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How to Have a Peaceful Thanksgiving

 
Thanksgiving is about enjoying family, tradition, fun, and food. If you are trying to work towards certain health goals, the holidays may cause a lot of stress.This can lead to feeling overwhelmed during these events. We must remember this is a once-a-year meal to enjoy with family. If you are wondering about how to handle the holidays, here are a few smart tips for you.
 
1. Listen to Your Body: Try to tune into your feelings of hunger, fullness, and satisfaction. Checking in with yourself throughout the day and during meals can help you avoid feeling overstuffed. It is okay to stop if you are full or continue eating if you are still hungry. 
 
2. Pack your plate with color. Fall and winter seasons are known for their delicious, hearty fruits and vegetables. Some examples are butternut squash, beets, carrots, kale, parsnips, apple, and pomegranate. Focus on adding color to your meal.
 
3. Eat only the foods you love. There are so many options you can eat on Thanksgiving. But this does not mean you have to eat everything that is on the table. Try to go for the foods that you love and were looking forward to eating. 
 
4. Add protein to your plate. Most of us are getting protein from the turkey served at Thanksgiving. If you are not a turkey fan, try to get another source of protein. Some examples are Tofurkey, beans, lentils, eggs, or dairy. 

5. Say yes to dessert … if you want it. So often we place holiday sweets in the “no” category. This can backfire and make us want them more, leading to over-eating . Remember that there is a time and place to healthfully indulge. Allow your self to enjoy that slice of pie or favorite cookie without guilt.
 
 
Roasted Root Vegetables 
Servings: 8
 
Ingredients:
 
cloves minced garlic
2 Tablespoons chopped shallots
2 Tablespoons parsley, chopped
1/2 cup olive oil
1 cup peeled, sliced carrots, or baby carrots
1 large yam or sweet potato, peeled, cut in small chunks
1 lbs. red or mixed fingerling potatoes
1 medium turnip
parsnips, peeled, sliced
1/2 cup leeks, washed, sliced
2 teaspoons salt
1/2 teaspoon pepper
 
Preparation:
  
1. Heat oven to 375 degrees.
2. In a small saucepan, cook garlic, shallots, and parsley in olive oil.
3. Add all cut up vegetables to a large sheet pan. Coat in flavored olive oil.
4. Season with salt and pepper.
5. Cover and bake for 45 minutes.
6. Remove cover, turn oven up to 425 degrees and cook for another 10-15 minutes or until vegetables are lightly browned.
7. When done, sprinkle with paprika.
 
 
Serving Size: 1/2 cup

Nutrition Information per Serving: 180 calories, 9 grams total fat, 1.3 grams of saturated fat, 23.5 grams carbohydrate, 4 grams fiber, 2.5 grams protein, 327 milligrams sodium, 577 milligrams potassium, 5 grams sugar
 
 
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