Mrs. Cannon’s Cooking Corner: Holiday Dinner Made Healthy
Hoping to survive the holiday season without completely derailing your health and fitness goals? Try this fit-friendly feast- it’s sure to impress!
Main Course: Stuff The Turkey, Not Yourself
Turkey Dinner (In a Ball!)
1 pound ground turkey
1 scoop of protein powder (I use Quattro Pure and Simple)
1/2 cup finely chopped red onion
1/2 tsp. sage seasoning
1/2 tsp poultry seasoning
1/2 cup finely chopped green pepper
In a large bowl, mix all ingredients together. Use an ice cream scoop to scoop out each ball. Place on pre-sprayed baking sheet and place in oven at 350 degrees Fahrenheit for 40-45 minutes or until the turkey balls are brown. Turn over each ball every 15 minutes to cook evenly.
On average the normal person consumes 4,500 calories on thanksgiving dinner alone. This entire meal has approximately 2,300 calories, 93.4 grams of fat, 155.2 grams of carbs, and 213.6 grams of protein.
Sweet-est Potato Pie
2 cups boiled sweet potato
1 scoop vanilla protein powder (I use Magnum Quattro)
1 tsp cinnamon
2 tsp coconut milk
1/4 cup pecans
1/2 tsp ground ginger powder
In a large bowl, puree sweet potatoes and add in all wet ingredients. Fold in remainder of dry ingredients (excluding pecans). Pour into baking dish, crumble pecans on top of sweet potato bake, and lightly drizzle honey on top. Place in oven for 45 mins at 350 degrees Fahrenheit.
Cran-Berry Merry Sauce
2 cups whole cranberries
2 cups water
4 packs Truvia sweetener
1/3 cup shredded coconut
Bring water to a boil and slowly add cranberries and shredded coconut & Truvia sweetener. Cover pot and let simmer for 10 minutes. Pour into serving dish and let cool in fridge for one hour.
Lemon Dill Carrots
4 cups carrots
3 tsp coconut oil
2 tsp lemon juice
1 tsp dill
Place all ingredients in a baking dish. Cover and place in oven at 350 degrees Fahrenheit for 40-50 mins or until carrots are soft. Mix carrots every so often to ensure all carrots are coated.
Dessert: Perfect Pumpkin Pie
2 scoops of protein (I use Quattro Pure and Simple)
1 cup pumpkin puree
1 cup evaporated skim milk
4 tsp cinnamon
2 tsp vanilla extract
3 tsp ground ginger
1 cup coconut milk
2 tsp nutmeg powder
Frozen pie crust of choice (I use a gluten-free crust)
Mix all wet ingredients together and slowly add in dry ingredients. Pour mixture into pie crust. Bake at 425 degrees Fahrenheit for 15 minutes. After 15 minutes, lower temperature to 350 and bake for another 30-40 minutes, or until you can insert a knife in the centre and it comes out clean.
Makes one medium pie, which is approximately eight slices.
Without the crust, each pie slice contains: 140 calories, 5.8 grams of fat, 6.8 grams of carbs, and 13.3 grams of protein.