Updated: Nov 15
My clients started asking me a few weeks ago, how do I not destroy all my progress over the Thanksgiving holiday? Should I not eat anything? Should I prepare all my own food? Should I eat just salad? NO! You can enjoy all your favorite Thanksgiving dishes in moderation without the guilt by following these delicious and healthy recipes.
Low Sugar Cranberry Sauce-
1 bag of fresh cranberries
Honey or maple syrup
Zest from one orange, or orange juice
Place cranberries, 1 cup of water, 1/2 cup of honey or maple syrup and orange zest in a pot.
Bring to a boil. When you hear the cranberries start "popping" remove from heat and let sit for 2 minutes
. Take a potato masher and crush cranberries to desired consistency. ENJOY!
4 large flour tortillas
1 cup leftover mashed potatoes
1 cup leftover green beans
1 1/2 cup shredded leftover turkey
1 cup leftover cranberry sauce
1 cup leftover stuffing
1 cup shredded white cheddar
1/2 cup gravy, warmed, for serving
Fill each tortilla with 1/4 cup mashed potatoes, followed by a layer of green beans, turkey, cranberry sauce, stuffing, and white cheddar.
Fold the tortillas around the middle to make pleats. Invert crunchwraps rapidly after wrapping so the pleats are on the bottom and they remain together.
Heat a very thin coating of vegetable oil in a medium nonstick pan over medium heat. Working one at a time, place crunchwrap seam-side down in pan and cook until golden on bottom, 3 to 5 minutes. Cook until the second side of the crunchwrap is golden, 3 to 5 minutes more.
Continue with the remaining crunchwraps. Cut each in half and serve with gravy while still warm. ENJOY!
Apple Corn Muffins-
2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
2 egg whites
1 apple, cored, peeled and coarsely chopped
1/2 cup corn kernels (fresh or frozen)
Heat the oven to 425 F. Line a 12-cup muffin pan with paper or foil liners.
In a large bowl, combine flour, cornmeal, brown sugar, baking powder and salt. Stir to blend evenly.
In a separate bowl, combine milk and egg whites. Add chopped apple and corn kernels. Whisk to mix evenly, and pour over the flour mixture. Stir gently until the dry ingredients are slightly moist. The batter will be lumpy.
Fill prepared muffin cups 2/3 full and bake about 30 minutes. Tops of muffins should spring back to the touch when they're baked
Start making these changes today and you are certain to see pounds melt off by Thanksgiving. If you need a little more structure to help take off those unwanted pounds and reset your eating, check out my 21 Day Reset Program by clicking here.
Aja Greene M.S. Nutritional Science - NASM Certified Personal Trainer - Owner Body By Aja LLC
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