Happy Thanksgiving everyone!
Hopefully you're super psyched about this awesome and meaningful holiday. And whether or not its fully celebrated in your country - it's not officially celebrated in Nicaragua - I suggest that you use it as an excuse, a reminder, to be EXTRA GRATEFUL.
Thanksgiving is about GIVING THANKS; a time to be with loved ones and celebrate all the awesome things in life. AND it's about delicious comforting food. Who doesn't love Thanksgiving food, pumpkins (or ayote), wine, and family time?
Problem is, many of us health-conscious people simultaneously dread the aftermath of waking up bloated and feeling heavy the next day, and possibly even gaining weight in just one weekend.
Luckily I've discovered that doesn't need to be the case. IT IS TOTALLY POSSIBLE TO ENJOY A HEALTHY THANKSGIVING, while staying guilt-free. Of course indulging a bit (because indulging is OK once in a while), but if you balance it out with some healthier (and even more delicious) recipes, and a few more tips (that I share with you today and in other past blogs), you can fully enjoy the holiday without any negative consequences.
LET ME SHARE 5 TIPS THAT I PERSONALLY PRACTICE, then check out my blogs for more tips and recipes for a Healthy Thanksgiving.
1. Thanksgiving morning (and Friday morning after) is a great time to restore and reflect.
Make time for some meditation or prayer, even if it's 10 minutes
Make time for yoga/barre or your workout of choice
Make time for your coffee/tea at your breakfast table, sipping slowly while enjoying your morning reading
Take a long shower,/bath, and maybe make time for a face mask or whatever you feel relaxes and restores you.
Then, most importantly, make time to jot down your GRATITUDE LIST. Jot down at least 3 things you're thankful for.
2. Start your day with a HEALTHY, hormone-balancing, metabolism-boosting breakfast. It’s key to lock-in one really healthy meal per day, and your first meal of the day is KEY as it sets the tone for the rest of the day. If you have a breakfast that sets your blood sugar crashing, its disastrous for the remainder of your day.
Have either a green protein smoothie, or a green juice paired with some oatmeal with chia and flax, or some sweet potato toast with sautéed spinach and 1-2 eggs cooked in coconut oil. Read HERE for healthy, balanced breakfast ideas.
3. Exercise. Make it a point to do SOME exercise every day during your thanksgiving holiday, even if its going for a walk with the dog, taking the stairs, doing a yoga or barre class, or maybe a light jog.
4. Hydrate. Make it a point to always carry a water bottle with you and drink room temperature water throughout your day. All day long. Water water water. Its key for so many reasons, and really helps to avoid the weight gain that could come with a heavy thanksgiving.
5. Boost your digestion. Before/during your thanksgiving meal, try taking a digestive aid. I recommend: a shot of apple cider vinegar in your water, digestive bitters and/or digestive enzymes. And then, be mindful while you eat. Eat slowly and chew your food. This is honestly one of the best and most effective tips I can share with you today!
And now, READ MORE HERE for more tips and recipes!
Pumpkin Pie Pudding for Thanksgiving
6 Delicious & Healthy Holiday Recipes
10 Tips for a Healthier Thanksgiving & Holiday Season
As a little Thanksgiving Bonus, here are 2 additional new thanksgiving-inspired "healthy dessert" recipes that I made this week and am loving (and ps- are healthy enough to have for breakfast, snack or dessert):
Skinny Pumpkin Pie (gluten free, crust free, flour free, dairy free, no added processed sugar, low sugar, high fiber)
Ingredients:
2/3 cup pumpkin puree (in Nicaragua you can just mash cooked “ayote sazón”)
¼ cup pecans
¼ cup almond butter + ¼ cup pumpkin seed butter (or just use ½ cup nut butter of choice)
1/4 - 1/3 cup maple syrup
1 egg
1 tablespoon ground flaxseed
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
1 ½ teaspoons pure organic vanilla extract
¼ teaspoon Himalayan pink sea salt
½ teaspoon baking soda + ½ teaspoon baking powder
Instructions:
Heat oven to 350 F. Grease a pie dish with some coconut oil spray (or line with parchment paper than lightly spray with coconut oil).
Blend all ingredients together until smooth, then pour into the pie dish.
Bake for 30-35 minutes until it appears a bit crusty on edges and firm in center. Remove and allow to cool for 10-15 minutes, then slice and serve with some Greek-style coconut yogurt!
Pumpkin Pie Cupcakes (gluten free, crust free, vegan, egg free, dairy free, no added processed sugar, low sugar, high fiber)
Ingredients:
1 ¼ cups pumpkin puree (in Nicaragua you can just mash cooked “ayote sazón”, and I like to add 1 teaspoon coconut oil or ghee and 1/8 teaspoon sea salt)// in US you can use canned pumpkin puree
¾ cup full-fat coconut milk
1 tablespoon coconut oil
2 tablespoons almond or cashew butter
2-3 tablespoons organic pure maple syrup or raw honey (or just 1 tablespoon syrup/honey with 1 ½ teaspoons monk fruit/lakanto for an even lower sugar option)
½ cup gluten-free flour of choice (I used coconut flour)
1 heaping tablespoon ground flaxseed
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 teaspoons pure organic vanilla extract
¼ teaspoon Himalayan pink sea salt
½ teaspoon baking soda + 1 teaspoon baking powder
Instructions:
Heat oven to 375 F. Grease a 6 muffin tray with some coconut oil spray. (I use a silicone muffin try, but you can use 6 ceramic ramekins)
In one medium/large mixing bowl, mix all the “wet ingredients”: pumpkin, coconut milk, oil, nut butter, maple syrup and vanilla. Stir/whisk well until fully combined and no lumps. Then in a smaller bowl mix all dry ingredients: flour, flax, pumpkin pie spice, cinnamon, baking soda/powder and sea salt. Mix in dry ingredients with wet ingredients and whisk until well combined. (Alternatively, just blend all ingredients together until smooth).
Pour batter into your muffin tray, filling 6 “muffins” until ¾ full (or do the same with your 6 ramekins). Bake for 25-30 minutes until they appear a bit crusty on edges and cracked on top.
Remove and allow to cool for 10-15 minutes, then serve as is or with a dollop of Greek-style vegan coconut yogurt on top and a drizzle of maple syrup!
