Thanksgiving is often about abundance, or shall we say, overabundance. This year, ditch the unhealthy, calorie-dense ingredients. And at the same time, add some new zip to your dinner table. Here’s a roasted turkey breast recipe that sings with brand new flavors! Fresh pineapple, fresh oranges, fresh rosemary, balsamic vinegar, molasses… oh my!
What a marvelous combination of savory herbs, deep Bordeaux, and the apple-hinted flavors of pheasant. What’s more, breast of pheasant is very low in saturated fat and cholesterol. Pair this entrée with mashed potatoes, whole grains, grilled vegetables, or even just a simple baked potato.
One of the extraordinary talents of our chefs at the Pritikin Longevity Center is taking food that is normally packed with blood-pressure-raising salt, like soups, and replacing that salt with ingredients like fresh herbs and other seasonings, like porcini powder, that are far more interesting – and tastier – than salt. This Cream of Mushroom and Crab Soup is a superb example.
The Search for the Ultimate Healthy Ricotta stuffed eggplant Recipe.
Grass-fed, free-range wild game such as buffalo (bison), elk, and moose are low in saturated fat, less than other red meat options.
Celery roots, harvested in late fall, are big ugly-looking bulbs, but delish! They have a sweet refreshing flavor reminiscent of celery and parsley combined, and are an excellent source of vitamin K and fiber. To prepare, cut off the rooted end. Go deep past it, cutting off about a third of the bulb. Trim the skin, then boil, roast, or steam, as we do in Celery Root Hash, a pleasing, healthy alternative to regular hash browns. And just 64 calories per serving.
Calabaza is a squash from the West Indies with orange flesh that is moister and sweeter than pumpkin. It’s chock-full of nutrition – rich in Vitamin A, C, and potassum, and all for just 35 calories per cup. This Calabaza Risotto delivers rich buttery flavor and a symphony of fresh herb delights, but for only about one-third the calories of regular risotto.