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    Tips For A Thinner Thanksgiving
    avatar
    Andie_WebMD_Staff posted:
    Thanksgiving does not have to sabotage your weight, experts say. With a little know-how, you can satisfy your desire for traditional favorites and still enjoy a guilt-free Thanksgiving feast. After all, being stuffed is a good idea only if you are a turkey!


    A new article from WebMD offers some healthy Thanksgiving tips to make this Thanksgiving a little easier on the waistline.



    Getting active to burn more calories, eating breakfast, and dinnertime portion control are all excellent ideas to make it through the holidays without packing on too many pounds. What other tips do you have?


    Here's just a few healthy ideas from the article for a lighter food-fare:

    • Use fat-free chicken broth to baste the turkey and make gravy.
    • Use sugar substitutes in place of sugar and/or fruit purees instead of oil in baked goods.
    • Reduce oil and butter wherever you can.
    • Try plain yogurt or fat-free sour cream in creamy dips, mashed potatoes, and casseroles.

    What other ways will you be watching your waistline this holiday season? How are you fitting in exercise with the busier time of year? Share all your best holiday diet tips with us!
    Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours. - Irish Proverb
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    Jis4Judy responded:
    Hi Andie I started useing lower fat thanksgiving a long time ago. I do Use low or fat free sour cream in mashed potatoes
    and I reduced the amount of butter in the stuffing from a whole stick of butter to 1/3 stick of butter added home made broth to moisten and add flavor that is missing because of reduction of butter and it still has a great taste..
    I also do not make any of the new staples like green bean casserole I just think it sounds disgusting I like my green vegies fresh and plain ... not all sauced up like that ..
    Hugs Judy:)
    Sw 247 Cw 153ish remember the gold isn;t in the prize it is in the journey! life may not be the party we expected but while we are here we may as well dance!
     
    avatar
    Thehealthyapplenyc responded:
    Instead of gravy, use the drippings from turkey. I don't like to take a chance on 'processed' foods, when you can simply get creative and combine drippings with Greek yogurt and oregano and pepper.
     
    avatar
    Andie_WebMD_Staff replied to Thehealthyapplenyc's response:
    Hmm....I've never heard of mixing the dripping with yogurt. Very creative! Now I simply have to try it!

    I usually make my gravy by simmering the giblets in seasoned water while the turkey's in the oven. Then use some of the drippings and a little flour or cornstarch to thicken things up. This year I was going to get one of those fancy fat separator measuring cups.

    Judy, I have never liked that green bean casserole either. About the only veggie I like a sauce on is broccoli. The last couple years I made a broccoli casserole that uses sour cream, mayo, and horseradish. But after reading this about the Greek yogurt I'm wondering if I could lighten it up that way.
    Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours. - Irish Proverb
     
    avatar
    Jis4Judy replied to Andie_WebMD_Staff's response:
    I make my gravy the same way you do Andie
    but it is allways cornstarch for thickening because it doesn;t interfer with the taste of the gravy like flour does /

    I like my broccolli plain too I do like butter a tad bit on carrots and brussel sprouts..
    I make my own pie crusts too I don;t use the pre made ones .
    My favorite crust is for a one crust pie
    1 C flour half whole whest
    1 stick butter you can use half soft margarine with zero trans fats
    1/4 C confectioners sugar
    1/4 C chopped walnuts
    you mix everything together and press into the botton and sides of a pie plate/ if it is for a cold filling then bake it first if you are makeing a pumpkin pie just leave raw and bake like you would any pie crust .. It is very good
    I think I got it from a magazine many years ago most likely family circle... It was used for chocolate cream and lemon merangue cooked befor filling
    and Pumpkin cooked along with the pumpkin filling
    Hugs Judy:)

    Hugs Judy:)
    Sw 247 Cw 153ish remember the gold isn;t in the prize it is in the journey! life may not be the party we expected but while we are here we may as well dance!
     
    avatar
    Andie_WebMD_Staff replied to Jis4Judy's response:
    Yummy! I bet the nuts make a great flavored crust!

    Reminds me of my favorite Christmas cookie, the Russian Tea Cakes, which are nothing but nuts (either pecan or walnut) and lots of butter. There are no eggs in the mix so it's a really very light texture. But, oh so fattening.

    I'm always nervous to switch out light or low-fat margarine for real butter when baking. You know how sometimes they are more watery? Does that affect your recipes?
    Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours. - Irish Proverb
     
    avatar
    Jis4Judy replied to Andie_WebMD_Staff's response:
    I rarely replace more than 1/3 of the butter with the soft margarine . but I do believe it tastes better with real butter
    and it is a holiday so real butter can be used for that one meal right.. I make a really tasty crust ..
    Hugs Judy:)
    Sw 247 Cw 153ish remember the gold isn;t in the prize it is in the journey! life may not be the party we expected but while we are here we may as well dance!
     
    avatar
    Pamela Peeke, MD, MPH, FACP responded:
    Hey Andie, this is great. One tip I would share is that protein is the most satisfying of all of the macronutrients. As everyone goes into the holiday season before us, a neat trick is to keep some lean protein handy to help curb runaway appetites for the countless treats sitting around schools, homes and offices. I'll arm myself with almonds in 2 oz ziplocks to snack on. If I'm off to another party or holiday meal, I'll make certain to have a Greek yogurt, low fat string cheese, some hummus, or chicken (I keep plenty around to grab and go). Protein has a higher "cost of conversion" from food to fuel and you'll burn more cals eating it while quelling your appetite. It's like a natural appetite suppressant.

    Hope this helps everyone as we face the fun and challenges ahead.

    Dr Peeke


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