• SNACK before you leave – May sound somewhat funny, but you’re way more inclined to gorge on rich fatty foods or rich carbs if you’re famished. Have a small healthy meal at home before you get to the party. That way you’re in control.

• Hydrate, Hydrate, Hydrate – The majority of the time we’re hungry our bodies are mistaking the fact that we simply haven’t gotten enough water for the feeling of hunger. Quench your thirst with the most satiating drink around

• Eat the rainbow – Make it a point at each of those dangerous buffets to fill at least half your plate with veggies, and eat them first. Complex carbohydrates are more likely to start filling you up- and remember, it doesn’t count if it’s fried!

• Say “no” to alcohol – Of course there is a ton of holiday wine a’flowin, and almost every punch and egg nog is sure to add a kick, but in addition to the havoc alcohol wreaks on your stomach and the fact that it lowers your inhibitions- it also adds up in ‘empty’ calories. If you choose to drink during the holidays try to alternate between one alcoholic and one virgin (I recommend water) cocktail.

• Choose your dessert wisely – In the order of desserts, think like this, pie is best, then comes cobblers, last comes cream. Of course pumpkin (one of natures superfoods) pie is a staple at most parties, and it’s the best in the form of pie’s. If you can’t resist having a slice of that cheesecake- make sure to share! Half a piece of pie is much better than a whole one!

• Stay away from the buffet! – I don’t mean in total. Just remember to crowd out- the more good food you have on your plate, the less room for bad food. And if you pick your seat wisely (meaning- don’t spend the whole night at the buffet table) you can avoid temptation, you may even be tempted to do something healthy, like dance off those empty calories!

• Portion Control – It’s easy to go back for seconds and thirds at the buffet table, especially when you have those tiny plates! You can easily trick yourself into thinking that four heaping helpings of teeny tiny plates are better than one sit-down dinner. Wrong! Try to either get a larger plate, or remember that usually those plates are only about half the size of a normal one. So make sure to clear it at two- and remember to eat the rainbow, fill up on those veggies first!

• Steam, Bake, Poach or Sauté – Remember that the way you cook your food adds to the amount of nutrients either added or taken away from your food. Instead of deep frying your veggies try steaming them, and add a little lemon juice to draw our the flavor. Or bake your chicken instead of frying it- poach your fish or sauté with a little olive oil or wine to ensure both flavor and health!

• Choose your veggies wisely – Canned, processed and preserved vegetables are often extremely high in sodium. Look for ‘low-sodium’ veggies or try frozen foods. Compare the sodium content and look for less sodium- or make sure to try FRESH veggies. Yum!

When your recipe says . . . . . . Try this instead

Whole milk (1 cup) = 1 cup fat-free or nonfat milk plus one tablespoon of unsaturated oil or try fat-free half and half or evaporated skim milk.

Heavy cream (1 cup) = 1 cup evaporated skim milk or 1/2 cup low-fat yogurt and 1/2 cup plain low-fat cottage cheese

Sour cream = Low-fat cottage cheese plus low-fat or nonfat yogurt (fat-free sour cream is also available)

Cream cheese = 4 tablespoons margarine blended with 1 cup dry low-fat cottage cheese; add a small amount of fat-free milk if needed

Butter (1 tablespoon) = 1 tablespoon applesauce!

Shortening (1 cup) = 2 sticks polyunsaturated margarine

Egg (1) = 1 egg white plus 2 teaspoons of unsaturated oil or commercially made, cholesterol-free egg substitute

All-Purpose Flour (1 cup) = Whole-wheat flour, oatmeal or cornmeal. Whole-wheat flour can be substituted for up to ½ of all-purpose flour (i.e. if a recipe calls for 2 cups of flour, try 1 cup all-purpose, and 1 cup minus 1 tbsp whole-wheat flour)

Unsweetened baking chocolate (1 ounce) = 3 tablespoons unsweetened cocoa powder or carob powder plus 1 tablespoon polyunsaturated oil or margarine. Carob is sweeter than cocoa, so reduce sugar in recipe by 1/4