With Thanksgiving right around the corner, I think this time of year can be a struggle for people who have set specific food and fitness goals. Initially I was going to write a post on how to stick to your health goals during the holiday season but I realized I wasn’t being true to myself. Yes, I believe in making healthy food choices, being active and making smart decisions for your body both physically and mentally, but I also feel as though we make all of these choices so that we are able to live a long life that we can enjoy. And sometimes enjoying means overdosing on stuffing and pie.
My wish is that people can see Thanksgiving for what it is, one night of the year where we celebrate our appreciation for our family and friends and the beautiful lives we have in front of us. A night where we can indulge in delicious food and in each other. It doesn’t mean that all of your food and fitness goals have gone out the window because you ate too much or spent the day watching football instead of playing it. It’s okay to let go, relax and enjoy your life. Health is not a black or white thing and I’ve even found that letting go and vegging out can actually be good for you.Plus you can always get your workout on the next day in what I like to call “High Intensity Shopping”.
With that being said, there’s no reason you can’t enjoy your greens! I love my cornbread and apple pie as much as the next person, but I equally love my Brussels sprouts. This is such a simple recipe that will be sure to excite your guests and make sure they don’t leave the Thanksgiving meal with scurvy.
Serves: 4 servings
- 1 T olive oil
- 1 pound of brussels sprouts
- 2 shallots, sliced
- 1/2 cup walnuts, chopped
- 1 1/2 cups grapes (red or green), halved
- !For the dressing:
- 1 T apple cider vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- In a large pan over medium-high heat toast the walnuts until they begin to brown (about 5 minutes). Watch carefully. Remove from heat and set aside.
- Slice brussels sprouts thinly or use a mandolin
- Heat olive oil over medium heat.
- Add shallots and saute for 2 minutes.
- Add brussels sprouts and grapes and saute for another 2 minutes.
- Meanwhile mix together the dressing.
- Turn off heat and stir in walnuts.
- Coat with dressing and serve warm.
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