Holiday Cranberry Mimosa!

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Hi friends! Thanksgiving has passed and if you’re like me, you have lots of leftover cranberries. I like cranberries sauce more and more every year, and I make a very delicious and easy cranberry sauce. I came across a Food Network show about the holidays, and in it they discussed mimosas. I had a eureka moment and thought, “Wow, what if I use my delicious cranberries to make a mimosa!” Well, I have to tell you that we have enjoyed them so much that we drink them frequently (but responsibly)! ūüôā I have included the recipe for my cranberry sauce and cranberry mimosas. They are so pretty and festive, besides being really darn good. They make a nice centerpiece to your holiday table. The cranberry sauce itself is so flavorful and bright, and with no added sugar is a healthy addition to your meals. Bon appetite!

Cranberry Sauce

  • 2 -8 ounce packages cranberries, fresh or frozen
  • 1 orange, zested and juiced
  • 2 tablespoons pure maple syrup
  • 1 cinnamon stick

Put all of the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15-20 minutes. serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Cranberry Mimosa

  • 1 teaspoon of cranberry sauce
  • 1 glass decent quality champagne

Put the cranberry sauce into a champagne flute. Add the champagne to the glass and give it a quick stir. Serve and enjoy!

 

 

 

My Oh My, Healthy Pie!

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Hi friends! Well, it’s almost Thanksgiving here, and in my third video blog I demonstrate how to make a super delish and healthy pie crust recipe that you have to try! There’s no flour, so it’s gluten free and low carb. In the video I show you how to make the crust, but I also am including my healthy pumpkin pie filling recipe that has NO SUGAR! Top it with some cinnamon whipped cream and you’ll have a wonderful Thanksgiving dessert that is easy to make! Here we go!

Gluten free, low carb pie crust

1 cup walnuts, ground

1 cup pecans, ground

4 tablespoons organic butter

2 teaspoons organic cinnamon

Preheat oven to 350 degrees. Grind the walnuts and pecans in the food processor, and add the cinnamon. Melt the butter in the microwave, then add it to the food processor and pulse for a few more seconds until combined. Bake for 10-15 minutes, or until the crust is a golden brown.

Pumpkin Pie Filling

2 cans organic pumpkin purée

3 eggs

1/2 cup heavy cream

1/2 cup REAL maple syrup

2 teaspoons cinnamon

1/2 teaspoon each of ginger, cloves and nutmeg

Preheat oven to 425 degrees. Whisk eggs together and then add the rest of the ingredients. Beat until combined and bake for 15 minutes at 425. Reduce temperature to 350 and bake for 45-60 minutes until toothpick inserted comes out clean. Let sit until cooled. Garnish with cinnamon whipped cream and enjoy!! Happy Thanksgiving to all my wonderful readers!!

It’s not good for you, don’t buy into the hype!

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Hello, my friends! Here’s what I’m feeling passionate about these days. Let me back up, last weekend Danielle was home and she was drinking a bottle of Minute Maid cranberry apple¬†raspberry juice. It surprised me to see her drink that kind of thing because she and Jac are pretty well-trained in healthy eating from hanging out with me their entire lives. I commented that this particular drink was not a healthy choice for her. She looked at the label and was appalled to see how much sugar it contained. Let me show you the label so you will see for yourself.

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58 grams of sugar per serving! And there are two servings in a bottle! Now I don’t know about you but I could drink an entire bottle at one time if I was really thirsty. That’s 116 grams of sugar in the bottle. It’s not even that big a bottle.

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So when Danielle looked at the back of the bottle and realized how much sugar she was consuming in this “fruit juice” she said, “Mom, you need to write about this to help make people aware of the hidden sugar in fruit juice.” I thought that was a great idea so here I am today to talk to you about fruit juice, and to give you some healthy alternatives.

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Now you might say, “Why do I care about how much sugar I’m consuming?” That’s a great question and I’ll answer that for you. Because sugar leads to diabetes, heart disease and cancer. In short, it’s the worst thing you can eat (or drink). And it’s in EVERYTHING! The second ingredient in this “juice” is high fructose corn syrup, AKA sugar. AKA, the worst form of sugar you can consume. This is not a healthy drink folks, in fact, it’s just as bad if not worse than soda pop.

