5 Macro Friendly Recipes For Thanksgiving
During the holidays it is hard to stay on track but it doesn’t have to be! Try to make the holiday your cheat meal and do not go crazy overboard! If you don’t want to use it as a cheat meal you do not have to…bring some of your own food this way you know how to track it and think ahead of time what you are going to have and plan out your day as best as possible and stick to the plan. J Here are some foods that are options you can make & bring to dinner:
THANKSGIVING TURKEY VEGGIE TRAY: SERVES ~10 MACROS 2.4F 12C 2P
1 red bell pepper look for one with three bumps on the bottom
1 Bag of sugar snap peas
1 Bag of baby carrots
1 English cucumber thinly sliced, or two cocktail cucumbers
Light Ranch dressing (or your favorite veggie dip)
2 black peppercorns
Place a small glass bowl at the bottom end of a round platter.
Slice the bottom off of the bell pepper and set aside. Discard the stem and seeds, then slice the rest of the pepper into sticks.
Arrange sugar snap peas all the way around the outer edge of the platter.
Arrange bell pepper sticks around the platter, slightly overlapping the inside ends of the sugar snap peas.
Arrange baby carrots around the platter, slightly overlapping the inside ends of the bell peppers.
Arrange slices of cucumber in a pile in the center of the carrots, just above the bowl.
Fill the bowl with dip, then place the bell pepper end on top of the dip, cut side down.
Cut the ends off of a baby carrot, then cut a triangle out of one end and place it in the center of the bell pepper end for a beak.
Place to peppercorns above the carrot for eyes.
Slice another baby carrot in half lengthwise and carve into legs with feet. Place them on top of the dip at the bottom of the bowl.
Cover and refrigerate if not serving within the next hour.
PUMPKIN BUTTER COOKIES RECIPE: MAKES 27 MACROS 7.1F 2C 1.8P
2 Cups Almond Flour
1/2 Cup Pure Pumpkin
1 Large Egg
1/2 cup Butter
1 tsp Pure Vanilla Extract
1/2 tsp Baking Powder
1/2 tsp Pumpkin Pie Spice
1 tsp Liquid Stevia OR 1/8 tsp Stevia Powder OR 1/2 cup Stevia in the Raw, Splenda, or other Sweetener (add carbs for these)
Preheat oven to 300
Add all ingredients to a mixing bowl and mix until well combined.
Roll into 27 balls and place on a greased cookie sheet. Using a fork press dough down lightly.
Bake for 20-23 minutes.
Allow to cool for 5 minutes.
PUMPKIN SPICE PROTEIN COOKIES: MAKES 9 MACROS 7.5F 23.7C 8.7P
½ cup creamy peanut butter
½ cup quick-cooking oats
½ cup honey
½ cup canned pumpkin
2 scoops of vanilla protein powder
1 tsp cinnamon
1 tsp pumpkin spice
½ tsp nutmeg
Preheat your oven/toaster oven to 350 degrees.
Combine ingredients in a large bowl until well-mixed.
Scoop onto a baking sheet about 1½ inches apart.
Sprinkle each cookie with raw sugar.
Bake for 8-10 minutes or until a toothpick comes out clean from the center.
PUMPKIN SPICE PROTEIN CUPCAKES WITH CREAM CHEESE FROSTING: MAKES 8 MACROS 2.3F 4C 9.1P
51g whey (I used Trutein cinnabon flavor)
21g coconut flour
120g canned pure pumpkin
1 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp baking powder
stevia to taste
water to desired consistency
60g liquid egg whites
176g whipped Greek cream cheese (regular low fat whipped cream cheese is fine)
stevia to taste
Preheat oven to 350 degrees.
Mix all ingredients except water in a mixing bowl, then slowly add water to desired consistency. You’ll want the consistency to be a little thicker than pudding.
Spray muffin pan with pam and fill each cup half-way. You should be able to get around 7-8 cupcakes depending on how much water was added.
Bake for about 10 minutes and continue baking, checking every 3 minutes or so until you can stick a toothpick in the cake and it comes out clean.
Take cupcakes out of oven and let cool.
In a separate bowl, combine whipped cream cheese and stevia to make frosting.
Spread frosting on cooled cupcakes, add a dash of cinnamon on top and enjoy!
PUMPKIN MOUSSE: MAKES 4 MACROS 3.6F 13C 7P
1 1/2 c. unsweetened almond milk
1 small box sugar-free instant butterscotch pudding
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground cloves
1/2 c. pumpkin puree
1 c. fat-free Cool Whip, thawed
1 scoop vanilla protein powder
Start by putting the dry pudding mix, protein powder and the spices into a bowl. Whisk in 1/2 c. milk and the pumpkin puree. Then whisk in the additional cup of milk.
When it’s all combined, it will start to thicken. Refrigerate for about 5 – 10 minutes. Mix in the cold whip then spoon the mousse in a serving dish and enjoy!
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Written By: Rebecca Desousa BS Nutritional Sciences