How have you been doing this holiday season? Do you find yourself being more mindful this year or over indulging and rolling yourself out of the parties? Enjoy your treats you get this time of year, but also remember that you want to feel comfortable and good the next day.

I love different holiday food and will enjoy those items, since they come once a year. For example, lmy mother in-law’s “everything” cookies. I actually just ate one and stepped away without eating 2-3 of them. It was delicious and I had no guilt! A healthy relationship with food is what I want for myself, all my clients, friends . A healthy relationship with food (and my body) has always been my struggle, it is a work in progress. My goal for 2019 is to have a healthy relationship with my own body.

Comparison is the thief of joy. I can get stuck comparing myself to people on social media or people around me with thoughts, “If only I looked like …”. Does this sound familiar? When I get stuck in the comparison trap, i remember I have a healthy body that the Lord has given me, my husband loves it, and it has gone through a whole marathon! Stepping away from social media and going through your past of what your body has done for you, for example: walked up the stairs today, had a regular bowel movement, woke up and got up today, able to hang out with family and friends, smiled, ate a meal, and so much more! I would love to know what your body has done for you!

Whatever your goals are for this holiday season and New Year, I encourage you to be mindful, realistic, and to love yourself.

Talking about holidays, I usually bring the veggie tray with hummus. Having the veggies there, I know there will be something for me to eat and encourage others to eat healthier. The cucumbers or red pepper I often use as a replacement to chips for dips. Cucumbers and buffalo chicken dip OR red pepper and guacamole are my go to (after I had my share of chips=7-10 chips is one serving!).

This season I changed up my veggie tray to this veggie Mediterranean platter filled with Trader Joe’s Mediterranean hummus and pita crisps, cucumber, grape tomatoes, and roasted veggies. It looked pretty and tasted so good. Next time I make it, I may add olives. I never know who doesn’t like olives, so I usually skip them.

Odd thing about me: I never liked olives until last year! Now I love black olives!

Veggie Mediterranean Platter

Directions:

With a mandoline slicer on medium size, slice zucchini and eggplant. Using a knife, slice red pepper, mushrooms, and halve the brussels sprouts.
Preheat oven to 375 °F.
In a large bowl, place zucchini, eggplant, red peppers, brussels sprouts, and full garlic cloves drizzle with 1 1/2 tbsp olive oil and 1 tbsp balsamic vinegar. Sprinkle 1/4 tsp of each: thyme, rosemary, parsley and sprinkle S&P. Mix to coat veggies.
Place veggies from #2 on baking sheet (I use my stone). Bake for 45 minutes, flipping in between.
Place the mushrooms in the bowl, drizzle 1/2 tbsp olive oil, sprinkle seasonings, and roast for 10-15 minutes.
Place on a serving platter including the hummus, pita chips, cucumber, grape tomatoes, and greens for decor.
Enjoy!