{food talk} eating strategy & roasted veggies with polenta

Tis the season and all that. One thing on my mind is how I can navigate all the food spendors of this season without packing on a quick 10 lbs. As you know by now I love food and the holidays are brimming with opportunities to rediscover food memories and taste new and exciting combos. So depriving myself the entire season, in my opinion, is neither necessary or an option. But I am realistic. The season can have its price ... So here is my strategy for the season.

1. Eat healthy when I can. Basically every chance I have to eat well balanced and nutrionally sound I should.
2. Determine what I want to splurge on and plan for it. ( Going out, cookies at home, artichoke dip at the neighbors open house) I am going to be strategic and "bank up" (meaning cut back a few days before so the splurge doesn't hurt so much)
3. Beef up the exercise. Walk, run, play basketball with the kids. Take the opportunities that present themselves. (The girls I run with and I are mixing it up this season and taking a 6 week boot camp class - fun!)

Ok those are my 3 basic strategies ... what are yours?

roasted veggies and polenta by ann west

this is a great way to have plenty of flavor and feel great about what you are eating. enjoy.

veggies of all types work so pick your favorite: asparagus, leeks, onions, beets, carrots, califlower etc... etc... etc..

toss with olive oil and red pepper flakes and roast in the oven at 375 for 30 minutes. You can roast your polenta too or just pan sear it with some pam. Sprinkle with just a bit of cheese and salt and pepper.

Thanks to amy for posting some great {shredding lbs} recipes on her blog i am celiac and keeping me in focus!!!