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.

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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!


FITfare: Farro Salad


Mushroom and Farro Salad


1 1/2 cup cooked farro

3 tbsp olive oil

1 lb mushrooms (baby bellas, shitakes, and enoki mushrooms, chopped into pieces)

2 cloves garlic

1/2 cup white wine

kosher salt and freshly cracked black pepper pepper to taste

2 scallions, chopped


  1. Place the cooked farro in a large bowl and set aside,
  2. Place the olive oil into a cast iron skillet over medium high heat. Once the oil is shimmering, add the mushrooms and saute for about 15 minutes, stirring occasionally, until they are golden brown.
  3. Add the garlic and stir for 30 seconds before adding the white wine. Continue to cook the mushrooms until the white wine has evaporated and then remove the mushrooms from the heat.
  4. Toss the mushrooms and farro together and season with salt and pepper.  Garnish with the sliced scallions and serve.