TRIMMING THE FAT page 71
24111 Civic Center Drive • Southfield, MI 48034
Welcomes...
Alyssa Tobias
Masters of Social Work
to service the needs
of our residents,
their families,
& the community.
(810) 352-0208
MAZEL TOY!
HOWARD L. DUBIN, D.O.
upon becoming a Fellow in the American
College of Osteopathic Internists
BARRYS.MEYER,D.O.
upon becoming Board Certified in
Internal Medicine
Internal Medicine • Primary Care • Consultant
27483 Dequindre, Suite 205
Madison Heights, MI 48017
(810) 548-9860
13800 Livernois
Detroit, MI 48238
(313) 934-3200
"Some of these things people
eat only once a year so they tend
to go a little overboard," Ms.
Thomas said.
Frequently when the guests
are gone, the food continues to
haunt the host with leftovers
gracing the refrigerator for days
after the party has ended.
With all of these factors, it is
no wonder that the average per-
son adds 10 to 20 pounds to their
weight by Jan. 1.
"I didn't see one woman for a
few weeks and, when she re-
turned, she weighed 20 pounds
more," Ms. Price said. "That is
not all that unusual."
To avoid the weight gain, the
dietitians give the following sug-
gestions:
* Avoid skipping meals on the
day of the gathering. "Starving
yourself before the party and
then eating a lot really plays hav-
oc on your metabolism," Ms. Price
said.
* Fill up on vegetables before
the gathering and avoid alcoholic
beverages. "Alcohol is full of emp-
ty calories and it slows the me-
tabolism," said Ms. Thomas. "Ask
for a fruit juice spritzer instead."
* If you are hosting the par-
ty, offer lower fat dips and
desserts and substitute lower fat
dishes for traditional foods (see
recipes below).
* Give away high fat leftovers
in care packages to your guests
or bring them in to work to share
with co-workers. "It isn't what
people just eat on the holiday.
They turn it into the day after
that and the day after that and
the day after that," Ms. Thomas
said.
* Continue a regular exercise
plan. Extra weight and less ac-
tivity can lead to depression
which may trigger further eat-
ing. "Frequently, people won't
have the time to exercise," said
Ms. Price. "I suggest that they
make the time." ❑
Low-Fat Offerings
For The Holiday Table
LATKES
4 large potatoes, grated
(keep grated potatoes covered
with cold water until ready to
mix with other ingredients to
prevent discoloration)
1/8 cup grated onion
2 tbsp. flour
1 egg, slightly beaten or 1 egg
white plus 1 tsp vegetable oil
Applesauce
Mix all ingredients in a large
bowl. Spoon onto pre-heated non-
stick or lightly oiled skillet and
turn cakes when edges are slight-
ly browned. Serve warm with ap-
plesauce.
— Courtesy of
Pamela Thomas
PUMPKIN MUFFINS
1 cup all purpose flour
1/2 cup oat bran
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 tbsp. vegetable oil plus 1 tbsp.
applesauce
1/2 cup cooked or canned
pumpkin
1 egg or substitute
3/4 cup orange juice
1/3 cup dark or golden raisins
1 tbsp. wheat germ
Combine all ingredients, except
the wheat germ, in a mixing
bowl. Stir to blend. Spoon into
lightly oiled muffin tins. Sprin-
kle on the wheat germ. Bake in
a 400 degree oven for 10 to 15
minutes. Makes 8 muffins.
— Courtesy of
Pamela Thomas
HERBED APPLE
DRESSING
1/2 cup diced onion (1 small)
1 cup diced celery (2 to 3 stalks)
2 cups cored and diced cooking
apples (2 to 3 large)
1/2 cup water
1 cup toasted whole wheat bread
cubes or croutons
1/4 cup chopped prunes or
raisins
1/2 tsp. dried sage
1/2 tsp. dried thyme
salt and pepper to taste
Preheat oven to 350 degrees. Oil
a 2 quart casserole. Set aside. In
a non-stick skillet over medium
heat, bring juice to simmer. Add
onion, celery and apple. Cook,
stirring frequently, until onions
soften, about 5 to 8 minutes. Add
water, bread cubes and prunes
or raisins; cook 1 minute. Re-
move from heat; stir in sage,
thyme, salt and pepper. Spoon
in casserole. Bake uncovered un-
til lightly browned and crisp on
top, 25 to 30 minutes. Makes 4
servings.
— Courtesy of
Nanette Cameron
OVEN FRIED SWEET
POTATO SPEARS
4 medium sweet potatoes
1/4 cup olive oil
2 tsp. minced garlic
2 tsp. fresh chopped thyme or
rosemary
2 tsp. fresh chopped basil or
oregano
Preheat oven 400 degrees. Scrub
sweet potatoes under cold run- _,
ning water; cut in 3/4" thick
wedges. Whip together olive oil
and herb mixture. Toss oil in mix- -
ture with sweet potatoes and lay
cmt_on a_sheet_nan Bake_for_an__