Holiday Destress Part 2
'Tis the Season
Join wellness consultant and mindfulness teacher Dan Justis for an empowering self-care mediation on recognizing your resilience. Feel free to share with family, friends, and coworkers who may be interested in or benefit from this meditation.
Tips to prevent holiday stress
2. Plan ahead. Set aside specific days for shopping, baking and other activities. Plan your menus and then make your shopping list!
3. Don't abandon healthy habits. Don't let the holidays become a free-for-all. Overindulgence only adds to your stress and guilt.
Try these suggestions:
- Have a healthy snack before holiday meals so that you don't go overboard on sweets, cheese or drinks.
- Get plenty of sleep.
- Include regular physical activity in your daily routine.
- Try deep-breathing exercises, meditation or yoga.
- Avoid excessive tobacco, alcohol or drug use.
Self-care isn't something you have to earn, but it's also not something that comes easy. Real self-care is habitual and requires commitment. We hope that this challenge will help you create self-care habits that will serve you long after you complete this challenge.
Click the links below for a week-by-week roadmap, offering suggestions for self-care in 5 categories. Do one activity per day or combine them for a more thorough self-care experience. The goal for each participant is to do the activities recommended or choose their own activity from the categories listed, completing at least one item from each category every week for four weeks.
2022 Wellness Speaker Series
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Vegan Scalloped Potatoes
- 1 ½ pounds Yukon Gold potatoes, cut into 1/4-inch slices
- 1 ½ pounds sweet potatoes, peeled and cut into 1/4-inch slices
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon white or black pepper, divided
- ½ teaspoon garlic powder
- 1 small onion, finely chopped (about 1 cup)
- 3 tablespoons all-purpose flour
- 2 ½ cups unsweetened plain almond milk
- ½ teaspoon paprika
- ¼ cup sliced almonds
- 2 teaspoons fresh thyme
- Position racks in upper and lower third of oven; preheat to 425 degrees F.
- Toss potatoes and sweet potatoes with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.
- When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.