10 Minute Turkey Salad + A GIVEAWAY

Need some ideas for all that extra turkey that are kind of exciting? That are a bit traditional but also a little peppy? Well here's a quick turkey salad recipe that is great for sandwiches/wraps/or eating all by its delicious self. Just snap together some ingredients that you already have on hand and you've got turkey dreams to spare. 

If you really over did it yesterday, then feel free to substitute Greek Yogurt for Mayonnaise in the recipe. The yogurt will give it a little bit of a tangy taste, so make sure to add slowly to recipe instead of all at once to adjust for taste. Making  turkey part of a salad is a great way to enjoy the fruits of yesterday's labors. Or, if you weren't the one who made the turkey (or heaven forbid, there ARE no leftovers) then feel free to substitute chicken or tunafish. Keep your energy up with healthy protein. 

10 Minute Turkey Salad

Ingredients:

1 lb. cooked and chopped turkey
1/2 c. dried cranberries
1/2 c. chopped pecans
3 tbsp. chopped parsley
1/2 c. good mayonnaise or greek yogurt
salt and pepper to taste
Dijon mustard

Method:

Toss all ingredients in a bowl and mix until well combined. Salt and pepper to taste. Done!

Now, for the GIVEAWAY:

So, the holidays can be rough. Lots of tempting foods, colder weather, less exercise, more people taking vacations at work can mean more work on your desk and more stress. Spending, spending, spending...

Why not do something for yourself? A gift for your health? Better yet, a free gift. 

Starting this week, sign up for a FREE fitness assessment with one of our Certified Personal Trainers and get entered in a drawing for a FREE massage. Drawings will be made weekly, so you have multiple chances to win. 

Give us a call or shoot us an email. 

Norton Fitness Website

Let's stay fit this holiday season! 

Don't Forget the STUFFING!

Mushroom Artichoke Stuffing. Say it with me: Mushroom. Artichoke. Stuffing. This is a far cry from your "stovetop". This isn't grocery store brand croutons with butter. This is real deal, almost meaty, stuffing with flavor, healthy vegetables, and pizazz. 

I said, PIZAZZ.

Now, I get it. You already like stuffing. You don't need to 'jazz it up'. It's perfectly fine the way it is. 

Except for the fact that it's not, and you do. 

Stuffing (or dressing if we're not actually 'stuffing' it into anything) is pretty easy to like. It's bread, and butter, and seasonings, and broth with a few vegetables MAYBE thrown in to make it a little less brown. But it could be so much more. By adding some mushrooms to give it a hearty, meaty texture, and some artichokes to punch up the flavor, you make this tired dish a bit more interesting and a lot more nutritious.

This recipe has few ingredients, it's easy to prepare and although stuffing is never  really healthy, per se, this recipe is definitely a few leaps in the right direction. (and it IS Thanksgiving, so, it's allowed.)

Mushroom Artichoke Stuffing

Gather:

1 1/2 cups unsalted chicken stock

2 eggs

12 oz toasted sourdough bread cubes. (cube and toast yourself!)

1 tbsp olive oil

12 oz mushrooms. (I recommend a mixture of crimini, porcini, oyster, and shiitake)

1 tbsp fresh thyme

9 oz artichokes (canned or thawed from frozen)

2 tsp fresh garlic, minced

1 oz shaved parmesan

Salt and Pepper to taste 

Method:

1. Combine 1 1/2 cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes.

2. Heat a large skillet over medium heat. Add olive oil. Sauté 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. 

3. Add artichokes, minced garlic,  pepper, and salt; sauté 2 minutes. Stir into bread mixture.

4. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray. Top with shaved Parmesan cheese after baking.

Now, try out that recipe, add it your repertoire. And remember, Norton Fitness is looking out for you, even on the fattest holidays. 

Roasted Bacon Brussels Sprouts

Take a moment to let that picture above really sink in. 

