I liked this blog from last year so much that I have decided to re-post it. Some things are worthy of reading (and eating) again!

Happy almost Thanksgiving! If you are reading this, congratulations on your efforts to get through Thanksgiving with your health goals in mind! All of your efforts will add up, so take some of these suggestions to heart and your heart (and thighs and stomach and immune system) will thank you for it.

1. Be a Wo/Man with a Plan. Before you embark on your Thanksgiving day, take a minute to decide what you are going to eat, indulge in or taste. If you take a few moments before you begin to really think and plan, you will set yourself up to be successful. Sometimes a little planning is all you need to get you through the day enjoying your meal and feeling good too!

2. Take Control with Portion Control. Remember to load up on clean vegetables, salad and turkey breast. Limit the sides and desserts. Choose 2 tablespoons of 2 decadent sides to indulge in; keep the rest of your plate green and lean! Of course, you should enjoy your meal, but get leftovers out of the house or don’t take a doggie bag. Removing tempting indulgences will help you get back to your Nutritious Life on Friday!

3. Drink Up Up Up! Unwanted calories from beverages can undermine your work. Have a full glass of water or seltzer (with lemon) before the meal and match each glass of wine with a glass of water. Avoid the eggnog and fancy coffee drinks – those calories take the worst revenge and can plump you up, well . . . like a Thanksgiving turkey!

4. Heed the Need for Nutrient Density. Roasted chestnuts, a tablespoon of cranberries, roasted root vegetables, turkey breast, and a spoonful of winter squash are loaded with nutrition! Make sure you are getting these powerhouses in, in place of the sausage laden stuffing, mashed potatoes and corn bread, which may be less healthful. Making these nutritious choices on Thursday will have you feeling proud and inspired to make better choices for the rest of the long weekend!

5. Get Up and Go. Rally the family for a 30 minute walk around the neighborhood, a game of touch football or a shake- your-tail-feathers dance-a-thon. Do the best you can to move during the day!

Remember: Listen to your body! Stop eating when you are slightly satisfied even if it seems to go against the spirit of “stuffing” on Thanksgiving. ENJOY your Thanksgiving — It is one meal that should be celebrated. Keep your Nutritious Life in the forefront of your mind and best of luck with your holiday efforts!

Recipes

Pilgrim Salad

INGREDIENTS

Serves: 6

Time: 20 minutes

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• ½ teaspoon agave or honey
• 1 head endive, trimmed and sliced into half moon pieces
• 1 large head frisee, trimmed and torn into bite-size pieces
• 2 tablespoons dried cranberries
• 2 tablespoons raw pecan pieces

DIRECTIONS

1. In a medium bowl, whisk together oil, vinegar, and agave or honey. Add endive and frisee, toss to coat. Top with cranberries and pecans. Season with salt and pepper, if desired.

Roasted Brussels Sprouts  

INGREDIENTS

Serves: 4

Time: 10 active, 50 total minutes

• 1 pound Brussels sprouts
• 3 – 4 shallots
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375°F. Trim the stem ends of the Brussels sprouts and pull off any yellow outer leaves, cut them in half, lengthwise. Peel shallots and quarter. Then toss Brussels sprouts and shallots in a large bowl with oil.
2. Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 40 to 45 minutes. Toss the pan half way through.
3. Transfer sprouts to a serving bowl. Season with salt and pepper to taste.

Garlic and Lemon Haricots Verts

INGREDIENTS

Serves: 6

Time: 15 minutes

• 2 tablespoons olive oil
• 1 clove garlic, peeled and halved lengthwise
• 1 pound haricots verts or green beans, cleaned, ends removed
• 1 teaspoon lemon zest
• ¼ teaspoon sea salt

DIRECTIONS

1. In a small saucepan, heat olive oil and garlic over low heat. Cook for 2 minutes. Remove pan from heat, and allow garlic to sit in oil for an additional 5 minutes.
2. Bring a large saucepan filled with 1 inch of water to a boil. Lower a steamer basket filled with haricots verts or green beans into it, tightly cover pan, and steam for 4-5 minutes, until beans are crisp tender. Drain beans.
3. Remove garlic from butter and discard. Toss steamed beans with garlic-infused oil, lemon zest, and sea salt; serve hot.

