Our Turkey Melt LG Boot Camp this morning was a blast. I love how much we laugh and joke around. There might be a little bit of complaining, but I take that as a compliment! 🙂 This morning I shared my Thanksgiving menu. Along with the traditional dishes, I made appetizing low calorie healthy alternatives as well. Healthy quinoa dressing, slimmed down sweet potato casserole, super greens kale salad. John C. asked me which dishes had the most left-overs. Ha, Good point! Okay, most enjoyed the traditional dishes best, and I didn’t take it personally. Everybody overeats at times; that’s normal. The difference is that for some, an episode of overeating sets off a chain reaction: “I already blew it; I might as well keep eating and start eating well tomorrow, or on January 1st.” That’s your eat-repent-repeat cycle. I want us all to enjoy and celebrate this season. That is why I am not suggesting a drastic diet this time of year. If you are feeling overstuffed today and would like nutritional and fitness support during this wonderful season, come join our Holiday Survival Program! Let me know today that you’re “in” and I will save your spot!
If you’ve ever thought of running a full or half marathon, the time is now! I am super excited to be coaching the Peninsula Run and Walk team for the Leukemia and Lymphoma Society. Our Team in Training kick off date is Saturday December 7th. We will be training for the San Luis Obispo Marathon and Half Marathon, as well as the Nike Women’s Half Marathon in Washington DC. Both events are on April 27th. Have fun while training for a great cause! Send me an email or text, and I will help you register and sign up! Ask a friend to join you. The friends I made training for my first marathon with Team in Training are some of the most wonderful people I have ever known, and continue to be great friends.
It’s going to be a great upcoming week for LG Boot Camp. I’ll be teaching 9AM every day and 6AM on Monday. Ali has been enjoying New York and will be back to teach 6AM Wednesday and Friday. Erin will be home for 3-weeks beginning December 5th. I can’t wait to have her join us at boot camp!!!!
Food for Thought:
Slimmed-Down Sweet Potato Casserole – Women’s Health Magazine
One of my healthy side dishes yesterday. This morning Anne Marie shared that she omits the honey and adds one banana to her version. She also adds burnt cognac. Her recipe calls for 1/4 cup, but she said she is French, so she adds about a cup and half. Although it will add a few more calories, I will be making the delicious French version this week!!
There’s no butter!
The topping is full of nutty, cinnnamon-y goodness.
There’s way less sugar than normal.
The end result clocks in at just 101 calories, 2.5 grams of fat (almost none of it saturated), and 7.2 grams of sugar per serving. Now that’s something to be grateful for.
Slimmed-Down Sweet Potato Casserole
Makes 12 servings
3.5 lbs sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
2 Tbsp honey
1/4 cup golden raisins (The raisins at the Campbell’s Farmer Market were amazing. Check it out Sunday’s 8AM t0 1PM)
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon (divided)
1 Tbsp packed brown sugar
1/3 cup chopped pecans
1. Cover potatoes with water, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.
2. Preheat oven to 400° F. Spray a baking dish with cooking spray.
3. Mash the sweet potatoes, then add the honey, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon. Whip with an electric mixer or an immersion blender until smooth (if you don’t have one, you can do this step by hand—it’ll just take a little muscle!). Spread the sweet potato mixture in the prepared baking dish.
4. Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, about 15-20 minutes.
Per serving (1/12th of casserole): 101 cal; 2.5 g fat (0.3 g saturated); 19.8 carbs; 7.2 g sugar; 106.9 mg sodium; 2 g fiber; 1.3 g protein