By: Jacqueline Gomes, RDN, MBA
Your Thanksgiving meal is nothing but a distant memory today; on average we consume 4,500 calories from this one meal alone! Between the appetizers, alcohol, main dish and desserts my guess is you aren’t feeling great.
Our liver, kidneys and lungs do a great job of detoxifying our bodies from harmful toxins and pollutants; today is about getting rid of the bloated, full feeling you have from overeating. So here we go!
Drink Water: lots of it, to the tune of one gallon.
Exercise: Don’t delay; don’t think about it, just to it. Exercise is completely underrated during the holidays. It’s the best way to control your weight alone with portion control on “non-holiday” days. Physical activity is also a great way to control stress and anxiety during the holiday season.
Eat healthy: Focus on fresh foods such as fruits, vegetables, lean protein (white meat turkey) and whole grains. Eat like this on a regular basis and you’ll find that days like Thanksgiving, Hanukah and Christmas may have no affect on your weight at all.
Post-Thanksgiving Meal Quick Tip: Create a flavorful and festive Turkey stir-fry. Simply combine sautéed fresh mixed vegetables with left over turkey breast and serve with a small portion of left over plain sweet potatoes.
Healthy Leftover Turkey Ideas:
- Turkey & White Bean Soup
- Turkey Veggie Stir-fry
- Turkey Chili
- Turkey Frittata
- Turkey and cranberry stuffed sweet potatoes
- Turkey over mixed greens
- Turkey & grilled veggies on whole grain bread
Turkey & White Bean Soup
Makes: 8 (1 cup) Servings
- 1 tablespoon canola oil
- 2 cups diced yellow onion (about 2 medium)
- 1 1/2 tablespoons chili powder
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
- 4 cups fat-free, less-sodium chicken broth
- 3 cups chopped cooked turkey
- 1/2 cup diced seeded plum tomato (about 1)
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 lime wedges (optional)
- Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
- Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.