Health(ier) Whipped Sweet Potato Casserole

Serves: 8

Time: 1 hour

INGREDIENTS

• 2 ½ pounds sweet potatoes, peeled and cubed into 1 inch pieces
• ½ cup packed brown sugar
• 2 tablespoons butter, softened
• 1 ½ teaspoons fleur de sel or sea salt
• ½  teaspoon vanilla extract
• ½ cup chopped pecans, divided
• 2 cups miniature marshmallows

DIRECTIONS

1. Preheat oven to 375°. Place sweet potatoes in a pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender when pierced with a fork. Drain and let cool.
2. Place potatoes in a large bowl. Add sugar, butter, salt and vanilla. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with canola oil in Misto spray bottle. Bake at 375° for 20 minutes, top with remaining pecans and marshmallows and bake another 5 minutes or until golden.

Thanksgiving Turkey

Serves: 10 lb bird serves 6 people

Time: 3 – 4 ½ hours, depending on size of bird

INGREDIENTS

• 1 16 to 18 pound turkey
• 1 tablespoon dried rosemary, crumbled
• 2 teaspoons ground sage
• 2 teaspoons dried thyme, crumbled
• 1 ½ teaspoons salt
• 1 ½ teaspoons pepper
• Kosher salt
• 1 can broth, for basting

Directions

1. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub all over turkey.
   1. Roast turkey, uncovered, at 375°F, basting frequently with turkey or chicken broth. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
   2. Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F. This will take about 90 to 110 minutes longer, depending upon the size of turkey and oven being used.
   3. When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.
   4. If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Wild Rice & Bulgur Stuffing

Serves: 8

Time: 1 hour

INGREDIENTS

• 1 ½ teaspoons canola oil
• 3 stalks celery, chopped
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 1 cup wild rice
• 3 cups reduced-sodium chicken broth
• ½ teaspoon salt
• 1 cup Bulgar
• 2 cups water
• ½ cup pecans
• ½ cup chopped fresh parsley
• Freshly ground pepper to taste

Directions

1. Preparation: Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until rice is tender and liquid has been absorbed.
2. Meanwhile, place Bulgar and water in a bowl. Let soak for 30 minutes. Preheat oven to 350°F.
3. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.
4. Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
5. Stir the soaked Bulgar, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper.

Pumpkin Soufflé

Serves: 6

Time: 15 active, 1 hour baking

INGREDIENTS

• 2 eggs, slightly beaten
• 1 (16 ounce) can pumpkin
• ½ cup sugar
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 can evaporated milk
• 1 teaspoon vanilla

Directions

 1.    Mix all ingredients in order given. Pour into well buttered baking dish. Bake 1 hour at 350 degrees; let cool 15 minutes. Marshmallows can be melted to cover.

I liked this blog from last year so much that I have decided to re-post it. Some things are worthy of reading (and eating) again!

Happy almost Thanksgiving! If you are reading this, congratulations on your efforts to get through Thanksgiving with your health goals in mind! All of your efforts will add up, so take some of these suggestions to heart and your heart (and thighs and stomach and immune system) will thank you for it.

1. Be a Wo/Man with a Plan. Before you embark on your Thanksgiving day, take a minute to decide what you are going to eat, indulge in or taste. If you take a few moments before you begin to really think and plan, you will set yourself up to be successful. Sometimes a little planning is all you need to get you through the day enjoying your meal and feeling good too!

2. Take Control with Portion Control. Remember to load up on clean vegetables, salad and turkey breast. Limit the sides and desserts. Choose 2 tablespoons of 2 decadent sides to indulge in; keep the rest of your plate green and lean! Of course, you should enjoy your meal, but get leftovers out of the house or don’t take a doggie bag. Removing tempting indulgences will help you get back to your Nutritious Life on Friday!

3. Drink Up Up Up! Unwanted calories from beverages can undermine your work. Have a full glass of water or seltzer (with lemon) before the meal and match each glass of wine with a glass of water. Avoid the eggnog and fancy coffee drinks – those calories take the worst revenge and can plump you up, well . . . like a Thanksgiving turkey!

