Well, it is that time of year.   The hustle and bustle of the holidays is quickly creeping in.  As we all know this time of the year can be very stressful.  Getting the house ready, preparing the food, wrapping the gifts, entertaining and the list goes on and on.  Isn’t it sad though that at a time when we should be relaxing and enjoying our family and friends all we are are stressed out and making comments like “I can’t wait for this to be all over”?  Why do we put so much stress on ourselves to have things look a certain way and be a certain way?  Of course we want things to be pretty, festive and enjoyable but at the same time we add “layers of stress” on ourselves.  Why do we do this?  Is it because we have to make a certain impression on the in-laws, do our egos get in the way by making sure little Bobbie or Suzie has the biggest and most expensive gift so that we keep up with the Jones’ down the street.  This holiday season I would like you to try checking in with yourself and see what “layers of stress” you are adding to yourself and keeping you from truly enjoying the holiday season. In those moments that you are feeling overwhelmed, stop and check in with yourself; ask yourself why you are doing what you’re doing.  See if what you are trying to accomplish is truly necessary and worth the stress.  Remember your body is always talking to you and if you are feeling overwhelmed this is your body’s way of trying to tell you something isn’t right and that something may have to give.

On a different note, I wanted to briefly discuss a question that I typically get asked this time of year and that is “with all the food around during the holidays how do I keep from gaining weight and not be tempted to eat all the yummy desserts”?  I am not a person who likes to say that it takes discipline and will power but I am a person who likes to say that we have choices.  We can choose to eat the pumpkin pie or not choose to eat it.  As many of you know who read this blog regularly Replenishing Soul is about teaching our clients how to listen to your body regardless of the time of year.  Therefore, if you know what you are tempted to eat is going to make you gain weight, not feel good or cause you pain then you may want to think twice before eating it.  On the other hand if you choose to eat it then you are saying yes to the consequences, remembering that this is what you chose and you need to be accepting of it.  Remember it’s not about denying yourself or not being able to treat yourself and celebrate but it is about remembering that you have choices and those choices have consequences.

Below is short list of reminders to help you make this holiday season stress-less

• 1. Remember to check in with yourself. Become aware of what your feelings are trying to tell you.
• 2. Set boundaries for yourself - do not over commit. When you have too much on your plate you are not living in the moment and enjoying life experiences to their fullest.
• 3. Ask for help- let go of being in control - involve the family and start making fun memories!
• 4. Prepare food that makes you feel good- if you are going to a party and you know there are foods such as gluten or dairy that make you not feel well, then prepare a plate that you know you can eat and share it at the party. I have attached a gluten free recipe for you below from Stephanie Stiavetti for NPR.
• 5. Remembering that you have choices - not only choices in food but choices in life. Start doing things that make you feel good not bad.
• 6. Focus on things that make you truly happy - for each person this may be a little different but remember it’s not the material things that make us happy. Material things make you happy for a short period of time. Go deep and see what feelings are attached to those material things that you are earning for.

Health & Happiness this holiday season.

Lori Metroka

Nutrition & Wellness Specialist

Gluten-Free Butternut Squash Pie - Stephanie Stiavetti for NPR

What’s Thanksgiving without pie? This gluten-free version is every bit as delectable as those containing wheat flour, with a flaky crust and a creamy, spicy filling. Butternut squash pie is a fun departure from traditional pumpkin, but for purists, check the variations for the good old standard. This version has a bit of a kick and goes amazingly well with cold whipped cream on top.

Makes 8 servings

Crust

1 cup Gluten-Free Flour Mix (recipe below)

5 teaspoons sweet rice flour

2 teaspoons sugar

1/2 teaspoon xanthan gum

Pinch of salt

6 tablespoons cold salted butter

1 large egg

1 teaspoon orange juice

Prepare a 9-inch pie pan by greasing it with butter or nonstick baking spray and generously coating it with Gluten-Free Flour Mix (recipe below).

Mix flours, sugar, xanthan gum and salt in a bowl. Using a pastry cutter or fork, cut cold butter into dry ingredients until it becomes crumbly and resembles small peas. Add egg and orange juice, and mix with a fork until the dough combines. Form into a ball and place in the refrigerator, covered with wax paper, for 10 minutes.

Lay down a sheet of wax paper and place the ball of dough in the middle. Lay another piece of wax paper over the top and press down gently with your hands to flatten the ball. Roll the dough with a rolling pin until it is about 1/4-inch thick, making sure to keep an even thickness and fill in any cracks with dough from the edges.

Remove the top sheet of wax paper and place the dough in the pan, then peel off the remaining sheet of wax paper and gently press the dough into the pan. Take care not to puncture the dough with your fingers or fingernails. Crimp the edges and prick a few holes in the bottom of the dough with a fork. Cover pie pan loosely with wax paper and place in freezer for 15 minutes.

While the dough is freezing, place rack in the middle of the oven and preheat oven to 350 degrees.

Remove pie pan from freezer and line crust with aluminum foil, making sure to seal the edges so they don’t burn. Bake for 10 minutes, then remove foil and bake for another 10 minutes, or until crust is a pale brown. Remove from oven and set aside.

Filling

2 pounds butternut squash

3/4 cup low-fat milk

1/2 cup packed brown sugar

3/4 cup heavy whipping cream

5 tablespoons sugar

1 tablespoon butter, melted

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

2 large eggs

Squash

Preheat to 425 degrees.

Cut squash in half lengthwise and scoop out seeds with a spoon. Lay squash facedown on a jelly-roll pan and pour 1/2 cup of water into the pan. Roast in oven for 1 hour, checking occasionally to make sure there is still water in the pan. Squash is done when a fork easily penetrates the flesh. Remove squash from oven, allow to cool and scoop flesh out with a spoon. You need 1 1/2 cups of mashed squash for the filling.

Assembly

Make a shield for the edge of the pie crust by cutting 3-inch-thick strips of foil and folding them over the edges of your crust to protect them from burning. The foil should not dip down into the basin of the pan. Make sure it just covers the crimped parts around the rim of the pie pan.

To make the filling, combine all ingredients in a blender or food processor. Blend on high for 1 minute, or until ingredients are liquefied. Pour filling into pie crust and carefully place on the center rack of the oven. Bake for 45 minutes, or until a toothpick inserted in the pie comes out clean.

Place pie on wire rack until completely cooled. Slice and serve with whipped cream, which is nice with a little cayenne pepper.

Variation: For standard pumpkin pie, replace the butternut squash with 1 1/2 cups of fresh, unseasoned pumpkin puree. If you are roasting your own pumpkin, cut open the top, scoop out the seeds and split the body into four pieces. Roast according to directions above.