Thanksgiving dinner is usually synonymous with expanding your waistline, but it doesn’t have to be the undoing of all that quality time in the gym. Thanksgiving dinner doesn’t have to be a deadly carb bonanza filled with fattening foods. We’ve listed some great healthy alternative dishes that still have that Thanksgiving spirit without packing on the calories.
- Roasted Turkey Breast
The mainstay centerpiece of Thanksgiving, the beloved turkey, is actually quite healthy when cooked properly. Of course, we’re going to suggest that you go for the low fat, lean breast of the turkey which can be just as juicy as the other parts of the turkey if roasted correctly. To roast your turkey breast, mix up all your favorite herbs (garlic, salt, pepper, thyme, etc.) with some olive oil and lemon juice. Put this mixture between the skin and the meat. Pour some white win in the roasting pan. Roast it at 325 degrees for around two hours or until it is at 165 degrees internally at the thickest part of the meat. Let the turkey rest after roasting before serving.
- Mashed Sweet Potatoes
We’ve already written about all the great benefits of sweet potatoes, especially for body-builders, so why not replace the traditional mashed potatoes and gravy with some mashed sweet potato? The recipe for this dish is also ridiculously simple.
First, you need sweet potatoes, about three pounds of them. Boil those potatoes until they are tender, drain the water and let them cool down for a bit outside of the pot. Put half a stick of a light butter alternative in the pot and one sliced banana. Add one cup of orange juice and cook the banana for five minutes. Add in the potato, mash it and add a bit of brown sugar for extra flavoring.
- Butternut Squash Soup
Butternut squash is a one of the healthiest and nutritious fruits in the game right now. It not only has a wide variety of vitamins and minerals, but is also loaded with antioxidants. It also has a pretty low calorie count and is high in fiber so you’ll feel fuller without as many calories. A great starter for the big Thanksgiving dinner is butternut squash soup.
For this recipe you’ll need one butternut squash (around two to three pounds is optimal) that is peeled and seeded. You’ll need two tablespoons of a light unsalted butter alternative, one chopped medium onion, six cups of chicken stock, nutmeg and salt and pepper. Cut the squash into small chunks and melt the butter alternative. Throw in the onions until they’re translucent. Add the squash and the chicken stock and simmer until the squash is tender and free of chunks. If there are still chunks of squash, scoop them out, blend them and throw them back in the soup. Sprinkle some salt, pepper and nutmeg and you’ll have a wonderfully warming soup.