Robert Kennedy Publishing

November 17, 2008 11:00 ET

Ahhh, the Holidays. Crisp Air, Brightly Colored Foliage, Family, Football, Fun and Food. and More Food. and Still More Food.

TORONTO, ONTARIO--(Marketwire - Nov. 17, 2008) -

Editors Note: A photo is included with this press release.

What do you do if you're trying to lose a few pounds - or at least not gain - during the holiday season? Is it even possible to wake up on January 1st weighing less than you did November 26th?

It's possible. Just keep these tips in mind from Tosca Reno, author of The Eat-Clean Diet series:

1. Indulge, but make it a planned indulgence. Go ahead and have a piece of pumpkin pie. But not pastries in the afternoon, three different types of pie for dessert and liqueurs after. Plan ahead.

2. Watch your alcohol intake. Alcohol completely undermines your efforts. First, it's a highly concentrated source of energy (calories). Second, when you drink alcohol your body is less likely to use your food as energy, storing it as fat instead. Third, consuming alcohol makes you far more likely to stray from your eating plans, because it lowers your inhibitions. Fourth, it makes you lazy.

3. Watch your portion sizes. If you sit down to dinner saying, "It's the holidays! I'm supposed to eat till I explode!" then guess what? You'll eat till you explode. There is no reason to eat outrageous portions. Take a small plate full, eat slowly, enjoy the conversation, and leave the table feeling satisfied instead of stuffed.

4. Skip the extra fats. Deep-frying a turkey guarantees you excess fat and free radicals. Mashed potatoes are okay if made with skim milk or chicken stock, but cream and butter turns them into a food to avoid.

5. Exercise. There's no better time than the fall for hiking or walking, and there's no one better to do it with than your family. Get to the gym if you can, and if you can't then make sure to get your exercise another way - every day.

Tosca Reno's The Eat-Clean Diet Cookbook has a chapter dedicated to eating over the holidays, with tons of great recipes. This delicious stuffing offers tasty, low-fat nutrition.


1 1/2 cups brown rice, uncooked
2 cups apple juice plus 11/2 cups water
2 Tbsp olive oil
1 crisp apple, cored and diced
1/2 cup onion, diced
1/2 cup Brussels sprouts, chopped fine
4 cloves garlic, pressed
1 carrot, peeled and chopped fine
1 cup diced celery
1/3 cup oat or wheat bran
1/2 cup dried cranberries
1/3 cup slivered almonds
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
Black pepper


Make rice according to package instructions. Use 2 cups natural apple juice and 1 1/2 cups water for the cooking liquid.

Place olive oil in large skillet and heat over medium. Cook all chopped fruits and vegetables until they are crisp, not soggy. Add cooked brown rice, bran, cranberries, almonds, remaining juice, poultry seasoning, pepper and thyme. Toss well.

Copyright Free - please print in its entirety. To interview Tosca, contact Wendy at or 888-254-0767 ext 171.

To view a photo of the Roast Turkey with Brown Rice and Apple Stuffing, please visit the link below

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