Happy Thanksgiving from B-FIT4U!

We are one day away from the BIG TURKEY DAY!

Are you ready? Whether you're running through the grocery aisles, or baking a ton of pies in preparation for your feast, remember what this Holiday is truely about....GIVING THANKS! We encourage you to savor these moments with your friends, family and loved ones and not just think about the food. (but give thanks for that, too!)

 

Let Thanksgiving be a kickoff to your Season of GIVING! Give to your neighbor, your local food pantry, your favorite charitable organization, and to yourself. taking time to remember that you're special too and just BREATHE. Don't mark this turkey day as a slippery slope to gaining weight, being unhealthy, and forgetting to B-FIT4U! Take the "season of giving" challenge, and eat mindfully, savoring your blessings, remembering those in need, and stay active! 

 

 

HAPPY THANKSGIVING and Many Blessings!~FoodieGIRL

And a funny poem just for you!!

 

Getting Corny for Turkey Day

Getting corny over here, but LOVE CORN PUDDING! It's a savory little masterpiece and perfect as a side dish for your turkey day table. AND.....

 If it's not apart of your Thanksgiving day traditions, it needs to be!!! Here's our low cal/lowfat version, sure to keep the happy in your belly, and the muffin off your top, this Turkey day, ya dig?;)

 

Corny pudding
(courtesy of SouthernFood)


2 cups uncooked corn kernels (from about 4 ears) or 2 cans of corn

1 tablespoonflour

1 tablespoonsugar

1 teaspoonkosher salt

1/4 teaspoonfresh ground black pepper

1 cupegg substitute (or 6 egg whites and 1 egg) or 8 egg whites (or 6 egg whites and 1 egg)

1 tablespoon reduced-fat butter or 1 tablespoon butter substitute, melted

1 cupfat-free evaporated milk

 

Preheat the oven to 350 degrees. Have ready a nonstick loaf pan (or lightly grease a loaf pan with nonstick cooking oil spray) and a larger roasting pan to create a bain-marie, or hot-water bath. Boil a kettle of water.

 

Combine the corn, flour, sugar, salt and pepper in a large bowl; mix well.

 

In a separate bowl, whisk together the egg substitute, melted butter or butter substitute and milk for 3 minutes, then add to the corn mixture. Pour the pudding into the loaf pan and place the loaf pan inside the roasting pan. Place on the middle rack of the oven and pour enough boiling water into the roasting pan to come at least halfway up the sides of the loaf pan. Bake for 45 to 50 minutes or until the pudding is firm to the touch and slightly browned on top. Let it rest in the pan for at least 5 minutes before serving.

Nutritional Facts for Low-Fat Corn Pudding

Serving Size: 1 (148 g)
Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 97.2

Calories from Fat 12

13%

Total Fat 1.4 g

2%

Saturated Fat 0.3 g

1%

Cholesterol 1.5 mg

0%

Sodium 311.6 mg

12%

Total Carbohydrate 14.7 g

4%

Dietary Fiber 1.0 g

4%

Sugars 5.4 g

21%

Protein 7.5 g

Countdown to TURKEY DAY!

More healthy recipes coming your way, as we countdown to TURKEY DAY!

 

Why not skip tradition of cranberry sauce in a can and get fancy with it?! And this recipe is soooooo easy, you'll never go back to that silly can again!

 

Cranberry Cherry Walnut Marmalade

(courtesy of Eating Well)

Ingredients

• 3/4 cup sugar
• 1 cup water
• 1/2 cup port, or other sweet red wine
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup dried tart cherries
• 1 12-ounce package fresh or frozen cranberries
• 2/3 cup chopped walnuts, toasted (see Tip)
• 1/2 teaspoon freshly grated orange zest

• Preparation

  1. Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.
  2. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

  Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Tip: To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

  Nutrition

  Per 1/4-cup serving: 91 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium

More REVAMPED Turkey Day Recipes!

So we have to admit, we didn't grow up on green bean casserole at our Thanksgiving meal, BUT that doesn't mean we don't LOVE it now!! But when we discovered how it was made (fat, fat, calories, calories) we thought, "there's gotta be a better way!!" So here's our REVAMPED recipe of this Holiday favorite!! AND some extra TURKEY TIPS, TOO~

Have a great weekend~~FoodieGIRL

Green Bean Casserole

 

 

Cut the fat and calories in this side dish casserole by using reduced fat soup and a topping of onions and bread crumbs.

Ingredients

• 1/2cup finely chopped onion (1 medium)
• 2 tablespoons margarine
• 1/3cup fine dry bread crumbs
• 1 10 3/4-ounce can reduced-fat and reduced-sodium cream of mushroom soup
• 1/4cup slivered almonds
• 1/4cup roasted red sweet peppers, chopped, or one 2-ounce jar diced pimiento, drained
• 1/4teaspoon salt
• 1/4teaspoon ground black pepper
• 3 9 -ounce package frozen French-cut green beans, thawed and drained

Directions

1. In small saucepan, cook onion in margarine till tender. Remove from heat. Stir in bread crumbs. Toss to coat. Set aside.
2. In a large bowl, combine soup, almonds, roasted red pepper, salt and black pepper. Stir in green beans. Transfer to a 2-quart casserole. Sprinkle with onion-crumb mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through. Makes 6 servings.

