gobbling without guilt | a thanksgiving menu that's happy + healthy

The holidays are here! Time to say goodbye, diet and HELLO, pumpkin pie! Right? Right?!

Wrong.

In addition to being a time of, well, thanks, Thanksgiving is widely accepted as the one day a year when you can eat yourself sick without a trace of guilt. This seems great until you realize that it’s going to take you the next week and a half to undo the 24 hours worth of damage that you’ve done to your body (assuming you can steer clear of leftovers, but seriously, who does that?). In actuality, this seemingly inconsequential day of feasting usually turns in to a week long binge-fest on butter, baked goods, fatty side-dishes and honey glazed ham. Admit it, you know it’s true. But, it doesn’t have to be this way.

Don’t set yourself up for failure this Thanksgiving by sticking with the same old gravy boat of recipes. Instead, take a look at the delicious, healthful options below and try incorporating as many as you can into this year’s menu . We promise your tastebuds will not be disappointed and you will feel much better about going in for seconds (and thirds).

appetizers:

wild rice + butternut squash salad, via Heartbeet Kitchen

 

pumpkin + sage risotto, via One Ingredient Chef

 

sides:

paleo dinner rolls, via Our Paleo Life

 

garlic mashed cauliflower, via undressed skeleton tumblr


white + green beans, via Meet The Shannons


roasted carrots with sweet tahini drizzle, via Nutrition Stripped 


roasted brussels sprouts with bacon, via diethood


mains:

herb-roasted turkey breast, via Ina Garten


stuffed acorn squash, via Love & Lemons

 

dessert:

vegan pecan pie, via Tablespoon

 

protein pumpkin pie, via delicious by dre



BURN bites: charlotte's homemade pesto (dip)

Today's Burn Bites recipe is a creative concoction from the kitchen of Burn 60 trainer Charlotte Mooney. With temperatures on the rise (and workouts likely becoming more intense), it is important to keep light, healthy snacking options on hand at all times. Stockpiling fresh fruits and veggies is essential - along with simple, satisfying pairings like hummus, nut butter and non-fat greek yogurt. However, while the combinations here are nearly endless, it's likely that after a few weeks of mindless munching on low calorie, low carb, farmers market goodness, you will still be left craving something with a little more pizazz.

It's perfectly normal to want to spice things up a bit and that's where this delicious, versatile pesto comes in handy. It can be used as a spread or dip, dressing or sauce and is sure to please the palate!

What You'll Need:

- Juice of 2 Lemons - 1 Bunch Basil - 1 Package Fresh Spinach - 8oz Pine Nuts - 1 Bunch Scallions - 6oz Green Olives (Pitted) - 2-6 Tablespoons Water (Added As Needed)

How To Make It Happen:

Begin by roughly chopping the spinach and scallions. Place half of all the ingredients in a food processor (or blender) and pulse until combined. Continue adding equal parts all ingredients and pulsating with water until the consistency of he mixture is suitable for your intended use - keeping in mind that dips and spreads will require less water than sauces and dressings.*

*Trainer Charlotte Mooney teaches every Tuesday, Wednesday + Friday at Burn 60 Studios in Los Angeles, CA. For more of her tips and recipes, be sure to keep an eye on the Burn Blog as well as her personal page Charlotte Mooney Fitness.