a proud sister of a Longhorn graduate student we graced the UT grounds. Despite my insecurities, the college town is beautiful, as much as it is a tight knit community. I went to a small university, so really any campus over 15,000 students exudes an unparalleled camaraderie that I'm unaccustomed to experiencing. I would have loved to go to school there, but it was just as cool going there as a visitor.
10. Lastly, the best parts of Austin were hanging out with Josh and Colleen, and Jason. Reconnecting with my husband was long overdue, but just as much was missing out on my brother and his wife who at times just seem two damn far away. But that type of bonding can take place anywhere. It was just much more worthwhile to do this out of the proximity of our lovely darlings and instead in the comfort of their beautiful surroundings.

Cheers to Austin, finding family and regaining a marriage.

Roasted Winter Salad

Roasted Squash Salad with Blue Cheese Vinaigrette Salad [serves 6]
Salad
1 [3lb.] butternut squash, peeled and cut into 1" dice
1 small red onion, cut into 1/2" slices
EVOO
Salt & Pepper
6 oz. package of baby spinach [8 c]
½ c. pecans, toasted and roughly chopped
1/3 c dried cranberries
Vinaigrette [yields ½ c.]
3 T Blue Cheese
1 T White Wine Vinegar
1 ½ T EVOO
2 T water
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
Dash of salt

Preheat oven to 350 degrees. While your oven is preheating, throw pecans into a roasting pan to allow them to toast and bring out flavors. In about 10-15 minutes you will smell their fragrance which is when you'll want to remove them to cool. Transfer and reserve pecans for later. Place diced squash into roasting pan, and liberally drizzle with EVOO and season with S&P in a single layer. Stir to coat and combine. Place onion on same sheet and season in same manner with EVOO and S&P but keep separate from squash since the onions will finish first.

While the onions and squash roast, add all dressing ingredients in the bottom of a large salad bowl and whisk. Add spinach and toss to combine. Set aside.

In about 15 minutes your onions will be complete when they begin to look translucent. Remove onions and transfer to a medium bowl to cool. Continue to roast squash for another 15-20 minutes. Place squash together with onions in the bowl, lightly mix, and allow the flavors to combine while they cool. I prefer to cool the mixture so the salad does not wilt.

When the squash mixture is cooled, lay it over the dressed baby spinach. Add pecans and cranberries over top for a gorgeous presentation. Admittedly this recipe is my version of my boss' salad [Riverdale Manor]]they serve and it's awesome. She recently told me it was their own version of a recipe found on Southern Living which is where I retrieved the vinaigrette recipe which I could not decipher on my own. I would eat it any day of the week over any cut of cow. Well maybe not over a filet, but it is just that good.

Enjoy!

Savory Spreads

I had great intentions to indulge all of the fabulous findings of my recent trip to visit my bro and sister-in-law in Austin, TX with my hubby but quite honestly my mind cannot escape food right now. Nor do I have the time.

I will further detail the 18,745 things I loved about the city at a later time but at the present moment Mason is exercising his lungs for his brother to wake up, and testing my willpower not to exercise my own lungs for his insistence to pound Elmo's plastic eyeballs off of the headboard of his crib. He's only two. He's only two.

So for the time being I want to share a great personal hummus recipe I have become addicted to since Christmas. [Number one thing I loved about Austin was the degree of amazing FRESH, unique foods, so this is in lieu of my travel entry.]

This is my own lil' diddy to a black bean spread.

Smoky Black Bean Hummus
2 15oz. cans of black beans
1/4 c. tahini paste
1 lime, juiced
1/2 t. cayenne pepper, ground
1 t. cumin, ground
1/2 t. chipotle pepper, ground [hard to find, but I use McCormick's Gourmet version] or use one chipotle in adobo sauce
1/2 roasted red pepper
2-3 T juice from jar of red pepper
Fresh cilantro, to taste [I use a handful or two, but use more or less to liking]
Salt & pepper, to taste

Combine all ingredients in a food processor, and season with salt and pepper to taste. Allow to stand for a few hours if you can resist, but this is some great stuff. I've made this similarly with garbanzo beans [with hulls removed] and it was equally as amazing. Add more juice [another lime perhaps, more pepper liquid, or perhaps water] to thin if the consistency doesn't suit your likings. You really cannot screw it up. I've frozen this in smaller portions and works great. I love hummus but I can't ingest the amount this makes before it spoils.

Jason, however, would have no qualms with the challenge.

My oldest son, Mason, will eat the hummus alongside tortilla roll ups [with cheese melted inside] or just about any vegetable. It's great with pita, and is just as delish as a condiment alternative to improve the dull turkey sandwich.