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“What about 100% fruit juice”, you might ask, “that surely can’t be bad for you.” Wellll…. it actually is and here’s why. The juice from a piece of fruit is the most sugary part of the fruit, granted a natural form of sugar, but still very sweet. Now say you are eating the whole piece of fruit, like an orange or an apple. You would only eat one of them, right? But the problem with fruit juice is that you can drink the equivalent of 4 or 5 pieces of fruit, which is a lot of sugar. And when you eat a piece of fruit you get all of the fiber from the pulp and skin, which is super good for you and helps absorb the sugar. If you drink the juice you get no pulp or fiber. In conclusion, it’s always better to eat a whole piece of fruit than to drink the juice of said fruit.

Now I know that most people don’t just drink water with lemon all the time like I do, you want to drink something with flavor (I hear that all the time). Here are my suggestions for drinks with FLAVOR.

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Juice your own– Use a blender instead of a juicer to get all of the pulp from the fruit. That will help you to get the fiber you need. Also, don’t drink more juice than if you were eating the whole fruit. For instance, an orange typically contains half a cup of juice, so your intake should be no more than a half cup of FRESHLY SQUEEZED orange juice at a time.

Use fruit to sweeten– Instead of drinking pure fruit juice, add fruit juice to sweeten vegetable juice. Unlike fruit, vegetables are excellent to drink in juice form because it allows for faster, better digestion of the veggies. Fruit juice can be added to vegetable juice which will add sweetness and more nutrients. That’s a win-win!

Bai drinks– I always advocate fresh and homemade in favor of store bought products, however, I do like Bai brand beverages if you must drink something store bought. Most of their drinks are flavored with a combination of erythritol and organic stevia extract, which are natural sweeteners that have no calories or effect on blood sugar, ie safe for diabetics to drink. The drinks contain only 5 calories and 1 gram of sugar. Bai drinks are made from coffeefruit, the fruit from which coffee is extracted. It is full of antioxidants and polyphenols- lots of good, healthy stuff. Because of the coffeefruit it contains caffeine, about as much as a cup of green tea, so it gives you a little lift without giving you a total caffeine buzz. Bai drinks are gluten free, have a low glycemic index, non-gmo, kosher, vegan and soy free. As far as a store bought product is concerned, it’s pretty fabulous!

I tried the bubbles product in the Peru pineapple flavor. I am extremely sensitive to sugar substitutes so I was interested to see how I felt after I drank this one. It is slightly sweeter tasting to me than a drink that contains sugar, which is due to the stevia. Stevia is not sweet, but it makes your taste buds think that what you’re consuming is actually sweet when it’s not, as such to me it is sweeter than real sugar is. I probably thought it was sweeter than normal because I only drink water during the day. I liked the flavor of the drink, I really like pineapple and thought it had a nice, delicate pineapple flavor. It was fizzy but not super carbonated so that was pleasant. It didn’t have a lingering artificial aftertaste like some beverages not sweetened with sugar. All in all, I liked it a lot and would definitely drink it again if I wanted something besides water.

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I still feel the best option is filtered water infused with lemon, orange, lime, etc, but I know a lot of you need to drink something with more pizazz than water, so I’ve given you some suggestions to help you drink healthier. Make your own juice using a blender to get all the pulp, add fruit juice to vegetable juice as a natural sweetener, or drink a healthy store bought beverage like Bai if you need a drink with more flavor than water. Any of these are healthier options than the “fruit drink” full of high fructose corn syrup that Danielle was innocently drinking, or 100% fruit juice or of course soda pop. What you drink really matters to your overall health, so¬†please pay attention because it can make a big difference. Drinking healthy beverages like the ones I’ve suggested can¬†help you live a life of vitality- with Valerie! ūüôā

Tasty, terrific turkey day part 1! How to eat healthy on Thanksgiving.

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Most of my clan at Thanksgiving last year!

Most of my clan at Thanksgiving last year!

Wow that time is already here, isn’t it? Now I don’t know about you but in the past I’ve had¬†a difficult time sticking to my healthy eating plan on Thanksgiving. It’s so easy to eat a lot and all the wrong things too. It’s like carb fest day! I’ll tell ya what I’m going to do!¬†The goal of this post is¬†to give you my¬†healthy eating tips and recipes so that you can eat and enjoy, but not gain 5 pounds in the process. Stick with me, and I’ll get you through it!

1. Be miserly with the unhealthy stuff- That includes stuffing, mashed potatoes, casseroley type dishes, creamy dishes, desserts, etc. Make sure you eat these types of dishes very sparingly, but do have a taste of¬†the ones you like¬†because I don’t believe in deprivation.

2. Eat lots of vegetables- Unless the vegetables are covered in cream, make your plate mostly veggies and you’ll¬†be¬†full and satisfied, because they have lots of fiber. I have¬†a great recipe for Brussels sprouts that even a veggie hater will love. I will include that in part 2 coming later this week.

