Happy Holiday Tips [Newsletter]

Happy Holidays!

'Tis the season for shopping, baking, catching up with friends and family and...too many emails. But we promise we'll keep this one short!

We've been a little MIA these past few months and wanted to share what we've been up to with some of our most popular posts and the words of friends' who share our same non-diet, balanced nutrition and positive LIFE approach. 

Here's to a holiday season filled with loved ones, low on stress and FREE of fad-diet or negative body image messages. Ya know, a Wellful holiday.


Here's What You Missed

From early mornings and late nights wrapping gifts and getting ahead on work, we could all use a few tips and tricks to keep us healthy and our budgets balanced. Here's what's on our list:

Forgot to Buy Gifts? Here's our Mindful Gift Guide

Stay Hydrated, You're Probably Not Drinking Enough Water

Grocery Guide: Pick up the Essentials at Trader Joe's


For When the Holidays are Hard

While we love to think of the holidays as filled with happiness and joy, they are also a time that brings up a lot of STUFF. Whether that be loss of a loved one, increased anxiety around food or family, or just a time of stress.

Coping with Grief During the Holidays
by Kelly K. Roberts of She Can and She Did


An Anti-Christmas Carol by Kylie Mitchell, MPH, RDN, LD

On Reframing Disordered Thoughts & Beliefs (about food and your body)
by Robyn Nohling, NP, RD, CDN


#1 Tip for Eating Less Sugar: Bake Cookies by Rachael Hartley, RD

HAES + The Holidays, tips by Maggie Rouen


For When You Volunteer to Bring Dessert

Staying true with Rachael's article on baking cookies, we're sharing our three favorite recipes to bake (and eat!) this season. 

Ginger Molasses Cookies from Ambitious Kitchen

Banana Bread from Minimalist Baker

Peppermint Dark Chocolate Bark
You can find a million recipes for chocolate bark, but this is our favorite for a classic, peppermint bark (and we make it every year).
We've also made some with bacon, pretzel, and peanuts. Go crazy!

Ingredients:
2 (12 oz) packages of Dark Chocolate
2 (12 oz) packages of White Chocolate
2 teaspoons peppermint extract
8 peppermint candy canes, crushed
 

  1. Melt dark chocolate in double boiler and continuously stir until smooth. If microwaving, heat in 15 second increments and stir each time to avoid overcooking.

  2. Stir in peppermint extract to melted chocolate and pour chocolate over parchment paper to desired thickness, about 1/4-1/2 inch is best. Allow dark chocolate to cool in fridge or freezer for 10 minutes.

  3. Melt white chocolate same way. While it's melting, crush candy canes in sandwich bag with rolling pin or back of pan.

  4. Pour white chocolate over dark chocolate and top with crushed candy canes. Refrigerate or freeze for 1 hour or until chocolate is hard to touch.

  5. Cut with sharp knife into desired size pieces and store in air-tight container until gifting or eating!


Want more? Don't worry, we have more coming for New Year's.
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