nutritionist and exercise physiologist
nutritionist and exercise physiologist
Happiest Thanksgiving, Friends!
This beautiful thanksgiving dessert won’t leave you and your loved ones feeling overly full and bloated! No gluten and low in sugar………..Just all kinds of warm yumminess!
FOR THE FILLING:
FOR THE CRUMBLE:
Preheat the oven to 375 degrees. Grease baking dish with coconut oil.
In a mixing bowl, toss in chopped apples, cherries, squeeze of fresh lemon, coconut sugar, cinnamon, and maple syrup. Mix until all ingredients are totally combined. Pour into baking dish and set aside.
In a separate bowl, combine all crumble ingredients (oats, coconut sugar, cinnamon, ground ginger, honey, coconut oil, pistachios, salt). Sprinkle topping over apple filling until the top is totally covered.
Bake pie in oven until the apples + cherries are bubbling and the top of crumble is a golden brown (about 45 minutes). Let pie sit for about 10-15 minutes before serving. Pair with any ice cream or whipped cream of your choice!
The Thanksgiving Countdown starts today!
I’m all about indulging………but I also want to enjoy the food, wine and sweet treats AND feel great afterwards.
Already this week I have spent WAY too much time searching the internet for healthy Thanksgiving recipes. I figured there might be some other folks out there, like me, who need some healthy recipe inspiration for this year’s Turkey Feast, so I put together this yummy list of recipes. Enjoy!!!!
This sweet and crunchy salad is loaded with nutrients. Walnuts are a great source of vitamin E, an important antioxidant that keeps our cells strong and healthy. They are also packed with protein and linolenic acid, an omega-3 fatty acid that helps keep your brain sharp. The olive oil is good for you too – the healthy fat helps your body absorb vitamins A and K found in the greens! And I know you know how healthy those green leafy veggies are…………So fill up your plate with this healthy green goodness.
Cranberries are full of antioxidants and their recognizable nutty taste are a must at any Thanksgiving table! The health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more. Luckily, making a delicious, homemade cranberry chutney is so easy, and you can make it up to a week in advance. It is a much healthier alternative to the traditional can of cranberry sauce.
These are not the yucky brussels sprouts you spit into your napkin as a child! (That’s is what I did!) Brussels sprouts contain many vital nutrients and when done right, they often convert brussels sprouts haters into lovers.
Brussels sprouts help regulate digestive function due to all that fiber and they are a very rich source of vitamin C. (50% more vitamin C than an orange!)
Here comes your healthy dose of holiday protein. Just one 3.5 ounce serving contains 30 grams of protein. It’s also a good source of B vitamins and iron to keep you energetic and strong.
The spices and molasses are key to this dish, not just for flavor but for a healthy dose of antioxidants.
Sweet potatoes are one of my favorite winter foods. These tasty tubers are high in fiber, beta-carotene, and vitamin. They are also packed vitamin A.
Did you know that Vitamin A plays a big role in producing healthy and radiant skin?
Recipe and photo by my wonderful chef, Katie Baum at Eat, Private Chef and Catering
I love anything carrot–especially carrot ginger soup. When I saw this recipe I thought to myself–soothing and immune boosting. What is not to love?
I don’t peel my carrots. Wash them well, and buy organic when you can so you don’t have to worry about pesticides.
Katie’s Carrot-Ginger Soup
2 tbsp. butter
1 onion, diced
8 carrots, sliced
5 cups vegetable stock
2 tbsp. fresh ginger, minced
salt and pepper to taste
In a large saucepan, melt butter over medium heat. Add onions and sauté for 10 minutes until translucent. Add carrots and broth and bring to a simmer. Cook the soup for 30-40 minutes until the carrots are tender. Add the fresh ginger to the soup. Puree soup in blender.