I'm Grateful for Healthy Eating!

Oh my gosh it really almost the second week in November?! All of the stores are already pushing their holiday stuff, including sugar-filled candy and box mixes. Are you tempted?

I'm not! As a matter of fact, I'm well into my first week of the Ultimate Reset, a 21-day program for  detoxing, improving digestion, and restoring overall health without starvation or harsh "cleansers."  I did the program last spring and shed 10 pounds and 2 inches and felt absolutely fabulous. So far I am loving the food and the regimen. I know exactly what to eat and exactly when to eat it--and the portions are huge! 

For more info on the Ultimate Reset, click here: Ultimate Reset (hot tip: it's $30 off this month!)

This will be our first Vegan Thanksgiving. I've been trying to decide what to make. It will be just my husband, daughter and I, so simple and no-fuss seems the way to go. I may buy a small turkey breast for my husband the carnivore, and maybe try a grain roast for me and kid...unless I go with a lentil dish.

I thought I'd share a couple of side dish recipes that would go nicely on a vegan or traditional table. They are healthy alternatives to the butter and sausage saturated bread and Campbell's soup bean casserole that I grew up eating on Thanksgiving.

Speaking of healthy eating during the holidays, my coaching group has a 21 Day Holiday Survival Success Group on Facebook starting on November 17th. We want to help you with your your holiday-time needs with tips and recipes plus quick workouts to keep your health and mindset from getting too far off track with all the hustle and bustle. Here's a link to the invitation: 

Holiday Survival Group

And now for those recipes:

Wild Rice and Cranberry Stuffing with Walnuts

from Whole Foods

Ingredients:

• 2 tablespoons olive oil
• 2 yellow onions, finely chopped
• 1 clove garlic, finely chopped
• 7 cups low-sodium vegetable broth
• 2 teaspoons salt
• 2 cups uncooked wild rice or wild rice mix
• 2 cups uncooked basmati rice
• 2 cups dried cranberries
• 1/2 cup chopped parsley
• 2 tablespoons chopped thyme
• 1 1/2 cup walnuts, toasted and chopped
• Pepper to taste

Preparation:

Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes. 

Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste. 

Preheat oven to 375°F. Grease a 9- x 13-inch baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.

Tahini-Garlic Mashed Potatoes

from Whole Foods

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks
• 7 garlic cloves, peeled
• 1/4 cup tahini
• 1 cup plain unsweetened soymilk
• 1 tablespoon lemon juice
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoon toasted sesame seeds

Preparation:

Place potatoes and garlic in a large saucepan, cover with cold water by 1 inch and bring to a boil. Lower heat, partially cover pan, and simmer until potatoes are very tender, 15 to 20 minutes. Drain, return potatoes and garlic to pan and add tahini. Mash with a potato masher or large fork until very smooth. Place over low heat and stir in soymilk, lemon juice and salt; add a little more soymilk if potatoes are too thick. Spoon into a bowl and garnish with sesame seeds.

5 Minute Cranberry Relish

from Forks Over Knives

Ingredients:

• 1 (12-ounce) bag fresh cranberries
• Zest and fruit of 2 large oranges
• 1 cup pitted dates (or more, to taste)
• 2 tablespoons psyllium husk (optional)

Preparation:

In a food processor fitted with the “S” blade, process all ingredients until the desired chunky texture is reached.

Balsamic Green Beans

Ingredients:

• ½ C pine nuts
• 3-4 C water
• 1 lb. Green beans
• 1 large shallot, peeled and minced or ¼ C chopped scallions
• ¼ C balsamic vinegar
• ¼ C. olive oil
• 2 T. chopped fresh parsley or basil
• slat and pepper to taste

Preparation:

Toast the pine nuts for about 10 minutes at 350 until golden brown. While the nuts are toasting, bring the water to a boil in a medium saucepan. Remove the ends of the beans. Boil the beans for about 3-6 minutes, until just tender.

Combine the shallots or scallions, vinegar, oil and herb of your choice in a medium bowl. Drain the beans thoroughly and immediately add them to the bowl, tossing them with the dressing. Stir in the toasted pine nuts. Add salt and pepper to taste. Serve warm or chill for 20 minutes then serve.

Let me know if you try any of these, and what your family thought of them! 

All the best,

Christine Rideout
(760) 855-5571
CRideoutFit@AutomaticCEO.com

http://crideoutfit.AutomaticCEO.com/go1