Mid-November signals that Thanksgiving is fast approaching, and as you get ready to hold a holiday once a year, or perhaps you just need to bring a dish to share, there are ways you can stay on your way to your goals. health, and not in the end I feel stuffed turkey.
Although time may be limited on days prior to major holidays, it can often give way to many excuses for why it is normal to skip a workout or excessive infusion. After Thanksgiving rides around, he may feel like a turning point in a festive roller coaster that will not slow down until January, and this is the reason why it is so important now to develop and remain committed to a healthy diet plan and exercise routine.
To avoid falling into the trap of recession due to Thanksgiving, we have prepared a menu for training with fat and turkey so that you can serve all day and stay up to date with achieving your goals in health and fitness.
As soon as you finish sweating, continue on your way to the kitchen to make a delicious and innocent celebration on Turkey Day. If you're tempted to devour traditional Thanksgiving dishes that are probably loaded with carbohydrates, pause to remember that you can't outrun your fork.
It may also seem intimidating to deviate from traditional dishes or recipes handed down from the family, but the recipes that we are going to share are not only healthy, but also delicious and will surely win over anyone who sits at the table.
AUTUMN TURKEY WITH CLUB SAUCE
Preliminary time: 5 minutes
Total time: 6 hours (slow cooker)
- 3-pound. turkey breast bone
- 2 hours L. Celtic salt
- 1 tbsp. dried rosemary
- 2 cups cranberries (fresh or frozen)
- 1/3 cup maple syrup
- 1/2 cup apple cider vinegar
- Seasonal turkey with salt and rosemary.
- Add seasoned turkey to the slow cooker along with the rest of the ingredients.
- Simmer for 5-6 hours or until the turkey is soft (minimum internal temperature of 165 degrees).
Portions 8 | Calories 229 | Protein 39g | Carbs 14g | Fat 3 g
PROBLEMS BACON + BRUSSELS
Cooking time: 10 minutes
Total time: 1 hour
- 12 oz. bag containing pasture non-alcoholic bacon
- 5 to 6 cups raw Brussels sprouts, cut and halved
- Fine-grained pink Himalayan sea salt to taste
- Line a baking sheet with parchment paper and place the bacon strips on a sheet in one layer.
- Put the baking tray in a cold oven, set the oven to 400 degrees and set the timer to 15 minutes. Bacon will start cooking during the preheating process and continue as soon as the oven reaches temperature.
- At 15 minutes, check the bacon for the desired dose. Continue cooking if necessary, checking every 2 minutes. After that, remove from the oven and drain the bacon strips on paper towels, leaving drops in the pan.
- Gently add the half of the Brussels sprouts into the pan in a single layer. Be careful, as the fat is hot. Spread the halves of the sprout in grease. Sprinkle with salt to taste.
- Return the pan to the oven.
- After 20 minutes, stir the Brussels sprouts and place them in the oven for 15–20 minutes or until they are soft inside and crispy and bronze outside.
- Upstairs with collapsed bacon strips and enjoy! Best served immediately.
Portions 6 | Calories 115 | Protein 9g | Carbs 8g | Fat 6 g
SAUSAGE, SWEET POTATOES + PAINTING
Cooking time: 15 minutes
Total time: 45 minutes
- 2 sweet potatoes, sliced
- 1 ½ Tbsp. melted coconut oil
- 1 pound fresh milk pork sausage
- 1 tbsp. melted butter
- 4 stalks organic celery, sliced
- 1/2 yellow onion, minced
- 1/2 medium organic Fuji apple, chopped
- 1 tbsp. seasoning for poultry
- 2 hours L. Celtic or Himalayan sea salt, divided
- 2 large organic eggs, whipped
- 1/3 cup organic chicken broth
- Preheat oven to 400 degrees.
- Toss the sweet potatoes with coconut oil and 1 hour L. salt and bake at 400 degrees for 15-20 minutes or until tender.
- While potatoes are baked, celery and onion salad in ghee until it is softened and set aside.
- Cook pork sausages in a saucepan until brown and cooked.
- In a bowl, mix sweet potatoes, celery, onion, sausage, apple, seasoning for poultry and salt.
- Reduce heat to 350 degrees.
- Pour the beaten eggs and broth over the filling. Mix gently.
- Bake the filling on a baking sheet with foil at 350 degrees for 15-20 minutes or until the eggs are completely cooked. Open and bake for a few more minutes, until the edges are lightly browned.
Portions 6 | Calories 305 | Protein 17g | Carbs 14g | Fat 20 g
If you find these recommendations helpful, and you are looking for something to maintain or start your healthy habits, online December class D.TOX may I help. D.TOX is a short and manageable 14-day drop to eat and train so that you feel great and get (or stay) on the track just before the holiday rush really hits.
The class starts on December 3rd, and you can register right here.
In the field of health,
Samantha McKinney, Registered Nutritionist, Program Manager – Lifetime Testing Lab
This article is not intended to treat or prevent diseases, nor is it a substitute for medical treatment and an alternative to medical advice. The use of recommendations in this and other articles depends on the choice and risk to the reader.