Subject: Healthful Happenings - November 2018

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Healthful Life Happenings  

As we prepare for Thanksgiving, we can not help but be blown away by all the things we have to be thankful for this year. While we know this time of year overflows with laughter and joy, we also know it can be difficult when it comes to staying your course of health and wellness. 

But there is no better time than the holidays to practice healthy cooking! Try preparing favorite dishes lower in fat and calories. Incorporate healthy baking and cooking alternatives to cut back on fat and sugar intake. Offer to bring your own healthy dishes to holiday gatherings. This way you'll know there will be a healthy option available. And don't forget to sneak in some exercise daily to help clear your mind and help offset all the yummy holiday eating. 

We have gathered a few of our favorite holiday recipes for you to savor this month. We hope you enjoy your time with loved ones this week! 

In this issue: 
  • Healthful Life MD Blog Highlight - Creeping Calories
  • Dr. Abby Approved Recipe - Sausage and Cranberry Stuffed Mushrooms with Sage 
  • Dr. Abby Approved Recipe - Roasted Red Pepper Deviled Eggs
  • Dr. Abby Approved Recipe - Sugar Free Cranberry Relish
We have been working hard to bring you the most interesting news in health and weight loss, and we are excited to share with you our latest and greatest. Thank you for joining us on this journey to become healthier from the inside out! 
Creeping Calories
by Liz Daeninck MS, RD – Registered Dietitian

At the most basic level, to maintain a consistent weight, our energy intake (what we eat and drink) needs to be the same as our energy requirements (the number of calories necessary for our regular body functions and our movement, including exercise). When we consume more than our body requires, we gain weight. When we eat less energy (in the form of calories) than our body needs, we lose weight.  The type of calories matter as well, but for this discussion, we are going to look at just straight calories.

With this in mind, I want to demonstrate how easy it is to accumulate calories and ultimately gain the weight described above. I have selected a few of the more common examples I see, where almost unknowingly; we accumulate small amounts of calories over time. READ MORE>>>
Sausage and Cranberry Stuffed Mushrooms with Sage

All the delicious flavors of the Holiday season in one super yummy bite! These easy stuffed mushrooms are Paleo and Whole30 approved, and sure to be devoured by all! Recipe courtesy of 
  • 8 oz ground sausage
  • 30-35 large white button or baby bella mushrooms, stems removed
  • 1⁄2 cup skinned, cored and chopped apples (really tiny pieces, or even shredded) 
  • 1⁄4 cup chopped leeks
  • 1⁄4 cup finely chopped pecans
  • 3 tbsp olive oil or avocado oil (divided)
  • 1⁄3 cup chopped dried cranberries
  • 2 tbsp chopped fresh sage
  • 2 eggs, beaten
  • 1 clove garlic, minced 
Preheat your oven to 350 degrees. Lightly grease a large baking sheet, set aside. Heat up a large skillet to medium high heat. Coat with 2 tbsp oil, add sausage and begin to cook. Cook for about 2-3 minutes, add in leeks, apples, and pecans. Saute for another 4-5 minutes, or until sausage is cooked completely. Continue to break apart the sausage so there are no big chunks. Pour mixture into a medium sized bowl. Add in cranberries, fresh sage, and eggs. Stir around so all ingredients are well mixed. Mix the remaining oil with crushed garlic. Place the mushrooms inside the baking sheet, and brush the caps of each mushroom with oil/garlic mixture. Spoon the mixture in each mushroom cap. Place inside the oven and bake for 25 minutes, or until mushrooms are browned. 

Serve hot and enjoy! 

Get the full recipe here.
Roasted Red Pepper Deviled Eggs

These devilishly tasty treats courtesy can be served as part of any holiday feast! Roasted red peppers and paprika give the filling an orange hue reminiscent of pumpkin, while snipped chives resemble pumpkin stems. Recipe is courtesy of 
  • 8 large eggs
  • 1/4 cup drained and chopped jarred roasted red peppers 
  • 3 tbsp mayonnaise 
  • 1 tsp Dijon mustard 
  • 1/4 tsp paprika, plus more for sprinkling 
  • Salt and pepper 
  • 3 chives, cut into 16 1/2-inch pieces 
Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper. 

Get the full recipe here.
Sugar Free Cranberry Relish

Simple, easy, naturally sweetened and delicious... it can't get much better than that! 
  • 1 pound of cranberries 
  • Zest and juice of 1 large oranges 
  • 1 pureed poached pear 
  • 2 tsp ginger 
  • 1 pinch of salt 
Zest and juice the orange and set aside. Cut the ginger into small discs and set aside. Cut the pear in half, remove seeds and stem. Place in a small pot and add water till the pear is covered. Add in the ginger, orange juice and zest and salt. Bring to a boil and simmer for 30 minutes. Once the poached pear and poaching liquid is cool, add the pear, 1⁄4 cup of the poaching liquid and ginger to the food processor along with the cranberries and puree until the mixture is smooth and well combined.

Get the full recipe here.
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