Stuffing, mashed potatoes, pumpkin and pecan pie, oh my! Thanksgiving is fast approaching, and instead of dreading the aftermath of the holiday weight-gain, be pro-active. With just a little bit of strategizing before your Thanksgiving dinner, you can avoid an over-indulgent nightmare. And you don’t have to give up all of your favorite holiday treats…phew!
Today, we are sharing with you our favorite healthy AND indulgent Thanksgiving foods. We are also including our most valuable tips to help you avoid common Thanksgiving eating.
Heather's Thanksgiving Picks & Tips
Favorite Green Side:
Favorite Green Bean Recipe:
Lemony Green Beans (from Cooking Light)
1lb green beans, trimmed and cut into 2-inch pieces
1 ½ tsp fresh lemon juice
1 tsp olive oil
¼ tsp salt
1/8 tsp ground pepper
- Steam green beans, covered for 5 minutes or until crisp-tender.
- Drain and return to pan
- Add juice, oil salt and pepper
- Toss to coat and serve immediately
Yields 4 servings (serving size 1 cup each)
Sweet potato casserole
- When you’re reaching for the h’orderves, remember to take a napkin and aim to take no more than 4 h’orderves. Stick to the healthiest bets including crudite, summer rolls, sushi and chicken skewers. Stay away from the fried, bready items
- Don’t rush to be first in the buffet line. This is one of those situations where being last can be a good thing. Walk the length of the buffet to scan what’s available. Fill up ½ of the plate with healthy green veggies, ¼ of the plate with lean protein like white turkey meat (if you want more, go for it!) and just leave a small area for those fun foods like mashed potatoes, stuffing and sweet potato casserole.
- Make sure to have at least 2 glasses of water for every glass of alcohol. And stick to wine, vodka or light beer
- Move on the next day. Give your leftovers to your family and get back right on schedule the next day. No leftovers!
Stephanie's Thanksgiving Picks & Tips
Favorite Green Side:
Favorite Brussel Sprout Recipe:
Nutty Warm Brussel Sprout Salad (from Cooking Light)
1 ½ tsp extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup panko breadcrumbs
¾ lb Brussels sprouts, trimmed and halved (about 8 cups)
¼ tsp salt
1/8 tsp fresh ground black pepper
1 ½ tsp finely chopped walnuts, toasted
½ oz shaved Asiago cheese
- Heat 1 tsp oil in a large nonstick skillet over medium heat.
- Add garlic, cook 1 minute or just until golden, stirring constantly.
- Add panko breadcrumbs and cook 1 minute or until lightly browned, stirring constantly.
- Transfer garlic mixture to a small bowl
- Separate leaves from Brussels sprouts; quarter cores
- Heat remaining ½ tsp oil over medium heat
- Add leavese and cores to pan, cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently
- Remove from heat, toss with panko breadcrumb mixture, salt and pepper
- Top with walnuts and cheese
Yields 6 servings (serving size ¾ cup)
Pumpkin Pie (make it healthier - skip the whipped cream and eat more of the filling than the crust!)
- Don’t eat too lightly the morning of Thanksgiving. You’re more likely to binge at the feast if you haven’t had a solid breakfast and a light lunch. So don’t skip meals earlier in the day!
- If you are eyeing the buffet of desserts go for that slice of pie. Eat is slowly and savor it! You’ll most likely save on calories because you’re not picking and overcompensating by eating loads of fruit.
- Instead of lying on the couch after your dinner, make a plan to go for a walk around your neighborhood with your family. It’s a great way to help you start digesting your food
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