Monday, November 22, 2010

If I was making Thanksgiving dinner...

On my mom's side of the family, creamed corn is a veggie. In my book, corn isn't even a veggie. To say my changes in thought over the last several months differs from my family's thinking about nutrition is an understatement.

I am going to my aunts house (on my dad's side) for Thanksgiving dinner, she does the cooking and doesn't let me bring anything. Which is fine, I only say that to paint the picture of how not in control of what is being served I will be this Thanksgiving.

My plan is simple: Walk 3 miles in the morning, have a light breakfast/lunch and watch my portions at dinner. Also, I don't have to feel like I need to eat every side that is served. I'll eat 2-3 that I really want (including as many green veggies that are served). I will also allow myself one piece of pie without guilt (it may even be pecan).

However I've given a lot of thought to what recipes I would substitute if I was cooking Thanksgiving dinner. My arsenal would include:

Creamy turnip-potato puree - 61 cals for 1/2 cup

Amy's green bean casserole - (omit the rice) approx. 75 cals for 1/2 cup

Homemade whole cranberry sauce
- (with some substitutions) 95 cals for 1/10

Baked sweet potatoes with honey and cinnamon - 90 cals for 1/2 cup

Roasted vegetables w/olive oil (carrots, Brussel sprouts, broccoli) - 50 cals for 1 cup

Mushroom gravy - calories unknown

And, of course Turkey - 120 cals for 4 oz

For a grand total of 491 calories - and honestly it is a HUGE meal, so using this menu you really could eat smaller portions of the carbs and still be very satisfied.