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Friday, November 21, 2014

Thanksgiving Recipes that Are Easy on The Waistline


Thanksgiving Recipes that Are Easy on The Waistline

Are you wondering if your Thanksgiving can be as "festive" if you Eat Clean?  Don't worry.  There are many ways to entertain and celebrate with flair, even when you choose to keep the menu fat free and clean.  Why ruin all your hard work by noshing on foods that won't size up?  
Plan your menus ahead of time so you know what you are serving and can pull together the seasons freshest ingredients.  
You can still have stuffing, sweet potatos and rolls along with cranberry sauce and applesauce. You just change up the way you make them. 
 Of course, you always watch your portion sizes and follow the eat clean principles.  
For starters, you can have shrimp coctail served on a bed of butter lettuce and prepared with seafood sauce and lemon wedges.  You can also do hummus and and crackers as well.  
For dessert, you can go with recipes that are on the lighter side!  

Tie Dye Mash

Ingredients:1 large cauliflower, cut into 3/4 inch pieces
1 large celeriac, cut into equal 3/4 inch pieces
6 medium sweet potatoes, cut into equal 3/4 inch pieces
4 Fuji apples, cut into equal 3/4 inch pieces
6 medium Beets, cut into equal 3/4 inch pieces
1 teaspoon course salt
1 tablespoon cinnamon
1 teaspoon ginger
2 cloves garlic, minced
2 tablespoons coconut oil
Directions:Generously salt a large pot of boiling water.
Clean and chop cauliflower, celeriac, sweet potatoes, apples and beets. 
Add cauliflower and celeriac to the salted pot of boiling water.
Simmer until tender, about 20 minutes. Remove vegetables from the pot with a slotted spoon, drain the vegetables in a colander, and then transfer them to paper towels to further dry. Set aside.

Add sweet potatoes to the same pot of boiling water. Cook until tender, approximately 20 minutes. Remove sweet potatoes with a slotted spoon. Drain in a colander and set aside. 
Add beets to the same pot of boiling water. Cook until tender, approximately 20 minutes. Reserve 1 cup of the liquid. Drain and set beets aside. 
Clean and dry the pot. Add the apples to the pot and simmer. When tender mash them into apple sauce and turn the heat to low. Add the sweet potatoes and mash them together. Add in the cinnamon. Transfer to a bowl, cover and keep warm.
Clean and dry the pot. Add coconut oil, garlic and course salt to the pot. Saute until aromatic. Make sure the Cauliflower is dry. Add the cauliflower and the celeriac to the pot with the heat on low and mash together until smooth and creamy. Transfer into a bowl, cover and keep warm.
Add the beets into a blender or food processor while gradually adding a small amount of the reserved water until the consistency is smooth. (Do not add too much of the reserved liquid.) Add Ginger and blend again. 
Serving tips:
There are many ways to plate the beautiful tri-colored mash. We love using clear long stemmed glasses, as it has a stunning presentation that allows the colors of the Thanksgiving harvest to shine through. 

Side note: The mash can be made 3-4 days in advance and stored in separate containers in the fridge. Re-heat the mash in the microwave and plate right before serving.

Calories: 190


Thank God for oats stuffing 

Servings: 4
Prep time: 10 minutes
Cook time: 1-2 hours
Calories: 141
Ingredients:

Stuffing:
2 teaspoons olive oil
1/2 cup chopped sweet onion
1/2 cup chopped celery
2 cups old fashioned oats
3/4 cup low-sodium chicken broth
1/2 cup water
1 tablespoon sage
1 teaspoon Italian seasoning
For the Gravy
1 cup low-sodium chicken broth
1 tablespoon oat flour
1/4 teaspoon pepper
1/4 teaspoon salt
Directions:Coat a medium skillet with olive oil. Cook onion and celery on medium heat for about 5 minutes. Pour into a Crock-Pot or other slow cooker. 
Add oats, broth, water, sage and Italian seasoning to slow cooker and stir well to moisten. Set slow cooker to high, put lid on and cook for 1 to 2 hours. 
About 10 minutes before the stuffing is done (it's done when all the both has been soaked up), heat broth and flour over medium heat to make gravy. Add pepper and salt to taste. 

Pomegranate Fizz-  I am a big punch person so I always like to have a punch bowel out with a fun drink.  Here's what will be on my table this year.
Ingredients:  
  • 2 oz pomegranate juice
  • 1/2 to 1oz triple sec
  • 5 oz chilled champagne
  • Squeeze of fresh lemon juice
  • 6-8 pomegranate seeds
  • Grated lemon rind zest
Preparation:
  • In a champagne flute pour the pomegranate juice.  Add the liquer, if using, then the champagne or sparkling water.  Top with a few pomegranate seeds and grated lemon rind.
  • I am just going to make a larger batch and pour it into a punch bowl.


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