Are you ready to chow down on Thanksgiving? It’s one of Healthy Hollywood’s favorite holidays.
Thanksgiving is typically a fun (no gifts necessary) gathering of family and friends with lots of food and drinks to keep the festivities moving.
Healthy Hollywood is already fantasizing about the creamy mashed potatoes, the buttery stuffing and of course those yummy pies.
But, if you’re like the average Thanksgiving chow-hound, you can expect to consume close to five thousand calories. Yup! It’s a meal that goes straight from your lips to your hips.
“We all know we are going to indulge during the holidays. The key is to do it in moderation. If you’re going to have a slice of pumpkin pie, hold the ice cream and whipped cream on top,” advises celebrity trainer David Kirsch, who created a signature wellness company that’s popular with toned stars like Heidi Klum and Liv Tyler.
David says the number one mistake folks make at the holiday dinner table is mindless consumption. “Often we find ourselves grabbing for things we know are bad for us, and at the end of the day we have a stomach ache and feeling of “what did I just do?” Be mindful of the type of food you are putting in your body – go heavy on proteins and vegetables and avoid the sugars and carbohydrates.”
Also, be sure not to slack on your exercise program. The holiday is not an excuse to not hit the gym. “If you really go overboard, the best thing to do is start day after with one of my Energy Restore Super Juices and a shot of my AM Daily Detox to start cleansing your system. The, head straight to the gym for a 1-hour full body, sweaty, circuit boot camp to get your blood circulating, your heart rate up, and everything back on track,” adds David.
Another tip is to make healthier versions of classic Thanksgiving sides. David shares with Healthy Hollywood a few of his recipes.
HARICOTS VERTS WITH SHALLOTS & ALMONDS
1lb haricot verts, trimmed
2 shallots, thinly sliced
2 Tbsp. olive oil
1/4 cup slivered almonds
Preheat oven to 450F. Blanch the beans in a large pan of boiling water for 1 minute, drain and shock by immediately plunging them into a bowl of water. Drain and pat dry with kitchen paper.
Put the beans in a large bowl with the shallots and olive oil and toss together. Lay the beans on a large cookie sheet and scatter over the shallots.
Roast for 15 minutes, until the beans are tender and the shallots are soft. Sprinkle over the almonds and roast for another 1 to 2 minutes, to toast the almonds.
OVEN-ROASTED SWEET POTATO CHIPS
2 sweet potatoes
1/4 cup olive oil
1/4 tsp. grated nutmeg
Small bunch chives, chopped
Preheat oven to 350F. Cut the potatoes into wafer-thin slices. Put the oil in a large bowl and whisk in the nutmeg and black pepper.
Add the potato slices and toss to coat. Spread the potato slices out in single layers on 2 to 3 large cookie sheets. Roast for 8 minutes, then turn over and roast for another 8 to 10 minutes, until golden and crisp. Transfer to trays lined with kitchen paper and blot excess oil, then sprinkle with a little crushed sea salt and chopped chives before serving.
For more of David’s wellness or to check out his product line, head over to www.davidkirschwellness.com.
-- Terri MacLeod
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