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Healthy Holiday Eating Tips for Thanksgiving!
Written by Gloria Tsang, RDWWW.healthcastle.com
Do you know that the average Thanksgiving dinner has over 2000 calories? It can be a real challenge if you are watching your waistline. The following are some eating tips so that you can still look good and be healthy after the Thanksgiving dinner without having to deprive yourself.
Southern (Indian) Thanksgiving
Tandoori turkey in the oven
For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat).
So this year I did a trial run of a tandoori-style turkey made in the oven. By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly.
2 Ingredient Recipes
My mother is a reader of Woman's Day Magazine (whose recipes I usually love) and she passed on these 2 ingredient recipe cards to me. Sure, some of them are a little odd and I will probably never, ever attempt, but there were a few that immediately grabbed my attention and I can't wait to try out! (Pineapple with coconut sorbet...:DROOL:)
If you want the actually cards to print out and some additional ideas: http://www.womansday.com/food/6577/2-ingredient-recipe-cards.html, http://www.womansday.com/food/6373/none.html
Appetizers
Marinate mixed olives (jar) with freshly grated peel and juice from 1 lemon in refrigerator at least 24 hours.
Grilled Buschetta Chicken
I made this for dinner tonight. It's so easy and it turned out tasty so I thought I would share. Enjoy!
Butternut Squash Risotto
I am obsessed with butternut squash, and this recipe from Everyday Food magazine is one of my favorite ways to use the ingredient. Everyone I've made it for (including myself) loves it. Butternut Squash Risotto Makes 6 servings 1 small butternut squash (about 1 pound), trimmed and peeled 3/4 cup mild oil, preferably sunflower-seed oil 1/4 small onion, diced Coarse salt 1 1/2 pounds (3 cups) Carnaroli or Vialone Nano rice 8 cups hot Vegetable Broth 1 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon unsalted butter Aged balsamic vinegar, for drizzling 1.Garlic hummus dip
Ingredients 2 15-oz. cans garbanzo beans 4 or 5 large cloves garlic 1/2 cup tahini (sesame seed paste) 3 to 4 tbsp fresh lime juice 3 tbsp olive oil Salt, to taste Pita chips or other dippers Method Drain garbanzo beans, reserving liquid. Combine beans, garlic, tahini, lime juice and olive oil.Creamed Corn
Growing up my mom would make home made creamed corn on holidays or special occasions. She would cut the tips of the fresh corn then scrape the remainder into a bowl. Just to get a bowl full for a meal, she would have to use about 30 ears of corn.
Thai Chicken Massaman Curry
Here is my chicken recipe . It's 'thai chicken massaman curry'. The curry is sometimes called Muslim curry because the origin is from the muslim communities in Thailand.Cumin Coriander Chicken Recipe
Ingredients 1 tbs. vegetable oil 1/2 an onion, chopped 1/2 tsp ginger paste 1/2 tsp garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder (or more if you like it pungent) salt to taste a little bit of hot water (I usually boil some before cooking and add as needed from the kettle) 3 boneless, skinless chicken thighs, cubed 3 heaped tbs fat-free sour cream 2 tbs evaporated milk 1/2 tsp paprika 2 tbsp chopped fresh coriander leaves Directions Heat the oil in a medium non-stick pan. Gently fry the onion until brown.Secret Ingredient - Cumin - Homemade Burgers from cumicori.blogspot.com
I wish I could claim this recipe as my own, but no - I found it on the aptly-named blog Cumin & Coriander (cumicori.blogspot.com). But I made it last night and was really pleased at the flavor the cumin gave the burgers (I used about 1 teaspoon of cumin - the recipe calls for 2). Here is blogger Stefanie's recipe for homemade hamburgers with cumin: This is what I end up making when I have ground beef in the freezer and don't feel like standing in front of the stove stirring anything saucy.
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