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November 10, 2017 at 6:57 AM

This Thanksgiving remember how hard you have worked during your weight loss journey!  Be prepared and include some healthy alternatives for your meal.  Below are a few recipes to consider.  And stay tuned for more tips to avoid the most common pitfalls with the Thanksgiving Day meal!

 

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Mashed Cauliflower

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Ingredients:

• 1 medium head cauliflower
• 2 tsp garlic
• 1/2 tsp onion powder
• 1/4 tsp pepper
• 1/2 tsp salt
• 1-2 tsp unsweetened almond milk
• 3 tbsp water

Directions:

• Grab a pan and put about 1 cup of water in it.
• Set to medium heat and bring water to a simmer.
• Separate the cauliflower into florets.
• Chop the cauliflower cores into small pieces (dice it).
• Add all the cauliflower to the pot, and cover.
• Cook for 12-15 minutes, until cauliflower is very tender.
• Drain all water and add all remaining ingredients. 
• Grab your masher and go to town on these tasty, tender morsels.

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Cauliflower Stuffing: (MAINTENANCE)

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Ingredients:

• 2 carrots, large
• 1 small head cauliflower
• 2 celery stalks
• 1 cup mushrooms
• 1 onion
• 1/4 cup parsley, fresh
• 2 tbsp rosemary, fresh
• 1 tbsp sage, fresh
• 1/2 cup vegetable or chicken broth (OR MWLS CHICKEN BOUILLION SOUP)
• 1 black pepper, freshly ground
• 1 kosher salt
• 4 tbs butter

Directions:

• In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
• Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
• Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
• Serve.

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Roasted Asparagus with Garlic

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Ingredients:

• 1lb asparagus spears
• 3 cloves crushed garlic
• salt and pepper, to taste
• lemon juice

Directions:

• Preheat oven to 425°F. Wash the asparagus and cut ends off
• Toss together the asparagus, garlic, a sprinkle of salt and a sprinkle of pepper. Spritz baking foil with PAM. Lay out in a single layer on a baking sheet lined with foil.
• Bake for 8-10 minutes, until garlic bits are lightly browned, and asparagus is tender. Place on a serving platter and squeeze some fresh lemon juice on top.

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Roasted Brussel Sprouts: (Maintenance)

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Ingredients:

• 1lb asparagus spears
• 3 cloves crushed garlic
• salt and pepper, to taste
• lemon juice

Directions:

• Preheat the oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve

OR

Ingredients:

• 1lb brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
• 1 tbsp minced garlic (about 3 cloves)
• 1 tsp lemon juice
• 2 tbsp olive oil
• salt
• freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese (optional)

Directions:

• 1 Preheat oven to 350°F.
• 2 Toss sprouts with garlic, lemon juice, olive oil, salt, spread onto a roasting pan: Place brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss with olive oil so that the sprouts are well coated.
• Spread the brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between the sprouts. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.
• 3 Roast in oven: Put brussels sprouts in oven on top rack, roast for 30 minutes, stirring the sprouts about halfway through the cooking.
• Adjust the timing depending on the size of the sprouts and your oven. The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
• If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat. If after 30 minutes the sprouts aren't browned enough, put them under the broiler (or increase the heat to 500°F) for 5 minutes.
• 4 Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.

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