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Hey Team,

I used this recipe last year and it blew everyone’s mind! I purchased my turkey at publix – it was Kosher and pre-brined, thawed. I think the pre-brine helped.. don’t get scared about the recipe and cooking it high, uncovered.

Follow and It will turn out perfect.

Last year, I cooked the turkey, sugar free cranberry sauce, ‘best damn vegetables’ and store bought trader joes dressing. Deviled eggs were made with avocado mayo vs regular mayo and no one could tell.

http://www.howtocookathanksgivingturkey.com/

I cooked these on the side and once again.. a HIT

https://damndelicious.net/2014/10/04/roasted-vegetables/

INGREDIENTS:
2 cup broccoli florets 
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste


DIRECTIONS:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.Place into oven and bake for 12-15 minutes, or until tender.*

Serve immediately.

BEST HOMEMADE CRANBERRY SAUCE

Prep Time: 5 mins
Cook Time: 20 mins

Total Time: 25 mins

Sugar-Free Cranberry Sauce. Takes 15 minutes to make and sweetened with stevia.
Author: Kristine Fretwell
Recipe type: Side

Yield: 3 cups

INGREDIENTS:
2 – 340 g or 12 oz bags Fresh Cranberries (6 cups cranberries)

2 tsp Orange Zest Juice of 1 large Navel Orange (approx ¼ cup juice)
¼ cup + 2 tbsp Water
¼ tsp (or to taste) Pure White Stevia Powder (I use this one from NuNaturals. This is the most concentrated form of stevia. If using packets, add enough to taste)

½ tsp Vanilla Extract

DIRECTIONS:

In a medium saucepan, add the cranberries, orange zest, orange juice and water. Cover with a lid, and heat over medium to medium high heat for about 10 minutes. Lift off the lid, and give the cranberries a stir with a wooden spoon, they should be sauce at this point. From here, add in the stevia, tasting as you go to get it to the sweetness level you want. Once you’re happy with the level of sweetness, add the vanilla and stir. Allow to cool to room temp. Serve at room temp or if not using, put in an airtight container and keep in the fridge. Unused portions should freeze well.

CLEAN MAC N CHEESE

This does not taste like velveeta- this is great for someone who’s tastebuds are geared for healthier/crunchie type food.


INGREDIENTS:

8 oz Whole Wheat Elbow Macaroni
2 cups Low Fat (I used Fat free of course) Cottage Cheese
1/2 cup Canned Pumpkin
3/4 cup Sharp Cheddar 2%
Bread Crumbs (enough to sprinkle) try Ezekiel bread or natures own no sugar added wheat

Salt & Pepper, to taste


DIRECTIONS:

Preheat oven to 325 degrees. Fill a pot with water & bring to boil. Add pasta & cook until al dente, app. 5 minutes. Drain pasta and pour into 11 x 7 glass pan. Meanwhile, puree cottage cheese & pumpkin. Add this mixture to the cheddar cheese & pasta then stir to combine. Top with breadcrumbs & bake for 15 minutes or until top is brown & cheese is melted. If made with my tweaks the break down per servings is (If you made with fat free cheese, you could have this as a post workout meal)

LOW CALORIE THANKSGIVING STUFFING

 
INGREDIENTS:
8 slices Light Bread (No sugar added Natures Own Wheat)
1 1/2 cups Fat-free Chicken or Vegetable Broth (No sugar In ingredients)
1 1/2 cup Chopped Onion
1 1/2 cup Chopped Celery
¼ cup Granny Smith Apples (finely chopped with skin on)
1/3 cup Fat-free Liquid Egg substitute (liquid egg whites) 
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 tbsp Fresh Sage
2 tbsp Light Butter (I used Brummel & Brown)

Kosher Salt and Pepper to taste


DIRECTIONS:

Start by drying out your bread. You can either do this by toasting in the oven, or by leaving the bread sit out at room temperature overnight. Preheat oven to 325 degrees. In a medium pot, combine chicken broth, onions, celery, apples, butter, salt, pepper, rosemary, thyme and sage. Cook for about 15 minutes over medium heat. Mean while, break up your bread into small ½” pieces by chopping or just breaking apart with your hands. Put bread into a large oven safe dish. When broth mixture is ready, slowly pour onto bread, making sure to cover all the pieces. Next, mix in the egg substitute and make sure to cover all pieces. If bread cubes do not seem wet enough (they should be moist, but not saturated), add a tbsp or two of warm water until appropriate texture is reached. Season with more salt and pepper if desired.

Cover dish with foil and transfer to over. Cook for about 25 minutes. Then, take out stuffing, mix it around and fluff it a bit and put back in the oven, uncovered for about another 15 minutes. Enjoy!

