Food For Thought: Managing Holiday Stress

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As we head into the holiday season, there is always so much stress around this time as we prepare for the big events and dealing with family, even before COVID-19. Many of us want everything to be perfect and that is not always the case. Therefore, in 2017, the Mayo Clinic came up with a list of ways to prevent holiday stress and depression. First, you want to acknowledge your feelings. We are all going through a lot right now and we need to deal with those feelings so we can move on. Make sure to reach out to others in the community, at social events, and through volunteer opportunities. Remember to be realistic. Don’t look on social media and think everyone else’s life or holiday is perfect. We all are different with different families and traditions. Set aside differences with friends and families and focus on being grateful for what you do have in life. A budget is always important but especially this time of year so decide ahead of time what you can afford to spend. Plan ahead so you have set aside days for doing all that you need to do, such as shopping for gifts early or preparing foods that you can freeze ahead of time. This will reduce the stress you feel when you are scrambling at the last minute. And, remember that it is always okay to say no. Say no to some of the activities or projects that you don’t have time for and ask for help when you need it. Last, but not least, make time for yourself to relax and don’t forsake all of the things you need to do for yourself to stay healthy.

For those suffering with diabetes, we have help for you this month. Next Tuesday, November 9th from 12:00p.m.—1:00p.m., we will be hosting our monthly in-person Lunch N’ Learn workshop on the topic of “Take Charge of Your Diabetes” for $5. You must prepay by Friday, November 5th. The same workshop will be taught virtually on November 16th at 12 p.m. for free. Register for our virtual workshop on

Here is a recipe is from University of Massachusetts Extension at For more information, follow us on a variety of social media sites: FacebookInstagram, and YouTube @persongranvillefcs

Black Bean & Veggie Burritos  – serves 5

1 tsp vegetable or olive oil

1 medium green bell pepper, seeded and sliced

1 carrot, peeled and sliced

1 cup broccoli, chopped

½ cup frozen corn, thawed

1 (15.5oz) can black beans, rinsed and drained

¼ cup Monterey Jack cheese, reduced-fat, shredded

5 tortillas, whole-wheat (6-inch)

1 ½ cups salsa (for filling and garnish)

Wash and prepare fresh vegetables. Heat oil in pan on medium heat. Sauté peppers and carrots until tender, 5 minutes. Add broccoli and cook for 8 minutes. Add corn and cook for another 2 minutes. Add beans and ½ cup salsa and cook for 1-2 minutes. Place 1 cup of mixture onto each tortilla, and sprinkle with 1 Tablespoon of cheese. Fold tortillas sides to form a well-packaged burrito. Repeat with remaining tortillas. Serve with salsa for dipping.

Serving: 1 cup on 1 tortilla; 230 calories, 46g carbohydrates, 9g fiber, 4.5g fat, 940mg sodium