So you want to indulge in a treat … after all, this is the time of year where there are sweets and treats around every corner.  This is also the time of the year when stress is higher than normal as discussed in my last article, “Avoid the Holiday Meltdowns”.  With stress often comes over eating and/or binge eating.

I want to share a little trick I use to help curtail this kind of binge eating.  Keep in mind that this “trick” I use does not address the root problem.  That will be saved for another article.  This really isn’t even a trick at all but more of a special treatment.

What I want to share with you today allows you to indulge in a healthier way that, if done properly with the right mindset, can actually be a self-care activity. It’s very simple and fun.

Decide on a treat that you really want.  Don’t be mindless about it.  For example I made Pumpkin Cream Cupcakes the other night.  Oh my goodness!  They are so good! (I’ve included the recipe below.) They remind me of the Pumpkin Cream Cheese Muffins from Starbucks, which I love.  I could easily eat several in one setting if I’m not careful, so to avoid that kind of a binge eating I create “a moment”.

As you can see in the picture above, I created a beautiful holiday setting for eating one (not two, three or even four!) Pumpkin Cream Cupcake. I watched a holiday movie in this setting but sometimes I will play soothing music or sneak away to a quiet place in the house.

A very important aspect of this activity is to be in the moment and use your five senses while indulging in the treat.  Talk about an enjoyable stress reliever!  It feels very special because it is!  It sends a very nurturing message to yourself that you care enough to not binge on your favorite treat while meeting your need to de-stress in a more delightful healthier way.

The next time you feel a binge coming on due to stress or any other reason, allow yourself to indulge in a small treat if you like but create a special moment that tickles your senses.  You will be quite surprised with the results!

Pumkin Cream Cupcakes

From Food & Family Kraft Magazine

www.kraftfoods.com

1 pkg (2-layer size) spice cake mix

1 pkg (3/4 0z) Jell-O Vanilla Instant Pudding

1 cup canned pumpkin

1 pkg (8 oz.) Philadelphia Cream Cheese, softened

1/4 cup sugar

1 egg

Heat oven to 350 degrees.

Prepare cake batter as directed on package.  Add dry pudding mix and and pumpkin; mix well.  Spoon into 24 paper-lined muffin cups.

Beat cream cheese with mixer until cream.  Blend in sugar and egg; spoon over batter.  Swirl gently with small spoon.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean.  Cool 5 minutes; remove to wire racks.  Cool Completely.

Special Extra:  Stir 1/4 tsp ground nutmeg into 1 1/2 cups thawed Cool Whip; spread over cooled cupcakes.  Keep refrigerated.