3. Watch the salt- I’m a big believer in salt so some of you who know me may be shocked to hear me say this, but here’s why. Salt helps to retain water and makes you feel bloated. Some of the dishes you’re eating may already have a lot of salt added, so skip the salt shaker at Thanksgiving¬†and you won’t bloat up that night or the next day.

4. Bring your own dessert- If you’re going somewhere for Thanksgiving bring a fruit based dessert like a cobbler or a crisp because they’re lower calorie than something like pecan pie. I will show you a healthy way to make berry cobbler in part 2 of my post.

5. Take a walk or do something exerting after your meal- Even a ten minute walk will help you work off some of your meal and aid in digesting your food faster. Take your dog with you because dogs tend to get overwhelmed with all the guests, and said guests might have slipped them a bit of turkey too!

Ok, but what if you’re the one hosting the meal? That’s kind of awesome because you can control what you serve and which ingredients you use, thus ensuring you’ll be eating healthy food. I’m going to show you how to make¬†my really easy, delicious and healthy turkey and gravy today. Later in the week I will share my easy, delicious and healthy side dishes and cobbler so you can host the perfect Thanksgiving. And even if you’re not hosting I’ll give you recipes so you can take a healthy dish, thus ensuring you’ll at least eat one healthy thing on the big day!

Love me some turkey!

Love me some turkey!

Easy and Delicious Turkey and Gravy

  • 1 organic, fresh 15 lb turkey (feeds 8-10)
  • 1 orange, 1 lemon and 1 onion cut into wedges
  • 2 tablespoons fresh thyme, rosemary and sage chopped¬†(In a pinch you can use dried herbs de Provence)
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons salt and pepper each
  • 6 cups organic, low sodium chicken broth
  • 1/3 cup gluten free rice flour
  • 5 tablespoons butter

Preheat oven to 400 degrees and position the rack to the lowest position in the oven. Rinse the turkey, pat it dry, and place it in the baking pan after removing the giblets from inside the turkey (funny story about that between my sister and I, remind me and I’ll tell you about it later). Take the oranges, lemons and onion and put them in¬†a bowl. Sprinkle a bit of the fresh herbs, EVOO, salt and pepper, stir them a bit, and then stuff them into the main turkey cavity. Cover the entire turkey with EVOO, the rest of the fresh herbs, salt and pepper.

Cover the turkey breast with foil and roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits. Roast the turkey for 40 more minutes. Then, reduce the temperature to 350 degrees, remove the foil from the breast, add another cup of broth to the pan,, and continue roasting until a meat thermometer inserting in the thickest part of the thigh registers 165-175 degrees, or about 1 1/2 hours longer. Transfer the turkey to a platter, tent with foil and let stand for 30 minutes while making the gravy.

Glorious gravy!

Glorious gravy!

For those of you who’ve read my past blog on roasted chicken, “The Easiest Roasted Chicken, I Promise!”, I shared my gravy recipe and if you haven’t read it, you should! But, I’ll share it again for you now because it’s essentially the same for turkey as it is for chicken. Take the 5 tablespoons of butter and melt it in a large pan, then¬†add the 1/3 cup of gluten free rice flour and stir until combined. the reason I use rice flour is partly because Danielle can’t eat gluten, but what I’ve discovered is that I prefer using it over regular flour because it’s very fine and doesn’t clump up so makes for a nicely textured gravy. And it tastes better too! Stir for another minute to cook the flour.

Next, strain the pan drippings through a sieve to get rid of the chunks and pour it into a large measuring cup or something with a spout so the drippings won’t spill all over your stove. Add 1/3 of the drippings, stir, stir, stir until combined, and continue until all the pan drippings have been incorporated into the gravy. If you run out of pan drippings and the gravy still has a thick consistency you can add chicken broth, if it’s not thick enough, add more flour but don’t add it straight into the gravy or it will clump. In that case, combine 1 tablespoon of flour to 1/4 cup chicken broth in a lidded Tupperware container, shake the heck out of it until combined, then add it to the gravy. Finish the gravy with a little salt and pepper to taste, and continue to let it cook on the stove until thickened and bubbly. Pour it into a gravy boat and it’s good to go!

In my next post I will share my favorite side dishes and my go to dessert. I hope you enjoy my turkey and gravy if you try it, and let me know if you do! Let me know if you have any healthy go-to Thanksgiving dishes. A healthy Thanksgiving will help you live a life of vitality- like Valerie!