How to survive that Thanksgiving feast

Happy Thanksgiving!

Today, no matter where you are in the world, I hope you find some time to express gratitude. After all, this holiday can be a way to reconnect with, or reprioritize, what’s most important to you.

Of course, while many tend to talk about what they’re most grateful for on Thanksgiving, many other folks are struggling… whether you realize it or not.

And perhaps one of their biggest tribulations surrounds food.

After all, juggling healthy lifestyle choices on the most challenging day—heck, the most challenging season—of the year takes quite the toll.

Fortunately, I have four simple ways to survive that Thanksgiving feast—and beyond.

Follow these four tips

Let’s jump right in…

  1. Eat eggs for breakfast. Since eggs are so high in protein, they’re high on the satiety scale. In other words, they keep you fuller for longer, which will lead to less eating throughout the day.
  2. Drink plenty of water. This is actually one of the simplest things to keep from overeating. Not to mention, staying hydrated stimulates your metabolism! An easy way to increase your intake is to down a glass before each meal. In addition, keep a full glass nearby all day long and take a sip every few minutes.
  3. Start your meal with a soup or salad. Researchers have found that people who follow this simple rule consume LESS and feel more satiated than people who don’t. If YOUR Thanksgiving spread doesn’t include these options, don’t fret. Opt for a big plate of whatever veggies are being served. Veggies contain a lot of water and fiber, which also makes you feel fuller, quicker.
  4. Leave some food on your plate. Did you know that intentionally not eating those last, say, five bites saves you an average of 250 calories per meal? That adds up to about 26 pounds per year—and that’s only if you do it at dinner!

At the end of the day, these simple tips will help you make it through the day without doing too much damage—no matter what’s on the spread.

And before I go, allow me to share one of my favorite low-carb, guilt-free recipes…

Green bean casserole

Preheat the oven to 400°F. Bring a large pot of salted water to a boil over high heat. Meanwhile, prepare an ice-water bath.

Add 1-1/2 pounds of green beans to the boiling water and cook for two minutes. Drain and transfer to the ice bath.

Melt 1 tablespoon of butter in a medium skillet over medium heat. Thinly slice 2 onions and add to the skillet. Salt lightly, and cook until the onions are browned and caramelized, about 10 minutes.

Meanwhile, melt the remaining 1 tablespoon of butter in a large skillet over medium heat. Add 1 uncooked, chopped onion, 2 garlic cloves (minced), 8 ounces of button mushrooms (coarsely chopped), and 1 teaspoon salt. Cook for 10 minutes.

In a saucepan, bring 1 cup of chicken broth plus 1 cup of heavy cream to a simmer over medium heat. Add 1 tablespoon of coconut flour and stir constantly for two minutes. Add the broth mixture to the mushroom mixture and bring to a boil, stirring until thickened.

Put the beans in a baking dish, add the mushroom mixture, and top with the caramelized onions. Bake until the onions crisp on the top and the bean mixture is bubbling, about 15 minutes.

Serve and ENJOY!


“8 Tips to Reduce Food Portions Without Increasing Hunger.” Healthline, 03/20/2017. (