Celebrating Holidays for Happy Hormones | The Healing Roots

Celebrating Holidays for Happy Hormones

Do you feel like holidays are made just to sabotage your progress? 

Some of the biggest setbacks can stem from holiday celebrations or a social gathering. As humans, we need this social interaction. So how can you enjoy a holiday and lose weight? Here are some tips to help you this upcoming holiday weekend and celebrations to come!

  • Don’t treat the holiday like a cheat day. Eat normally earlier in the day and don’t “save calories” This sets you up emotionally and physically to overeat. Enjoy a protein rich breakfast to keep you satiated. If the celebration is in the evening, have a fiber and protein rich lunch and even a small snack in the afternoon. 
  • Focus on protein and fiber while you’re out. If you can’t control the menu do your best to scan the food and reach for something with protein and fiber. Typically a piece of grilled meat and some sort of vegetable or fruit dish. 
  • If you’re tempted by a pasta salad or chips opt to eat this item last. Eating a carb last on the plate will improve your blood sugar response and overall help with weight management. 
  • This isn’t about binging and restricting. If you want a little dessert that’s okay. Get a small cocktail cup or appetizer plate. Grab 1/2 of the normal portion and savor the flavors. Then move on – don’t get mad that you ate it and refrain from getting seconds. Know that you’ve given your body the nourishment it needs at dinner and you’ve enjoyed a holiday treat! 

Full Fourth of July Celebration Menu

If you’re interested in playing host or just enjoying the holiday with your family at home – here is a full holiday menu!

Holiday Spritzer

Serves: 4

4 cups hibiscus tea, iced 

2 cups sparkling water 

1 lemon, juiced

 Mix the ingredients together and serve in four glasses over ice.

Mushroom & Mango Tacos

Serves: 4

8 oz grass-fed flank steak, seared and sliced thin (or other protein of choice)

2 cup mushrooms, chopped

½ small onion, chopped

½ red pepper, chopped

8 Boston bibb lettuce leaves

2 tbs coconut aminos

½ cup fresh cilantro, chopped

½ cup sweet potatoes, cubed and roasted

2 tbs avocado oil

2 tbs cashew butter


1. In a skillet over medium heat, add avocado oil. Sear steak on each side for 4 minutes over medium heat, season with salt and pepper. Saute mushroom, onion and red pepper until soft.

2. Transfer to a bowl. Add sweet potatoes, cilantro and coconut aminos. Toss in seared flank steak.

3. In each lettuce wrap, add a scoop of filling. Drizzle each with cashew butter.

Red, White and Blue Cookies

Serves: 10

1 cup rolled oats

1 1/2 cup gluten-free baking mix

1/2 tsp baking soda

pinch sea salt

1 tbs avocado oil

1 egg 

1/3 cup honey

1 ripe banana, mashed 

1 tsp cinnamon

1 tbs vanilla extract 

3 tbs peanut butter (no sugar added)

1/3 cup water (if batter is dry)

2 tbs dried craisins (no sugar added)

1/2 cup frozen blueberries 

1/3 cup coconut flakes 


1. Preheat the oven to 350 degrees. 

2. In a large bowl, mix oats, baking mix, collagen powder, baking soda, sea salt, cinnamon, craisins and coconut flakes. 

3. In a separate medium sized bowl whisk honey, banana, vanilla extract, blueberries, avocado oil, egg and peanut butter. Mix until ingredients are evenly distributed. 

4. Combine the wet ingredients with the dry ingredients. Stir until evenly distributed.

5. Place parchment paper on a baking sheet. If the batter is dry, add some water.

6. Use a spoon and add a dollop of batter to the parchment paper. Gently flatten and repeat until all the batter is used. 

7. Bake for 7-10 minutes, check the middle with a toothpick. Once they are done, take out of the oven and let them cool. 

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