One of the most important things to do over the holidays is to indulge without guilt.  Embrace the decadence and you will then find control. Fighting it leads to binging and bad feelings! Let that shit go. Allow yourself the freedom of having that extra truffle or spoonful of stuffing. It feels really good  :) 
Don't forget - it isn't this way forever. The few days of indulgence are not going to set you up for years of over eating. No, no, no. You are way stronger (and more fabulous) than that. Come on. You are in control. 
Here is some help:
After the festivities (say......January 1st?), you will drink fresh lemon juice and water every morning. This will help to gently cleanse your liver. Just saying.
You will make the following soup and have it for breakfast (yes, breakfast) or lunch for like a week. Or so. A few days. You know what I mean. It's ridiculously simple to make and digest. Your digestive system needs a break. 
The peas in this soup will give you fibre (I don't need to tell you why that is necessary) and satisfy any sweet tooth. The sweetness from peas (or carrots) are a great way to "reset" your tastebuds from dessert overload. 
The ginger, onion, garlic and  mint are all combined to CLEANSE you. Your body will smile and feel lighter almost immediately. PS: Don't be afraid of salt, we need it. Sodium is an important mineral for us - like anything you just don't want to over do it. 
Enjoy yourselves and relax. You've got this   ;)

Cleansing Green Soup
1 16 oz bag of organic, frozen peas
1/2 onion, chopped
2 Tablespoons of fresh ginger, minced (add more if you love ginger!)
2 - 3 cloves garlic, minced
1/4 cup fresh mint
1 Tablespoon cold pressed, extra virgin olive oil or grapeseed oil
water 
salt and pepper

Heat the oil and saute the onion, ginger and garlic for 5 mins or so. Add your peas and then enough water to cover them. Simmer for 10-15 minutes. Let cool and put into a blender with the mint. You know, blend. With the lid on. Good thinking. Taste and add salt and pepper. Blend again. With the lid on. Taste and add more seasoning if needed. 

Yesterday, it snowed. A lot. The idea of cooking dinner AND shoveling the driveway was less than appealing, right? Here is a 'go to' recipe that has great flavour, but is mild enough for the whole family to enjoy. It is super simple and quick (thank god) - and for many of you, you probably have most of the ingredients in your kitchen already. It is made in one pot, then pour it over some rice (there's quite a bit of sauce, so the rice is pretty important). Yummy and totally satisfying. Insert big sigh of relief here. 

Simple Coconut Chicken and Peas

2-3 tablespoons of coconut oil
1 - 1/2 lbs. boneless, skinless chicken breasts cut into 1 inch pieces
2 cups frozen (or fresh) peas
1/2 teaspoon cayenne
4 cloves of garlic, minced
3/4 teaspoon ground ginger
1 1/2 teaspoons turmeric
1 can full fat coconut milk
2 tablespoons honey
2 teaspoons apple cider vinegar
1/2 cup Thai or regular basil leaves (purely optional and dependent on availability! Just adds some nice flavour. No biggie if you don't add it)
1/2 teaspoon salt (to start)
freshly ground pepper

In a large skillet or saucepan, heat the oil over medium high heat. Add the chicken pieces, sprinkle with salt/pepper and brown on one side. Flip the pieces over, season with salt/pepper and brown the other side. (Do this in 2 batches if your pan isn't wide enough. Just pop all the chicken back in when done). Add the cayenne, garlic, ginger and turmeric and stir to coat the chicken for a couple of minutes. Pour in the vinegar to help de-glaze the pan and pick up any delicious sticky bits on the bottom of the pan. Pour in the coconut milk and stir. Drizzle in the honey and stir to combine well. Sprinkle in the salt and a few grinds of pepper, stir well and taste to see if you need more. Simmer for 10 minutes, stirring occasionally. Add the peas and simmer for 5 more minutes or so. Taste once more for seasoning. Remove from heat and stir in the basil if you are using it.
Serve over your rice and maybe have some broccoli or cauliflower on the side?  Up to you!