The holidays are right around the corner. With them come big parties and lots of guests — some unexpected. I thought I’d share a few healthy holiday appetizers that are a cinch to make and won’t add to that dreaded holiday weight gain. Believe me, your friends will have no idea these are lighter choices.
With that huge turkey, sausage-filled stuffing, buttery rolls, creamy casseroles and more, the traditional Thanksgiving spread isn’t exactly vegetarian- or vegan-friendly. When you’re the cook, you can make sure to serve options that fit your diet, but if your host isn’t serving vegetarian fare, don’t despair. Here are some tips on how to navigate — and still enjoy — the feast.
Brussels sprouts have a bad reputation, but everyone shared lots of praise — and some yummy serving suggestions — this week. Winter squash also had plenty of fans, and butternut squash seems to be the favorite variety from our informal Facebook poll. Check out our list of favorite comments for great ways to enjoy fall produce — plus, a Thanksgiving stuffing recipe!
Most of the time I’m only cooking for one, so I prefer not to make anything too complicated. Weekday or weekend, this dish is perfect for a speedy meal. I buy whole-wheat pizza dough at the grocery store, freeze it in individual portions and defrost as needed. With jarred marinara sauce, all I have to do is add the toppings and pop it in the oven! Sometimes I scale the ingredients down for a single serving, but if not, the leftovers get packed up for lunch the next day.
In this week’s nutrition news: There is a hot debate over chocolate milk, BPA has been linked with a decreased sex drive and raw oysters harvested during warm months are under scrutiny.
The trouble usually starts when you find a dish so delicious that you can’t get enough (it happens to the best of us). Of course, a few hours later, when indigestion kicks in, you’ll wonder: “Why did I eat so much?” Before you overdo it, check out our list of foods that kick up heartburn (and why) and ways to cool it down.
It takes a few weeks, but after some brainstorming and recipe testing, I’ve planned out my Thanksgiving menu. My mouth is watering just thinking about it.
These nibblers are always a star on my holiday cheese platter. I pep up traditional sundried tomatoes with lemon, garlic, fresh oregano and olive oil. The tomatoes take a while to marinate, so make them the day before or first thing in the morning.
You always hear about tryptophan around Thanksgiving time. Folks warn that that getting too much turkey (one of the most well-known sources) puts you in a “food coma.” Is it really to blame for that post-dinner snooze?
I love cranberry sauce any time of year, but it’s a must-have for Thanksgiving. When fall hits, I’m all about finding creative new recipes to try. Ditch the canned stuff — it’s usually packed with high-fructose corn syrup — and discover the taste of real, homemade cranberry sauce.
If that is the case, it should say something about the fruit juice it's self. They are not real fruit. How can something so natural be so bad for you? Think about that. I would try a Yoli Health Drink to be on the safe side.
Thanksgiving: What We're Serving
Winter Squash: Soup, Casseroles & More
5 Ways: Cranberries
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