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  • Juanita Weaver-Reiss

Practical tools and tips to master/manage the holidays - 6

Tip number 6

Plan ahead for when you may need a quick snack

  • Keep snacks handy - in the car glove compartment or in a purse

  • Pick foods from the different food groups as snack food choices

Snack food choices

  • Half cup trail mix made up of nuts, dried raisins, whole grain cereal, or chopped apples

  • A cupful of your favorite ready to eat low fat whole grain cereal

  • Whole grain crackers and light string cheese

  • A breadstick and an apple

  • Graham crackers and a piece of fruit

  • Mini bagel with peanut butter

  • Light yogurt

  • One ounce dry roasted nuts

  • A low fat granola bar

Holiday Rice Salad

  • 1 tablespoon olive oil

  • 1 orange zest and juice

  • 2 tablespoons apple cider

  • black pepper to taste

  • Pinch ground nutmeg

  • 4 cups cooked brown rice

  • 1/2 cup dried cranberries

  • 1 red apple; cored, chopped

  • 1 cup chopped celery

  • 4 sprigs parsley

  • 1/4 cup pecan pieces, toasted

  1. Combine the olive oil, orange zest, orange juice, vinegar, pepper, and nutmeg in a bowl.

  2. Add the rice, cranberries, apple, celery, parsley, and pecans.

  3. Toss all together. Chill until ready to serve, up to 24 hours.

Serves 10. Each 1/2 cup serving: 130 calories, 4 grams fat, .5 gram saturated fat, 0 gram trans fat, 0 mg cholesterol, 7 mg sodium, 22 grams carbohydrates, 2 grams fiber, 2.5 gram protein.

Food and Health Communications recipe

Wishing you Best Health,


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