Thanksgiving means football, family, and food. When it comes to food, the Thanksgiving meal can load us down with heavy calories, especially if we devour three too many helpings of Grandma’s “famous” bread pudding. But, don’t worry….There are nutritional items to be had that pack a punch of protein, vitamins, and essential minerals. So grab the largest plate you can find (everything in moderation does not apply to this Thanksgiving meal) and load it up with these healthy favorites:
Cranberry sauce should be on everyone’s plate. It contains Vitamin C and was ranked sixth on a USDA study of foods rich in antioxidants, which help fight off nasty “free radical” body cells.
Pecan pie. Yes, pecan pie! We give you permission to dig in because these wrinkled little nuts contain monounsaturated and polyunsaturated fats. These are the good fats, both excellent for your heart! Pecans also contain fiber, zinc and Vitamin E. HINT: indulge with moderation!
Or pumpkin pie. Skimp on the a la mode and you’ve got a nearly (WE SAID NEARLY) a fat-free food. Pumpkin only contains about 50 calories per serving and is a great source of beta carotene, potassium, and antioxidants. It also has fiber, which after eating a big meal is good for digesting …Well, you get the point.
Yams. What? Yams. They’re more commonly known as the orange-colored sweet potatoes, but not quite as sweet. This root vegetable is an excellent source of Vitamin B6, which helps protect against cardiovascular disease.
Last but certainly not least: THE TURKEY. Juicy, tasty, and pretty good for you too. Skinless white turkey is low in both fat and calories and brims with B vitamins and selenium, another in the fabulous family of antioxidants. Who knew?
Go forth & eat a glorious, guilt free, healthy Thanksgiving meal!
Punch Up the Potassium with Pumpkin!
Made delicious cranberry relish with FREE! Earth Fare cranberries…
Here is the recipe
Cranberry Relish
Ingredients
1 large orange, quartered with peel
1 pound cranberries
1 1/2 cups white sugar
1/2 cup apricot preserves
1 (8 ounce) can crushed pineapple, drained
2 tablespoons lemon juice
Directions
Finely chop the orange in a food processor.
Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
Thank you for sharing, Anthony. Glad you were able to use our free cranberries!