Part of being healthy is understanding why we overeat. During the holidays, this can really be helpful because our emotions can become big triggers. So, why not make this year the year we don’t gain weight and stick to our running plan?
Here are the two recipes I talked about:
Roasted Butternut Squash with Raspberry Vinaigrette
INGREDIENTS
2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices, or buy a package of pre-cut butternut squash squares
1 medium red onion, cut into wedges
3 tbsp. olive oil
kosher salt
freshly ground black pepper
¼ cup raspberry vinaigrette (or any fruit vinaigrette)
1 tbsp. whole-grain mustard
1 teas. honey
2 tbsp. chopped fresh flat-leaf parsley
DIRECTIONS
1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.
2. Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.
3. Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.
4. Drizzle squash and onion with vinaigrette just before serving.
Chopped Salad
INGREDIENTS
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped
2 Persian cucumbers, chopped
1 small fennel bulb, chopped, plus 1/4 cup fronds
1/4 small red onion, chopped
1 (15-ounce) can chickpeas, rinsed
1 c. fresh flat-leaf parsley leaves
1 c. fresh basil leaves, torn
DIRECTIONS
Whisk together oil, vinegar, and mustard in a bowl. Season with salt and pepper. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine