GRAND RAPIDS, Mich (WOTV) – The holidays are a time for celebrating, but sometimes families indulge a little too much. With bustling schedules and all the heavy food, your family can start to get sluggish. Priority Health joined Maranda to give tips on keeping health and fitness top of mind during the holidays.
Fitness tips and activities for families over the holidays:
-Fitness Dice – One die has exercises, the other a number. Roll the dice and do the exercise as many times as the number on other dice. Purchase them or create your own
-Turn on some music and have a dance party! Festive holiday tunes or your favorite jams – whatever gets you motivated to get up and move. Have a contest or make a game out of it – your own version of dancing with the stars?
-Get outside and enjoy the snow. We live in Michigan, so there will be snow for months now. Embrace it by taking the kids out to build a snowman, have a snow ball fight or make a snow fort
-Don’t skip breakfast. Starting your day off right with a balance of protein and fiber will help power you and your family through the day, and make you less likely to succumb to temptation, like donuts and muffins.
-Healthy snacks/eat more often. Make it a point to snack on fruits and vegetables- it’s a good way to increase your intake of these beneficial foods and stave off hunger.
-Make a one treat a day limit. This way you won’t feel deprived because you’re still enjoying your favorite things, but you’ll choose wisely and not overdo it.
Sweet potato crust quiche cups
- 1 small sweet potato, peeled and sliced very thin
- 1/3 cup sliced red onion
- 1 cup kale, shredded in to small bits
- ½ cup diced tomato
- 6 eggs
- Splash of nonfat milk
- Pinch of salt and pepper
- Spray muffin tin with non-stick spray and line the bottom and sides of 9 cups with sliced sweet potato.
- Add kale, tomato and onions to a pan and sauté (this will remove extra water in the veggies and prevent mushy quiche). Meanwhile, beat eggs with milk and add salt and pepper.
- Divide sauteed veggies in the sweet potato lined muffin cups, and pour egg mixture over the veggies until ¾ full.
- Bake at 350 degrees for 15-20 minutes, until firm and lightly browned.
Makes 9. Can be cooled and frozen to reheat in a microwave later. Works well with a variety of veggies, meats and definitely with cheese!