I’m a Dietitian – 3 Secrets to Smart Holiday Eating, Including What to Do with Turkey and Latkes

It’s easy to gobble up Christmas leftovers, but over-grazing between meals can make you pack on the holiday pounds.

“It’s important to assess your hunger before snacking, as weight gain can occur when we eat out of emotion or habit,” Emily Feivor, a registered dietitian at Long Island Jewish, told The Post. Forest Hills Hospital.

Feivor prefers that you eat three balanced meals and limit snacking to no more than two times a day.

She shared three secrets to minimizing trips to the already-stocked holiday fridge.

Create perfect snack pairings

“Eating a combination of food groups keeps meals satisfying,” Feivor said.

She recommends pairing a fruit or whole grain with a protein or healthy fat.

Some examples include a small apple with 1 tablespoon of nut butter or 3 cups of air-fried popcorn with low-fat string cheese.

If you have leftover turkey or bacon, put it in a low-fat cream cheese rice cake.

Leftover latkes can be topped with 1 ounce of smoked salmon and fennel or a mixture of low-fat Greek yogurt, chives, and garlic powder.

Watch your portion size

“Keeping meals to 200 calories or less is reasonable for most,” Feivor advised.

She said one handful is roughly equal to one cup, which is a good serving size for vegetables (about 40 calories) and fruit (70 calories).

A 3-ounce portion of protein (150-170 calories) is generally considered to be about the size of the palm of your hand.

A “handful” of nuts (about 170 calories) or dried fruit (about 80 calories) is about 1 ounce.

Feivor suggests sticking to a thumb-sized portion of peanut butter (170 calories) or cheese (100 calories).

Plan ahead

Planning and portioning out meals can help prevent overeating, Feivor noted.

“When fruits and vegetables are cut and ready to eat, we are more likely to eat them,” she added.

If you don’t want to eat plain vegetables, consider adding leftover bacon and egg whites to an omelet.

You can also make a cold salad with cucumbers, tomatoes, olives and leftover turkey, Feivor said. Top with a light balsamic or Greek dressing.