Happy Thanksgiving!!

We appreciated that The New York Times reminded everyone of a few tips to have a healthier Thanksgiving, while also confirming that people don’t consume as much as they think they might. So even if you hit the pie and wine, you may only end up consuming between 1,000 and 2,000 calories. Don’t get us wrong…that is a lot for one meal. But a light breakfast of just fruit or two eggs, and a light salad for lunch and you may not consume THAT much more than you would normally.

And tomorrow is always another day…keep the massive Thanksgiving sandwiches to a small portion controlled plate of leftovers, and turn that turkey into healthy soup instead of piling on to bread!

And, don’t forget to carve out time for exercise. A turkey trot, a pre-Thanksgiving meal AND post-Thanksgiving meal walk, or taking your favorite class or doing your favorite online video will give you even more calories to spare.

Screen Shot 2015-11-24 at 6.23.39 AM

In case you haven’t picked out all of the recipes for your hosting duties, or perhaps if you’ve been asked to bring a dish and can’t figure out what to make…check out these healthful sides and apps that will leave you Thankful for the same pant size next Monday.

Autumn Quinoa

Beet and Apple Salad 

Mashed Winter Squash with Indian Spices

(No Cream) Creamy Sweet Potato Soup

Kale and Butternut Squash Stuffing

Massaged Kale Salad (3 ways!)

Farro with Mushrooms (cheese optional for those vegans!)

Pesto Stuffed Mushrooms (they are vegan!)

Happy Thanksgiving to all of our wonderful FIT Friends!



If this BEAUTIFUL weather we have been having lately is any indication…FALL is upon us.

So it is time to swap Watermelon and Corn for Apples and Broccoli.

What else is in season you ask??




Brussel Sprouts














Just to name a few…

So pick up the kids, head to the farm or local farmer’s market and start cooking!!

Need a little inspiration?

Check on DETOXINISTA’S awesome NO-SUGAR Applesauce!

Author: Detoxinista.com
Screen Shot 2015-09-24 at 2.58.06 PM
  • 3 lbs. apples (Fuji, McIntosh, Jonathan, etc.)
  • ½ cup water
  1. Prepare the apples by slicing and coring them– no need to peel, unless you want to.
  2. Place the sliced apples and water in the bowl of your slow cooker, then cover and set to cook on low for 6 hours, until the apples are very soft. (If you have a VitaClay, like I do, it only takes 2 hours on the “stew” setting.)
  3. Use an immersion blender to puree the applesauce, or transfer the apples in batches to a blender and (carefully!) blend using a dishtowel to cover the vent at the top. If you’re using a Vitamix, or another high-speed blender, be careful not to over-blend this sauce– it can become too smooth very quickly. Store the applesauce in the fridge for a week, or freeze for up to 6 months.


Or how about Doris Choi’s Mushroom Pizzas

Screen Shot 2015-09-24 at 2.57.22 PM

Portobello Mushroom Pizzas

(for lovely bite sized hors d’oeuvres, use cremini mushrooms. Seriously cute. )

Two large roasted Portobello mushrooms, see recipe below

1/2 cup tomato sauce, homemade or store-bought

1 cup shredded, roasted Brussel sprouts, see recipe below

1/2 cup shredded semi soft goat cheese (mozzarella, cheddar or gouda)

Preheat oven to 400 degrees.

Place mushrooms on a baking tray.

Spoon tomato sauce over mushrooms, add Brussel sprouts and top with cheese.

Bake for 5 minutes until cheese is melted.

Roasted Portobello Mushrooms

3 tbs avocado oil (or oil of your choice)

2 tbs tamari or liquid aminos

2 to 3 garlic cloves, minced

few sprigs thyme

pinch crushed red pepper flakes

s/p to season

Preheat oven to 400 degrees.

In a bowl, whisk all ingredients together.  Drizzle the mushroom cavities with marinade  and flip over so caps are facing up (this allows the marinade to flavor the mushrooms without drying out) 

Bake for 10 to 12 minutes. 

Shredded Brussel Sprouts

2 cups Brussel sprouts, shredded

2 tbs avocado oil (or oil of your choice)

2 garlic cloves minced

1 tsp thyme sprigs

s/p to season

Preheat oven to 400 degrees.

Place Brussel sprouts on a baking tray. Drizzle with oil, add garlic, thyme, salt and pepper.

Bake for 10 minutes until Brussel sprouts are slightly browned.