What To Do With The Turkey Leftovers

I'm allergic to turkey, and I don't care for most of the sides that are traditional to the holiday, so I have no worries about what to do with the leftovers.  After you've eaten yourself silly on Thanksgiving and don't know where or how to pick up your healthy living on Friday, here are a few tips:

Here's Your Healthy Tip of the Day:  Give all your guests doggie bags full of every item at the table that's fattening....you will remove all temptation from your home.  Wake up on Friday and exercise before eating.  This will move your metabolism and the fact that you've started your day on the right path will mean you will be less inclined to eat poorly.  If you do have some turkey breast left over, chop it up with dried cranberries, celery, carrots and red onion.  3oz of this mixture stuffed in a pita with lettuce, tomato and a teaspoon of tsaziki sauce (it's yougurt, not mayo) will be a refreshing and low calorie lunch.  You'll be satisfied, and will have enjoyed a delicious meal with no crazy calories involved.  Last but not least...if you can manage it, go to a restaurant for your holiday meal.  You will receive a meal, enjoy it and not even have to consider what to do with all the leftovers. The office will be closed for Thanksgiving and the following day.  Whatever you do, be happy, safe and healthy.  See you all next week!

Celery Root Puree

Eating Well Magazine just published a yummy recipe for celery root puree (Nov/Dec 2011, eatingwell.com) that I really think is worth sharing.  I've been making celery root puree for years and a great tip is to add nutmeg or cinnamon to the recipe (just a pinch goes a long way!).
Celery Root Puree
(8 servings/ 1/2c each  active time:  30 min  to make ahead, cover for up to 2 days in refrigerator, slowly reheat on the stovetop, adding a bit of milk or water if needed.)
4c low-fat milk
3c water
3lbs celery root, peeled and cut into 1 inch cubes
2tblsp unsalted butter, softened
1/2 tspn sea salt
Freshly ground pepper to taste, nutmeg and/or cinnamon to taste

Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes.  reserve 1 cup of the cooking liquid, then drain.  Puree the celery root, butter, salt and pepper in a food processor or blender until smooth and the consistency of thinned mashed potatoes.  Add some of the reserved cooking liquid, if necessary, for the right consistency (like mashed potatoes...no lumps!).  Garnish with sprinkled ground nutmeg or cinnamon.
per serving:  81 calories, 3g fat (2g sat, 1g mono), 9mg cholesterol, 11g carbs, 0g added sugars, 2g protein, 2g fibre, 192 mg sodium, 368 mg potassium.

Here's Your Healthy Tip of the Day: Celery Root puree is a wonderful and healthy alternative to mashed potates with zero added sugars.  Check out the recipe today!