A Leaner Thanksgiving
Posted Monday, November 21, 2011 by Mike Hanley
Thinking lean this Thanksgiving? Of course! You have been busting your butt at The Training Studio and you look and feel great going into this Thanksgiving holiday. But don’t let Thanksgiving be the kickoff to a downward spiral of poor food choices that leads to a complete fall off the wagon only to have you swearing to loose those extra holiday pounds by springtime. Sound familiar? Might I say, New Years Resolution? Lets break the cycle and start the holidays off right this season with some knowledge of what to skip and what to pick when preparing your Thanksgiving meal. Not hosting this year? Help a family member or friend out by offering to bring a dish or two. It will be our little secret that it’s healthy!
Skip: Candied Yams
Pick: Mashed Sweet Potatoes (serves 6)
Ingredients:
- 4 medium sweet potatoes
- 1/2 cup orange juice (not from concentrate)
- 1 tsp. orange zest
- 1 tbs. Splenda brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
Directions:
- Peel and cube sweet potatoes and place them in a large pot. Cover potatoes with water until the water is about an inch above the potatoes.
- On high heat, bring water to a boil. Cook for approximately 25 minutes until sweet potatoes are tender.
- Drain sweet potatoes and add rest of ingredients. Mash until smooth.
Skip: Green Bean Casserole
Pick: Green Beans with Toasted Almonds (serves 4)
Ingredients:
- 1 1/2 pounds fresh green beans trimmed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- salt, to taste
- toasted slivered or sliced almonds, for garnish
Directions:
- Place green beans in a large pan and cover with water until the water is about an inch over the green beans. Cook green beans for 5 minutes covered. Drain beans and return the beans to pan to heat.
- Add oil and butter to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
- Garnish green beans with toasted slivered or sliced almonds.
Skip: Full Fat Pumpkin Pie
Pick: Low Fat Pumpkin Cheesecake (yes, I said low fat!) (serves 8)
Ingredients:
- 2 cups low fat ricotta cheese
- 1 can (15oz) pumpkin puree
- ½ cup sugar free maple syrup
- 5 Tbsp Splenda
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¾ cup vanilla whey protein powder
- reduced-fat graham cracker crust
- Cool Whip Free
Directions:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine ricotta, pumpkin puree, maple syrup, Splenda, pumpkin pie spice, vanilla extract and protein powder. Mix well.
- Pour mixture into the crust and smooth out with the back of the spoon to even out. Bake approximately 40 minutes. You will know when the pie is ready when you can stick a toothpick into the center and it comes out clean.
- Remove pie from oven and let cool for 15 minutes. Then refrigerate for at least 2 hours.
- After slicing, add a dollop of Cool Whip Free to your slice.
