Christmastime is my favourite time of the year. I love the classic Christmas carols, quality time with friends and family, and the magical feeling in the air as we celebrate the birth of our saviour. I’ve gone on a Christmas lights tour, sang Christmas carols with friends and spent time with family. I will be taking a couple days off work, and hopefully rejuvenating for the New Year. The one hiccup this time of year as someone who struggles with food noise and temptations is the delicious treats at every event this time of year. 

I’m not complaining about any of the food that I chose to eat in December. It was my choice to indulge in treats, but I acknowledge that I feel the effects of eating outside of my normal, both physically and mentally. At the start of December, I had a couple events with friends. Most of my friends know that I like to stay within my meal plan and are okay with me eating before an event rather than going out to eat. It helps me feel more in control. Throughout the month, it became more difficult. At our work holiday party, we ordered Chinese food at lunch time. Even after picking the best choices – chicken friend rice, mixed veggies, and some ginger beef, I still had a reaction afterwards to the meal. The food was delicious, but it’s not the same as eating my normal meal plan. As Christmas nears, it feels as if I start the day in my normal routine before it goes off track by work treats or events. 

So I knew I had to make a plan to change my potential to fall off track. When the first family Christmas event came up last week, I made a vegetable tray to bring to the event, but also wanted a snack that was a touch healthier than sugary/salty snacks. My goal was to enjoy a dessert that would be satisfying, but keep my glucose level from spiking. I’ve made this recipe in the past and really enjoyed it. I originally learned about date bark from Dr. Mindy Pelz in her book, Eat Like a Girl. My recipe is slightly different from her recipe as I’ve made it to my taste over time. 

Here is the recipe:

• Take about 14-15 medjool dates, pit them and lay them, sticky side down on a piece of parchment paper. Place another piece of parchment on top and squish flat. Flip the square of dates over so that the stick side is now facing up.
• Mix together ½ cup of almond butter, 1 tsp of vanilla and a dash of cinnamon. Spread this mixture with a spatula overtop the dates, making sure to reach the corners and edges
• If you have time to make homemade chocolate, go for it! Otherwise, melt ⅓ cup dark chocolate with ½ TBSP of coconut oil. Pour this mixture on top of the spread and dates. 

• Before the chocolate hardens, sprinkle some toppings on top of the chocolate such a goji berries, sea salt, cocoa nibs, nuts, etc. My favourite is goji berries and sea salt. 
• Let the chocolate harden and the date bark is ready to enjoy!

From Jo and I, we wish you all a Merry Christmas and all the best in 2026! Enjoy the holiday season!

With calmness and grace,

Hannah