It’s that time of year again-Thanksgiving is around the corner along with the holiday season!
- 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.
- Try to minimize the calories you drink. I don't know about you, but I'd rather have dessert instead!
- Eat with your non-dominant hand to give your brain exercise (and to slow you down).
- 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.
Below are a few healthy, festive recipes to enjoy along with your favorite, classic ones.
- 4 cans of chickpeas rinsed well
- 2 shallots
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 6 large carrots, chopped
- 2 celery stalks chopped
- 1 package of mushrooms, sliced
- 2 eggs or 2 tbsp of flax plus 6 tbsp of water
- Pre-heat oven to 375F
- Drain and rinse chickpeas well
- Heat 1/2 cup of broth in a large sauteing pan
- Add in shallots, carrots and celery until onions/celery and stir for about 10 minutes, or until vegetables get a little soft
- Add all ingredients to a greased 9x9 baking dish, stirring in remaining 1/2 cup of vegetable broth
- Bake for 1 hour until top looks golden and crispy
- 2 tbsp olive oil
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped finely and put in a food processor so resembles "rice" (you can also buy it already don this way)
- 1 c. chopped mushrooms
- kosher salt to taste
- Freshly ground black pepper
- 1/4 c. Freshly Chopped Parsley
- 2 tbsp. chopped fresh rosemary
- 1/2 c. vegetable or chicken broth
- Heat skillet over medium heat. Add in olive oil, onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.
- Add parsley and rosemary stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
Butternut squash apple soup
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium (uncooked) butternut squash, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup low fat milk or almond or coconut milk
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine.
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in milk.
- Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt and pepper if needed.
- Serve warm, with optional garnishes if desired.
- 6 cups finely chopped apples
- 1 tbsp coconut oil
- 2 tsp cinnamon
- ½ tsp allspice
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ½ cup maple syrup (or liquid sweetener of your choice)
- 1½ tbsp lemon juice
- Optional: a handful of raisins or dried cranberries
- 1 cup almond flour (or any other nut flour)
- ½ cup slivered almonds
- ¼ cup maple syrup (or liquid sweetener of your choice)
- 1 tbsp coconut oil
- 1 tsp cinnamon
- optional: an additional 2 tbsp slivered almonds for topping
- Preheat oven to 350F. Oil a pie dish (or any similar size pan) and set aside.
- Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread evenly.
- Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form. Sprinkle this mixture over the apples in the pie dish. Garnish with slivered almonds if desired.
- Bake in a preheated oven for approx 30 minutes, until the crumble turns golden brown.