I’ve declared this month NO DONUT DECEMBER — even baked donuts! Leading up to the holidays, junk food, sweets, treats, parties, and get-togethers galore swamp people’s schedules. And with my recent IT band *issue*, I know I can’t undo too much damage by way of exercise. At least for now. 🙁
Saturday night is my work holiday party. Next Wednesday I planned a happy hour for my staff. Next Thursday is the hospital CEO’s shin-dig at her home. And…that’s just the next 7 days. As much as I love being social, it can often come with some struggles when it comes to calories and over-indulging.
It’s therefore a wee ironic that no one wants to talk about healthy recipes this time of year. The blog…it’s like a ghost town. No traffic, few comments, no emails. But, I won’t give up hope. Healthy dinners are never out the window in my kitchen and I know I’m not alone. At least I think I’m not alone 😉 Waiting until the new year to eat healthy is not a good plan (most of us have been there…most of us don’t learn). The next few weeks could surely set back your weight loss or health goals by weeks, and possibly even months. #notworthit
It’s tough, I know. I mean, I have a Pinterest board with Christmas Baking List pinned and planned. I have about 20 holiday tins that will, undoubtedly, all be filled with goodies…to share. And sample, too, of course. I mean, who doesn’t love holiday sweets? It’s one of the things I love most about this time of year (and consequently, you will be seeing some sugar around here in the coming weeks!).
I think what people love about the holidays and the goodies is how comforting it all can be. There’s something about gingerbread and garland that makes you feel like you’re receiving a big warm hug all December long. I mean…that’s special.
Luckily, comfort comes from a lot of places.
By way of food, roasts and the crock pot come to mind. I ran across this recipe and as a lover of all things containing balsamic vinegar, I knew I had to try it. I swapped out the traditional (and ohhhh so yummy, but high in fat) chuck roast for a round roast which is much, much leaner – less than 10% fat. With a low and slow cooking time, this comfort food is very kind to the waistline…a very important thing, especially this time of year when temptation lurks around every corner.
- 3 lbs lean, boneless beef roast (round, sirloin, etc.)
- Garlic powder, to taste
- ½ tsp salt & pepper, to taste
- 2 Tbsp olive oil
- 1 onion, sliced
- 1 lb baby carrots
- 2 medium potatoes, cut into 1-inch pieces
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 fresh sage leaves or a sprinkle of dry rubbed sage
- 2 cloves garlic, chopped
- 1 cup dry red wine
- ⅓ cup balsamic vinegar
- 1 (15 oz) can low-sodium beef broth
- Sprinkle beef with garlic powder, salt, and pepper. In a large skillet over high heat, heat the olive oil until rippling and hot. Add the beef and sear on both sides until well-browned, about 2 minutes per side. Transfer roast to the crock pot.
- On top of the beef, add the sliced onion, carrots, and potatoes. Add remaining ingredients and turn the crock pot to low. Cook roast for 8-10 hours.
- Remove roast and "shred" the meat using 2 forks into large pieces; return to crock pot to keep hot and moist. Serve with vegetables.
I play with my new hockey team tonight — outdoors! 😀 Glad it’s not going to be too, too cold. Ease my lungs into huffing and puffing in the Michigan chill!