Photographed By Janelle Jones.
If you’re anything like us, you look forward to Thanksgiving every year for a number of (food-related) reasons — of which the obligatory turkey is just one. After all, isn’t it the stuffing that everyone looks forward to? Or the pies? And the mashed potatoes? These are the reasons we love this holiday…but they also happen to be the biggest contributors to your post-Thanksgiving food-baby problem.
Enter Chef Vikki, Everyday Health’s resident recipe rehabber. She’s come up with a great set of tips for keeping your Thanksgiving favorites a little bit lighter. Vikki suggests serving a hearty soup as an appetizer, rather than bread or rolls, in order to avoid filling up too quickly. Sweet potatoes stand in for regular old spuds for a sweeter, more complex, and less buttery version of Mom's mashed potatoes. Her pie-crust recipe combines almond flour and coconut oil for a less caloric (and gluten-free!) way to have your pie and eat it, too. The showstopper? Her stuffing recipe, which contains a quinoa base, along with sweet potatoes, hazelnuts, and other vegetables. Yum! Click through to Everyday Health for the rest of Vikki's tips. (Everyday Health)