Here’s some guidelines to help you get through not only Thanksgiving but the rest of the holidays, too. This is from In Shape Magazine
- Do NOT skip breakfast- no matter how much you’re looking forward to Thanksgiving dinner, don’t skip out on one of your meals for the day. Doing so will only make you feel hungrier when it’s time to grub, and you’ll most likely end up eating more than you would normally.
- Exercise in the morning- Schedule your workout in around the festivities and menu planning. Even just a quick 15 minute workout can help boost your metabolism. Take a walk around the block or go play football outside with the family. Any activity is good activity.
- Use a Small Plate- This one actually makes a big difference. Try using a smaller plat than your regular dinner plate. With less room, you’re less likely to pile the mashed potatoes and stuffing sky high. It might even surprise you how much you can still fit on a smaller plate. Bonus points for filling it with veggies and salad first, then the the other stuff.
- Slow Down and Chew Your Food- This tip may sound silly, but take some time to savor your food. By slowing down the pace of your dinner, you can feel fuller sooner, which means you won’t eat as much. Pay close attention to your body and try to stop when you’re satisfied not stuffed.
- Get Back On Track the Next Day- Friday is not a holiday. Limit your intake of leftovers and start your day by eating a healthy meal and getting in some sort of activity. If you get back to your regular routine, Thanksgiving won’t have a huge impact on you and your health.
SCHEDULE FOR THE WEEK – REGULAR CLASSES ON MONDAY TUESDAY AND WEDNESDAY. THURSDAY, THANKSGIVING WE WILL OPEN AT 7:30 AM FOR WARM UP AND START THE 5K PROMPTLY AT 8 AM. THE GYM WILL BE CLOSED FRIDAY AND SATURDAY.
WORKOUTS- RUN 5K, OVERHEAD SQUATS, POKER AND FILTHY 50/40/30 FOR THE NOVEMBER BABIES.
THIS WEEK’S PALEO RECIPE
MAYBE SUB IN LEFTOVER TURKEY FOR THE CHICKE
Ginger Turmeric Chicken Soup
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 3 stalks celery diced
- 1 cup sliced mushrooms
- 2 teaspoons fresh grated ginger
- 1 teaspoon fresh grated turmeric or 1/2 teaspoon ground
- 1 clove garlic minced
- 4 cups bone broth
- 2 chicken breasts
- 1 teaspoon fresh thyme leaves
- 1 tablespoon apple cider vinegar
- Sea salt and fresh ground pepper to taste (omit pepper for AIP)
Heat the oil in a heavy pot and add the onion, carrots, celery, and mushrooms. Cook until softened and add the ginger, turmeric, and garlic. Cook for another minute and add the broth. Bring to a boil, add the chicken breasts, and reduce to a simmer. Cook until chicken is cooked through, about 10 minutes, and remove from pot. Shred the chicken with two forks and add it back to the pot with the thyme, and cider vinegar.
Simmer until heated through and serve immediately
HAVE A GREAT WEEK AND HAPPY THANKSGIVING