4. Heed the Need for Nutrient Density. Roasted chestnuts, a tablespoon of cranberries, roasted root vegetables, turkey breast, and a spoonful of winter squash are loaded with nutrition! Make sure you are getting these powerhouses in, in place of the sausage laden stuffing, mashed potatoes and corn bread, which may be less healthful. Making these nutritious choices on Thursday will have you feeling proud and inspired to make better choices for the rest of the long weekend!

5. Get Up and Go. Rally the family for a 30 minute walk around the neighborhood, a game of touch football or a shake- your-tail-feathers dance-a-thon. Do the best you can to move during the day!

Remember: Listen to your body! Stop eating when you are slightly satisfied even if it seems to go against the spirit of “stuffing” on Thanksgiving. ENJOY your Thanksgiving — It is one meal that should be celebrated. Keep your Nutritious Life in the forefront of your mind and best of luck with your holiday efforts!

Recipes

Pilgrim Salad

INGREDIENTS

Serves: 6

Time: 20 minutes

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• ½ teaspoon agave or honey
• 1 head endive, trimmed and sliced into half moon pieces
• 1 large head frisee, trimmed and torn into bite-size pieces
• 2 tablespoons dried cranberries
• 2 tablespoons raw pecan pieces

DIRECTIONS

1. In a medium bowl, whisk together oil, vinegar, and agave or honey. Add endive and frisee, toss to coat. Top with cranberries and pecans. Season with salt and pepper, if desired.

Roasted Brussels Sprouts  

INGREDIENTS

Serves: 4

Time: 10 active, 50 total minutes

• 1 pound Brussels sprouts
• 3 – 4 shallots
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375°F. Trim the stem ends of the Brussels sprouts and pull off any yellow outer leaves, cut them in half, lengthwise. Peel shallots and quarter. Then toss Brussels sprouts and shallots in a large bowl with oil.
2. Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 40 to 45 minutes. Toss the pan half way through.
3. Transfer sprouts to a serving bowl. Season with salt and pepper to taste.

Garlic and Lemon Haricots Verts

INGREDIENTS

Serves: 6

Time: 15 minutes

• 2 tablespoons olive oil
• 1 clove garlic, peeled and halved lengthwise
• 1 pound haricots verts or green beans, cleaned, ends removed
• 1 teaspoon lemon zest
• ¼ teaspoon sea salt

DIRECTIONS

1. In a small saucepan, heat olive oil and garlic over low heat. Cook for 2 minutes. Remove pan from heat, and allow garlic to sit in oil for an additional 5 minutes.
2. Bring a large saucepan filled with 1 inch of water to a boil. Lower a steamer basket filled with haricots verts or green beans into it, tightly cover pan, and steam for 4-5 minutes, until beans are crisp tender. Drain beans.
3. Remove garlic from butter and discard. Toss steamed beans with garlic-infused oil, lemon zest, and sea salt; serve hot.

Health(ier) Whipped Sweet Potato Casserole

Serves: 8

Time: 1 hour

INGREDIENTS

• 2 ½ pounds sweet potatoes, peeled and cubed into 1 inch pieces
• ½ cup packed brown sugar
• 2 tablespoons butter, softened
• 1 ½ teaspoons fleur de sel or sea salt
• ½  teaspoon vanilla extract
• ½ cup chopped pecans, divided
• 2 cups miniature marshmallows

DIRECTIONS

1. Preheat oven to 375°. Place sweet potatoes in a pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender when pierced with a fork. Drain and let cool.
2. Place potatoes in a large bowl. Add sugar, butter, salt and vanilla. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with canola oil in Misto spray bottle. Bake at 375° for 20 minutes, top with remaining pecans and marshmallows and bake another 5 minutes or until golden.

