Thanksgiving is a time to be grateful for friends, family and good comfort foods. It is also the gateway to the holiday season of fun times and indulgences. While indulging in a holiday meal once per year is not the end to a healthy diet, it is a good idea to do it with sense so that you don’t eat yourself sick.
- Use tips from the mindful eating blog to help guide your intake including chewing every bite slowly and eating off a smaller plate.
- Use the healthy plate model when framing your plate: make the base of your plate a non-starchy vegetable.
- Be sure not to skip breakfast that morning so your body does not go into primal hunger overdrive.
- Go for an after-dinner walk rather than sitting on the couch and dozing off right away.
Try some of these delicious Thanksgiving family favorites:
Vegan Pumpkin Bread (Gluten-free)
Makes one standard loaf
- 1 cup buckwheat flour
- 1 cup pumpkin puree (BPA free preferable)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup coconut oil, melted
- 6 Tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1/4 cup water
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!) In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda! Place in oven and bake for 50-60 minutes.
Quinoa stuffing with apple, sweet potato and hazelnuts
- 1 cup (212 g) dry Quinoa, cook according to package directions
- 2 (265 g) Sweet Potatoes, cut into small wedges
- 2 large Apples, cut into 1/2" pieces (I like Granny Smith)
- 1 tablespoon Lemon Juice
- 1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
- Pinch of Fine Sea Salt
- 2 tablespoons melted Coconut Oil
- a few pinches ground Cinnamon
- a few pinches ground Ginger
- 1 tablespoon fresh Thyme leaves
- 1 cup Hazelnuts, chopped (you can substitute pecans)
- Fresh or Dried Cranberries for garnish
- Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
- Preheat oven to 400 F with the rack in the middle of the oven. Coat apples with lemon juice so they don't turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
- Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.
Green beans almondine
- 1 bag of frozen French cut string beans
- 2 tbsp olive oil
- 3 cloves of garlic
- Pinch of salt and pepper
- 1 cup of slivered almonds
- Chop up and sauté 2-3 cloves of garlic in a pan with olive oil on medium/high heat
- Pour in half of the green beans and ½ cup of the almonds
- Stir until string beans start to soften
- Pour in last half of the almonds and continue to stir until cooked to your liking. Serve and enjoy!