(NC) — Like many Canadians this past holiday season, you may have found it hard to skip the eggnog and abundance of fine food at your fingertips. From the office party to mom's dinner table, it has been all too easy to overindulge in your favourite holiday dishes. Now that the New Year is here, your waistline may not be as trim as you hoped and eliminating those pesky holiday pounds is likely one of your top priorities. With this in mind, here are some tips to help you lose those extra holiday pounds: Exercise: Did the gym see little of you over the holidays? The New Year is a great opportunity to get back into the swing of things! Why not challenge yourself and add 15 minutes to your daily workout routine? Indulge moderately: Did you know the average glass of alcohol contains 150-200 calories? Limit your alcohol intake to 1-2 drinks per day or try a lower in calorie alternative like skinnygrape. This choice by Roundpetal Wines a division of Andrew Peller Ltd. is available in chardonnay and pinot grigio and at only 80 calories per 142ml serving, skinnygrape lets you indulge lightly. Treat your taste buds wisely: Getting in shape doesn't mean one's appetite should suffer. There are a variety of recipes to try that are both delicious and nutritious. The following recipe is for a delicious light snack. Pair it with skinnygrape chardonnay and you won't mind going in for seconds. Almond Pesto-Crusted Chicken Fingers / Ingredients:2 large eggs1/2 cup store-bought pesto1 cup almond slivers3/4 cup breadcrumbs4 chicken breast cutlets3 tbsp extra-virgin olive oillemon wedges, for servingMethod: In a medium sized bowl, beat the eggs. Add the pesto to a second medium sized bowl. In a third bowl, mix the almond slivers and breadcrumbs. Add the chicken cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the almond mixture, then the eggs, then the almond mixture again to coat. In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.