Happy Thanskgiving!

-Toni Sicola, Executive Editor, Health and Wellness Professional

Hi again! You get an early blog this week, in anticipation of my very favorite holiday!

Last week’s blog on gratitude received such positive feedback that I wanted to provide you with a link to the follow-up (part 2) at www.meQuilibrium.com and to say THANK YOU for the feedback! I was advised that reposting entire articles onto this site isn’t good blogging etiquette, so in an attempt to right my wrong, I’m encouraging you to click the link above and go check out the site for yourself. They have some great tips over there!

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In other news, we have a health campaign going here at ACMC through our wellness vendor, WellCall, called Maintain Don’t Gain. It’s an email and texting campaign that provides tips and encouragement through the holiday season on how to stay at your current weight and avoid the holiday bulge.

An important and relevant tip from the campaign is to replace at least one traditional holiday dish with a healthier version to save up on calories and add in extra nutrients to the big eating days ahead. I found a few recipes to share today and am hoping to hear back that some of you tried at least one of them!

Here’s a stupendous stuffing recipe from the New Taste Journal that replaces cornbread with millet and quinoa! I can’t wait to try this!

Here’s a brilliant Brussels sprout dish from the Food Network that’s sure to wow your guests! (I’d replace canola oil with EVOO or coconut oil, by the way. Canola oil isn’t the healthiest choice.)

Picture of Roasted Brussels Sprouts With Pomegranate and Hazelnuts Recipe

If you need an easy appetizer, try this awesome artichoke and spinach dip from Real Simple. Try replacing the mayo in the recipe with 1/2 soft silken tofu and 1/2 2% Greek yogurt. This will eliminate the processed fats and add in some good quality protein.

Artichoke and Spinach Relish With Walnuts

And last, but certainly not least, due to my new-found, tragic, and hopefully temporary egg allergy, I’ll be making this perfect pecan pie from Post Punk Kitchen for tomorrow’s festivities — but I won’t be using fake butter (non-hydrogenated margarine). I’ll be using ghee (clarified butter) instead. If you’re not vegan, there’s no reason to cut the butter, as we learned months ago in this post. (As a side note, those who tend toward lactose intolerance can usually handle ghee, because the bothersome lactose and casein are cooked out, leaving all the wonderful goodness of butter without the discomfort.) I’ll also be replacing all of the refined sugar (brown and white) with coconut palm sugar. (Don’t worry, I’ve tried this before, and it was DEEE-LISH!)

For those pumpkin pie lovers out there, have a look at this beauty from Recipage! Same deal: replace the sugar with coconut palm and the Earth Balance with ghee. When I did my pecan pie before, I used this crust recipe, and it was decadent. I was also able to stretch the crust into two 8 inch pie pans, for those of you looking for something a bit thinner. I’ll be doing that again tomorrow. Can’t WAIT!

I hope you found something here you’d like to try for yourself this holiday season. If not, do yourself a favor with a quick Google search of healthy holiday recipes and see what you can find that suits your fancy.

Happy Holidays!

3 thoughts on “Happy Thanskgiving!

  1. I’m in charge of the pumpkin pie this year, and I am going to try your recipe. Thanks. I wasn’t looking forward to the standard crust making and I have lots of pecans at home, and randomly, coconut cream my husband bought…what was he thinking?

    • Awesome! Can’t wait to hear how it goes. I plan to use that crust recipe in other creative ways too, like maybe create a hard cookie or something out of it and spread something yummy over it. I bet you’ll agree with me once you taste it. It’s delicious.

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