Before You Sit Down to Thanksgiving Dinner...

Whether you are celebrating this weekend or in a month, before you sit down to Thanksgiving dinner remember these great tips from Fit, Firm and Fab Nutritionist Laura Discepola.

It's Turkey Time!
by Laura Discepola, CNP

Are you planning a tasty turkey dinner this Thanksgiving? If so, here are some helpful tips, tricks and hints to ensure to make the best health and nutrition choices during this festive holiday without having to worry about feeling guilty, unbuttoning your pants after dinner or going on a crash diet afterwards. It’s simple: portion control, wise choices, think healthy and have fun!

Try Laura’s Top 10 Ideas to keep you on track this Holiday season:

1. Have a healthy light snack before Thanksgiving dinner so that you don’t fill your plate with more food than you actually need. Sometimes our eyes can be bigger than our stomachs!

2. Go Skinless – choose the turkey breast (no skin) and have a portion that is roughly the size of a deck of cards (about 4 oz). By doing so you will ensure you are getting lean protein and you will save fat calories and unwanted cholesterol!

3. Remember it’s not a buffet – place healthy portions on your plate once and don’t go back for seconds. Try filling half your plate with vegetables, one quarter with turkey breast and the other quarter with healthy starch (lean whole grain bread stuffing, mashed sweet potatoes or rice).

4. Eat slowly and don’t eat until you are full. Try putting your fork down between bites and enjoy the company, conversation and laughter of your family and friends.

5. If you are hosting Thanksgiving Dinner – make healthier, low-calories choices by limiting the amount of butter, salt, cream and fat you use in your recipes. If you are a guest on the other hand and you have no control over the ingredients that may have gone in to a dish, moderation is key – limit yourself to smaller portions and don’t add on the extra gravy or cheese sauce!

6.Avoid the pre-dinner snacks – save room for that yummy turkey dinner!

7. Drink plenty of water. Add some lemon or lime for extra flavor. If you want to fit in with the wine drinkers, ask for a wine glass and make yourself a wine spritzer (half wine, half soda water) and nurse your glass throughout dinner. Water keeps you full and will prevent you from going for seconds.

8. Need dessert? If you are hosting, be sure to prepare a healthy fruit salad or sliced fruit tray. If you are a guest, why not offer to bring a fruit tray and save yourself from the rich, high fat, high calories desserts normally served at Thanksgiving.

9. Go for a walk after dinner, it’s a great way to help with digestion and it will help burn off a few of those extra calories you just consumed.

10 Plan an after dinner activity away from the dinner table if possible so that the leftover food and desserts are staring you down! Or, clear the dinner table and organize a game of cards, Pictionary or charades! Stay active and busy and avoid the temptation for late night snacking!

Now you can relax and enjoy your Thanksgiving holiday worry-free and keep the extra calories away!

You can email Laura D at laura.cnp@rogers.com or join her for some personal consultation time at our next FIT, FIRM 'N FAB FITNESS RETREAT FOR WOMEN weekend in January 2010.


DON’T MISS THIS ONE! Book your spot today at http://www.fitfirmandfab.com


Happy Thanksgiving

Funk

Healthy Thanksgiving Turkey Dinner

Herb-Rubbed Turkey With Roasted-Garlic Gravy

With this being Canadian Thanksgiving I thought I would share with you, a great, healthy turkey dinner that I will be preparing on Sunday. Now contrary to popular opinion, Thanksgiving turkey, when not butter-basted, can be a healthful centerpiece to the meal. It's a superb source of lean protein, B vitamins, magnesium, and potassium. To add flavor without adding fat, this recipe uses a garlic-herb rub and a small amount of grapeseed oil, which raises good cholesterol. Another calorie-saving trick: In the gravy, roasted garlic replaces most of the fat from the drippings.



Servings: Makes 6 to 8 servings.

Turkey
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh sage leaves
1/2 cup fresh rosemary leaves
1/2 cup fresh thyme leaves
22 medium garlic cloves (about 3 heads)
1 (10- to 12-pound) turkey, preferably organic or free-range
1 large or 2 medium onions, sliced into thin rings
2 tablespoons plus 1 teaspoon grapeseed oil

Roasted-garlic gravy
1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil
3 1/2 cups (28 ounces) low-sodium chicken broth, preferably organic
1/4 cup all-purpose flour

One day ahead:
Process herbs and garlic in food processor until finely minced. Set aside.

Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.

To roast:
Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350°F. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. They will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack.

Roast 45 minutes, Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings. Let turkey stand 20 minutes before carving.

Prepare gravy while turkey rests:
Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups.

Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.

NOTE:
To gauge turkey doneness, an instant thermometer should be inserted into the thickest part of the thigh. Cooking experts believe that the bird can safely be removed from the oven at 170°F, because the internal temperature will rise an additional 10 degrees as the turkey rests.

TIP:
To easily separate fat from pan drippings, place zip-top plastic bag inside 4-cup glass measure. Let drippings cool slightly, so they will not melt bag, pour in, and let stand 10 minutes (fat will rise to top). Seal bag and carefully snip off one bottom corner. Drain drippings into measuring cup, stopping before fat reaches opening.

I hope all of you have a healthy and safe Thanksgiving, from Funk Roberts and Family.

Thanks to Epicurious for this great recipe
Funk Roberts
Don't Rush the Beat!