Thanksgiving is quickly approaching, and you may be wondering, “Is there a way that I can maintain my diet when surrounded by calorie filled foods?” In fact, there is a way! How can you do it? It’s easy. Just ditch the Mac and Cheese this year, and opt for some healthier side dishes this Thanksgiving. Just in case you missed "Healthy side dishes for Turkey day with Andrea Metcalf" on Fox 32, here is a recap!
That delicious Thanksgiving turkey on the dinner table for the holidays will not give you problems. It's not where the majority of your calories are consumed. Actually, turkey is lean meat that can be a great source of protein. Most people gain weight by indulging in too many calorie filled side dishes. If you want to avoid that fate, put down the mash potatoes and try these dished below!
For the Vegetarian: Honey Butter Glazed Carrots
2 lbs carrots
1/2 cup water
4 tbsp butter, cut up
1/4 cup honey
2 tsp orange zest
2 tbsp chopped chives
Peel and cut the carrots on an angle into 1⁄2-inch slices.
To a deep 12-inch skillet, add carrots, broth, salt, and pepper. Heat to a boil on high. Cover and reduce heat to medium. Cook 10–12 min., until carrots are mostly tender, stirring occasionally.
To skillet, add the butter, honey, and orange zest. Cook, uncovered, another 3– 4 min., until carrots are well coated and excess liquid has evaporated, stirring constantly.
Season with salt and pepper. Garnish with chives.
Gluten-Free: Kale Salad with Cranberries, Pepitas and Parm
1 (5 oz) pkg baby kale
3 tbsp olive oil
2 tbsp lemon juice
3 tbsp red wine vinegar
2 tbsp honey
1 cup dried cranberries
1 cup roasted pepitas
1 (2 oz) piece Parmesan cheese
In a large bowl, combine the kale and oil. Season with salt (in moderation) and pepper. With hands, massage the kale for 1 min. In a small bowl, whisk together the lemon juice, red wine vinegar, and honey.
Add the cranberries and pepitas to the kale. Drizzle the vinegar mixture over the salad and toss to coat. With a vegetable peeler, shave Parmesan over salad.
Vegan: Balsamic Roasted Acorn Squash
4 medium acorn squash (about 4 lbs total)
1/4 cup olive oil
1/4 cup balsamic vinegar 2 tbsp honey
1/2 cup chopped pecans
Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment.
Rinse the acorn squash, cut in half lengthwise, and remove seeds. Place acorn
squash cut-sides down and slice into 3⁄4-inch-thick half-moons.
In a large bowl, whisk together the oil, vinegar, and honey. Reserve half. Add squash to remaining balsamic mixture and toss to coat. Arrange squash on the
baking sheets in a single layer. Season squash with salt and pepper.
Roast 15 min. Turn squash slices over. Roast another 15–25min, until tender. During the last 5 min. of cook time, sprinkle the pecans over squash to toast. To serve, drizzle with reserved balsamic mixture. Transfer squash and pecans to a serving platter.
Paleo: Cauliflower Pilaf
2 (12 oz) pkgs Nature's Promise Organic Fresh Vegetables Cauliflower Rice
2 tsp ground cumin
1/2 cup golden raisins
1/2 cup sliced almonds
1/4 cup fresh cilantro
1. In a large microwave-safe bowl, combine the cauliflower rice with the cumin, golden raisins, and 2 tbsp water. Cover with vented plastic and microwave 3 min., until cauliflower is cooked.
2. Meanwhile, in a dry, small skillet, toast the almonds on medium, stirring often. Chop the cilantro.
3. Season cauliflower with salt to taste. Stir in almonds and cilantro.
For more of these recipes check wwww.peapod.com