Thanksgiving is coming and you know what that means…Time to give thanks for family, friends and good health of course!
So how do you keep the over stuffing to the birds? Try to keep the focus on the company you’re with and not the delicious food that’s before you. If all else fails, maybe these tips will help you out.
- Pass on the rolls – The stuffing and the rolls are kids stuff and will leave you feeling overstuffed, tired, and groggy. There are a great many reasons to avoid gluten but for now, save your energy for the real food. If you have a real carb craving, reach for the sweet potatoes or yams.
- Double up on the sides – You might be surprised to see how quickly your plate fills up! Broccoli, brussel sprouts, green beans, oh my! Give yourself an extra scoop of veggies (your plate should be about 65-75% vegetables).
- Watch your alcohol intake – Let’s face it, a great deal of you (myself included) will indulge a bit with the wine and spirits, and that’s okay. But try to keep it to one or two drinks because alcohol damages your beautiful brain cells and leads to premature aging and weight gain. So drink responsibly and remember to have one glass of water with every drink!
- Be a great guest – If you’re worried you won’t find enough healthy options at the table that will leave you feeling satisfied, bring something yourself! Bring a deliciously healthy side dish (or two) to share like roasted carrots, savory squash or even dessert!.
Most importantly, enjoy this Thanksgiving and forget counting calories – count your blessings!
Need some inspiration for those leftovers? How about Pumpkin Waffles, the perfect vessel for anything from butter and syrup to turkey, potatoes and cranberry sauce!
Pumpkin Buckwheat Waffles
- 1 1/4 cup Oat flour
- 1/2 cup Buckwheat flour (sub oat flour)
- 1 ripe Banana
- 1/2 cup Pumpkin puree
- 1/2 cup non-dairy milk
- 2 Tablespoons arrowroot starch (sub non-GMO corn starch)
- 1 Tablespoon Baking powder
- 2 teaspoons Cinnamon (optional)
- stevia to sweeten (sub 1 Tbsp raw honey or maples syrup)
Preheat your waffle iron (I successfully used a belgian waffle maker) and spritz with coconut oil.
In a blender or food processor puree pumpkin, banana and non-dairy milk. Slowly begin to add remaining ingredients and puree until smooth.
Scoop a scant 1/2 cup of batter (eyeball it) onto your waffle iron. Cook approximately 4 minutes.
This recipe makes 3 large belgian waffles. 1 serving = 1/2 waffle. Smaller waffle irons will make for more delicious waffles!