Thanksgiving Turkey

Serves: 10 lb bird serves 6 people

Time: 3 – 4 ½ hours, depending on size of bird

INGREDIENTS

• 1 16 to 18 pound turkey
• 1 tablespoon dried rosemary, crumbled
• 2 teaspoons ground sage
• 2 teaspoons dried thyme, crumbled
• 1 ½ teaspoons salt
• 1 ½ teaspoons pepper
• Kosher salt
• 1 can broth, for basting

Directions

1. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub all over turkey.
   1. Roast turkey, uncovered, at 375°F, basting frequently with turkey or chicken broth. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
   2. Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F. This will take about 90 to 110 minutes longer, depending upon the size of turkey and oven being used.
   3. When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.
   4. If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Wild Rice & Bulgur Stuffing

Serves: 8

Time: 1 hour

INGREDIENTS

• 1 ½ teaspoons canola oil
• 3 stalks celery, chopped
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 1 cup wild rice
• 3 cups reduced-sodium chicken broth
• ½ teaspoon salt
• 1 cup Bulgar
• 2 cups water
• ½ cup pecans
• ½ cup chopped fresh parsley
• Freshly ground pepper to taste

Directions

1. Preparation: Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until rice is tender and liquid has been absorbed.
2. Meanwhile, place Bulgar and water in a bowl. Let soak for 30 minutes. Preheat oven to 350°F.
3. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.
4. Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
5. Stir the soaked Bulgar, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper.

Pumpkin Soufflé

Serves: 6

Time: 15 active, 1 hour baking

INGREDIENTS

• 2 eggs, slightly beaten
• 1 (16 ounce) can pumpkin
• ½ cup sugar
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 can evaporated milk
• 1 teaspoon vanilla

Directions

 1.    Mix all ingredients in order given. Pour into well buttered baking dish. Bake 1 hour at 350 degrees; let cool 15 minutes. Marshmallows can be melted to cover.

The Thanksgiving holiday is not just about stuffing your turkey (or your face), but rather spending time with family and being grateful for all the wonderful things in your life. A study in the Journal of the ADA shows families who eat meals together have children who eat healthier, get better grades, and are less likely to smoke or abuse drugs and alcohol. Take the time to say thank you to everyone around the Thanksgiving dinner table, and be sure to continue the trend of family meals in the weeks and year to come.

 NLT: Here are a few other ways to be thankful:

•  Write a thank you letter
• Pay someone an unexpected gratitude visit
• Tell 3 people one reason why you’re thankful to have them around (doorman, teacher, neighbor…)
• Make a list of everything you have to be thankful for
• If you have kids, help them write a song or poem about being thankful
• Give your closet a “cleanse” by donating clothes and shoes that you haven’t worn in a while

Happy almost Thanksgiving! If you are reading this, congratulations on your efforts to get through Thanksgiving with your health goals in mind! All of your efforts will add up, so take some of these suggestions to heart and your heart (and thighs and stomach and immune system) will thank you for it.

1. Be a Wo/Man with a Plan. Before you embark on your Thanksgiving day, take a minute to decide what you are going to eat, indulge in or taste. If you take a few moments before you begin to really think and plan, you will set yourself up to be successful. Sometimes a little planning is all you need to get you through the day enjoying your meal and feeling good too!

2. Take Control with Portion Control. Remember to load up on steamed vegetables, salad and turkey breast. Limit the sides and desserts. Choose 2 tablespoons of 2 decadent sides to indulge in; keep the rest of your plate green and lean! Of course, you should enjoy your meal, but get leftovers out of the house or don’t take a doggie bag. Removing tempting indulgences will help you get back to your Nutritious Life on Friday!

3. Drink Up Up Up! Unwanted calories from beverages can undermine your work. Have a full glass of water or seltzer (with lemon) before the meal and match each glass of wine with a glass of water. Avoid the eggnog and fancy coffee drinks – those calories take the worst revenge and can plump you up, well…like a Thanksgiving turkey!

4. Heed the Need for Nutrient Density. Roasted chestnuts, a tablespoon of cranberries, roasted root vegetables, turkey breast, and a spoonful of winter squash are loaded with nutrition! Make sure you are getting these powerhouses in, in place of the stuffing, mashed potatoes and corn bread, which may be less healthful. Making these nutritious choices on Thursday will have you feeling proud and inspired to make better choices for the rest of the long weekend!

