It’s that Holiday Time of Year Again
With Thanksgiving less than a week away, and the rest of the holiday season right behind, everyone is preparing to whip out Grandma’s pumpkin pie recipe to bring to the table. For some of us, Thanksgiving and the holiday season, in general, comes with a bit of anxiety. Being that the majority of the culture of the holidays revolves around food, it’s typically the time of year that we fall off track and find ourselves packing on a few extra pounds. However, even if you are someone that strives to eat healthy every day, we all have to allow ourselves a few extra calories on events like Thanksgiving.
The holidays are a time where everyone comes together to enjoy each other’s company -- and let’s not forget each other’s recipes. Part of living a healthy lifestyle is balance. Thanksgiving isn’t the time to look for the low-carb option or count your macros. With that being said, we at GetRealGetRaw are here to tell you there are still plenty of ways that you can enjoy yourself and your favorite dishes while staying on track.
Enjoy your Favorite Holiday Dishes, but don’t Go Overboard
Allow yourself one serving of your favorite broccoli casserole while loading up on the fresh vegetables and fruit. It’s easy to find yourself saying “It’s Thanksgiving, I can go up for seconds and thirds!” However, with that mentality, you’ll wake up the next morning feeling over stuffed and may struggle to get back on track. By allowing yourself to enjoy your favorite dishes without overfilling your plate, you’ll be satisfied and guilt-free after dinner. You can also learn to treat yourself with some of your favorite dishes but in a healthy way. I’ve listed two dairy free and gluten free recipes below. So, you can savor the delicious flavors of the holiday season with half the guilt. And you can find more recipes from GetRealGetRaw right here.
Keep Up Your Exercise Routine
Once the cold weather starts to roll in, it’s sometimes hard to get ourselves out of bed in the early hours of the morning to hit the gym or go for a run before work. Instead of skipping your workouts altogether and finding yourself in a rut after the holidays with the inevitable “I’m going to work out every day, twice a day” New Year’s Resolution, change up your usual routine for a new workout class. Maybe instead of dragging yourself to the gym every morning, invest in a membership to a kickboxing studio for three months, or a power yoga studio. By treating yourself to a new workout routine, you’ll be excited to hop out of bed in the morning and work your muscles; and, burn off those extra holiday calories.
The holidays are no fun if you’re always worried about falling off of your daily meal routine. If you want to have Thanksgiving leftovers for lunch instead of a big salad, go for it! Just stick to your portion sizes and make sure to have a nutrient dense breakfast and dinner and maybe a workout out in the afternoon.
Healthy Holiday Recipes
Sweet Potato Shepard’s Pie
- 2 pounds sweet potatoes, about 4-5 medium potatoes
- ½ cup unsweetened non-dairy milk
- 2 tablespoons Pompeian Extra Virgin Olive Oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 8 ounces mushrooms, sliced
- 1½ cups dry brown lentils
- 3 cups vegetable broth or water
- 1 teaspoon ground thyme
- ½ teaspoon ground oregano
- ¾ cup green peas
- ¾ cup corn
- Fresh thyme, for garnish
- Preheat oven to 350F.
- Peel sweet potatoes. Cut into 1-inch chunks.
- Fill a large pot with water; bring to a boil and add potatoes. Boil for 15-20 minutes, until fork tender. Drain. In a large bowl, add potatoes; mash until smooth. Add non-dairy milk, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper; stir to combine. Set aside.
- In a large oven-safe skillet* (like cast iron) over medium heat, warm 1 tablespoon olive oil. Add onion; cook for 5-7, until they begin to brown. Add garlic; cook for 1-2 minutes, until fragrant. Add carrots and mushrooms; cook for 5-7 more minutes, until they are slightly tender.
- Add lentils, broth or water, thyme, and oregano; stir. Bring to a boil, cover and lower heat to simmer. Cook for 15-20 minutes, until lentils are tender. Add green peas, corn, ½ teaspoon salt and ¼ teaspoon salt. Stir to combine.
- Use a wooden spoon to fill pan evenly with lentil mixture and flatten on top. Scoop sweet potatoes onto the lentil mixture and spread into an even layer.
- Bake for 35-45 minutes, until slightly crispy on top. Garnish with fresh thyme.
Oatmeal Pumpkin Pie Waffles
- 1 tablespoons ground flax
- ½ cup Silk Unsweetened Vanilla Almondmilk
- 1 teaspoon apple cider vinegar
- 1½ cups oat flour*
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¾ cup pumpkin puree
- 1 tablespoons molasses, plus more for topping
- Toppings: maple syrup, banana slices, pecans, coconut yogurt
- Preheat a waffle iron. Lightly grease with cooking spray.
- In a small bowl, add ground flax and 2.5 tablespoons water. Stir; let sit for 5 minutes to make a flax egg.
- In another small bowl, add Silk Almondmilk and apple cider vinegar; stir. Let sit for 5 minutes.
- In a medium bowl, add oat flour, baking powder, cinnamon, baking soda, cloves, allspice, and nutmeg. Stir to combine.
- Add flax egg, Almondmilk, pumpkin, and molasses. Stir until all ingredients are combined thoroughly, but don't overmix. Let the batter sit for 5 minutes.
- Scoop ⅓ of the batter into the center of the waffle iron; close and let cook for 5-7 minutes each, until cooked through and crispy on the outside.
- Top with a drizzle of molasses or maple syrup and whatever other toppings you want
(Recipes from emilieeats.com)