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Volunteering enriches your life and the lives of others.
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~John Briley
The holidays are officially upon us, kicking off with Thanksgiving this week. It is a great time of year to take a pause and think about all that we have to be thankful for. No matter how big or small, we can all find something or someone that has impacted us this year. I am beyond thankful for my supportive husband as we prepare for the arrival of our first baby. He goes out of his way to help ensure I’m feeling good and that has made this process fun for us to experience together.
I wish you all a very happy and healthy Thanksgiving. Whether with family or friends, traveling long or short distances, enjoy your time together. And, if you know of someone who will be alone this year, bring them home with you and share your feast and goodwill together.
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Best in Health!
~Amy Crews~
Natural Health
Expert
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Featured Story
Get the most out of Thanksgiving with leftover turkey recipes
Thanksgiving is one of my favorite holidays of the year. Mostly for getting to spend time with family and friends but almost equally as important is all the yummy food we get to stuff ourselves with together.
Matthew Kaplan, the editor of FaveDiets.com was recently featured on DietsInReview in a guest blog post on how to turn all of those turkey leftovers into meals you can you enjoy through the remainder of the holiday weekend.
Reheated turkey leftovers are great, but don’t miss Matthew’s top 6 ideas for cooking with leftovers by clicking here.
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Recipe of the Month:
Gluten-Free Stuffing for Everyone to Enjoy
Yield: 6-8 servings
Prep time: 15 minutes
Cooking time: 55 minutes in total
Ingredients:
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 3 tablespoons butter or olive oil or a combination
- 2 teaspoons poultry seasoning or 1½ teaspoons of dried sage and ½ teaspoon of thyme
- 1 ½ teaspoons of salt
- ½ teaspoon of pepper
- 2 tablespoons of dried parsley or add ¼ cup of fresh chopped
- 4 cups of gluten-free bread cubes. (I used about 6 slices of whole grain and 6 slices of white sandwich bread.)
- 2 cups of cornbread cubes (I used ½ pan of Pamela’s Cornbread Mix made without sugar. The other half will be frozen and go into the Christmas stuffing.)
- 2 cups of gluten-free broth
- 1 beaten egg
Directions
- Toast the bread cubes in a 325 oven for 20-25 minutes on a baking sheet turning once.
- While the bread is toasting melt butter or add olive oil to a skillet and cook onion and celery until onion is tender. Add the salt, pepper, and poultry seasoning.
- Place the toasted bread cubes in a large bowl and add the vegetables and seasonings, the parsley, the broth, and the egg. Stir gently to combine.
- Pour mixture into an oiled casserole and bake uncovered for 30 minutes at 350 or until top is lightly browned.
- Serve with gluten-free gravy like my mother made before we knew we needed to be gluten free. She always used cornstarch to thicken her turkey gravy like this gluten-free gravy recipe from Argo Cornstarch.
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In the News...
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With childhood obesity at an all time high, many schools are working to find ways to cut calories. One way is by limiting the number of sweets and candy that are brought in to school for parties and celebrations. According to a study published in the Journal of Nutrition, Education and Behavior, kids can eat as many as one-third of all the calories they need in a day at a typical half-hour birthday party. Most of these calories come from cake, candy, cupcakes, ice cream, chips, etc.
To read more about action schools are taking and some ideas that all parents and teachers should think about for their children’s school you can visit the list at WEBMD.com
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Giving Back
Feeding America helps feed 37 million Americans through their network of food banks across the country. But they don’t act alone; all of this is made possible through the help of volunteers like many of you out there. This holiday season is a great time to impact your local community. To get started, find an opportunity near you here
You can help out in your local community through activities such as:
- Tutoring kids at your local Kids Cafe
- Repackaging donated food for use at food pantries
- Transporting food to charitable agencies
- Clerical work at the National Office
Please visit Feed America or your local Food Bank today and give your time to where it’s needed most.
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Action Items
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- Enjoy time with your family this Thanksgiving and make it a point to go around the table and have everyone speak to one thing they are thankful for. This is especially great for kids!
- Don’t let those turkey leftovers go to waste. Check out our creative spin to turn everyday turkey into new meals enjoyed through the holiday weekend.
- Check out the DietsinReview.com blog for the latest in health and fitness.
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Weekly Articles
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Forward to a friend
It's such a pleasure to help those closest to us become happier and healthier. Please forward this newsletter to friends, family members or colleagues who might be interested and inspired by it.
Also, if there is something you are interested in learning more about or would like me to feature in an upcoming newsletter please contact me.
Eat, Live Laugh newsletters are intended for overall general wellness. If you have condition specific concerns please feel free to contact me.
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