Sign up for Meridian’s Free Newsletter, please CLICK HERE
Note From Carolyn: For the days after any kind of holiday indulging, our herbal detox may be just the ticket for quickly flushing and restoring your body. You can get a free sample through November 22. CLICK HERE.
And if lots of company, cooking, grandkids, travel etc. causes stressful days, our marvelous new “Settle Down” herbal tranquility aid is just as effective during the day as it is at night for helping your body and mind to relax, focus and enjoy the world around you! CLICK HERE.
When I was a Weight Watchers Leader, back in the day, addressing the holidays was a very big deal. For those of us who work hard to manage our health and weight, the mindset we need to launch the holidays will always be a very big deal! I’d come up with all kinds of ways to make the 30-minute meeting interesting and fun with songs, poems, recipes and samples. I wore a long, fitted pilgrim’s dress, apron and Martha Washington cap and we’d start the meeting with a song and a laugh. (I still think it’s great to start nearly any big challenge with a song and a laugh!)
We talked a lot about points and portion control. Good news! I no longer count points or calories. Nor do I worry about portion control. With whole-food, plant-based eating, there’s no need to count calories and it’s next to impossible to over eat as the food is very filling. Gone (for me) are the days of thinking “1/2 cup of this, and 1 cup of that.” What a relief! You eat until you’re comfortably full.
So, Happy Thanksgiving! There’s so much to be grateful for! Heavenly Father always has the best surprises and whole-food. plant-based eating based on the Word of Wisdom has to be one of my favorites of His countless gifts! Here’s a song and a laugh along with proven recipes and pictures from a fantastic whole-food, plant-based Thanksgiving Feast that we enjoyed earlier this week with our Vegetarian Club. From appetizers to dessert, there are healthy recipes for everything! Further proof: we had several newcomers who were surprised with how delicious – and filling – this food really is.
Come Ye Healthy People Come
(To the tune of “Come Ye Thankful People Come” )
Come ye healthy people, come
Come prepare a harvest feast
Recipes and tips presented here
Keep your plan and goals in gear
Eat your veggies, exercise
Your weight goes down as does your size
God in Heav’n, I pray to thee
Help me choose what’s best for me!
A picture says a thousand words! So does making our food look pretty. It’s so worth the effort to put lovely food into lovely serving dishes.
You can CLICK HERE for the PDF
Click the link above to download these recipes or on the picture itself for my webpage with more recipes, including many from T. Colin Campbell’s website. He is a pioneer with the whole-food, plant based movement with many delicious things to eat!
The recipe for the Sugar-Free Carrot and Pineapple Jello salad and Sheet-Pan Roasted Root Veggies are below the picture.
Carolyn’s Carrot and Pineapple Jello Salad
2 small packages of sugar-free gelatin: 1 orange and 1 cherry
2-3 cups of finely grated carrots (how I love my salad-shooter grater!)
1 cup of finely chopped celery
1 large 16 oz. can of crushed pineapple, save the juice!
1 small 8 oz. can of mandarin oranges, save the juice!
Make the gelatin according to the instructions, but use the juice from the canned fruit as part of the required cold water.
Combine the carrots, celery, pineapple and oranges in a pretty salad bowl. Pour the jello over and allow to set.
This is about twice as many veggies and fruits as the usual carrot jello salad, and it is delicious!
Linda’s Sheet-Pan Roasted Root Veggies
Linda is the CUTEST lady. I wish you all could meet her and that we could all sit down to a huge plate of this delicious veggie side dish. Her husband, Roy, was a truck driver who ate whatever and whenever for many years spending so much time on the road. When his health started to plummet, he switched dramatically to a WFPB diet and he’s told us more than once he wishes he’d eaten like this all his life — although he’s surely grateful for how it turned things around for him since starting several years ago.
2 large carrots
2 medium parsnips, peeled
2 medium beets, peeled
1 medium red onion
1 medium sweet potatoes
3 Tbsp. Extra Virgin Olive Oil
1½ tablespoons apple cider vinegar or balsamic vinegar
1 tablespoon fresh herbs, such as thyme, rosemary or sage
½ teaspoon kosher salt
½ teaspoon ground pepper
Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.Cut carrots and parsnips into ½-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into ½-inch-thick wedges. Cut sweet potato into ¾-inch cubes. You should have about 12 cups raw vegetables.
Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.
Carolyn Allen is the Author of 60 Seconds to Weight Loss Success, One Minute Inspirations to Change Your Thinking, Your Weight and Your Life. She has been a columnist for Meridian Magazine for 11 years, providing mental and spiritual approaches for weight loss success and happy living both online and in the Washington, DC community since 1999. She has presented for Weight Watchers, First Class, Fairfax County Adult Education and other community groups. She and her husband, Bob, are the parents of five children and grandparents of a growing number of darling little ones. They are now happy empty nesters in Jackson, Tennessee, close to Memphis, where they center their online business for an amazing herbal detox. CLICK HERE