5. Get Up and Go. Rally the family for a 30 minute walk around the neighborhood, a game of touch football or a shake- your-tail-feathers dance-a-thon. Do the best you can to move during the day!

Remember: Listen to your body! Stop eating when you are slightly satisfied even if it seems to go against the spirit of “stuffing” on Thanksgiving. ENJOY your Thanksgiving — It is one meal that should be celebrated. Keep your nutritious life in the forefront of your mind and best of luck with your holiday efforts!

  Recipes

Pilgrim Salad

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• ½ teaspoon agave or honey
• 1 head endive, trimmed and sliced into half moon pieces
• 1 large head frisee, trimmed and torn into bite-size pieces
•  2 tablespoons dried cranberries
•  2 tablespoons raw pecan pieces

 Directions

1. In a medium bowl, whisk together oil, vinegar, and agave or honey. Add endive and frisee, toss to coat. Top with cranberries and pecans. Season with salt and pepper, if desired. Serves 6.

Roasted Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts
• 3 – 4 shallots
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

 Directions

1. Preheat oven to 375°F. Trim the stem ends of the Brussels sprouts and pull off any yellow outer leaves, cut them in half, lengthwise. Peel shallots and quarter. Then toss Brussels sprouts and shallots in a large bowl with oil.

2. Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 40 to 45 minutes. Toss the pan half way through.

3. Transfer sprouts to a serving bowl. Season with salt and pepper to taste. Serves 4.

Garlic and Lemon Haricots Verts

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, peeled and halved lengthwise
• 1 pound haricots verts or green beans, cleaned, ends removed
• 1 teaspoon lemon zest
• ¼ teaspoon sea salt

 Directions

1. In a small saucepan, heat olive oil and garlic over low heat. Cook for 2 minutes. Remove pan from heat, and allow garlic to sit in oil for an additional 5 minutes.

2. Bring a large saucepan filled with 1 inch of water to a boil. Lower a steamer basket filled with haricots verts or green beans into it, tightly cover pan, and steam for 4-5 minutes, until beans are crisp tender. Drain beans.

3. Remove garlic from butter and discard. Toss steamed beans with garlic-infused oil, lemon zest, and sea salt; serve hot.  Serves 6.

Whipped Sweet Potato Casserole

Ingredients

• 2 ½ pounds sweet potatoes, peeled and cubed into 1 inch pieces
• ½ cup packed brown sugar
• 2 tablespoons butter, softened
• 1 ½ teaspoons fleur de sel or sea salt
• ½  teaspoon vanilla extract
• ½ cup chopped pecans, divided
• 2 cups miniature marshmallows

 Directions

1. Preheat oven to 375°. Place sweet potatoes in a pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender when pierced with a fork. Drain and let cool.

2. Place potatoes in a large bowl. Add sugar, butter, salt and vanilla. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 20 minutes, top with remaining pecans and marshmallows and bake another 5 minutes or until golden. Serves 8.

Thanksgiving Turkey

Ingredients

• 1 16 to 18 pound turkey
• 1 tablespoon dried rosemary, crumbled
• 2 teaspoons ground sage
• 2 teaspoons dried thyme, crumbled
• 1 ½ teaspoons salt
• 1 ½ teaspoons pepper
• Kosher salt
• 1 can broth, for basting

Directions

1. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub all over turkey.

2. Roast turkey, uncovered, at 375°F, basting frequently with turkey or chicken broth. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

3. Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F. This will take about 90 to 110 minutes longer, depending upon the size of turkey and oven being used.

4. When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.

5. If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Wild Rice & Bulgur Stuffing

Ingredients

• 1 ½ teaspoons canola oil
• 3 stalks celery, chopped
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 1 cup wild rice
• 3 cups reduced-sodium chicken broth
• ½ teaspoon salt
• 1 cup bulgur
• 2 cups water
• ½ cup pecans
• ½ cup chopped fresh parsley
• Freshly ground pepper to taste

Directions

1. Preparation: Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until rice is tender and liquid has been absorbed.

2. Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes. Preheat oven to 350°F.

3. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.

4. Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.

5. Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper. Serves 8.

