Hello there! Can you really believe that the holiday season is already here? We are getting prepped to head to the Northeast to spend four days with family, and besides this wicked cold Cory and I have been fighting off; we could not be more excited for Turkey Day! Thanksgiving is my favorite holiday because it is truly about giving thanks to everyone and everything you have in your life. I just want to take a second to say thank you to my readers. I am so grateful that you all take a few minutes to come to my little corner of the internet every week, and I am truly grateful for every click, comment, share and like.
Last week, I shared with you my experience at the Grow2Heal Community Garden at Homestead Hospital. Thi Squire is the brain and hands behind the operation, making healthy food options accessible to the community. Her passion is palpable, and as we all gather around our tables for turkey, I wanted to share a few of “Thi’s Tips” that are not only applicable to Thanksgiving, but to all meals you consume 24/7…365!
Thi’s Tips:
1-Serve smaller portions when eating family style! How many times have you sat down to a family style meal and gorged yourself until you couldn’t move? Yes, me too! If you serve smaller portions you will be more likely to savor your food, eat slower and get full much quicker.
2-Make more veggie based sides. I know we all love the starchy carb-filled side dishes, but consider including more veggies like roasted carrots with thyme, butternut squash, collard or kale greens etc. Vegetable dishes can be satisfying and delicious! Head over to Pinterest for some great Thanksgiving ideas.
4-If serving a buffet, move vegetables to the front of the line. If veggies are the first thing you see then you will likely take larger portions, and leave less room for high calorie side dishes.
5-Use the stems and leaves of root vegetables. There are so many ways to use the leaves of root vegetables like: beets and carrots. Try braised beet greens or throw them into your next smoothie. Thi also suggests making a carrot top pesto! How good does that sound?
How about a quick recipe of our lunch shown above?
Mixed vegetables in herbal vinaigrette, served on sorghum grain, topped with rosemary roasted chicken
Herbal Vinaigrette
Oregano
Lime or lemon juice
1/3 acid 2/3 oil
Pinch of salt and pepper
Olive oil
Honey to taste
Mustard helps it stay together, if desired
All mixed and blended (shaken) in small jar
Vegetables:
Tomatoes, sliced
Roasted bell peppers
Shredded kale
Add lemon zest – oils of find have health benefits
Grain:
Sorghum grain (previously boiled and cooked) You could use farrow or quinoa
Chicken breast roasted in rosemary marinade
Rosemary
garlic
tangerine juice
olive oil
salt and pepper
If you missed last weeks post with Baptist Health South Florida and the Grow2Heal Community Garden, you can learn more about the wonderful project here. The Grow2Heal garden has left a lasting imprint on my heart! I hope you enjoyed Thi’s tips and a recipe straight from our day at the Grow2Heal garden. Make sure to head over to Baptist Health South Florida’s website to read tons of great articles on everything from nutrition to community outreach and medical research. If you are interested in the garden feel free to reach out for fieldtrip, volunteer and sponsorship opportunities, email HHGrow2Heal@baptisthealth.net.
