by CASEY LYONS
Let’s face it, avoiding loads and loads of food on Thanksgiving is inevitable. It is the one day where it is acceptable for turkey to substitute every meal of the day -not to mention there is a week worth of leftovers. Who is to say that it is unhealthy? Afterall, it is Thanksgiving and it is part of the holiday spirit. Rather than recognizing the unhealthy things about Thanksgiving there are plenty of ways to celebrate with healthy tactics and alternatives. For instance do not “save room for turkey” and just eat regularly because saving room leads to indulging and going over your normal limit. Also, remember to stay hydrated with water because you retain a lot food that is high in sodium. Taking a walk or participating in some sort of activity after eating a Thanksgiving meal is also a great way to have a fun filled yet healthy day. But putting limits on everything you eat and do on Thanksgiving is not anticipated or ideal. These recipes and tips will help you maintain a healthy Thanksgiving.
Stuffed Mushrooms Ingredients:
-12 whole fresh mushrooms
– 1 tablespoon vegetable oil
-1 tablespoon minced garlic
-1 (8 ounce) package cream cheese, softened
-1/4 cup grated Parmesan cheese
-1/4 teaspoon ground black pepper
-1/4 teaspoon onion powder
-1/4 teaspoon ground cayenne pepper
Directions:
A healthy but fulfilling option for a Thanksgiving side could be stuffed mushrooms. Do not be afraid to go beyond the typical Thanksgiving sides and try to add something new yet still as appetizing. Begin by preheating the oven to 350 degrees and then spray a cookie sheet with butter or a non stick pan. Gather the ingredients and cooking utensils to start the cooking. Wash the mushrooms thoroughly and make sure to dry them completely. Then proceed to cut the stem off (preserve stems for filling) the mushroom in order to create the small hole where you will stuff the filling. In a large skillet, fry the mushroom stems and chopped garlic. After it is cooled you can stir in the cream cheese, black pepper, onion powder, cayenne pepper, and parmesan cheese. After the filling is stirred and completed you can begin to fill the mushroom caps and place them on the pan to bake for twenty minutes. Afterward they are finished baking there should be a streak of liquid indicating that they are completely cooked.
Acorn Squash Ingredients:
– 1 medium sized acorn squash (cut into four slices and completely seed)
-1 tablespoon of butter
-2 tablespoons brown sugar
Directions:
Start off with preheating the oven to 350 degrees and bake the acorn squash upside down until it begins to soften (takes about a half hour). Then remove the squash from the oven and flip it upward. Next you butter the each slice carefully and then sprinkle brown sugar on them. Finally you put it back in the oven for another half hour until the exterior seems crisp.
