savory snacks

with Minty Sweet Pea and Butter Bean Dip

2 cups frozen baby peas

2 cups frozen baby lima beans

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 large garlic cloves

Statistics suggest that many Americans gain an average of six to eight pounds during the fall and winter season, and most will start the new year o looking to lose that weight. Take, for example, the common cocktail party fare of fat-filled cheeses, butter-filled pu pastry, greasy fillings and processed, salty snack food. Combine this with high-calorie alcoholic beverages and you’re sure to pack on the pounds! Here are six easy-to-follow tips that will help keep you focused and two healthy hors d’oeuvre options that are satisfying and easy to prepare.

Don’t skip meals. You know how hard it is to resist impulse buying at the grocery store when you are hungry? Try to eat a protein snack before heading out to the party.

Stay hydrated. With all the hectic activities taking place during this time of the year, it is easy to forget to drink plenty of fluids. Sip on water and herbal tea throughout the day, and squeeze some lemon into it for an extra boost of vitamin C.

Don’t forget fiber. Fiber will help you to feel satiated, with the added benefit of keeping your digestive system running smoothly.

Choose your alcohol wisely. Stick with wine, wine spritzers, mocktails, light beer or simply choose club soda with lime and a splash of cranberry juice for a refreshing alternative. Avoid sugar- and calorie-filled concoctions that will leave you feeling pu y and bloated.

Make your exercise routine a priority. Carving out time for exercise is challenging even under normal circumstances, but don’t skimp in this department. Exercise combats stress and depression.

Warm Mixed Nuts with Rosemary and Shallots

3 cups raw mixed nuts (such as pecans, cashews, almonds and Brazil nuts)

1 tablespoon olive oil

1 shallot

2 cloves of fresh garlic

3-4 sprigs of chopped fresh rosemary, remove the stems

2 teaspoons dark brown sugar

1/2 cup fresh mint leaves

1⁄2 cup crumbled Feta cheese pinch of salt pinch of black pepper rsvprobin.com

Run frozen peas and beans under warm water in a strainer to defrost. › Place all ingredients in a food processor or blender, and blend to a creamy consistency. › Serve immediately, or refrigerate. Use within approximately 3 days.

1 teaspoon of Himalayan pink salt

On medium heat, roast nuts in a large frying pan, stirring constantly (careful not to burn).

› In another skillet, warm olive oil and cook shallot and garlic until golden. › Add rosemary to shallot-garlic mixture to warm slightly. › Mix all ingredients together with nuts; sprinkle on brown sugar.

› Toss to coat. › Serve immediately.