Navigating Holiday Nutrition
One of the greatest aspects of the holiday season is all of the delicious food! Traditional family recipes, endless desserts and festive cocktails are front-and-center this time of year. For those who are embracing a healthier lifestyle, it can feel stressful when you want to enjoy your favorite foods without sabotaging all of your hard work.
Fortunately, Zest Wellness members have access to the Virgin Pulse Nutrition Guide! It's perfect for keeping track of your nutrition even while off on holiday break. Use the calorie tracker to make sure you are maintaining your caloric goals, receive great nutrition tips, or browse Zipongo for healthy recipe inspiration.
All of these activities will keep you feeling your best, and will help you earn last-minute points at the end of the quarter!
Our favorite part of the Nutrition Guide is access to a library of healthy recipes, provided by Zipongo. Whether you're in charge of bringing a side, dessert, or the main course for your holiday dinner, Zipongo has you covered with plenty of choices!
To browse recipes, navigate to the Nutrition Guide on the Company Programs page, and click through to Zipongo!
Mushroom and Cranberry Stuffed Turkey Breast:
- 6 oz sliced white mushrooms
- 1/2 cup coarsely chopped onion
- 2 tbsp extra-virgin olive oil, divided
- 1/8 tsp salt plus 1/4 teaspoon, divided
- 1/2 tsp ground pepper, divided
- 3/4 cup fresh breadcrumbs
- 1/2 cup chopped dried cranberries
- 4 turkey cutlets (about 1 pound)
- 3/4 tsp poultry seasoning
- 1 cup reduced-sodium chicken broth
- 2 tbsp all-purpose flour
- 1 tbsp butter
- Finely chop mushrooms and onion in a food processor. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until the liquid is mostly evaporated, about 4 minutes. Scrape into a bowl and stir in breadcrumbs and cranberries. Wash and dry the skillet.
- Cover cutlets with plastic wrap and pound with the smooth side of a meat mallet to about 1/4-inch thickness. Sprinkle one side with poultry seasoning and the remaining 1/4 teaspoon each salt and pepper. Turn the cutlets over and spread about 1/2 cup of the mushroom mixture over each. Roll up, starting from a short side. Tie the rolls closed with kitchen string.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add rolls, seam-side down, and cook for 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Cover, reduce heat to a simmer and cook until an instant-read thermometer inserted into a roll registers 165°F, 10 to 12 minutes.
- Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with the gravy.