For many people, the Thanksgiving meal is a yearly favorite. So how can you enjoy without overindulging? Try these time-tested tips:
• Eat a balanced breakfast – don’t “starve” yourself until the big meal. Start your day with a healthy, satisfying breakfast. There is not one right meal choice for everyone, but you should have a balance of protein and healthy fat. If you need help figuring out what breakfast is best for you – let’s talk.)
• Plan your day. If your Thanksgiving meal is in the early afternoon, eat a small midday snack that includes protein, fiber and healthy fat. This will help you feel satisfied and avoid overeating at the Thanksgiving table.
• Skip any foods that you don’t absolutely love. You can still taste your favorite foods without overindulging and feeling bad afterward. Put just a small spoonful of the dishes you love on your plate, and fill in with healthy veggies.
• Don’t drink your calories. Find a festive way to sip, such as sparkling water with cranberries or unsweetened herbal iced tea.
• Get back on track. If you do eat a little more at Thanksgiving than you wanted to, don’t continue to indulge all weekend. Take an evening stroll, pick up your regular exercise routine or classes, and be sure to drink plenty of water: half your weight in ounces of water each day. The faster you get back on track, the less chance you’ll have of gaining weight or suffering from food-related symptoms.
I don't know about you, But I am always looking for a new veggie recipe especially when it includes pumpkin. :)
Pumpkin & Cauliflower Roast
* 1 small baking pumpkin, seeded
* 1 head of cauliflower, cut into florets
* 2 ½ TBSP olive oil
* 1 tsp sea salt
* 1 tsp black or dried red pepper
* 4 to 6 ounces frozen peas, prepared
1. Preheat oven to 400 degrees. Rinse outside of pumpkin and the cauliflower head. Cut pumpkin in half, remove stem piece and scoop out seeds. (You can save the seeds for roasting later.) Cut pumpkin into one-inch cubes. Cut cauliflower into small florets.
2. Place pumpkin cubes and cauliflower florets into separate resealable bags. Pour half of the olive oil into each bag and sprinkle in salt and pepper. Shake well to coat all pieces.
3. Place coated pumpkin cubes into a 13x9 glass casserole dish. Cover with foil and cook in the oven for 20-25 minutes. Using oven mitts, remove the casserole dish, uncover and add the coated cauliflower florets, stirring gently. Re-cover with foil.
4. Cook an additional 20-25 minutes. Test for doneness: fork inserted into pumpkin cubes should go in easily but not crumble.
5. Meanwhile, prepare the frozen peas according to package directions. Drain and cover to keep warm.
6. Remove the pumpkin/cauliflower from the oven; using oven mitts, uncover the foil from the glass dish and add the peas. Stir gently. Serve warm.