No need to let Thanksgiving derail your #hotbod goals!
Don’t get me wrong, a little splurge is to be expected, you deserve it! I already know mine will be Aunt Betty’s mouth watering s'mores.
But no need to throw the entire day out the window. If you don’t want to touch any of the family recipes, and insist on keeping things as is, that’s completely fine. Just stick to these personal guidelines and you should be fine:
-Choose smaller portions and finish your plate of small portion first, before you reach for seconds.
Thanksgiving is one of those special holidays where the food spread can look endless. It’s easy to reach for more than your stomach actually wants. Start small and go from there.
-Drink a full of glass of water before you start eating your dinner.
It’s easy to mistake dehydration for hunger. I recommend drinking a glass of water before dinner and then another glass of water before reaching for second helpings.
-At dessert, drink it with a glass of hot Green Tea (Numi Green Tea is my favorite!)
Green tea help curb sugar cravings and also help your blood sugar handle the sugar.
If you are open to trying some Thanksgiving Healthy Alternatives, here are some healthy options, inspired by some of my favorite online cooking gurus.
Guilt-Free (and DELICIOUS) Stuffing
Stuffing can be one of the most calorie packed dishes at Thanksgiving. Luckily, this stuffing recipe alternative is even MORE delicious than the traditional dishes and will leave your body feeling lean and mean.
Author: Paleo Leap paleoleap.com
1 lb extra lean ground beef;
1 tbsp cooking fat;
4 stalks celery, diced;
1 medium onion, diced;
1 apple, diced;
2 cups finely chopped walnuts;
1 clove garlic, minced;
Generous amount of poultry mix or sprigs of fresh rosemary, sage, thyme, and marjoram, very finely chopped, stems removed;
Sea salt and freshly ground black pepper to taste;
Preheat your oven to 375 F.
In a large pan, sauté the ground beef and celery with the cooking fat for about 3 minutes. Make sure to crumble the ground beef to small pieces.
Add the diced apple and onion and continue sautéing for another 2 minutes.
Add the fresh herbs or poultry mix, minced garlic, walnuts and season with salt and pepper. Mix well. The meat should still be somewhat pink; it’ll finish cooking in the oven.
Put the mixture in a baking dish and bake uncovered for about 30 minutes in the preheated oven.
Healthy Green Bean Casserole
With its traditional cream of mushroom and fried onions, this dish can leave your stomach feeling full and queesey. I love this recipe because it maintains the creaminess of the dish, but uses a healthier options throughout..
Author: Wellness Mama: wellnessmama.com
2-3 medium onions, very thinly sliced
3 tablespoons of heavy cream or coconut milk
2-3 tablespoons of coconut flour
½ cup coconut oil or tallow for frying (I use tallow)
Healthy Cream of Mushroom Sauce
½ cup butter
½ cup cream or coconut milk
⅓ of onion mix above
8-10 mushrooms, finely diced
½ tsp garlic powder
salt and pepper to taste
4-5 egg yolks (You should have these left over if you are making the Sweet Potato Casserole)
coconut milk or water to thin
5 cans of cut or french style green beans (can also use fresh or 2-3 bags of frozen, or 2-3 pounds of fresh just heat first to remove extra liquid)
Thinly slice all the onions, separate, and put in medium bowl.
Add the two eggs and the heavy cream and mix well until evenly incorporated.
Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)
Put tallow in large skillet and turn on medium high heat.
When hot, add the coated onions and evenly brown, turning occasionally.
When browned, remove from heat and set aside.
In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
Whisk in egg yolks and spices and about ⅓ of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.
Add extra milk or water if needed to thin (only a few tablespoons might be needed).
Drain green beans and pour into a 9x13 baking dish.
Pour the cream mixture over and mix well until incorporated.
Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn!) and green beans are heated.
Apple Pie Crisp
Apple pies are one of my very favorite fall desserts. I have to admit that this isn’t something I reserve just for Thanksgiving. You may very well find an apple pie in my kitchen weeks before and after the holidays!
Ever since being introduced to the mound of Paleo Cookbooks I know have in my kitchen, I’ve been sticking with the Paleo Apple Pie options and have never gone back to traditional. It’s because these recipe types actually maintain the AMAZING taste of apple pie, without the additional sugar buzz and bloat that the typical apple recipes will give you.
Author: Juel’s Fuel juelsfuel.com
2 cups of almond flour (like this)
1/4 tsp sea salt
2 tbsp coconut oil
In a food processor or bowl, briefly mix almond flour and salt.
Add in coconut oil and egg and mix until a ball is formed.
Press dough into a pie dish. Note: My pie dish was larger than the standard 9″ size, so my crust didn’t extend as far up the sides.
Bake at 350 degrees for 8-12 minutes.
APPLE PIE FILLING
5 medium apples (or 3 extra large apples like I used)
1 tbsp vanilla
2 tbsp lemon juice
2 tbsp butter
1 tbsp cinnamon
1/8 tsp cloves
1 tsp nutmeg
1/4 tsp sea salt
Peel apples, core, and slice into thin strips.
In a large bowl, add sliced apples and the rest of the ingredients. Use your hands or a large spoon to mix the ingredients delicately and well.
Place the apple pie filling evenly into the pie crust.
Cheers to a happy and healthy holidays!