Today marks the start of December, and the countdown to Christmas.  To get us into the holiday spirit I have compiled a list of some of our favorite holiday treats and of course their calorie counts. 

 

  

Eggnog, a sweetened dairy-based holiday drink made with cream, eggs, and sugar.  One 8oz glass of this creamy holiday delight comes in at 224 Calories, 11g of fat, and 21g of sugar.  Add a shot of your favorite distilled spirit and you’re looking at another 64 Calories. 

 

 

The Candy Cane is the original Christmas candy.  It’s red and white stripes and peppermint flavor symbolize Christmas worldwide.  One of these hooked treats has about 50 Calories and 11g of Sugar. 

 


 

 

Fruitcake is a traditional Christmas gift made of candied fruit and nuts.  It is sometimes ridiculed in American media as being a common re-gifted item.  One piece of fruitcake contains 140 Calories, 4g of Fat and 13g of Sugar. 

 

 

Christmas isn’t the only December holiday.  Latkes are a potato pancake commonly served during Chanukah to symbolize the cheesecakes served by the widow Judith.  A 1oz piece of this fried potato Jewish classic contains 75 Calories and 4g of fat. 

 

Each family has their own holiday foods and traditions.  In my family we make my Great, Great Grandmothers recipe for ravioli that includes cow brain.

 

What does your family eat for the holidays?  

 

Views: 246

Tags: Christmas, Hanukkah, calories, diet, food, health, holidays, sugar, xmas

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh


Non-Operator
Comment by Paul Letendre on December 7, 2011 at 4:26pm

I wish that you hadn't told me about the eggnog.


Non-Operator
Comment by Alyson Mar, RD on December 2, 2011 at 2:21pm

Jammie, a 16oz hot chocolate with whipped cream has 420 calories, 15g of fat, and 50g of sugar.  At least we limit them to the holiday season. ;)  


Non-Operator
Comment by Jammie Mountz on December 2, 2011 at 11:44am

Wow, egg nog.  I don't even want to know how bad my large Mint Hot Chocolate with whip cream is for me.  Thank goodness for puffy coats to cover up the extra holiday puff!

Thanks for the info!

Comment by Michele Wagaman on December 1, 2011 at 11:08am

Ravioli made with cow brain? Sounds interesting! My family always has my Grandmother's "famous" tacos on Christmas Eve every year. It has been tradition since my dad was 6 years old! Thanks for posting, Alyson!

Comment by Sarah on December 1, 2011 at 9:27am

Egg Nog, 224? Really? Bummer, thanks for ruining all my Christmas treats! :) Just kidding, great info to keep in mind for the festive season, Thanks Alyson!

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

GrubHub: Hotel guests rely more on local restaurants

Online orders from hotel guests jumped 125% over the past three years, as travelers cut spending on room service and opted fo -More

GHIRARDELLI® — Premium, Indulgent, Versatile
81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit www.ghirardelli.com/foodservice.

Tweet this: What did your #FirstJob teach you?

Team work, multitasking and customer service are among the lessons restaurant employees learn early on.  -More

Many contenders are seeking to become a breakfast champion

Yum Brands, Burger King and others see big potential for growth and profit in breakfast as consumers move away from cereal, b -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Applauds Workforce Innovation and Opportunity Act

Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 22, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Tropical Smoothie Café Commits $20 Million for Franchisee Financing

Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service