Thanksgiving is coming up fast, and if you are trying to eat better, this kickoff to the holiday season can be a killer to your diet! We have a few tips to help you stay on track, without sacrificing any of the Thanksgiving fun of food and family (PLUS! Bring a dish you don’t have to feel bad about eating – Beet, Avocado and Watercress Salad!).
- More Veggies! Don’t be afraid to fill your plate with the side salad or other veggies. Have a reasonably-sized slice or two of turkey, one scoop of potatoes, and do the rest of your plate with vegetables to avoid empty calories that bread and creamy sides can hold.
- Everything in moderation. You don’t have to feel too guilty about enjoying all the food at Thanksgiving. After all, we are supposed to be thankful, not resentful. You can still enjoy the full menu, just take smaller portions of everything. Or instead of diving back in for seconds right after you clean your plate, take a 5-10 minute breather to allow your brain to catch up with your stomach. You may be surprised to find you don’t need the second helping.
- Watch the drinks. A large part of caloric intake during the holidays – alcohol. Your drinks are not something one might usually even consider when watching your diet. A glass of wine can house about 150 calories, a beer about the same. Sugary mixers for your liquor also amp up the calorie intake. So if you plan to have some cocktails, limit yourself to two and choose a light beer or a vodka soda to keep the calories at bay.
Looking for an alternative side dish with a guilt-free feel? This one is a holiday favorite-to-be! This festively colored salad will cut the calories without cutting flavor or texture.
Roasted beet, Avocado and Watercress Salad
- 6 large red or yellow beets (about 4.5 pounds)
- 1/4 cup water
- 1 1/2 teaspoons finely grated orange rind
- 1/3 cup fresh orange juice
- 3 tablespoons extra virgin olive oil
- 2 1/4 tablespoons sherry vinegar
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large avocado, peeled
- 3 bunches watercress (about 9 cups trimmed)
- 3 cups orange sections (about 3 large navel oranges)
- 3/4 cup vertically sliced red onion
- 3 tablespoons chopped pecans, toasted
Preparation
- Preheat oven to 375°.
- Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices
- Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.
- Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.
Yields 12 servings, 168 calories, 4 grams protein, 5.2 grams fiber
Joanne Weir, Cooking Light
NOVEMBER 2005
