Healthy Thanksgiving Tips
Thanksgiving will be here before we know it, and tables are packed with celebratory foods that often tend to be high in fat and calories. I wanted to share some tips that will allow you to still enjoy your favorite foods without packing on the pounds this holiday season!
Eat breakfast. This will help you to stay on track later in the day.
Stay active. Consider a gobble wobble 5K or go for a walk with family!
Lighten up! Use fat free broth to baste the turkey and make gravy and consider fruit purees in place of sugar or oil in baked goods.
Pick your favorites! Try indulging in only your very favorite foods you can only have this time of year.
Remember the plate! Try making half of your plate fruits and veggies, fill a quarter with turkey, and leave the rest for your favorite starches like mashed potatoes and stuffing.
Try a healthy alternative like cauliflower stuffing (it's really a thing I'm going to try in addition to the real thing!)
Also, don't forget that Thanksgiving is one day. Enjoying anything for just one day is never a problem. Things get out of hand when one day turns into unhealthy eating from Halloween to January. Try to really enjoy your food for that day and move on to continue healthy eating.
Try this healthy side dish below to add some jazz and deliciousness to your celebration:
Cinnamon Roasted Butternut Squash with Brussels Sprouts, Pecans, and Cranberries
Roasted Brussels Sprouts
3 cups Brussels Sprouts, ends trimmed, yellow leaves removed, cut in half
3 Tablespoons olive oil
¼ teaspoon salt to taste
Roasted Butternut Squash
1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
Preheat oven to 400F. Toss Brussels sprouts with olive oil and salt. Place on lined baking sheet and roast for 20-25 minutes, tossing halfway through. Toss butternut squash with olive oil, maple syrup, and ground cinnamon. Place on lined baking sheet and bake for 20-25 minutes. Combine roasted butternut squash and Brussels sprouts with pecans and cranberries. Enjoy!