Thanksgiving Survival 101

 

1.    First and most important forget the diet!

 

2.    Take the guilt out of eating more than you normally would by:

a.   Preparing  foods in a healthy way

b.   Eating smaller portion of all foods selected

c.   Waiting at least an hour, to an hour and a half before having seconds

d.   Avoiding large amount of fluids before, with or after meals.

3.   Oven fry chicken is just as tasty as pan fried chicken.  Use a dry batter in place of a wet one when frying in the oven.

4.   Make steamed or roasted vegetables as sides. Avoid using bacon, smoked meats with your vegetables. (see below for great vegan collard greens recipe)

5.   Use natural ingredients; avoid using process foods as much as possible.

6.   If you feel sluggish after dinner due to over eating, go for a quick brisk walk or entertain

yourself, family and friends with a game of musical chairs, or a 15 minute dance off.  Dancing for 15- 30 minutes burns anywhere from 60 to 150 calories.

Recipe!

Vegan Collard Greens

 

2 large bunches collard greens

3 garlic cloves crush and chopped

1 small onion chopped

2 tbsp. Olive oil

¼ tsp. dried rosemary

Dash of salt for taste (optional)

Dash of black pepper

 

Wash and chop (or tear) collard greens.

In a tall stock pot heat olive oil, add chopped onions, garlic and dried rosemary, sauté for about 3 minutes then add collard greens.

Add one cup of water, cover stock pot and let simmer on medium heat for about 10 minutes.

Once collard greens are cooked add small amount of black pepper and salt, simmer for 5 more minutes then remove from heat.

 

*If you prefer your greens soggy cook longer (it is better to steam your vegetables than it is to cook them in water). For collard greens add just enough water to keep it from burning or sticking to bottom of pot.  If water dries out before greens are cooked add water as needed. Kale and turnip greens can be used in place of collards as well!!

Whole Body Nutrition's Rasta Pasta!!!

Rasta Pasta (WholeBodyNutrition’s Fall Version):

Whole Wheat Pasta (cooked and drained), Butternut Squash, Brussel Sprouts, Tofu, garlic, olive oil, shaved parmesan and sage.

Recipe:

1 small to medium butternut squash

2 cups Brussel Sprouts

1 tablespoon olive oil

                                          5 cloves fresh garlic

                                          Salt to taste

Wash and dry butternut squash and brussel sprouts. Slice squash into medium squared chunks, can halve brussel sprouts as well or leave them whole. Once squash and sprouts are sliced, place them in baking container and drizzle with olive oil. Mash and chop garlic, add to the vegetables and mix making sure olive oil coats the vegetables (can add more or less olive oil depending on the amount of vegetables being roasted). Sprinkle with a dash of salt and set baking container aside.

Sage Roasted Tofu

2 packs (any brand) extra firm Tofu

Dried crushed sage about 2 tablespoons

3 plum tomatos

1 tablespoon olive oil

(Olive oil and sage seasoning can be adjusted based on the amount of tofu being prepared)

Cut extra firm tofu into small chunks, slice tomotoes into quarters, toss with olive oil and sage. Place on a baking sheet.

Set oven to 350-400 degrees

 Place baking container with vegetables and baking sheet with tofu and tomatos in pre-heated oven and roast for about 30 minutes or longer if more cooking time is needed for squash and brussel sprouts. Remove once vegetables and tofu are a golden brown color.

Toss with cooked whole wheat pasta and serve with shaved parmesan cheese.

*Gluten Free pasta, flat rice or soba noodles can be used in place of wheat pasta.