Thanksgiving is approaching, which means food! This holiday is an extra special one for me. Not because I am a chef and nutritionist. Because of all the traditions, memories, and moments over the years shared on this day.
Planning and setting a menu for Thanksgiving can be tough. No matter if you are hosting a small get together, or a large feast. There is still a lot to grocery shop, plan, prep, cook, and clean up. Bottom line, there is a lot if you are hosting Thanksgiving.
As you know, here at A Taste of Wellbeing vegetables are very very very important and an integral part of your balanced plate. Green beans or brussels sprouts make their debut. It is because it is the season for these vegetables. Plus lets be honest they are tasty.
Vegetables also don’t take forever to cook. Which means adding more vegetables to your menu won’t add hours to your kitchen cook time. This is a big bonus. Another big bonus of adding more vegetables to your menu is that you are adding in more fiber rich nutrients. You aren’t thinking about nutrition on Thanksgiving, and that is okay. That is all part of the Balanced Eating Lifestyle. Having more options of vegetables offers you and your guests to have more variety of nutrient dense foods. This will only enhance their palates, satiation, and feel great after a wonderful day of giving thanks.
How to Add More Vegetables
Vegetables are not the main focus on Thanksgiving, but that doesn’t mean you can’t add more to your menu. Here are a few helpful tips on how to add more vegetables to your menu…
- Make a Kale Salad with fresh fruit like sliced apples or pears…10 Minute Kale Apple Farro Salad
- Roast Starchy Vegetables such as carrots, parsnips, turnips
- Add steamed cauliflower to your mashed potatoes
- Make a shaved fennel apple salad
- Add a fresh corn to your corn bread
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