Staying Healthy During The Holiday Season

Posted by Amber Maron, Nutrition Consultant & Harmony Yoga Staff

While the holidays can be a wonderful time full of celebrations with family and friends, all the parties, sweets, and traveling can also take a toll on our health. Harmony is here to support you, and help you stay grounded and calm during this busy time of year. Here’s a few tips:

1. Eat nutrient dense foods to support your immune system – As colds and flus become more common during this time of year, its essential to feed the body vitamins, minerals and antioxidants that help ward off infection. The best way to do this is to eat lots of colorful plant foods. Increasing the amount of fresh fruit, vegetables, nuts and seeds, herbs and spices will provide the body with immune boosting nutrients like vitamin A, vitamin C and zinc. Try making the Fall Kale Salad below for lunch, or maybe as a healthy Thanksgiving side dish!

2. Stay hydrated – While it may sound simple, getting enough water is essential to our health. Dehydration can cause headaches, poor digestion, fatigue and irritability. Often what we think is hunger is actually thirst, so staying hydrated can help us from overeating! Try to drink half your weight in oz. of water every day, adding more if you drink caffeine or alcohol. Foods with high water content like cucumber or watermelon are great ways to increase you water intake too.

3. Prioritize sleep and exercise – During this time of year, with late nights and indulgent food, it is even more important than usual to take care of ourselves. Regular sleep and exercise help keep our hormones balanced, supporting our mood, metabolism and stress response. Make sure to carve out time for yourself and keep those good habits going!

Fall Kale Salad Recipe

Serves 4


½ cup walnuts, chopped

1 large bunch of kale (green or Lacinato preferred)

4 medium radishes, thinly sliced

½ cup pomegranate seeds

1 medium tart apple, thinly sliced


3 tbsp. organic extra virgin olive oil

1 ½ tbsp.. apple cider vinegar

1 tbsp. Dijon mustard

1 tsp. honey or maple syrup

Sea salt and black pepper to taste


  • Toast the walnuts lightly by heating in a small pan over the stove for about 3-4 minutes, stirring occasionally. Allow them to cool before adding to salad.
  • Wash the kale, and remove leaves from stems. Roughly chop the leaves and place into a large bowl. Sprinkle a pinch of salt over the leaves, and massage with your hands, scrunching the kale until it brightens and softens.
  • Add the radishes, walnuts, pomegranate seeds and apple to the bowl with kale.
  • Whisk together dressing ingredients, and pour over salad, tossing to coat evenly. Enjoy!

About Amber Maron:

Based in Redondo Beach, CA Amber spends a lot of time in the garden with her husband, rescue dog, fluffy cat and three chickens. Amber is a Nutrition Consultant and Yoga Instructor who loves to cook, practice yoga, travel and stand-up paddle board.Visit for more health tips to keep you healthy and well.


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