If your stress levels have been a little high this past week or past month or even year,
then you may want to dig into a food that’s usually associated with the holidays.
The food: Pumpkin!

That’s right and since it’s almost that time of year many of us will be eating
and drinking all things pumpkin, it’s perfect timing.

How does pumpkin work on reducing stress?
It’s one of the best sources of beta-cryptoxanthin, an antioxidant-rich pigment
that tamps down inflammation and repairs the subtle damage to neurons that makes
you more vulnerable to stress. As a result, you’ll feel less stressed and calmer throughout
the day.
Not a fan of pumpkin? Also find this antioxidant in foods like red peppers, butternut squash
and tangerines.

Here are two more non-food tips to help lower stress levels especially as we head into
the holiday season.
* Chew More-
This little known secret has been revealed as a way to help you lose weight, well today,
researchers say it (chewing more) can also make you feel more peaceful. It (chewing
more) works by activating your jaw muscle, which then sends signals to the brain telling
it to slow your heart rate and your production of stress hormones.
* Exercise-
No running or weightlifting required, just do a few jumping jacks if stress levels start to rise.
A few minutes of jumping jacks that raise your heart rate, can help lower stress levels.
Walking around the block or backyard saying positive affirmations: Say- my stress levels are
going down” for 10 to 20 mins. while walking.

A Recipe For Stress Reduction-
This treat is a low-cal version of the holiday and calorie-laden classic Pumpkin pie,
this is Pumpkin Pie Bites, a smaller and lower calorie version of the holiday classic
Ingredients:
Cooking spray- Regular or Buttered-flavored
3/4 cup of whole grain, crunchy, high-fiber, low sugar cereal,
try Kashi 7 whole grains
2 Tbs. of pure maple syrup
1/4 tsp. of ground cinnamon
8 egg whites
1 can of pumpkin puree (15 oz.)
3/4 cup of agave nectar
2 Tbs. of whole-wheat pastry
2 1/2 tsp. of vanilla extract
1 1/4 tsp. of pumpkin pie spice
1/2 tsp. pf baking powder
1/4 tsp. tsp. of salt
whipped topping
To make:
Preheat the oven to 350*F. Lightly coat a 11″ X 7″
baking dish with cooking spray. In a food processor, pulse cereal
until crushed. Transfer to a bowl; add maple syrup and cinnamon.
Mix well; spoon into a baking dish. Gently press down on mixture,
spreading it evenly across the bottom of the dish. Bake 7 to 9
mins. or until slightly browned. Meanwhile, in a large bowl,
whisk egg whites until they bubble very slightly. Whisk in pumpkin,
agave and flour until combined. Stir in vanilla, pie spice, baking
powder and salt until combined. Pour over crust; spread into even
layer. Bake for 40 to 45 mins. or until a knife or toothpick is
inserted into the center comes out clean. Cut the pie into 32 pieces
and serve immediately or let cool and store in an airtight container in the
refrigerator for up to 5 days. Serve each serving with a Tbs. of whipped cream or
serve it without.
Calories per 2 bites- 95, Carbs-21g Prot-3g.

Sources:
* Canadian Research Dept.
* University of Shizuoka, Japan
* Biggest Loser Cookbook

Please pass this article and the recipe on to all friends and family members
who suffer from stress this time of year or (any time of the year).
Share it over at Facebook, Tik-Tok, Instagram, Pinterest, Reddit, LinkedIn,
Snapchat, and Twitter.
Thank-You!