Nutrition Facts

(Delightfully Light Green Bean Casserole)
Servings Per Recipe 6, sat. fat (g) 3, Fat, total (g) 8, chol. (mg) 13, pro. (g) 5, carb. (g) 20, cal. (kcal) 161, iron (mg) 2, vit. C (mg) 34, calcium (mg) 81, vit. A (IU) 729, sodium (mg) 465, fiber (g) 5

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1/3 cup

fine dry bread crumbs

1 10 3/4 ounce can

reduced-fat and reduced-sodium cream of mushroom soup

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1/4 cup

slivered almonds

1/4 cup

roasted red sweet peppers, chopped, or one 2-ounce jar diced pimiento, drained

 

1/4 teaspooon                                      

ground black pepper

3 9 ounce package

frozen French-cut green beans, thawed and drained

 

 

In small saucepan, cook onion in margarine till tender. Remove from heat. Stir in bread crumbs. Toss to coat. Set aside.

 

In a large bowl, combine soup, almonds, roasted red pepper, salt and black pepper. Stir in green beans. Transfer to a 2-quart casserole. Sprinkle with onion-crumb mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through. Makes 6 servings.

Nutrition information

Per Serving: cal. (kcal) 161, Fat, total (g) 8, chol. (mg) 13, sat. fat (g) 3, carb. (g) 20, fiber (g) 5, pro. (g) 5, vit. A (IU) 729, vit. C (mg) 34, sodium (mg) 465, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

 

 

TURKEY TIP:

 Load that plate with protein and veggies, first!! Then dive into the stuffing, and mashed potatoes.

 

Start your Thanksgiving day with a stretch and a brisk walk outside with your family and friends. Why not prepare that appetite with a little rev up of your metabolism and few calories lost before you feast :)

 

Remember the reason for this Holiday is to be THANKFUL! Count your blessings all around you!

FIT THANKSGIVING

Listen, we're not saying "don't indulge" on Thanksgiving....

that's just CRAZY advice from fit people who don't really like food. YES, on occasion you're going to run into a personal trainer or nutrition guru who really doesn't like food, so telling you to "don't eat this or that" is just plain simple for them! AND CRAZY talk to someone who actually LOVES FOOD...aka. all of us here at B-FIT4U. We are FOODIES, but that's not an excuse to forget about being healthy!! You can ENJOY yourself on Thankgiving, it's one day! (ok and maybe a day of leftovers) but that's two whole days of FUN eating! Don't feel guilty, remember your workout on the THIRD day. Remember a healthy breakfast that morning, and remember to choose good for you foods to eat every 2-3 hrs, throughout the day to keep that metabolism revved up!

Don't forget to be THANKFUL!

 

Great ways to keep it healthy on Thanksgiving!

 

Find a " turkey trot"~ a fun 5k to enjoy with friends the morning of Thanksgiving

 

Go easy on the appetizers, save that feasting for the meal

 

Don't skip breakfast, keep that metabolism revved up by not skipping meals on the big day

 

Chew slowly, give yourself a chance to be full, not overfull and uncomfortable

 

Skip the seconds, there's always tomorrow for leftovers

 

Drink responsibly, enjoy that glass of wine, but don't overindulge...it causes overeating, bloating, slows the metablolism, and you're drinking your calories!

 

Don't skip dessert....have a slice of pie, or a little bit of all your favorities. You shouldn't restrict yourself, everything in moderation!

 

 

TURKEY TIP:

Give yourself some wiggle-room. At the end of the day, Thanksgiving should be enjoyed with loved ones, and enjoyed! DON'T STRESS IT! You're on the right track! Healthy, moderation, Happy! B-FIT4U!~FoodieGIRL

 

Eat your Vegetables, and LIKE IT TOO!

 

 

Your mama always told you, EAT YOUR VEGGIES! Well, with this Thanksgiving side dish you're going to be LICKING YOUR PLATE! Our root vegetables with cider cinnamon glaze is one dish that you're going to want to go back for seconds....and guess what you can..... it's veggies!

 

ROOT VEGGIES with CIDER CINNAMON GLAZE (courtesy of Eatingwell)

• 3 pounds assorted root vegetables, peeled (see Tip) and cut into 1-inch pieces
• 1 cup apple cider
• 1/4 cup dark brown sugar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground pepper
• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1/8 teaspoon ground cinnamon

1. Preheat oven to 400°F.
2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
3. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
4. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
5. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

Tips & Notes

• Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Nutrition

Per serving: 219 calories; 9 g fat ( 2 g sat , 1 g mono ); 5 mg cholesterol; 34 g carbohydrates; 4 g protein; 7 g fiber; 362 mg sodium; 730 mg potassium.

Pumpkin Cheesecake~REVAMPED!

Thanksgiving week continues with one of our most requested recipes..

DAIRY FREE PUMPKIN CHEESECAKE!

 

You heard it right folks, dairy free! And believe me, you won't know, they won't know, AND the fat and cholesterol and be shown the door! YES! Guilt free Cheesecake! (well kinda,  don't forget your portion control)

 

So you can thank us later, when you're licking your plate!

 

Dairy Free Pumpkin Cheesecake

Ingredients
1 c. granulated sugar
2 tubs (8 oz. each) Tofutti Better Than Cream Cheese
1 can (15 oz.) pumpkin puree
2 eggs
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
9 inch graham cracker pie crust

Directions
Preheat oven to 350 degrees

Beat cream "cheese" and sugar together. Add pumpkin, cinnamon, nutmeg, and salt. Add eggs and beat entire mixture until smooth.

Pour into 9 inch pie crust.

Bake at 350 degrees for one hour or until a knife inserted into the the center comes out clean.

Let cool and enjoy

 

TURKEY TIP: Check out another inspiring blog we are obsessed with for more ways to get your healthy on! http://www.healthierhappieru4life.blogspot.com/