Wait! There is still time to be healthy on Thanksgiving!
1. Exercise, fool! Many many many cities in this great country host Turkey Trots every Thanksgiving morning, and I am willing to bet good money that they are still taking registrations. Starting the day off with a run, or even just a brisk walk, is a great way to kickstart your metabolism plus put you in a healthy mood. Exercise helps you eat less and feel happier about it, just sayin'. You can find a turkey trot near you!
2. Slim down your favorites. Look, I love sweet potato casserole just as much as you do. But I love feeling healthy and strong all day long more than the 10 seconds it takes to eat it. Even if you're not a sadist like me, you can at least slim down your holiday favorites with some simple substitutions. My friend Tiffany at The Gracious Pantry has some great holiday recipes that will make you feel like you're splurging without actually doing it. Check them out!
3. Remember the REAL reason for Thanksgiving. My friend Ellen sent this article to me the other day because she knew I would dig it - it's not only chock full of my favorite historical demographic - naughty Puritans - but it's also about how Thanksgiving was intended to be a day of meditation and reverence, not gluttony and consumerism. Its a nice reminder to make family the focus of the day, not a personal challenge to eat everything you passed up the other 10 months of the year.
My Thanksgiving day plans? The Turkey Trot 15k, making mimosas and some whole-wheat clean eating cinnamon rolls for breakfast, watching the parade and complaining about all of the product placement, baking my healthy pumpkin pie (recipe below) with my munchkin, and having a delicious Thanksgiving-themed salad full of spinach, home-dried (AKA unsweetened) cranberries, toasted walnuts, and yes, TURKEY. Then a whole lotta rest so I can be ready for my post-Thanksgiving workout at Boot Camps to Go.
And now for the recipe...keep in mind I cook for fuel (which is to say I am not a chef!)
Healthy Heather's Pumpkin Pie
• 1 (15 ounce) can pumpkin
• 8 ounces almond milk
• 3 egg whites
• 1 ½ cups crushed whole wheat graham cracker crumbs (I use Mi-Del)
• 2 tbsp melted butter
• pumpkin pie spice
• 2 egg whites, for the crust
1. Preheat oven to 350°F.
2. Make graham cracker crust: combine 1 ½ cups crushed whole wheat graham crackers with about 2 tbsp melted butter and press into a greased pie plate. To make to crust less soggy, brush egg whites over it and bake at 350°F for about 5 minutes before adding the pie filling.
3. Mix pumpkin, milk, and egg whites until smooth.
4. Add the pumpkin pie spice
5. Pour into crust and spread evenly. Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
Have a WONFERFUL Thanksgiving...see you soon!