This blog is for my readers in America. I know, I know. I might have lost a few of you by saying Thanksgiving and Healthy in the same sentence, but hear me out! From what I understand, part of the fun during this holiday (besides spending time with family) is filling your tummies with home-made food - and lots of it! After weeks of carefully following your healthy eating plan, it's difficult to restrain and not over-indulge in those heavy and sometimes high-in-fat foods. You deserve a holiday treat but moderation is key.
We don't celebrate Thanksgiving here in Australia but I really love the message behind this particular holiday - to be thankful for everything we have in our lives. This includes are bodies! If we did celebrate it in Australia, I would treat my family and friends to a healthy home-made meal. Here are some things I would have on the menu!
- 4 large apples
- ¾ cup whole oats
- ¾ cup chopped pecans
- 1 tsp cinnamon
- ¼ tsp ginger
- 1 pinch allspice
- 3 tbs pure maple syrup
- ¾ cup water
- Preheat oven to 180c (350f).
- In a bowl combine oats, pecans, cinnamon, ginger, allspice, and maple syrup and mix thoroughly.
- Remove the apple cores without cutting through to the bottom of the apples and scoop out a little flesh.
- Fill the apple centres with the oat mixture.
- Place apples in a small baking dish and add water to the bottom of the dish.
- Bake for about 30-40 minutes, depending on the size of the apples. You want them to be tender but not mushy. If a knife easily slides through, then they are done.
- Remove from oven and serve warm. If you wish to indulge a little you could serve them with some cream or ice-cream
Quinoa With Garlic, Pine Nuts & Raisins
- 1 cup quinoa, rinsed well
- ¼ cup pine nuts
- 2 tbs extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup chopped apple
- 1/3 cup chopped parsley
- ¼ cup raisins
- 1 tbs fresh lemon juice
- Salt and pepper
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. A 1 ¾ cups of water (or use low sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pinenuts in a pan, over medium high heat, stirring, until golden. Watch these carefully as they burn easily. Transfer to a plate.
- Add the olive oil and garlic to the pan, and cook over medium heat, stirring, until golden.
- Fluff the quinoa with a fork. Add the pine nuts, garlic and oil, chopped apple, parsley, raisins and lemon juice. Season with salt and pepper and toss.
Butternut Pumpkin Soup
- 1 (2-3 pound) butternut pumpkin
- 2 tbs unsalted butter
- 1 onion, chopped
- 5 cups of chicken stock
- Pinch of nutmeg
- Salt & freshly ground black pepper
- Cut pumpkin into 1-inch chunks.
- Melt the butter in a large pot, add onion and cook until translucent for about 8 minutes.
- Add pumpkin and stock. Bring to a simmer and cook until the pumpkin is tender, for about 15 – 20 minutes.
- Take the pot off the heat and let it cool down for a few minutes.
- Use a stick blender, or regular blender to puree the soup until it is smooth and lump free.
- Place back on the heat to warm through and stir in nutmeg, salt and pepper. You can also choose to add some chilli flakes for a little bit of added kick.
Herb Roasted Turkey Breast
- 2 skinless, boneless turkey breasts
- 1 cup chopped flat leaf parsley
- 3 gloves of garlic, minced
- 1 tbs olive oil
- 1 tbs chopped fresh sage
- 1 tbs lemon zest
- Salt and pepper
- Extra olive oil
- Preheat oven to 190c (375f). Line a baking tray with baking paper or foil.
- In a small bowl, combine, parsley, garlic, sage and olive oil. Stir to combine. Add a pinch of salt and pepper to taste. Set aside.
- Lay the turkey breast on a cutting board, using a meat mallet flatten both sides slightly. Use half the herb mixture and cover the breast. Repeat with second breast.
- Roll up the turkey breast lengthways and secure with kitchen string or toothpicks.
- Place on baking sheet and top with remaining herb mixture and some more salt and pepper.
- Bake for 40-50 minutes, or until the centre temperature is cooked when poked with a toothpick and the juices run clear.
- To serve slice at an angle.
Happy Thanksgiving! Kayla xx