LOTS of Holiday Recipes
Roasted Turkey, Crockpot Roast Beef, Lemon-Garlic Lamb
Mashed Cauliflower, Roasted Turnips, Green Beans Almondine
Also:
Thriving Through the Holidays YouTube Holiday Webinar
WHY START PROGRAM IN DECEMBER?? SCHOLARSHIP!
Success Story – Rhonda
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Many of us look forward to holiday celebrations as we enjoy the seasonal sounds, scents, decorations, and the joy that comes from connecting with friends during this special time of year. When attending or throwing a holiday party, we anticipate and often look forward to the food that will be served. Enjoying our favorite holiday foods doesn’t have to come at the cost of our health. Try some of these healthy alternatives to your most
beloved traditional holiday dishes.
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Roasted Turkey
Ingredients
10-lb whole turkey
1/4 tsp salt
1/2 tsp pepper
2 cups broth or water
1. An hour before cooking, take the turkey out of the fridge and remove any packaging in the body and neck cavities. Let it sit breast side up on a roasting rack.
2. Position your oven rack in the bottom third of your oven and preheat to 450 degrees.
3. Season turkey with salt and pepper, and place in oven.
4. Pour two cups of broth or water into the roasting pan and turn down the head to 350 degrees.
5. Cook for approximately 13 minutes per pound, basting every 45 minutes.
6. Check the temperature of your turkey about 3/4 of the way through the projected cooking time. Turkey is done when it reaches a minimum internal temperatures of 165 degrees.
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Spiced Crockpot Beef Roast
Ingredients
2-1/2 lbs boneless beef chuck roast (should yield six 5-oz cooked servings)
4 cups whole mushrooms, trimmed
1 cup celery, diced
3 cups green beans, trimmed
1 cup (6-7) scallions, chopped
Crockpot spice blend:
2 Tbsp water
2 tsp low-sodium soy sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1 Tbsp freshly ground black pepper
2 tsp dry mustard
2 cloves garlic, minced
Trim all visible fat from roast. Rub black pepper and garlic onto roast, place in crockpot. Make several small shallow slits in top of roast. In small bowl, combine remaining spice blend ingredients, pour over meat. Cover, cook on low 6-8 hours or on high 4-5 hours. Add vegetables during last 30-60 minutes of roasting.
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Broiled Lemon-Garlic Lamb
Ingredients
1 lb raw, boneless lamb chop loin (should yield two 5-oz cooked servings)
6 cups fresh spinach
2 cups portabella mushroom caps
1 cup cherry tomatoes, halved
1 Tbsp fresh lemon juice
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
10 sprays non-stick cooking spray
Lamb:
Preheat broiler. Trim all visible fat from lamb. Spray rack in broiler pan with non-stick cooking spray for 3 seconds. In a small bowl, combine garlic, dried rosemary, and black pepper. Please lamb on prepared rack and cover with half of garlic mixture. Broil 4 minutes, 4″ from heat; turn lamb over. Cover lamb with remaining garlic mixture. Broil 2-4 minutes or until cooked through.
Vegetables:
Spray medium skillet with non-stick cooking spray for 2 seconds and heat over medium heat. Add mushrooms and saute. Once mushrooms are near desired tenderness, add spinach and tomatoes and saute an additional 2-3 minutes. Serve lamb over vegetables.
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Mashed Cauliflower
Ingredients
2 cups cauliflower, fresh or frozen
1 Tbsp light margarine
1/4 tsp salt
1/2 cup Blue Diamond Almond Breeze Milk
1/2 tsp pepper
1/2 tsp garlic powder
1/2 cup light or fat-free gravy (optional)
1. Cook cauliflower until it’s soft and warm, approximately 6-8 minutes for frozen in the microwave, 8-10 minutes for fresh steamed.
2. In a food processor, combing cauliflower, almond milk, and seasonings to taste; blend to the consistency of mashed potatoes.
3. In a bowl, combine mashed cauliflower with light margarine, and heat in the microwave until hot, about 2 minutes.
4. Prepare gravy according to package directions.
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Roasted Turnips with Parmesan
Ingredients
4 cups turnips, peeled and cut into 1/2-inch wedges
1/2 tsp cayenne pepper
1/4 tsp ground nutmeg
4 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese
1. Preheat oven to 475 degrees.
2. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper, and toss to coat well.
3. Sprinkle with Parmesan cheese and toss gently to combine.
4. Arrange turnips in a single layer and roast until golden on both sides, 25-30 minutes, flipping halfway through cooking time.
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Green Beans Almondine
Ingredients
1/4 tsp salt
1/2 tsp ground pepper
4 cups green beans
2 Tbsp slivered almonds
1 tsp olive oil
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Add green beans; cook until bright green and tender, 6-8 minutes.
4. Drain in colander, rinse under cool water and pat dry.
5. Spread nuts in a single layer on a baking sheet and toast in the oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool.
6. In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish, and garnish with toasted almonds.
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If you missed the THRIVING through The Holidays Webinar Last week, Don’t worry. Our wonderful leaders recorded the class for you and posted it on YouTube. You can find the link for it RIGHT HERE. You will find great tips for staying healthy if you are on Full Program, on Transition or on Maintenance.
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Although it may sound like a CRAZY time to start a health plan, and many people will chose to wait until January 1 to start. If YOU would like to become a new client in NOVEMBER, and start in DECEMBER, I would love to support you with a $50 scholarship, and be with you every step of the way.
Your Partner in Health, Lisa
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Meet Rhoda…
“Within 18 months of a near fatal car accident in 2006, I reached a new life low. My health had spiraled. I was 40 lbs heavier, in constant pain with prescribed narcotics I couldn’t stomach to take, diagnosed w/TMJ & fibromyalgia (projected to be life long thereafter), was facing the addition of blood pressure & cholesterol meds, and was in a state of severe depression. Then in March 2008, a health coach came into my life and in 6 weeks I lost 30 lbs and then another 6 while transitioning into my new life. I learned the empowering process of Discovering Optimal Health and then I was shown HOW to create it for myself, one step at a time. Small daily choices and actions that taught me how to put myself 1st in a productive, constructive way. It was simple, not easy, but having someone there to take my hand and guide me through it made all the difference. That was 5+ years ago and I’m still going strong.”
Results Vary. Typical results, 2-5lbs your first two weeks and 1-2lbs per week thereafter.
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A Full Healthy Life 