Tuesday, November 26, 2013

3 New Thanksgiving Recipes

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Time for my favorite holiday of the year, Thanksgiving.  Family, food, and football can't be beat, but his year it can.  Here are 3 recipes to give a try and spice up your Thanksgiving this year.


1. Chocolate Covered Sweet Potato Cups

Sounds kinda of funky, but it's actually pretty good.  This sucker packs high protein, tons of vitamins and minerals, and a strong kick of antioxidants to keep you healthy and strong over the holidays.  Give it a try.

The Culprits

Mashed Sweet Potatoes - 3
Protein Power - 1 Cup (chocolate or vanilla is fine)
Honey - 1 TBSP
Flax Seed - 1 TBSP
Milk - 1/4 Cup
Dark or Semi-Sweet Chocolate - 4-6oz

The Steps

1. Melt the chocolate in the microwave
2. Mix all the other ingredients together and form them into little balls or cups or any shape that floats your boat
3. Cover the mixtures in the melted chocolate
4. Place in the fridge or freezer, depending if you want them frozen or chilled, for about an hour and enjoy!

(Photo Credit: Precisionnutrition.com)
2. Pumpkin Soup
It's been pumpkin season for a little while now, and it's time to try a new version.  This easy recipe is great for this years Thanksgiving, especially given the cold temperatures.  So warm yourself up with some good ole pumpkin soup.

The Culprits

Purple Onion -1
Garlic Clove - 1
Butter - 1TBSP
Pumpkin Puree - 15oz Can
Milk - 2 Cups
Salt and Pepper
Cinnamon

Steps

1. Cut up all the veggies
2. Add veggies to pat and cook with butter for about 3-5 minutes
3. Add in pumpkin, milk, and spices
4. Take a blender and blend everything together for about 45-seconds
5. Let everything simmer and serve

3. Cranberry Fruit Leather

This healthy version of the fruit roll-up is a hit with youngsters.  Nothing easier than taking some leftover cranberries and turning them into easy snacking.

The Culprits

Cranberries
Sweetener - Honey, Stevia, Molasses

The Steps

1. Blend the cranberries until very smooth, almost liquid like. 
2. Taste and add sweetener to desired level
3. Line a tray with plastic wrap.  Spray a thin layer of olive oil on the wrap
4. Pour the cranberry puree over the tray.  Spread thin and even
5. Place in a dehydrator or oven at 100-125 degrees.  Cook for 12-16 hours or until dried out
6. Cut into slices and roll-up with the already in place plastic wrap






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