Having happy and healthy holidays

’Tis the season to eat, but that’s no reason to be unhealthy during the holidays.

That’s the message of leading Canadian registered dietitian Rosie Schwartz, who says there are simple ways around weight gain and sluggishness typically associated with the holiday season.

Instead of cakey desserts and pastries, try an alternative like antioxidant-rich chocolate bread pudding.  Made with whole wheat bread, unsweetened cocoa and soy beverage, chocolate bread pudding is a sweet and satisfying finish to any meal, containing a fraction of the calories and significantly greater health benefits than most decadent delights. Schwartz crafted this delicious recipe:

Chocolate Bread Pudding
For maximum antioxidant content, use chocolate with a minimum cocoa content of 70 per cent. Serves 8.

INGREDIENTS:
• 5 cups (1 L) cubed Dempster’s Smart 100% Whole Grain Wheat bread (lightly dried out — leave bread exposed to air for a few hours)
• 3/4 cup (175 mL) granulated sugar
• 2 tbsp (25 mL) unsweetened cocoa, sifted
• 1/2 tsp (2 mL) salt
• 5 eggs    
• 1 1/2 cups (375 mL) DHA-fortified soy beverage, such as So Good Omega DHA or Silk Plus brands
• 2 tsp (10 mL) vanilla extract
• 2 oz (50 g) chopped bittersweet chocolate

METHOD:
Preheat oven to 350°F/ 180°C. Prepare an 8-cup/2 L baking dish by spraying with vegetable oil cooking spray. Put bread cubes in baking dish. In a large bowl, mix together sugar, cocoa and salt; set aside.  

In a medium bowl, whisk together eggs, DHA-fortified soy beverage and vanilla until well blended. Stir in chopped chocolate. Stir into dry ingredients and mix until well blended. Pour egg mixture over bread cubes and stir until bread is well coated. Bake for 55 to 65 minutes or until a knife inserted in centre comes out clean. 

Serve warm or cold.

Hot Rum Chocolate
Serves 4.

INGREDIENTS:
• 3 1/2 cups (875 mL) DHA-fortified soy beverage, such as So Good Omega DHA or Silk Plus brands
• 1/4 cup  (50 mL) sugar
• 3 tbsp (45 mL) unsweetened cocoa, sifted
• 3 tbsp (45 mL) dark rum (optional)
• 1 tsp (7 mL) vanilla extract
• 1 oz (25 g) chopped bittersweet chocolate

METHOD:
In a medium bowl, stir sugar and cocoa together. Add rum and vanilla; stir to make a smooth paste. Whisk in 1/2 cup (125 mL) soy beverage and chopped chocolate; set aside.

Heat remaining 3 cups (750 mL) soy beverage in a medium-saucepan over medium-high heat until steaming.   Remove from heat and whisk the cocoa mixture into the soy beverage until frothy.  Serve immediately.