Oh boy are you ready for what is coming??! Thanksgiving is a big deal here in the U.S. It means eating... GOING ALL OUT WITH THE FOOD!
Wether you follow a specific diet, or are simply trying to make this Fall season a healthier one, having to Navigate the Thanksgiving dinner table ain't easy -- it seems almost impossible to keep it healthy.
I’m here to remind you that you can enjoy your Thanksgiving (or any special meal for that matter) and still feel amazing after, no food coma.
Here are 3 little things you can do that will make a huge difference:
1. Load up on your veggies during the day, a Green Juice or a Green Smoothie is a great way to drink up your greens. Greens will help you digest your Holiday dinner.
2. Chew, chew and keep on chewing. Chew your food, whatever type of food you are eating. Give time for your body to send a signal to your brain that you are satisfied and also, help your body digest your food by sending it into your digestive track into smaller pieces.
3. Opt for healthier desserts, starting by eating naturally sweet foods in your diet such as fruit and root vegetables like sweet potatoes, carrots, parsnips. That will totally help you with the sweet tooth. Still wanting a sweet? Look for healthier options. Or even take a Healthy Dessert!
Here is one my favorite cake recipes, my Butter Nut Pecan GF Cake, it is very easy to make, and so delicious. This cake was a total hit on last year's Friendsgiving, they didn't even know it was a healthy Cake.
BUTTER NUT PECAN
TOTAL TIME:40 min SERVINGS: 12
3 tablespoons butter, melted
1-1/3 cups chopped pecans
2/3 cup organic butter, softened
1 cup coconut palm sugar
2 cups almond flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup almond milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
BUTTER PECAN FROSTING
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons almond milk
3/4 teaspoon vanilla extract
1. Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool.
2. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans.
4. Pour batter into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
5. Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Now, tell me, what's your favorite Thanksgiving dish?? Share with a comment below.
Lots of love,