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Nutrition & Fitness Newsletter

Economical Holiday Gatherings

Turkey & squash


Many are wondering how to make the best of the holidays with rising grocery prices, tariffs, government spending cuts and lack of funds due to the government shutdown.  Let’s not forgo these gatherings, find ways to stretch the budget and have our celebratory meals.  While it’s important to be with loved ones for the holidays, we also benefit emotionally from these gatherings.  Our mental health has been strained with the many changes to our government policies and uncertainty of our economy.  However, being together and continuing with traditions or making new ones is good for our well-being.  Let’s work on some strategies for having or creating healthy and delicious meals on a tight budget. 

  • Plan Ahead - Get those RSVPs to determine many are on the guest list in order to buy and prepare the right amount, and reduce food waste.  Try to pare down the menu and keep it simple.

  • Delegate the Dishes - Besides help with cleaning dishes post-meal, plan to have a potluck style meal and create a sign-up sheet to keep the menu balanced.  This allows everyone to contribute in one way or another.  Most guests are happy to bring something to share.  You may discover a new favorite dish of the season.

  • Support Food Banks and/or Volunteer - Many food assistance programs are in great need during this time of year.  Take advantage of food banks as necessary or volunteer your time.  Here are a few organizations that would greatly benefit from donations.  Be it food, time or money, please do what you can to support these great organizations: Ballard Food Bank, Northwest Harvest, Food Lifeline, Feeding America and many others.  Or contact them if you are in need.

FITNESS/NUTRITION in the NEWS

Food Safety Tips for the Holidays

Ahead of the holidays, here are a few reminders about food safety. Let's keep everyone healthy!

  • Keep cold foods cold; transport cold foods in coolers with frozen ice or gel packs.

  • To avoid cross-contamination never serve food on an unwashed dish or plate that previously held raw meat, poultry, eggs or seafood.

  • MOST IMPORTANTLY: Don’t let any perishable food sit longer than 2 hours and not more than 1 hour if the temperatures are above 90F.  Discard any food that has been left out longer than these times.  “When in doubt, throw it out!”
For additional food safety information follow this link: CDC Guidelines

 



Sheri is a Certified Nutritionist with a master's degree in nutrition, with over 15 years of clinical counseling experience, an ACE-certified Personal Trainer with advanced certifications in medical exercise, senior fitness and health coaching.  All nutrition consultations include exercise guidance, dietary analysis and meal plans to meet your individual lifestyle, calorie and nutritional needs.

Free introductory 15-minute appointments are also available.

To schedule an appointment with Sheri Mar, email:   info@EatWellBeFit.com  or call or text:  206.789.6440


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