If you’ve been looking for a way to keep that weight off during the holiday season, then having a couple of fantastic healthy Thanksgiving recipes will certainly come in handy. During the holiday season, a lot of us are putting on unwanted pounds when we eat the food we love. With these recipes you can still enjoy the great flavors without the guilt.
All told, you’ll find literally thousands of healthy Thanksgiving recipes out there in web land. These two will get you started on the right track and make you more enthusiastic about eating healthier food.
Healthy Holiday Recipes to Try
With so many alcoholic drinks floating around, like eggnog and grandma’s bourbon punch concoction, you’re taking in many of your holiday calories by having cocktails. You might not think about it, but a few cocktails at a party or dinner pack on unwanted calories.
Try this cranberry spritzer recipe for a healthy alternative. Not only is this drink delicious, but it’s also fun to make.
For this cocktail, we’ll need:
1 quart real (unsweetened) cranberry juice
1 quart carbonated water (seltzer)
¼ sugar substitute (Splenda works well)
1 pound fresh raspberries (frozen, natural raspberries works too)
- Thaw raspberries.
- Get a large jug or punch bowl and add the quart of cranberry juice with the quart of carbonated water. Pour in the sugar substitute and mix to combine. Next, juice the lemon into the container and gently mix.
- Take your fresh frozen raspberries and throw them in the blender with about 2 tablespoons of water to get them started. They’ll crush up like ice. After they’re blended, mix them in with the cocktail.
This is a great alcohol-free drink that you can actually enjoy without worrying about unwanted calories. And if you really want to add a shot of gin or vodka to the mix, please drink responsibly.
Corn Spoon Bread
This spoon bread can take the place of your stuffing/dressing around the holiday season. It’s a very tasty and very healthy alternative that you should try at least once. It’s easy to prepare and delicious to eat.
2 cups of soy milk
2 cups low sodium chicken stock
dash of olive oil
1 cup of cornmeal
1 ¼ cups fresh corn kernels
1 tablespoon each of minced shallot
fresh thyme and parmesan cheese
1 teaspoon of baking powder
4 egg whites and a ½ teaspoon of salt.
- Place a saucepan over medium heat and add the chicken stock, olive oil, 2 tablespoons honey and soy milk. Heat while stirring occasionally until bubbles form around the side – but don’t let it boil.
- Reduce the heat and let the mixture come to a light simmer.
- Add in the cornmeal slowly while whisking constantly. We want to avoid lumps (think of making grits or polenta). Cook it for about 5-7 minutes, or however long it takes for it to thicken.
- Once it has thickened up, you need to add the corn, finely diced thyme and shallots, the salt, and the baking powder. S
- Stir to combine the ingredients and let it sit on the burner with the heat off for 10 minutes.
- While it’s cooling off, beat egg whites until they form soft peaks (when you pull the beaters out, the whites should form peaks that then droop over slowly; do not over mix!).
- Once your mixture has cooled down some, start folding the egg whites into the mixture gently; do this in thirds so you can handle it all.
- Now, pour this mixture into a non greased casserole dish, sprinkle with the parmesan cheese, and bake at 375F for 30-40 minutes, or until it has risen like a soufflé and is golden brown on top.
More about Holiday Eating & Recipes
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