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Top Five Ways to Keep Holiday Weight Gain at Bay (according to Lari Robling)

December 6th, 2010 - By Lari Robling

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    1. We know we are going be downing extra calories this time of year, so start early to increase your activity. Even at a modest pace, most people can burn 100 calories or more by walking a mile. Park your car and get out and finish the ride on foot, get off public transportation a stop or two early or take a couple laps around the mall before you start to shop. Those extra burned calories hopefully balance the extra calories of your holiday treats.
    2. Have a plan. A lot of damage can be done without even thinking about (or enjoying) what you put in your mouth. If you know a neighbor makes a great cheesecake, then plan to savor that at the open house. Nibble on the carrot sticks, hummus and healthier options and enjoy that cake without guilt.
    3. Bring something low calorie and low fat to the party, that way you know there is something you can eat. Chances are, several people there will appreciate it as well.

    4. Make your first beverage (alcohol or otherwise) plain water or seltzer. This way you have something in your hand as you make the rounds saying hello, but can take your time to decide what you want to spend your liquid calories on.
    5. Take a page from Mark Bittman who eats vegan until 6 pm. If you make your breakfast and lunch low calorie, low fat and high fiber then your evening meal can include some treat foods in moderation.

Enjoy the holidays and remember one meal or one slip isn’t the problem. It’s what we do the other 364 days of the year that matters!

And share your tips in the comments section below.

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About Lari Robling
Lari Robling's food career had its early beginnings as a home ec teacher for the visually impaired. Later, she decided to become a food professional and worked for caterers and restaurants. Lari landed her first job in a test kitchen for a small health food publication, Delicious! magazine. From there, she began a freelance career as a food stylist and food consultant. She is also the author of Endangered Recipes: Too Good to Be Forgotten.

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