{"id":3924,"date":"2017-11-23T16:33:34","date_gmt":"2017-11-23T16:33:34","guid":{"rendered":"http:\/\/www.liveyourlifept.com\/blog\/?p=3924"},"modified":"2017-11-23T16:33:34","modified_gmt":"2017-11-23T16:33:34","slug":"a-healthful-thanksgiving-meal","status":"publish","type":"post","link":"https:\/\/liveyourlifept.com\/blog\/2017\/11\/23\/a-healthful-thanksgiving-meal\/","title":{"rendered":"A Healthful Thanksgiving Meal"},"content":{"rendered":"

It\u2019s that time of year again. The time of year that oversized meals with loads of saturated fat and sugar are served seemingly every weekend for the next six weeks. This often leaves us feeling overstuffed and uncomfortable and all too often we pack on the pounds. Thanksgiving kicks off this season with the largest meal. According to the Calorie Control Council, the average American consumes 4,500 calories on Thanksgiving Day<\/span>1<\/span>. Although this may be an overestimated amount for you, chances are you are consuming more than your typical 1,500 calories. The holidays may be an excuse to give up on own nutrition goals but I\u2019m here to encourage you to do the opposite. Embrace the challenge of finding the healthy alternatives this year. Try bringing a healthy dish to pass to help make your Thanksgiving meal a bit more healthful. Listed below are a few ideas!<\/span><\/p>\n

Maple Cinnamon Roasted Butternut Squash<\/b><\/p>\n

Author: Tori Avey<\/span><\/p>\n

Ingredients:<\/b><\/p>\n

8 cups cubed butternut squash (peeled and seeded), about 3 lbs of peeled cubes
\n<\/span>2 tbsp. extra virgin olive oil
\n<\/span>2 tbsp. maple syrup
\n<\/span>1\/2 tsp salt
\n<\/span>1\/2 tsp cinnamon
\n<\/span>2 pinches cayenne<\/span><\/p>\n

Method:<\/b><\/p>\n

Preheat oven to 425<\/span>o<\/span>F. Spread out the cubes on the baking sheets. \u00a0<\/span><\/p>\n

Drizzle squash with 2 tbsp. olive oil and 2 tbsp. maple syrup. Sprinkle evenly with \u00bd tsp salt, \u00bd tsp cinnamon and 2 pinches of cayenne. Toss the squash on the sheets with clean hands to coat evenly. \u00a0<\/span><\/p>\n

Roast squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, till the largest piece of squash is tender all the way through. Remove from oven and turn on broiler. Place each pan under the broiler for 1-2 minutes to caramelize. Serve warm.
\n<\/span>
\n<\/span>Sweet Potato and Pomegranate Salad<\/b><\/p>\n

Author: Love and Lemons<\/span><\/p>\n

Ingredients: <\/b><\/p>\n

2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
\n<\/span>2 cups baby salad greens (baby kale, spinach, arugula, etc.)
\n<\/span>1\/3 cup pomegranate seeds
\n<\/span>1\/3 cup crumbled feta
\n<\/span>1\/4 cup toasted pistachios, toasted & chopped
\n<\/span>Handful of chopped cilantro
\n<\/span>2-3 chopped scallions, white and green parts<\/span><\/p>\n

Dressing:<\/b><\/p>\n

2 tablespoons olive oil
\n<\/span>1\/2 clove minced garlic
\n<\/span>2 teaspoons honey
\n<\/span>1 teaspoon sherry vinegar or white wine vinegar
\n<\/span>Salt & pepper, to taste<\/span><\/p>\n

Method:<\/b><\/p>\n