Hillside Style Holiday 2016

TIPS FOR EATING CLEAN

OVER THE HOLIDAYS

FINE TEA & COFFEE SINCE 1894

B Y : T O S C A R E N O

Eating is as much a part of holiday celebrations as presents, parties and poinsettias. Trying to survive the festivities without gaining the customary seven pounds is challenging. The trick is to put into practice my top strategies for Eating Clean® over the holidays.

THE CHICKEN AND THE EGG Including protein in each of your meals is not only one of the key principles of Eating Clean®, it is the most effective way to both boost the metabolism and burn fat. Protein takes longer for the body to break down and is released more slowly into the bloodstream than carbohydrates–helping you to feel satiated longer. PROPER PORTIONS PLEASE There are many ways to minimize portions including using smaller dishes and glasses. Using a dinner plate that is 50% smaller than a regular sized plate helps you reduce the amount that you serve yourself. If it doesn’t land on your plate, you are not going to eat it. You can also use smaller glasses to help manage beverage consumption. NO THANKS, NOT HUNGRY Eat before you attend a festive party! This saves you the embarrassment and disappointment of overeating at the party, and helps to ensure you get your daily nutrients. EAT CLEAN GET MESSY When we Eat Clean®, we eat more nutritionally dense foods– ones that tend to cleanse us from the inside out. Nutritionally dense foods like broccoli, apples and beets are difficult to overeat. During the holidays, focus on consuming as many clean foods as possible. Your trim waist will thank you.

MAYAN COCOA MELTAWAYS (from Tosca Reno’s Superfoods eBook)

INGREDIENTS: 1 1/2 cups dark chocolate 70% or darker 1/4 - 1/2 tsp Cayenne pepper 1 tsp unrefined sea salt 1/2 cup extra virgin coconut oil 1 tsp vanilla extract INGREDIENTS FOR COATING: 1/4 cup Maldon sea salt flakes 1/4 cup raw, powdered cocoa powder METHOD:

• Line 8” x 8” baking pan with parchment paper. • Melt dark chocolate over a pan of simmering water. • Add salt and Cayenne pepper and stir to combine. • Pour mixture into parchment lined pan. • Let mixture set in the fridge. • Meanwhile, combine sea salt and cocoa powder and place on flat plate. • Dust over hardened chocolate/coconut oil mixture. • Flip pan onto cutting board and cut chocolate into bite sized pieces. • Roll each piece in cocoa/salt mixture.

Happy Holidays, Tosca Reno

Importing and blending select teas and coffees from around the world for over 120 years murchies.com

PHOTO: Kelsey-Lynn Corradetti, KLTC Art STYLING: Pia Wiesen www.cookingwithpia.com

PS. Find more Eat Clean® recipes here, www.toscareno.com

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