Recipes for Healthy Holiday
The holiday season has arrived!! I wish you all a very Happy Thanksgiving, safe travels if you are traveling this week, and may your week be full of gratitude! I have many things to be grateful for, including the best clients in the world!!! One Thanksgiving tradition we have in our family is to draw a big turkey out of a brown paper grocery bag, then we cut orange and brown feathers out of construction paper to tape on the turkey. We write the things we are thankful for on the feathers before we tape them to the turkey. Along with giving thanks for you all, I will be thankful for my health again this year. I truly believe that our health is the greatest contributor to our quality of life. So take time to reflect on your health, what you are doing well, and what you can improve. A diet of mostly plant based foods, exercise, and rest/recovery are all essential to good health.
As you start thinking about your holiday meal, make sure that it includes plenty of vegetables, there are so many wonderful ways to prepare vegetables that are healthy! I made a super yummy brussels sprout dish last week by sautéing 2 chopped shallots and 2 slices of chopped precooked bacon (make sure it is organic UNCURED bacon) in olive oil, add 1 cup of chopped shitake mushrooms and 3-4 cups of shredded brussels sprouts. Saute until tender and season with salt and pepper. Another yummy way to prepare brussels sprouts (from my friend and amazing cook, Jeanne Connolly) is to roast an entire cooking sheet full of brussels sprouts (sliced in half) tossed in olive oil and a little salt on 400 degrees until they are tender and the tops are brown and caramelized. Add the zest and juice from one lemon, toss and serve. You can also add a can of drained and rinsed navy beans if you wish. Make sure to check the seasonings and add salt and pepper if needed.
One last recipe is from the cookbook, Eating Well in Season, which was recommended to me by Krista Hoffman. This soup is so delicious and nourishing. It could easily be added to your Thanksgiving feast or served any night with a salad and a slice of whole grain bread. I make mine with chicken broth instead of vegetable broth, but either works great.
If you have any questions about wellness, nutrition, or want to work on a personal plan for optimal health, please let me know.