Brussels sprouts, delicious, roasted cruciferous vegetables filled with vitamins, minerals, and fiber---smothered in a generous covering of smoky, tasty, scrumptious bacon.  This paleo-friendly Thanksgiving recipe isn't too good to be true though. It's real, and it's really good. Now, wipe your drool, shove your tongue back into your mouth and read on for the recipe. 

Let's face it, Thanksgiving has a tendency to be a carb-fest nightmare of astronomical proportions. Pie crust, dinner rolls, mouth-watering mashed potatoes, more rolls, more pie crust, sugar-sugar-sugar. It's important then to find a way to make sure that the vegetables on offer are tempting enough to make it onto your plate. You could try this Root Vegetable Mash recipe, or, may I present: Roasted Bacon Brussels Sprouts.  All the health of the sprouts, roasted in the oven with a little bacon (PROTEIN, you guys!) served up on the Thanksgiving table to add a little variety to your plate of carbs. It's Paleo-friendly, easy to make, and a perfect new holiday tradition. 

Roasted Bacon Brussels Sprouts:

Gather:

• 1½ pounds Brussels sprouts
• 2-3 tablespoons melted coconut oil or coconut butter
• Kosher salt and pepper
• 4 bacon slices, diced
• Aged balsamic vinegar

Method:

Preheat oven to 400F

Trim the ends of the Brussels Sprouts, cutting off brown pieces. Then cut sprouts in half. 

Toss sprouts with melted coconut oil or coconut butter

Scatter sprouts evenly onto a foil lined baking sheet, making sure to keep them in one even layer. 

Sprinkle the diced bacon over and around the sprouts

Place the baking sheet in the oven for 30-35 minutes--stopping to flip the sprouts and bacon every 10 minutes to cook evenly.

Remove from oven and drizzle with balsamic vinegar. 

Voíla! The perfect side dish (PLUS BACON) for Thanksgiving, Christmas, Thursday night, Sunday Morning, Midnight Snack, Whatever. 

Check back next week for another Thanksgiving Healthy Recipe Hack to save your diet. 

Healthed Up Pumpkin Pie

We hope you're not tired of pumpkin yet! (How could you be? This is autumn, for goodness sake!)

Today's Thanksgiving inspired recipe, part of our November series on healthier versions of holiday recipes, (see last week's here) is for a Thanksgiving staple, Pumpkin Pie.  This version is creamy and sweet without using a lot of nasty oils and dairy. Instead, the recipe features oats, flax, coconut milk and a healthy dose of cinnamon--all healthy on their own and when combined create a dreamy version of the dessert you know and love. 

Make the pies ahead of time and freeze them, or if you are trying to avoid crusts completely this would be excellent as a thick mousse, pumpkin bars or even mini-pumpkin "muffins" baked in a tin. However you get your pumpkin pie fix this Thanksgiving holiday, this recipe is so tasty that you'll  be glad to replace the old standby. 

Ingredients:

• 1 can (15oz) pumpkin or sweet potato puree
• 1 (13.5oz) can full-fat coconut milk
• 1/4 cup rolled oats (20g)
• 2 tbsp ground flax
• 1/3 cup coconut sugar or brown sugar
• pinch pure stevia, or 2 tbsp extra brown sugar
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tbsp pure vanilla extract

Method:
 Preheat oven to 400F. 
Blend all ingredients together until smooth.
Pour into a prepared pie crust  in a 10-inch round pan. 
Bake 27 minutes and allow to cool
Refrigerate at least 5 hours uncovered for the pie to thicken.

Holidays should be fun, delicious and shouldn't be a day of regret over "wrecking your diet". By making better decisions you can enjoy treats the whole season while staying on track. Check back next week for another holiday recipe that's probably better than the one you are used to using. (And PS, pumpkin pie is good for other times besides Thanksgiving. Like Sunday dinner, or...lunch on a Wednesday. Whatever.)