Thanksgiving is right around the corner and that means Christmas isn’t far off either. For some of us, this holiday season may look different than previous holidays. There are a lot of things out of our control – maybe our ability to travel or to have those big family gatherings. It’s easy to focus on what we can’t control and the plans that got changed at the last minute. Unfortunately, this can leave us feeling discouraged and disappointed.
I encourage you to focus on something you can control and that’s what you put into your body. The holiday season can be a big stumbling block and set back for your nutrition, but it doesn’t have to be. There are lots of healthy options for traditional holiday dishes or you can come up with something completely different. Here are a couple recipes for you to try.
- 2.5 lbs green beans cut into 1 inch pieces
- 2 tbsp extra virgin olive oil
- 1 large onion sliced thin
- 3 tbsp all purpose flour
- 1/2 tsp sea salt
- 2.5 cups low fat milk
- 1.5 cups whole wheat bread crumbs
- Preheat oven to 425
- Toss green beans in bowl with 1 tablespoon olive oil and divide into two baking sheets
- Roast green beans for 20-25 minutes until tender
- Heat 1 tablespoon of oil in saucepan over medium heat
- Add onions and cook until soft. Add flour and salt. Add milk and keep stirring until sauce is thick (for about 4 minutes).
- Once green beans are done being roasted, preheat oven to broil
- Transfer half green beans to baking sheet then cover with half the sauce. Layer other half of green beans and cover with the rest of the sauce.
- Combine bread crumbs and remaining oil into a small bowl and sprinkle over green beans.
- Place green beans in the oven on broil for 2-4 minutes, watch until breadcrumbs become brown at the top
- Let sit for 10 minutes before serving
- 16 slices thin whole wheat bread dried out
- 1 cup onion chopped
- 2 stalks celery diced
- 1 carrot diced
- 6 tbsp butter
- 2 tbsp fresh parsley
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1/4 tsp dried marjoram
- 2 cups chicken broth
- 1 large egg
- 1 tsp salt and pepper
- Preheat oven to 350 degrees
- In a saucepan heat butter over medium heat until melted
- Sauté onions, celery, carrots, and garlic for about 5 minutes or until softened
- Add in parsley, rosemary, thyme, and marjoram, to the veggies and cook for an additional 2 minutes
- Cut dried bread into small cubes and place into a large bowl
- Pour vegetable mixture over bread and stir to coat
- Add broth, salt, pepper, and egg into bread mixture and stir to coat well
- Place stuffing mixture into a large buttered baking dish
- Pour remaining melted butter evenly over stuffing
- Bake for 30-45 minutes until top of stuffing is browned
Here are the links to a few more, but you can also find a ton online. Don’t be afraid to try something new! Happy Thanksgiving!