RECIPE OF THE WEEK
Healthy eating should be enhancing our food, not about limiting it. I love food and all the different flavors, styles, and methods that different cultures bring to the table. Food should inspire happiness, create energy, and deliver comfort which is why I spend many hours in the kitchen putting together the BEST recipes that your tastebuds and waistline will love. Nutritionist and Italian-girl approved!
BRIGHT & EASY
Photo credit FoodNetwork
Serves 12:: 1/4 cup
1 12oz. package Ocean Spray Fresh or frozen cranberries
1/2 cup orange juice
1 Tbsp. fresh lemon juice
1/2 cup water
1/4 cup sugar
In medium saucepan over medium heat dissolve sugar into orange juice.
Stir in cranberries and cooked 10 minutes (until they begin to pop)
Remove from heat and transfer to serving bowl. The cranberry sauce will thicken as it cools.
BIG, FAT TURKEY
. . . but what about the sides?
That big juicy roasted Turkey is the star of the show at Thanksgiving. It's golden brown, full of protein, and it definitely makes family time enjoyable (usually because we don't have to worry about our crazy Aunt telling embarrassing stories if her face is full of turkey... seconds Aunt Maggie?
However, It's never the turkey that's the problem; it's the sides.
We eat and we drink and we eat and we eat... breathing becomes difficult, but after unbuttoning our pants (or stretching out our yoga pants if you planned ahead) we find an inch more room to eat juuuuust a bit more. After all, it's Thanksgiving.
NO. NO. NO.
Celebrate FAMILY & FRIENDS, not the crazy spread of food. So plan ahead a little and try some of these sides to keep the table hearty and happy.
P.S. opt for more turkey instead of more sides if you feel like you want to jump in for more.
MAPLE ROASTED SWEET POTATOES
2 pounds sweet potatoes, peeled and cut into 1½ inch pieces
¼ cup pure maple syrup (no substitutes here)
1 Tbsp. butter, melted
1 Tbsp. extra virgin olive oil
½ Tbsp. lemon juice
salt & pepper to taste
½ cup chopped pecans (optional)
Preheat oven to 400 degrees F.
Arrange sweet potatoes in an even layer in a 9x13 inch baking dish.
Combine maple syrup, butter, oil, lemon juice, salt and pepper in small bowl. Pour mixture over sweet potatoes; toss to coat.
Cover and bake for 15 minutes. Uncover, stir and continue baking for additional 45 minutes, stirring every 15 minutes until potatoes are tender turn golden brown
Ways to Serve
Optional: top with toasted pecans for a healthy crunch!
3 Idaho russet potatoes
1 medium head of Cauliflower
¼ cup low fat milk
¼ cup sour cream
1 Tbsp. butter
1 cloves garlic (optional)
Salt & Pepper to taste
Boil potatoes and steam cauliflower separate.
Put hot potatoes and cauliflower in large bowl and mash together
Add remaining ingredients and beat until desired consistency.
*half the fat and carbs of regular mashed potatoes and no one will even know that the cauliflower is in there!
Ways to Serve
Serve garnished with fresh snipped chives for the ooo-la-la finish.