Savor the Flavors Gratefully

You may recall that last week I shared a timetable to help you calmly and methodically prepare for Thanksgiving.

If you haven’t quite managed to move into action, never fear. You still have time.

Probably my greatest piece of advice for those of you in charge of the BIG dinner, is to make sure that your frozen turkey (or large roast, ham, whatever) is defrosted in time to cook. A 15-pound turkey will not defrost in the fridge overnight.

If you forget, you and your guests will be eating take-out. Or lots of sides and pie, which may not be all bad. 

So, how many of you have eaten WAAAY too much at your Thanksgiving meal to the point where the waistband on your pants is too tight?

Go ahead, raise those hands high.

I’m thinking most, if not all of us, have been miserable at least once.

Besides the list making, shopping, cooking, cleaning, now is the time to consider mindset.

 No judgement here.

The idea is to have a plan and stick to your plan.

How would you like to celebrate Thanksgiving?

Here are a couple options.

Option #1. Eat and enjoy freely, because Thanksgiving is once a year and it’ll be another year before I get to eat all this yummy food again. I’ll wear elastic-waisted pants and not feel guilty about it. I’m ok feeling overserved.

Option #2. There are so many favorites. I’ll take a small serving of each, slowly savor every bite and stop eating before I’m too full because I also like a bit of pie(s). The pie is always tastier when I’m not overserved. It’s even better about an hour or so later.

Again, no judgement. You decide how you’ll enjoy your Thanksgiving.

The point is that whatever option you choose, you won’t feel bad or have food regret later that day–or the next.

Helpful food substitutions from your Health Coach

People with food sensitivities, allergies or extremely strict eaters, probably won’t stray off course since doing so can produce unpleasant reactions.

Here are a few tips to help you be the hostess with the mostest when it comes to keeping your food sensitive guests happy and healthy.

• When baking (or making gravy), regular wheat flour can usually be replaced with gluten free flours like Namaste or King Arthur 1:1 GF flour substitute.
• Instead of cow milk try coconut, almond or oat milk.
• Use more natural sweeteners like raw honey or 100% maple syrup in place of cane sugar. When I use sugar, I often cut the amount I add to baked goods by about 10% without any noticeable difference in quality or taste. (Shhhh, please don’t tell Mr. Non-Compliant.)
• Offer at least one vegetable that’s seasoned simply, without a creamy sauce or cheese. 
• Tossed salad greens with lots of other veggies added in could be a mainstay for some eaters, with or without turkey. Offer dressing, nuts and/or croutons on the side.
• Ask your guests ahead of time if there are any dietary restrictions. Everyone will feel more at ease, especially you.

Email me if you need help finding healthier alternatives. Making changes that enhance flavor while reducing calories and increasing nutritional value is one of my specialties.

Wishing you a blessed week.

With gratitude and love,
Health Coach Carol

“Thanksgiving creates abundance.” —Ann Voskamp