Pumpkin Soufflé

Ingredients

• 2 eggs, slightly beaten
• 1 (16 ounce) can pumpkin
• ½ cup sugar
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 can evaporated milk
• 1 teaspoon vanilla

Directions

1. Mix all ingredients in order given. Pour into well buttered baking dish. Bake 1 hour at 350 degrees; let cool 15 minutes. Marshmallows can be melted to cover. Serves 6.

 Tell us what you think of our recipes!

Try this delicious recipe just in time for Thanksgiving, courtesy of The O2 Diet recipe developer, Therese Baran. It takes just 5 minutes to add this colorful side to your menu (no cooking involved!) Plus, you can use the leftovers for topping oatmeal or adding to yogurt! You’ll get more than 3,000 ORAC points per serving.

Therese’s Spiced Cranberry Relish

Ingredients:

• 1 (12 oz) bag fresh cranberries, rinsed and sorted
• 1 medium orange, cut into 1” pieces
• 1/2 teaspoon cinnamon, divided
• 1/4 cup honey or agave nectar

Directions:

1. Place half of the cranberries, orange, and 1/4 teaspoon of the cinnamon in food processor fitted with metal blade.

2. Chop remaining cranberries, orange, and cinnamon in food processor and add to bowl.

3. Add honey and stir to combine. Cover and refrigerate until ready to serve.

Makes 12 (1/3-cup) servings.

Why we love this recipe:
What makes cranberries so great? For starters, they have antioxidant, anti-inflammatory, and anti-cancer properties to support our health. The tart red gems are also noted for their ability to help prevent urinary tract infections and improve cardiovascular health by reducing oxidative stress and chronic inflammation.

Next, the orange will help keep you de-stressed during the hectic holiday season… the magic nutrient here is vitamin C! Research shows consuming this antioxidant may help normalize blood pressure and levels of cortisol (a stress hormone). Just one orange is bursting with the daily value of vitamin C.

Topping off the list of healthy ingredients is cinnamon…the smell of this heavenly spice is enough to curb fatigue, ease frustration, and increase alertness.

Enjoy!

Does the tryptophan in turkey really make you feel tired? It seems like this common myth dates back to the Pilgrim era, but don’t just blame the bird for leaving you lethargic, because this is one myth that’s only marginally true…

Turkey contains an essential amino acid called L-tryptophan, which the body uses to produce the brain chemical serotonin. Serotonin can help us sleep by improving our mood, and promoting relaxation. As it turns out, turkey contains almost the same amount of tryptophan as chicken, pork, and beef. What’s more, egg whites, soybeans and cheddar cheese have even more tryptophan than turkey!

So what are the real culprits behind your post-Thanksgiving grogginess? Aside from typical over consumption of food and alcohol, you might want to hold all off on gobbling too many carb-heavy foods that can cause grogginess! Mashed potatoes, corn bread, stuffing, and apple pie–oh my!–all of those starchy carbs can quickly raise blood sugar, and may encourage sleep.

Try following these tips to avoid feeling stuffed (and sleepy!) on Thanksgiving:

• Eat consistently throughout the day beginning with a well-balanced breakfast.
• Have a light snack before you go to a holiday dinner (such as 2 fiber crackers with 2 tsp natural peanut butter) to control hunger.
• Offer to bring a dish! You’ll know your option is healthy, because you’ll know exactly what’s in it!
• Load up on low-fat and low-calorie appetizers and healthy fats– choose crudité with hummus!
• Set your sip limit– give yourself a drink maximum before the meal begins.  (Remember to sip slowly and choose lower-calorie options such as vodka and seltzer or wine spritzers!)
• Exercise! An hour spent burning calories will also motivate you to make healthier choices later in the day.
• Control your portions–this includes veggies! Unless you’ve prepared them, they could be loaded with sneaky ingredients like butter or margarine. Don’t let desserts derail your healthy lifestyle; slice your own pie so you can control the size.
• Listen to your body and stop eating once you’re full! Leftovers will taste just as good tomorrow…and the next day.
• Drink lots of water. This will keep you from overeating and help you feel satisfied in between meals.

And, don’t forget–enjoy your day, indulge in your favorite foods wisely, and have a happy Thanksgiving!