All that said, I can still hear Elmo getting a beating upstairs so perhaps that's my cue.

When in doubt, and it's cold: roast!

Ok. So not a pot roast. No no. Although the meat lovers out there would salivate over a juicy pot roast done to perfection, my idea of a fabulous roast includes vegetables.

Slide over carnivores, and feast your taste buds on this not so traditional method of roasting, but in my opinion offers a far greater taste than a hunk of meat. No offense.

Charred Tomato Soup [adapted from Rachael Ray]
6 ripe plum tomatoes, halved
1 small red onion
2T EVOO, and extra for drizzling
1/2 t crushed red pepper flakes
3 garlic cloves, chopped
1 quart chicken stock or broth
1 cup heavy cream (or half-and-half, regular or fat-free)
20 fresh basil leaves, shredded or torn

Preheat the broiler to high.
Arrange the plum tomato halves skin side down with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip and continue to broil for 3 minutes or until the tomatoes and onions are slightly charred.
Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.
Preheat a soup pot over medium high heat. Add the 2T of EVOO, garlic and the 1/2 tsp of red pepper flakes. Saute the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes.
When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper.

This soup is amazing. It actually calls to be served with pesto-prosciutto stromboli's, which I admit are equally delicious. However, posting a recipe with meat would defeat the purpose of my intent for this to be vegetarian-minded. But really. This soup is awesome and perfect this time of year. It also freezes really well. I often double or triple the recipe and freeze several containers.

Enjoy. No filet but just as delish!

Mindful to Moderation

“Moderation is a fatal thing. Nothing
succeeds like excess.” Oscar Wilde

As we near the time of year when is excessive is usually the operative word [e.g. over the top blow up decorations in my neighbors yard, ridiculous pounds of butter in the family shortbread recipe, or the back to back jewelry commercials sounding their bull horns through the TV], it’s nice to consider the idea of moderation.
I’m not a nutritionist but I do have some applicable ideas in helping you cut back on the calories this holiday season. It’s certainly as simple as common sense.

1. Give plenty. If you’re going to spend hours baking those non-low fat cookies that have been around since Great-great-great Grandma’s time, [who used lard, shortening and butter to make them taste sinfully delicious], make sure you pack them up to spread the tasty holiday cheer with others. If you plan to make eight varieties of cookies at two dozen a pop, keep a couple from each batch for your family. Otherwise, pack the rest in sealable, air tight containers and freeze them until needed for others.
2. Socialize with Conversation. Everyone does more visiting and socializing during the holidays, and where there are parties there is food. Where there is food, copious amounts of adult beverages, rich appetizers and creamy chocolaty desserts linger, and unfortunately there are boundless calories to be consumed. Enjoy yourself at holiday events, but be mindful of where you keep your company. Try to avoid standing over the buffet table, and make an effort to talk more and eat less. When socializing, avoid eating until you’re able to sit and truly enjoy your food, which is when you will be less likely to overindulge.
3. More water please! Whether you’re baking for Santa’s stop on Christmas Eve, or preparing a feast for twelve guests, keep the water pitcher handy. People are more apt to pick at food consuming extra calories when prepping food in the kitchen. Water, albeit a tasteless substance, will keep your stomach feeling full and less likely to indulge in the test tasting, and less likely to overeat when the meals are served. Also, if you need a fixation in your mouth while cutting the crudities, unwrap a five calorie piece of sugarless chewing gum to satisfy your needs.
4. Smaller is better! During mealtime or party time, rather than fill an oversized dinner plate with food, opt for a salad plate. Common wisdom would suggest that the less food on a plate would also suggest less food consumed… less calories… you get the idea.
5. Move. Literally. Just exercise, and if that’s not feasible, then just do the much contemplated but rarely followed idea to take the furthest available spot at the shopping mall, or walking up four flights of stairs to your doctor’s appointment instead of taking the elevator. If you have the energy, then go outside for a walk, run or even hike if the mood strikes. Whatever your pleasure, try to take advantage of your down time and do something productive. There certainly is a connection between physical activity and the serotonin levels in your brain. The more you move, the better you will feel, [and the less guilty you will feel for eating the last piece of Aunt Kay’s Pecan Pie].

When in doubt, take on the daunting task of preparing a holiday feast. I can tell you that having recently cooked a fantastic, borderline gourmet Thanksgiving feast for 14 people, the last thing I felt like doing was consuming more than a custard cup full of food. Take my advice with a grain of salt [or sugar], but when you do indulge in the delights of the holiday season, do so without feeling regret. Enjoy, but take heed: everything is best when done in moderation.