Entire Recipe is 4 servings

Serving size is 1 1/2 cup

GREEN BEAN CASEROLE


INGREDIENTS:
1 lb frozen green beans or 1 lb fresh green bean
1 (10 1/2 ounce) canlow-sodium Cream of Mushroom Soup or 1 (10 1/2 ounce) can reduced-fat cream of mushroom soup
3/4 cup Skim Milk or milk substitute
Pepper
Frazzled Onions 
1 large Onion
Flour or Oat Flour
Sea Salt

Cooking Spray


DIRECTIONS:

For fresh green beans clean trim and cut. Add some water to a pan and cook beans until almost tender while they are cooking make the frazzled onions. Peel onion and cut in half slice very thin. Spread out and salt them let set 1 minute but no longer. Put some flour in a bag add onions and shake until they are all coated shake off excess spray skillet add onions and spray them also cook turning frequently until brown and crisp. Drain green beans and mix with the soup, milk, pepper and half of the crisp onions. Bake at 350°F for about 10 minutes then top with the rest of the onions and cook

SWEET POTATO CASSEROLE

 
INGREDIENTS:
3 cups Cooked/mashed Sweet Potatoes (about 2 1/4 lbs raw)
1/3 cup packed Brown Sugar (I used Splenda Brown Sugar Blend)
1/3 cup Skim Milk (I use Organic) or milk alternative like almond milk
2 Egg Whites or 1/4 cup egg substitute
2 tbsp Butter or Margarine, melted
1 tsp Vanilla Extract

1/2 tsp Sea Salt

Topping:

1/2 cup packed Brown Sugar (I use Splenda Brown Sugar Blend)
1/4 cup All-purpose Flour ( I used Oat Flour) or use wheat flour
2 tbsp Butter or Margarine, cold

1/3 cup Chopped Pecans

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit, and spray an 8 by 8 baking dish with zero-calorie nonstick cooking spray. In a large mixing bowl, combine all filling ingredients and mix well. Spoon into prepared baking dish and spread evenly. In a different bowl, combine the brown sugar and flour for the topping, then cut in the cold butter until the mixture resembles coarse crumbs. Stir in chopped pecans and sprinkle over the sweet potato mixture in the baking dish.

Bake 30 minutes.

DESSERT!

CRANBERRY OATMEAL COOKIES

 
INGREDIENTS:
3/4 cup White Whole Wheat Flour (such as Bob’s Red Mill)
1/4 teaspoon Unrefined Sea Salt (such as Real Salt)
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1 cup Old-fashioned Rolled Oats
1 cup Dried Cranberries (Try to find w/o added sugar) If not, Don’t Sweat it
1/2 cup Finely Chopped Raw Walnuts
1/4 cup Chia Seeds
1/4 cup Carob Chips (Love these)
1/4 cup plus 1 tablespoon Extra Virgin Coconut Oil, melted
1/4 cup brown sugar ( I use Splenda Brown Sugar Blend)
1 teaspoon Pure Vanilla Extract

1 whole Banana, cut into pieces


DIRECTIONS:

Preheat oven to 350 degrees. Lightly coat a heavy duty baking sheet with a thin layer of extra virgin coconut oil. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and allspice. Mix in the oats, cranberries, walnuts, chia seeds and chocolate chips. In a blender on medium speed, blend the melted extra virgin coconut oil, sugar and vanilla extract until the sugar is smooth. Add the banana and blend until the banana is completely pureed. Stir the banana mixture into the dry ingredients until well combined. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 inch apart, to make 24 cookies. Flatten the cookies slightly with the back of a wet spoon. Bake the cookies for 15 to 18 minutes, until they are golden brown and almost firm to the touch. Cool on the baking sheet on a wire rack for about 5 minutes, then remove the cookies from the baking sheet and continue to let them cool on a rack.

Yields 24 cookies.


Note: These cookies will keep about 5 days if kept in a covered container in the fridge. They can also be made ahead and frozen for up to a month.

Enjoy! I cooked every one of these last year and it was a HIT! The cookies were so hearty and yummy. Remember to have fun and enjoy your family. Food Is made with love. Be sure to keep snacks for in between family get-togethers so your not starving when you sit down to eat. Take your time while you eat. Drink LOTS of water! If your family is anything like mine they will add salt, bouillon cubes and msg to almost every dish. If you are not accustomed to a high sodium intake you swell from the excess. The extra water should help.

 

If you can’t get to the gym! Do 2-4 sets of 15 no rest in between and rest 2-3 minutes after you complete 1 round.

Jump Squats

Jumping Jacks
Alternating Jump Lunges
High Knees
Mountain Climbers
Running Butt Kicks
Wide Pushups
Jumping Jacks
Bicycle Crunches

Your Lessons:

Start Here

Mentality Needed To Succeed

HMZ Resources so you Make sure you have everything you need for a smoother Transition

Spotify Playlists & Meditation

Lifestyle

Pregnancy

Cardio EDU

Abdominal EDU & Routine

Bonus Video Section

Gluten Free Dairy Free & Emergency Meal Guide

Hormone Therapy

Health Protocols

Recipes