From Baptist Health South Florida
3 min. read
It’s that dreaded belly-busting time of year again, Thanksgiving. Most people can tell you their favorite Thanksgiving dish, and often struggle to narrow down the choice only to one. This is the one holiday where people openly admit to overeating and if you really want a heated conversation ask someone about their most dreaded Thanksgiving dish – the one they just can’t resist. I’ll share with you a couple of tips and some quick healthier spins on traditional dishes, without skipping on the flavor or the taste.
On your first trip (because you always go more than once) to the Thanksgiving buffet, fill up on salad and veggies. Once you’re done with that one, have a glass of water, take a few minutes to re-group, and then use your second trip for the higher calorie stuff. I can almost guarantee you won’t take as much as you would have on your first trip. If you’re worried about portion control, use a salad plate over a traditional size plate. Instead of having that larger plate towering with food, you’ll have a smaller one towering with food. And when you want a third option, try these lower calorie stuffing and pumpkin soup recipes below.
Nutritional Information: calories: 205; fat: 4.5g; saturated fat: 0.9g; monounsaturated fat: 2.3g; polyunsaturated fat: 1g; protein: 5.3g; carbohydrate: 36.1g; fiber: 3.1g; cholesterol: 18mg; sodium: 358mg.
Pumpkin and Crimson Lentil Soup
Nutritional Information: Calories: 291 fat: 7.5g; saturated fat: 1g; monounsaturated fat: 2.7g; polyunsaturated fat: 2.2g; protein: 17g; carbohydrates: 37.1g; fiber: 7.8g; cholesterol: 1mg; sodium: 538mg
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.
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