3 Healthy Recipes for Turkey Day
Gold’s Gym Fitness Institute expert and celebrity chef Robert Irvine is here to help you "trim the fat" this Thanksgiving.
Tired of loosening your belt after a big Thanksgiving meal? Ready to trim some fat out of your typical Turkey Day? We are too. So we recruited the help of Gold’s Gym Fitness Institute expert and Food Network star Robert Irvine to get some waistline-friendly recipes for this year’s holiday spread.
A typical American Thanksgiving dinner has around 4,500 calories! And the real culprit behind most of those calories? The fixings! Just two cups of mashed potatoes and gravy can top 500 calories, and just one slice of sweet potato pie can cost you 320. “I shared these dishes because they are some of my fall favorites,” Irvine explains. “And no matter what is served as the main dish for Thanksgiving, these make great, healthy sides.”
And keep up a festive fitness spirit the day after Thanksgiving by bringing your friends and family for post-holiday workouts at Gold’s Gym. Anyone can spend that Friday trimming the fat for free at any of our locations.
Gluten-Free Thanksgiving Stuffing
Makes 6 portions
Irvine says: A Thanksgiving meal isn't complete without stuffing. This gluten-free stuffing recipe is a healthy version for those with diet restrictions or those just looking for a healthier alternative.
1 large loaf gluten-free bread, diced
½ pound lean gluten-free turkey sausage
2 tablespoons grapeseed oil
2 small Vidalia onions, small diced
4 stalks celery, small diced
1 tablespoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
½ cup dried cranberries (optional)
2 cups gluten-free chicken stock
2 whole eggs
Preheat oven to 350 degrees. Place the diced bread on a sheet pan and toast in the oven for 10 to 12 minutes until light golden brown.
Cook the turkey sausage in a small sauté pan; set aside. Heat a large sauté pan over medium-high heat and add the grapeseed oil. Add the onions and celery, and sauté till celery is tender and onions become translucent. Add the sage, thyme, and cooked sausage to the vegetables; add cranberries if desired. Remove from the heat and stir in the toasted bread, chicken stock, and eggs, and add salt and pepper to taste. Mix well and pour into a casserole dish. Cover the dish with foil and bake for 25 minutes. Uncover the stuffing and continue to cook 8 to 10 minutes longer to allow the top to brown. Serve hot.
Roasted Root Vegetables
Makes 6 portions
Irvine says: Most vegetable side dishes are served as casseroles loaded with cheese and cream or heavy sauces. Here's a healthy, easy-to-make alternative that will pair well with any main course.
1 cup butternut squash, peeled and diced
1 cup celery root, peeled and diced
1 cup carrots, peeled and diced
1 cup new potatoes, diced
1 cup parsnips, peeled and diced
1 teaspoon garlic, minced
½ teaspoon fresh thyme, chopped
2 tablespoons grapeseed oil
1 tablespoon fresh parsley, chopped
Preheat oven to 350 degrees. Place all the vegetables in a large mixing bowl and add the garlic, thyme, oil, salt and pepper. Toss well and lay the vegetables on a sheet pan lined with parchment paper. Place in the oven and roast for 25 to 35 minutes, until the vegetables are caramelized and cooked through. Test with a fork to make sure they're done. Garnish the vegetables with parsley before serving.
Low-Fat Apple & Berry Granola Crisp
Makes 10 portions
Irvine says: This granola crisp is perfect for a potluck-style get-together, and it's easier to make than a pie.
4 cups green apples, peeled and sliced
2 cups fresh berries of choice
2 tablespoons honey
1 tablespoon cornstarch
1 cup quick oats
¼ cup whole wheat flour
¼ cup flaxseed
½ teaspoon ground cinnamon
½ teaspoon ground pumpkin spice
1 egg white
1 tablespoon grapeseed oil
1 teaspoon vanilla extract
3 tablespoons all-natural apple juice
1 cup low-fat granola
Preheat oven to 350 degrees. Spray a 9-inch casserole dish with nonstick spray. Mix the fruit, honey, and cornstarch together and place in the bottom of the dish. In a mixing bowl, combine the oats, whole wheat flour, flaxseed and spices. In another mixing bowl, whisk together the egg white, oil, vanilla and apple juice, then combine this mixture with the dry ingredients. Add the granola to the mixture and stir well. Sprinkle the granola topping over the fruit. Cover with foil and bake for 20 minutes. Uncover and continue to cook for another 15 to 20 minutes, until topping is golden brown and crisp.
Serve warm, with or without low-fat vanilla frozen yogurt.
November 2014 Issue