Eating healthy after Thanksgiving

Thanksgiving food was so good, but so bad for my fitness goals. And I know I'm not alone. The past few days have been dedicated to switching back to healthy food choices and putting down the macaroni & cheese and pie. 

My suggestion for trying to eat healthy after a holiday break such as Thanksgiving is to ease your way back. Start by having fruit smoothies for breakfast while you enjoy Thanksgiving leftovers for lunch and dinner. Then, try having a healthy lunch as well. Eventually you will run out of Thanksgiving leftovers and making the transition back to eating healthy will be easier.

Another suggestion: take the healthy leftovers from Thanksgiving and use them for healthy meals. For example, you can use leftover turkey to go with salad or fresh vegetables.  Or, you can use leftover vegetables to go with eggs for breakfast. I prefer these methods, but I have friends who prefer to detox after a holiday full of heavy eating, and that is understandable as well.

Here are a few of my recent healthy meals

Organic arugula salad from one of my favorite restaurants, with shaved parmigiano reggiano and drizzled with lemon vinaigrette

Brussel sprouts, using my go-to recipe!

Baked sweet potato, chopped up grilled salmon (I thought about making it into a patty, but was too hungry for all of that), and a blend of sautéed collard greens, mustard greens, and kale. My mom cooked the greens and they are always so good, and such a healthy side.

I cooked this salmon in a skillet with olive oil and used the following to season it: black pepper, basil, oregano, garlic, drop of mustard, and lemon juice. I'm normally not a mustard-eater, but a drop of mustard/honey mustard is such a great way to season salmon in a unique and delicious way.

Spring mix with carrots, onions, tomatoes, cucumber, and salmon on top. Then I drizzled it with lemon juice and honey, so good!

And then I added some grilled corn to my salad!

Fresh vegetables are my favorite, when they're available! This basket includes cucumber, corn on the cob, and bell peppers.

This is vegetable soup my mom makes every year! I can't give away her secret recipe, but it does include a tomato base, chopped carrots, corn, and peas, and ground meat (but she made mine using veggie crumbles). I am freezing some of this soup to enjoy throughout the month.

I hope healthy eating is going well for you! I'll be posting the monthly fitness challenge later this week.