Good Morning
Thanksgiving
is less than two weeks away and while we all want to enjoy the holiday,
it would be great to make it through the holidays without gaining any
weight.
The
typical Thanksgiving dinner contains as many as 3,000 calories,
according to the American Council on Exercise (ACE). That’s nearly
double the typical daily recommended intake for many adult women, and
more than most people burn off with a whole week’s worth of exercise. A study by the England Journal of Medicine
found that the average normal-weight person gains almost a pound during
the holiday season, and the average overweight or obese person packs on
five.
So with this in mind here are some tips to avoid the pitfalls:
- Start
the day with a breakfast high in protein and fiber, since you won’t be
starving, you’ll be more likely to enjoy the main meal in moderation!
- Don't
go overboard on appetizers, it is easy to consume 1,500 calories before
the turkey even hits the table. Instead of skipping the baked brie
altogether, fill most of your plate with vegetables and healthier
choices, then leave just a little room for a taste of the indulgent
snack.
- Use smaller plates to trick your brain into thinking you
have eaten enough. Fill half your plate with salad and go easy on the
salad dressing.
- Enjoy your favorite dishes, but only have a small serving of those that are less healthy.
- If
you are hosting, try recipes that result in a more succulent and
flavorful bird, that way there will be less likely to smother it in
sauces and gravy.
Here is a recipe for a side dish that is healthy and full of flavor.
Ingredients
1 pound parsnips, peeled and cut lengthwise
1 pound carrots, peeled and cut lengthwise
1 pound small golden beets, peeled and coarsely chopped
1 cup frozen pearl onions, thawed
1 pound small Brussels sprouts, trimmed and halved
3 fresh rosemary or thyme sprigs
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Apple Cider Vinaigrette
1 head radicchio, separated into leaves
Preparation
1.
Preheat oven to 425°. Divide first 8 ingredients between two aluminum
foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat.
Spread vegetables in a single layer in each pan, leaving about 1 inch
between pieces. Season with salt and pepper.
2. Bake both
pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan
on lower oven rack. Rotate pans front to back, and top rack to bottom
rack. Bake 20 to 25 more minutes or until vegetables are tender.
3.
Gently loosen vegetables, and add salt and pepper to taste. Cool
completely (about 20 minutes). Discard herb sprigs and bay leaves. Place
vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to
2 days.
4. To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
5. Arrange radicchio leaves on a serving platter; top with roasted
vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.
To read more follow this link:
or for "Thanksgiving Workout Plan"