With the holiday season in full swing, it's that time of year where many of us fall off the healthy living track and pack on a few pounds. But, "Biggest Loser" host Alison Sweeney reveals to Healthy Hollywood you can still enjoy the festivities without all the fat!
"I'm the first to admit it's a struggle. You have to use every trick in the book to stay on top of nutrition and not get caught up in all the things that come along with the holidays that lure you into making unhealthy choices," says Alison.
Alison has teamed up with U.S. Highbush Blueberry Council to encourage folks not to overdo it during the holidays. "It's important to stick to healthy foods that you know work for you. Also, make sure you have a snack before you go to party where there's going to be lots of temptations. One of my favorite snacks is Greek yogurt with blueberries and a little cinnamon. It's totally satisfying and then you won't be as hungry when you go out and are surrounded by buffets of unhealthy foods."
The 37-year-old mother of two is all too familiar with healthy weight loss. For years, she struggled with her weight, but now says she's in the best shape of her life. She's devoted to healthy eating, not fad diets. "I think you have to be honest with yourself, like with calories. You have to know what you splurged on and need to forgive yourself, but at the same time you can't pretend it didn't happen. The next day after a food binge, try tightening up on the nutrition and make sure to get in a couple minutes at the gym is a good way to balance it all out," states Alison.
Alison is a big believer in breakfast being the most important meal of the day. "For me, it's all about starting the day off right. A healthy breakfast is best way to get going. It gives me the energy I need to get through the day. It gets your metabolism going and if I don't skip this meal I just end up eating more during the day."
The U.S. Highbush Blueberry Council shared a recipe for breakfast.
Blueberry Breakfast Salad:
IngredientsMixed, torn salad greens: 2 pounds Blueberry Vinaigrette: Recipe follows Fresh blueberries: 4 cups Fresh orange sections or canned mandarin oranges, drained: 4 cups Granola: 2 cups
Toss salad greens with 1.5 cups of the Blueberry Vinaigrette. Divide the dressed greens among eight large plates. Arrange .5 cup orange sections and .5 cup blueberries on top of each salad. Sprinkle each salad with .25 cup granola. Drizzle remaining dressing on top.
Blueberry Vinaigrette Instructions:
In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, .75 teaspoon kosher salt, .5 teaspoon ground white pepper and .5 teaspoon paprika.
Process until mixture is smooth. Chill at least 30 minutes to blend flavors.
For more blueberry-inspired healthy recipes, check out www.blueberrycouncil.org.
-- Terri MacLeod
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- Food & Cooking
- Alison Sweeney