Thanksgiving is a beautiful time of year – Tips Tricks and Recipes!
At Simply For Life we know it can be a challenge to stay on track when gathering with friends and family. With preparation you can easily maintain your health and feel great. Talk with your consultant this week and determine your goals and how to stay on track. Here are some key tips to keep you focused on the most important thing– your health! Celebrate life with health – simply for life.
Be smart and don’t over do it…
1. Take a little more turkey and veggies such as carrots, sweet potato, squash and as many green veggies you can handle.
2. You can enjoy a small amount of stuffing or gravy on one condition – it’s homemade, not packaged gravy or Stovetop Stuffing!
3. Reduce your time on the couch. Go outside and enjoy the fall weather with the kids by taking a pre/post-dinner walk.
4. Make sure to get back on the guidelines immediately so there will be no damage – and be happy with maintaining your weight on these challenging holidays!
The morning after:
• go for a brisk 30-minute walk
• have a large veggie omelet and 1 litre of water
• avoid carbs for breakfast; fruit, yogurt, bread or cereal.
Balsamic Glazed Carrots
1 lb. carrots cut into sticks
4 tbsp oil
Salt and pepper to taste
2 tbsp balsamic vinegar
Preheat oven to 400F.
In a roasting pan, toss the carrots with the oil and salt and pepper.
Roast the carrots for 10 minutes; then shake the pan. Roast the carrots
until caramelized, another 20 minutes, stirring them frequently.
Transfer the carrots to a bowl. Scrape the remaining bits and oil from
the pan into the carrots. Add the vinegar and toss until the carrots
are evenly coated.
Roasted Sweet Potato
2 lbs of sweet potato
1 tbsp olive oil
½ tbsp fresh or dried rosemary
1/8 freshly ground black pepper
Preheat oven to 375 degrees F. Peel the potatoes and cut into 1 inch
cubes. Microwave on high for 6 minutes until the outside begins to
soften. Drain any liquid from the potatoes. Transfer to the baking pan.
Brush the potatoes with olive oil and sprinkle with rosemary and
pepper. Bake for 25 minutes or until tender. Serve immediately.
Turkey Veggie Soup…take advantage of your leftover turkey.
3 cups turkey or chicken breasts, cooked and chopped
3 stalks celery, chopped
1 medium onion, chopped
1 tsp. olive oil
Himilayan salt and pepper to taste
1 tsp. dried thyme or poultry seasoning
5 cups bone broth
2 carrots, chopped
1 cup zucchini, sliced
Sauté the onion and celery in the olive oil. Add the salt, pepper and
thyme. Slowly add the broth. Add the carrots; cover and simmer for
about 20 minutes or until the vegetables are tender. Add the zucchini,
and turkey or chicken. Cook for another 10 to 15 minutes at low heat.
Savory Roasted Turkey with Roasted Garlic
10-12 lb Turkey
½ cup fresh squeezed lemon juice
4 tsp lemon pepper
4 cups quartered plum tomatoes or cherry tomatoes
8 large shallots
4 large cloves garlic
2 cups chopped fennel
½ tsp Himilayan salt
½ cup lightly packed chopped fresh basil
1 cup red wine
1 bay leaf
1 lemon slices
1 sprig fresh rosemary
8 whole bulbs of garlic
1 tsp olive oil
3 tbsp water
Preheat oven 375 degrees F. Rinse the cavity of the Turkey with water making sure to remove organs inside. Rub the lemon juice, lemon pepper, and a little salt over the bird. Let marinate for one hour or overnight. Put tomatoes, shallots, garlic, fennel, a pinch of salt, basil, and red wine together in a bowl and stir until mixed. Place bay leaf, lemon slice, rosemary sprig, and tomato filling inside turkey. Spoon any remaining filling over the bottom of the pan. Set Turkey in pan. Spoon the lemon marinating juice over the bird again. Roast turkey until golden brown and juices run clear. Once turkey is done remove filling and place in pan with the remaining filling. Remove bay leaf. Set the pan over low heat and simmer, stirring, and scraping up the brown bits, for 3-4 minutes. Serve.
Roasted Garlic Instructions
Cut ½ inch off the top of each garlic bulb so that the cloves can be squeezed out after roasting. Put olive oil and water in bottom of a 9 inch baking pan. Arrange the garlic bulbs in the pan, cut side on top. Cover pan and place garlic in oven for 45 minutes. Serve.
Apple Pecan Salad with Goat cheese
1 tsp olive oil
3 ounces of crushed unsalted pecans
½ tsp of sea salt
1 tsp pure maple syrup
1 apple, diced
1 head of romaine lettuce or spring mix
3 ounces of cubed goat cheese or light feta cheese
2 tbsp of olive oil
2 tbsp of apple cider vinegar
½ tsp of Dijon Mustard
1 tbsp of organic honey
Pepper to taste
Mix all together and add to salad
Heat olive oil and add crushed pecans, salt, maple syrup and apple. Fill a bowl with lettuce and goat cheese. Add apple pecan mix and toss with homemade dressing. Makes 2 servings.
SFL Cranberry Sauce
12 ounce bag of fresh cranberries
(approx. 3 1/4 cups)
1/2 cup organic
Zest of one large
1 cup water
Put everything in a pot, and turn your stove on. Cook over a medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, lower heat to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end. Allow to cool before serving.
Butternut Squash Apple Soup
2 tbsp coconut oil or ghee butter
1 medium onion, diced
1 butternut squash, peeled,
seeded and diced into 2“ cubes
3 apples, peeled, cored and sliced
1 tsp cinnamon
8 cups bone broth or water
In a large pot heat oil and sauté onions until caramelized (10-15 minutes.) Add squash cubes, apple slices and cinnamon and cook for 10 minutes. Pour stock into pot and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In a blender puree soup in very small batches (for safety). Hold blender top down. Serve hot.
SFL Apple Crisp
4 cups of unpeeled apples
¾ cup of unrefined cane sugar
½ cup of organic spelt
½ cup of organic large oat flakes
2 tbsp of coconut oil
1 tsp of nutmeg
2 tsp cinnamon
Preheat oven to 300F.
Grease 8×8 pan with oil. Chop apples unpeeled, put in pan, combine all other ingredients together and pour over apples. Bake uncovered 25-35 minutes.
Bake in preheated oven for 45 to 60 minutes or until soft and bubbly. Allow to cool
slightly before serving.