Eating Healthy / Nutrition

by Christina Wilson

Some healthful, nourishing recipes for Thanksgiving leftovers!

Turkey Vegetable Miso Soup

A bowl of protein, probiotics, and greens that soothes and detoxifies.

The idea is to combine the Thanksgiving leftovers seamlessly into a delicious, healthful soup.

Ingredients

One medium onion, peeled and chopped

Two cloves garlic, minced

Three medium carrots, peeled and chopped

Three medium stalks of celery, cleaned and chopped

Two bay leaves Salt Freshly ground black pepper

Water, to cover or turkey stock 1-2 tbsp. miso (any kind)

Leftover turkey meat, shredded

2 cups of leftover cooked vegetables 2 cups greens (spinach, bok choy, whatever is on hand!)

½ cup parsley, chopped

1 tbsp. fresh lemon juice

1 tbsp. fresh ginger juice

Instructions

In a large soup pot, heat some olive oil on medium-high heat. Add chopped carrots, onions, and celery, and sea salt. Cook until the onions are softened, about 10 minutes. Add a couple of cloves of garlic, chopped, and cook for a minute more until the garlic is fragrant. Add the water and miso to the pot. Blend. Add in remaining ingredients, bring to a boil, reduce heat, and simmer for about 30-40 minutes or until all vegetables are fork tender. Remove bay leaves. Season with salt and pepper. Notes: You can also make this recipe with tofu instead of turkey.

Cleansing Cranberry Smoothie

Full of antioxidants and a good way to use up those extra cranberries.

Ingredients

1 cup kale, fresh

1 cup parsley, fresh

1 cup water (or more if needed)

1 cup cranberries (frozen to make it cold and frosty)

1 tbps flaxseed

1 tbsp chia seeds

1 tbsp coconut oil

2 tsp ginger, fresh peeled

2 scoops Protein Powder

Instructions

Blend all ingredients until smooth. Because of the cranberries, your smoothie may turn out more "purple-ish."

Winter Salad with Kale and Pomegranate

A simple, vibrant winter salad with kale, pomegranate, feta, and pecans in a zippy Dijon vinaigrette. Easy for a light lunch, but special enough for a party.

1/2 cup pecan halves

1/2 small red onion

10 ounces of kale stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)

One small pomegranate to yield 1/2 cup seeds

4 ounces crumbled feta cheese

Two tablespoons chopped fresh parsley

For the Dijon Dressing:

Three tablespoons extra virgin olive oil
Two tablespoons apple cider vinegar
One tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

1. Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.
2. Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.
3. Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half. Measure out 1/2 cup of the seeds for the recipe, then save the rest for different uses.
4. In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.
5. Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavors will meld, and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.

Notes: Salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.