Healthy Thanksgiving Dinner Tips

Thanksgiving Dinner and "healthy"... three words that are usually not paired together. How many of us remember huge Thanksgiving dinners with traditional turkey, stuffing, mashed potatoes, sweet potato casserole, green bean casserole and pies, pumpkin pie, apple pie, sweet potatoe pie. I remember eating so much (because it was all so good) and then feeling so full that all I wanted to do was take a nap.

Although we will be having Thanksgiving dinner with family and friends and all pitching in, I am hoping to make a few healthy changes this year...

First, consider supporting locally grown food. We will receive a wonderful assortment of locally grown organic produce from Farm Fresh Delivery. Farm Fresh Delivery is like a year-round farmer's market delivered direct to our door. It is a great way to support local farmers and it is very convenient. You can also look for locally or regionally grown food in your local grocery or visit Gatewoods Farm, located on Route 216 in Noblesville, for local produce and amish baked goods.

Second, consider adding a healthy twist to traditional recipes by swapping a few simple ingredients. Here are a couple suggestions I found...

* substitute skim milk or butter milk (butter milk has probiotics for healthy digestion).
* substitute 100% whole wheat or whole grain bread in stuffing recipes. Or consider quinoa, which is not only a complete protein but also an excellent source of magnesium, a mineral that’s often deficient in people with hypertension.
* a lighter version of sweet potatoe casserole... substitute pecons for the topping instead of marshmallows.

Here is a healthy alternative to store bought pie crusts

Pecan Nut Crust from AllRecipes.com
Ingredients:
2 1/2 cups ground pecans
1/4 teaspoon ground cinnamon
1/3 cup sugar (I recommend raw sugar)
4 tablespoons unsalted butter, melted

Directions:
1. Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
2. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
3. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.


Click here for a complete Healthy Thanksgiving Dinner meal plan with recipes.

HAPPY THANKSGIVING!