On average, a person gains a pound or two each holiday season, according to the New England Journal of Medicine.
Luckily, there’s no better time to start incorporating new habits to try and shed those holiday pounds than the start of a new year.
It’s all about keeping things simple, advises Chef Linh Casuccio of WNY Personal Chef. She suggests using rice, quinoa or couscous for those trying to cut back on carbs. She also cautions against cutting carbs out altogether.
When cooking veggies, Casuccio recommends water or oil. For example, bring water to a rolling boil and put some broccoli or green beans and they’re done in about a minute. Add seasonings after the cooking’s done, so a batch of greens can last, and be modified, for multiple meals and tastes.
With protein, again less is more when it comes to seasoning. Cook with thin sliced meat if time is in short supply, as those will cook faster.
She also wants people to focus more on what they’re able to eat at one time and what they can eat.
“I think that with diets, people tend to focus on what they can’t eat,” Casuccio said. “In order to sustain a sustainable diet, if you focus on what you can eat versus what you can’t, it’s a much better place to grow from.”
Casuccio said portions are another thing to think about. She suggests the two-bite rule: Take two bites less from food than normal for each meal and in about two weeks or so, most people will find they’re serving themselves smaller portions.