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Thanksgiving Ideas for clean eating

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Thanksgiving Ideas for clean eating

Postby Kim on Mon Nov 17, 2008 7:07 pm

Hey, any of you clean-eating experts out there have any great recipe ideas for Thanksgiving?

:happythanksgiving:
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Re: Thanksgiving Ideas for clean eating

Postby newjessie on Tue Nov 18, 2008 2:16 pm

From Tosca's site:
PUMPKIN AND SWEET POTATO SOUP
INGREDIENTS

2-3 sweet potatoes, sliced length-wise
1/3 cup of extra virgin olive oil
1 sweet onion, cut into large chunks
1 bulb of garlic
1/2 tsp of rice bran oil*
1/2 cup of canned pumpkin pureacute;e
2-3 cups of low-sodium, low-fat chicken broth
2 tbsp of fresh lime juice
Sea salt and freshly ground black pepper, to taste
Ground nutmeg
* If you can't find rice bran oil, olive oil will do

PREPARATION

Preheat oven to 350F. Prepare a large roasting pan by pouring the olive oil into it, letting it coat the bottom. Cut the sweet potato in half and place in the roasting pan. Using a sharp knife, cut the top of the garlic bulb off and drizzle with rice bran oil. Place in the roasting pan with the other vegetables. Bake for 40 minutes or until tender. Remove and let stand.
Remove sweet potato from the pan and place in a large stock pot. Add the roasted onion and squeeze the roasted garlic flesh in as well. Add the canned pumpkin, 2 cups of chicken stock and lime juice and bring to a boil. Add more chicken stock to make the soup less thick. Reduce heat and simmer for 15-20 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with salt, pepper and ground nutmeg.

YIELD
5 servings

PREPARATION TIME
40 minutes

COOKING TIME
40 minutes

NUTRITIONAL INFORMATION PER SERVING
Calories: 251
Calories from Fat: 143
Protein: 4 g
Carbohydrates: 29 g
Dietary Fiber: 4 g
Sugars: 5 g
Fat: 16 g
Sodium: 430 mg



SAVORY EZEKIEL BREAD STUFFING
INGREDIENTS

1 loaf of Ezekiel bread, thawed and broken into bite-sized cubes *
1/2 tsp (2 1/2 ml) dried thyme
1/2 tsp (2 1/2 ml) dried rosemary
2 tsp (10 ml) dried sage leaves
1 tsp (5 ml) freshly ground black pepper
1/3 cup (80 ml) olive-oil-based margarine or Do-It-Yourself Olive Butter Spread
1 large onion, chopped
2 cloves garlic, pressed or minced
5 celery stalks, including leaves, thinly sliced
1/2 cup (120 ml) dried apricots, chopped
10 baby onions, peeled and quartered
3/4 cup (180 ml) fresh parsley, chopped
1 cup (240 ml) low-sodium chicken broth
cheesecloth
* You can substitute any whole-grain bread for Ezekiel bread

PREPARATION
Place bread cubes in a large bowl. Mix in the thyme, rosemary, sage and fresh ground black pepper.
Melt olive-oil-based margarine in a large frying pan on medium heat. Add onions and garlic and sauté for 2 minutes. Add sliced celery, stirring often. Cook for about 5 minutes.
Stir the onion mixture into the bowl containing the bread. Add the apricots, baby onions and parsley. Stir in the chicken broth.
Spoon the uncooked stuffing onto a large square of cheesecloth. Gather the corners of the square and push the stuffing into the cavity of your uncooked turkey. Leave enough space for the stuffing to expand inside of the bird.
Place any remaining stuffing in a casserole dish and cover loosely with tin foil. Bake stuffing in an oven preheated to 325°F / 160°C. After 30 minutes, remove the foil and stir thoroughly. Bake for another 30 minutes uncovered.
When the turkey is finished roasting, you can remove the stuffing by pulling on the cheesecloth. Spoon the stuffing out of the cheesecloth into a serving dish.

YIELD
13 cups

PREPARATION TIME
15 minutes

COOKING TIME
60 minutes (when cooked in a casserole dish)

NUTRITIONAL INFORMATION PER 1/2 CUP SERVING
Calories: 94
Calories from Fat: 18
Protein: 3.5 g
Carbs: 14 g
Dietary Fiber: 3 g
Fat: 2 g
Sodium: 76 mg
Cholesterol: 2 mg
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Re: Thanksgiving Ideas for clean eating

Postby newjessie on Tue Nov 18, 2008 2:17 pm

I will admit though ... I am saving my "cheat" for some good ol' mashed potatoes. I love them!!!!!
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