Turkey Time!

This year might be the first year that I can out eat anyone and everyone at the Thanksgiving table, especially since these awesome maternity pants give a lot of extra room for stretching! Hehehe. But there is no reason to overdo it just because the food is front of me, or because I'm pregnant, and neither should you! Studies have shown that the average person consumes between 3,000 and 4,000 calories during a Thanksgiving meal, not including what you snack and sip on during the day. Here are few Thanksgiving tips that will keep you happy and keep your pants buttoned, whether you're pregnant or not, but still allow you to enjoy all the wonderful food!

1) Start your holiday morning out with a quick 45 minute workout. Whether it's a brisk walk, a short yoga session, or a full body circuit, getting a quick workout in before you stuff your face will get your metabolism moving!

2) Eat light!! If you are having a Thanksgiving dinner take it easy during the day! Whip up an egg white omelet and piece of fruit for breakfast. Keep lunch light with a broth based soup or light salad. My sister makes a wonderful pumpkin soup every year that we eat for lunch to hold us over until dinner. It's light on the stomach, but enough to keep your belly satisfied.

3) Try a new low fat recipe! We all have our family traditions and Thanksgiving favorites, but there is no reason we have to make them "Paula Dean Style"! Search for alternatives to your favorite recipes on cookinglight.com. Something as simple has replacing eggs with egg substitute can cut back on the calories, fat, and cholesterol while still giving you that traditional taste you love!

4) Thinking about going back for seconds? Be wise when going back for more! Instead of reaching for another scoop of grandma's sweet potato casserole and gravy smothered dressing, grab a second helping of veggies and a glass of water. It takes the body a full 15-20 minutes after you finish eating to feel satiety. So instead of going back for seconds right away, take a breather and drink a tall glass of water.

5) Minimize the mimosas! I'll be completely minimizing the mimosas this year (insert sad face). But the rest of you can enjoy your booze IN MODERATION!!!! Those extra cocktails add A LOT of extra calories to your Thanksgiving meal. So keep it light and sip on water most of the day so you can enjoy your favorite beer or wine during your Thanksgiving meal or while cheering on your favorite team!

6) Share a dessert plate. There are so many pies and sweet treats to choose from!  How can you pick just one?! Instead of dishing out a piece of each pie, share a dessert plate with someone. Having a bite or two of a few favorites  rather than eating  full helpings will satisfy your taste buds and keep your calories somewhat in check.

Here are a few healthy alternative recipes I have used in the past:

"I Can't Believe It's Not Sweet Potato Casserole"
http://www.hungry-girl.com/show/holiday-i-cant-believe-its-not-sweet-potato-casserole-recipe

Ingredients

• 8 cups peeled and cubed butternut squash
• 2/3 cup light vanilla soymilk
• 2/3 cup sugar-free pancake syrup
• 1/2 cup Splenda No Calorie Sweetener (granulated), or HG Alternative!
• 1/2 tsp. salt
• 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 tsp. vanilla extract
• 2 tsp. cinnamon
• 2 cups miniature marshmallows

Directions

Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside.

Fill a large microwave-safe dish with 1/2 inch of water. Add squash and cover. Microwave for about 8 minutes -- squash should be tender enough to mash, but not overcooked. Drain well.

Mash squash thoroughly with a potato masher, food processor, or fork, but do not puree. (Squash should be pulpy.) Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. (Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.) Mix thoroughly, but do not over-stir.

Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes.

Top with mini marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
MAKES 8 SERVINGS



Maple Bourbon Pecan Pie
 http://www.myrecipes.com/recipe/maple-bourbon-pecan-pie-50400000116756/

I decreased the calories and sugar even more by substituting the whole eggs with egg substitute and using sugar-free syrup rather than regular maple syrup.


Caramel Pumpkin Pudding Cupcakes
These are one of my favorite Thanksgiving treats.  Only 100 calories per cupcake!!!!
http://www.rachaelrayshow.com/recipe/14406_Hungry_Girl_s_Caramel_Pumpkin_Pudding_Cupcakes/index.html

INGREDIENTS

• For cupcakes:
• 2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
• 1 cup canned pure pumpkin
• 1/3 cup fat-free liquid egg substitute
• 2 tablespoons sugar-free maple syrup
• 2 teaspoons cinnamon
• 2 teaspoons Splenda No Calorie Sweetener (granulated)
• 1/8 teaspoon salt
• For topping:
• 3 cubes (about 1 ounce) chewy caramel
• 2 teaspoons light vanilla soy milk

PREPARATION

Preheat the oven to 350F.

Combine all cupcake ingredients in a mixing bowl with 13 cup of water. Whip with a whisk or fork for 2 minutes until well blended.

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top). Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching.

Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).

Microwave at medium power for 1 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

HAVE A HAPPY AND HEALTHY THANKSGIVING!!!!