Living the Life: Avoiding the holiday weight gain starts now

Summer barbecues are behind us, and the holiday food frenzy has yet to begin. This, my friends, is the time of year when we look our best -- at least, according to a new study, before all the holiday weight gain and winter skin blues kick in.

This episode of Living the Life, we call in a few experts to give us some tips on staying healthy and looking and feeling our best through the season.

Cold weather and dry skin, for example, go hand in hand. Taking care of your skin means more than just applying a little moisturizer. Dr. Steven Grekin from the Grekin Skin Institute joined us in studio to show us some products to help with that.

We also get some salad inspiration from Chef Kelli Lewton and some easy, do-at-home workout moves from personal trainer and health coach Coach Kiwi. You can watch the segments in the video player above.

FOX 2's Monica Gayle also shared a few recipes with us, too -- one healthy and one, you know, not-so-healthy. You can get her recipes below.

2 large boxes chicken broth
chopped green onions
12-14 cloves garlic, minced
carrots, sticks
baby bok choy chopped
bean sprouts
chopped cilantro
fresh lime juice
shredded chicken or shrimp
rice noodles
Thai roasted red pepper pasta 
sweet chili sauce
soy sauce
1 Tbl fish sauce

8 servings
1 pie crust, double deep dish
2 cups frozen or fresh mixed veggies
2 boneless/skinless chicken breasts
1 tsp dried thyme
1/2 can condensed cream of celery soup
1 can condensed cream of potato soup

Preheat oven to 400 degrees
Blance or steam veggies
Dice chicken and place in bowl w/ veggies
Add thyme, celery soup & potato soup. Stir together
Pour filling in pie crusts, arrange top
Crust seal and plute edges, cut slits in top to vent
Place pot pie on cookie sheet
Put aluminum foil around crust edges.
Bake at 400 degrees for 30 minutes
Remove foil and continue to bake for 30 minutes until golden brown
Let stand 5 minutes before serving