The smallest things matter the most and in this case, small changes can make a big difference. Simple ingredient swaps this holiday season will help you stay on track while eliminating at the feeling of indulgence guilt. Whether it’s an appetizer or a dessert, these easy changes will help you avoid that pesky holiday weight gain we all hate.
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So far Jean Yates has created 102 blog entries.
Kale is a wonder in the world of superfoods. It is packed with caratenoids and flavinoids, the key antioxidants that protect our cells from free radicals.
My Macho Nachos recipe has everything a macho guy (or gal) could want in flavor and crunch, without the harmful fats and calories. Whether for Cinco de Mayo or the Super Bowl, this easy to make recipe is a hit with everyone.
Use my Healthy Portions Chart for planning meals at home and sticking to your Healthy Routine when you’re eating out. Use the Healthy Portions Chart below to adjust recipes as needed.
The Chef V Healthy Routine includes daily servings of Green Drink, Ultra Shake and exclusive access to healthy recipes for lunch and dinner. You may adjust the start time below, but be sure to follow the exact time intervals for maximum results.
Check out Pashelle’s Before and After photos above – she is a real inspiration to me.
I love autumn now just as much as I did when I was a kid. Though I may have ditched trick-or-treating long ago, I’m still a sucker for all things pumpkin this time of year. - Veronica
My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream.. Bon Appétit! - Veronica
This organic pumpkin pie spice recipe is easy to make on your own, especially if you have a lot of spices in your cupboard. It is needed for the recipes below but you can always buy this one pre-made too.
Use this vegan, gluten free whipped cream on anything you want to make taste decadently delicious.
It's so easy to make your own pumpkin puree. Just cut the top off any pumpkin, cut into 4 quarters and remove all the seeds and guts. Place in the oven for 45 minutes at 350 F (do not use oil). Remove from the oven and peel off the pumpkin skin.
This vegan, gluten free crust is so good you can use it for any pie recipes, sweet or savory. It's a keeper! - Veronica