Its easy to slip from your normal healthy eating habits during the holidays, thats why I put together some healthy, delicious recipes for a Thanksgiving feast. This meal includes a starter salad with nuts and fruit, whole wheat and oat dinner roles, a smoked and grilled turkey, a hearty quinoa stuffing with nuts and fruit, and a sweet potato pie for desert.
Here are the nutritional facts for a full thanksgiving meal (one serving from the following 5 dishes)
Fat: 23 g 25 %
Sat. Fat: 3.4 g
Carbs: 87 g 41 %
Fiber: 12 g
Sugar: 22 g
Protein: 74 g 34 %
While supplying you with the correct percentages of macro-nutrients for a healthy, active adult, this feast also contains just 850 calories, meaning you can eat normally the rest of the day guilt-free, or you can go back for seconds (I went back for thirds)!
Step 1: Cranberry Apple Pecan Salad
This delicious appetizer will supply most of the meal's healthy fats. The turkey will provide some, but most animal fat has cholesterol and contains saturated fat. Olive oil and nuts are two great sources of clean, unsaturated fats, and this recipe contains both. If you want to really chow down on seconds during this meal, this salad is the place to start.
1/2 cup fresh or frozen cranberries
2 Tbs Olive Oil
2 Tbs White Wine Vinegar
2 Packets Granulated Stevia (Truvia)
1/3 cup Orange Juice (optional)
1/4 cup Chopped Walnuts
1/3 cup Dried Cranberries
1 Granny Smith (green) Apple
Microwave the cranberries for a minute or two until they start to get mushy and fall apart. Pulse them in a food processor or blender with the rest of the ingredients for a couple seconds to puree everything together. If you want a sweeter dressing, add 1/3 cup of orange juice.
Spread out the walnuts on a baking sheet and toast them in the oven at 175 for 10 minutes. Chop the romaine lettuce into small bite-sized chunks, and toss them in a salad bowl with the mixed greens. Slice the apple into thin slices and add them to the salad. Sprinkle the toasted walnuts and dried cranberries on top and add the desired amount of the dressing.
Serving Size: 2 cups (1/8 salad)
Fat: 6 g
Carbs: 8 g
Fiber: 2.5 g
Sugar: 3.5 g
Protein: 2 g