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Merry Christmas and a Holiday Recipe For You!

Merry Christmas to you!

I feel so lucky to be celebrating Christmas with my mother and sister in Playa Del Carmen, Mexico. Just a few years ago I spent Christmas beating myself up about my weight, over exercising to burn off the extra calories from my secret binges, and hating my body.

That strategy got me no where.

What did help?

Being kind to my body
Eating whole, healthy foods
Being true to myself, honoring my real needs and desires
Loving myself enough to say, no.

So this Christmas, when you are tempted to eat everything on the desert table because you’re “starting your diet” January 1, just pause for a moment and kindly ask your body if she really wants this food, or if she is actually full. Give her permission to have more when she is ready, and ask her what she truly wants. Your answers might surprise you. ☺

Here’s one of my favorite recipes for organic eggnog, made with with whole, fresh ingredients.

Eggnog Recipe
Adapted from Cook’s Illustrated. Serves 12
For the eggnog:
6 large eggs
2 egg yolks
3/4 cup maple syrup (I prefer Grade B)
4 cups whole milk or coconut milk
1/2 cup brandy (optional)
1 tablespoon vanilla extract
1/2 cup heavy cream or coconut milk, whipped into soft peaks (if using coconut milk, use this method to whip)
1/4 teaspoon grated nutmeg

Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition. Heat over medium-low heat, stirring constantly, until custard registers 160ºF on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon.) Pour custard through a sieve into a large bowl. Stir in liquor (if using), vanilla, and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
Pour eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Dollop with a bit of whipped cream and sprinkle with nutmeg.

You can find the original recipe and tons of others here.
Merry Christmas!

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