Healthy eating tips and holiday options given at November third Thursday meeting

During Thursday's club meeting, Northwest Personal Training's Jolene Nelson shared some tips and thoughts about healthy eating, and how to not over-do it during the holidays.

Nelson, who was also introduced earlier in the evening as one of two proposed members to the club, also brought some yummy homemade vegan chili to share with everyone.

She shared thoughts about "free foods" and Weight Watchers options, and discussed the idea of taking a break between helpings - especially during Thanksgiving.

Exercise, certainly, also plays into it, even without going to a gym. Walking is an excellent opportunity for exercise without the need to invest in a gym membership, and is easy during the holidays. It's also good for a bit of a "mental health" break to help relieve stress.

Nelson offered the following as further tips:

• Free foods to fill up on before Thanksgiving dinner, or just in general. Click here.
  
• Weight Watchers' list. Click here.
  

She also shared the recipe to the vegan chili she brought to the meeting!

My version of Julie Hasson's Campfire Chili www.juliehasson.com
Serves 8
1 large or 2 small sweet onions
6 cloves of garlic, minced
1 bell pepper of any color (I used green)
4 - 5 cups hot water (out of the tap is fine)
2 (15oz) cans of Kidney beans drained and rinsed
1 (6oz) can tomato paste
3-6 table spoons braggs liquid aminos (you can use soy sauce)
1 tablespoon chili powder
1 tablespoon cocoa powder
2 teaspoons granulated onion
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon fine sea salt
1 2/4 cups TVP (textured vegetable protein) found in bulk section of Fred's.

In a large saucepan water saute the garlic and onions until the onions begin to soften. about 5 minutes.  Add bell pepper and cook stirring for another 3 minutes.  Add the tomato paste and stir (there should be enough moisture so that it blends with the other ingredients) once the tomato paste is stirred in, add the hot water, beans, liquid aminos or soy sauce, chili powder, cocoa, granulated onion, cumin, oregano, and salt stirring very well.  Bring the mixture to a simmer.  Add the TVP and reduce heat to low.  Let the chili simmer over low heat partially covered for 15 minutes or until you are ready to eat it!  Adjust seasonings if needed and serve. 

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