Healthy Thanksgiving Holiday Tips

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No doubt the holiday season is one of the most fun yet stressful time of year. There is an abundance of sugar, alcohol and those decadent and tasty treats we try to limit. Thanksgiving is the official start of the holiday season and the beginning of the time of year filled with indulgence. Staying healthy this tmie of year is not about self-control and deprivation, it’s about learning to listen to your body’s messages and finding healthy alternatives for those oh so loved holiday foods. It's best not to deprive yourself of your favorite foods and instead find healthier alternatives to your favorite dishes and eat them in moderation. Here are some tips that will help you get through this holiday season healthy, happy and guilt free! 

Reduce or eliminate caffeine. The ups and downs of caffeine include dehydration and blood sugar swings, causing cravings to be more frequent. Instead try Teeccino caffeine free tea bag in dandelion roast or a longevity spring tea with Gynostemma for increased energy.

Eat sweet vegetables and fruits. They are sweet, healthy and delicious and help prevent over indulging in sweet treats, pies and other holiday sweets. Sweet vegetables calm the internal organs of the body and can energize the mind. Most of these vegetables are root vegetables, which are energetically grounding, and help to balance out the spaciness people often feel after eating other kinds of sweet foods. Adding in sweet vegetables helps to crowd out less healthy foods in the diet. Try parsnips, carrots, sweet onions, beets, winter squashes, sweet potatoes and yams.

Drink water. Have 2 glasses of water before your Thanksgiving meal and when you think you are still hungry, drink some water instead of food. The signals for thirst and hunger in the brain are the same and many times we mistake one for the other. 

Experiment with spices. Coriander, cinnamon, nutmeg, cloves, saffron and cardamom will naturally add flavor to your foods, increase serotonin (love hormone) and reduce cravings. 

Find sweetness in non-food ways! You body does not biologically need all the holiday dishes and cookies, but it does long for hugs, workouts, nature time, time with friends/family, massage etc. When life becomes rich with sweetness, no additives are needed!

Spinach, Pecan & Endive Salad 

Ingredients:

1 bag of organic spinach

3 heads Belgian endive, halved, cored and sliced

½ cup pomegranate seeds

½ cup of pecans, chopped

Agave Nectar Vinaigrette

2 tbsp agave nectar syrup 

2 tbsp apple cider vinegar 

2 tbsp organic cold pressed extra virgin olive oil 

Pinch pink salt/black pepper

Instructions:

Toast pecans in a skillet over low heat, stirring often for 2 to 3 minutes and let it cool

Toss spinach, Belgian endive and pomegranates in a large bowl

Heat olive oil in a small skillet with low heat. Add apple cider vinegar and agave nectar syrup and let it boil. Pour dressing over salad and toss with pecans and season with salt and pepper 

Mashed Cauliflower & Turnips

Ingredients:

1 medium sized cauliflower chopped up

3 turnips chopped and peeled

1 tbsp grass fed butter

1/2 cup coconut milk or another nut milk

7 chives chopped

2 tbsp organic sour cream

pink salt and black pepper for taste

Instructions:

Bring water to a boil and add the chopped cauliflower and turnips and cook for 20 min

Once tender, drain the pot and add the vegetables, nut milk, sour cream to a blender

Blend until it's smooth and cream. Garnish with chopped chives & add salt-pepper for flavor

Lemon Garlic Brussel Sprouts

Ingredients:

1 large brussel sprout bulb- cut each in half

2 lemons

3 garlic bulbs- chop up the cloves of each

3 tbsp coconut oil

1/2 tsp chili flakes

1 tsp pink salt and black pepper

Instructions:

Preheat oven to 450 and toss the chopped brussels sprouts and garlic in coconut oil

Use parchment paper over a large baking sheet and place the brussel sprouts on top

Let it roast for 20-30 min. and stir and roast for another 15-20 minutes

Toss the brussel sprouts with lemon juice, chili pepper, salt and black pepper and serve