How to prevent Holiday Weight Gain

3 Tips on How to prevent Holiday Weight Gain: 

1) Moderation – Arecent study in the journal Appetite found that women who followed strict diets were more vulnerable to temptation—and weight gain—than those who indulged on occasion. So indulge, but in MODERATION.

2) EAT – Don’t skip any meals or snack time during the day to “save your calories for the evening festivities”. You will arrive ravenous and “hangry’ and be more likely to devour everything in site and overeat.

3) FOCUS – Focus on what motivates you. Find a picture of something that represents your WHY and save it on your phone. When you are faced with temptation, take a glance on it to sever a a reminder. Then you can evaluate if your goals are less important than some temporary pleasure.



13 Beachbody Thanksgiving Recipes

I love finding healthy alternatives to your favorite dishes, so that you can stay  on track with your health & fitness goals. (You can access more Beachgody  recipes online)

Thanksgiving Recipes – Calorie Comparison

Traditional Recipes vs. Healthy Beachbody Recipes

Traditional Recipe Calories per Serving Beachbody Recipe Calories per Serving
Roasted Butternut Squash Soup and Curry 222 Curried Butternut Squash Soup 113
Roasted Beet, Arugula, and Blue Cheese Salad 263 Beet, Fennel, and Walnut Salad 124
Perfect Roast Turkey 322 Herb Roasted Turkey 219
Herb and Apple Stuffing 304 Quinoa Stuffing 156
Creamy Mashed Potatoes 207 Heather’s Roasted Cauliflower Mash 46
Succotash 266 Succotash 192
Green Bean Casserole 185 Green Beans with Lemon and Thyme 42
Roasted Sweet Potatoes with Honey and Cinnamon 196 Glazed Yams with Cinnamon and Nutmeg 138
Homemade Gravy 49 Vegan Gravy 42
Cranberry Sauce 119 Spiced Cranberry Sauce 46
Pumpkin Pie 340 Pumpkin-Coconut Custards
or Creamy Pumpkin Pie
153
203
Red Wine Poached Pears with Mascarpone Filling 464 Red Wine Poached Pears with Mascarpone 169

Curried Butternut Squash Soup

(Makes 12 servings, about 1 cup each)


Ani’s Chef Notes: “You don’t need to drench your veggies in oil to pull the flavors out. Instead, use minimal oil and ‘sweat’ the vegetables to increase flavor.”

Total Time: 36 min.
Prep Time: 10 min.
Cooking Time: 26 min.

Ingredients:

  1. 1 Tbsp. olive oil
  2. 1 medium onion, chopped
  3. 2 cloves garlic, finely chopped
  4. 1 thin slice fresh ginger, peeled, grated
  5. 10 cups cubed butternut squash (about 3½ lbs.)
  6. 1 tsp. sea salt
  7. 2 tsp. yellow curry powder
  8. 6 cups low-sodium organic vegetable broth
  9. 1 cup coconut milk

Preparation:

  1. Heat oil in large saucepan over medium heat.
  2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
  3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
  4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
  5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
  6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
113 5 g 4 g 0 mg 268 mg 17 g 3 g 4 g 2 g



P90X®/P90X2® Portions
Vegetable Condiment
1 1




Body Beast® Portions
Starch Fat
1 1

Beet, Fennel, and Walnut Salad
(Makes 10 servings, 1 cup each)

Ani’s Chef Notes: “This is a quintessential ‘fresh’ salad. It’s rich in phytonutrients—and the citrus-based dressing makes it lower in calories but high in vitamins and minerals.”
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None

Ingredients:

  1. ¼ cup balsamic vinegar
  2. 2 Tbsp. fresh lemon juice
  3. 2 Tbsp. extra-virgin olive oil
  4. 1 Tbsp. pure maple syrup
  5. 1 tsp. Dijon mustard
  6. 3 raw medium red beets, peeled, thinly sliced into matchstick-sized pieces
  7. 2 large fennel bulbs, thinly sliced into matchstick-sized pieces
  8. 2 medium carrots, grated
  9. 2 medium Granny Smith apples, thinly sliced into matchstick-sized pieces
  10. ½ cup coarsely chopped raw walnuts
  11. 1 cup chopped fresh cilantro

Preparation:

  1. Combine vinegar, lemon juice, oil, maple syrup, and mustard in a medium bowl; whisk to blend. Set aside.
  2. Combine beets, fennel, carrots, apples, walnuts, and cilantro in a large serving bowl.
  3. Drizzle dressing over salad; toss gently to blend.

Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
124 7 g 1 g 0 mg 67 mg 16 g 4 g 8 g 2 g

P90X®/P90X2® Portions
Vegetable Condiment
1 1/2 1




Body Beast® Portions
Vegetables Fat
3 1
Herb Roasted Turkey

(Makes 24 servings, 4 oz. each)

Ani’s Chef Notes: “Typical turkey recipes have butter under the skin or they’re deep fried. Instead, we used herbs and spices for flavor—and suggest you avoid the skin entirely.”
Total Time: 4 hrs. 35 min.
Prep Time: 15 min.
Cooking Time: 4 hrs.

Ingredients:

  1. 1 (18-lb.) raw whole turkey
  2. 1½ tsp. sea salt
  3. 2 Tbsp. coarsely ground black pepper
  4. 1½ tsp. dried thyme leaves
  5. 1½ tsp. dried ground sage
  6. 1½ tsp. dried oregano leaves
  7. 1½ tsp. dried basil leaves
  8. 6 cups low-sodium organic chicken (or turkey) broth, divided use
  9. 2 cloves garlic, finely chopped
  10. 18 fresh marjoram sprigs, leaves removed and finely chopped, stems discarded
  11. 18 fresh parsley sprigs, finely chopped
  12. 2 medium onions, cut into ¼-inch slices
  13. 2 medium carrots, cut into ¼-inch slices
  14. 2 medium celery stalks, cut into ¼-inch slices
  15. 2 medium leeks, cut into ¼-inch slices
  16. 1 garlic head, halved crosswise

Preparation:

  1. Preheat oven to 450° F. Place rack in lowest position in oven.
  2. Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
  3. Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
  4. Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
  5. Pour ¼ cup broth into turkey cavity.
  6. Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
  7. Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.
  8. Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
  9. Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
  10. Let sit for 20 minutes before carving. Discard skin before serving.
Nutritional Information (per 4 oz. serving of meat without bone or skin):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
219 6 g 2 g 83 mg 379 mg 3 g 1 g 1 g 35 g

P90X®/P90X2® Portions
Proteins
2


Body Beast® Portions
Proteins
5
Quinoa Stuffing
(Makes 16 servings, 2/3 cup each)
Ani’s Chef Notes: “No white bread here, and it’s nutrient dense. The colors, the flavors, it’s just so much better.”
Total Time: 42 min.
Prep Time: 10 min.
Cooking Time: 27 min.

Ingredients:

  1. 2 Tbsp. olive oil
  2. 1 medium onion, chopped
  3. 2 cloves garlic, finely chopped
  4. 8 medium celery stalks, chopped (about 4 cups)
  5. 2 medium green apples, with peel (about 2 cups)
  6. 4 cups low-sodium organic vegetable broth
  7. 2 cups dry quinoa, rinsed
  8. 1 tsp. sea salt
  9. 1 tsp. ground cumin
  10. ½ tsp. ground black pepper
  11. ½ cup dried cranberries
  12. ½ cup chopped fresh cilantro
  13. ½ cup pine nuts

Preparation:

  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
  3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
  4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
  5. Add cranberries. Cover and let stand for 5 minutes.
  6. Add cilantro and pine nuts; fluff with fork and serve.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
156 6 g 1 g 0 mg 196 mg 22 g 3 g 6 g 4 g

P90X®/P90X2® Portions
Vegetable Carbohydrate/Legume & Tuber
1 1/2




Body Beast® Portions
Starch Vegetables
1-1/2 2
Heather’s Roasted Cauliflower Mash

(Makes 8 servings, ¼ cup each)

Ani’s Chef Notes: “A non-starchy veggie, no cream and butter—and yet it’s every bit as yummy as your traditional mashed potatoes. So yummy, in fact that Beachbody VP of Development Heather Church demanded we include them.”
Total Time: 50 min.
Prep Time: 5 min.
Cooking Time: 45 min.

Ingredients:

  1. 1 (2-lb.) cauliflower, cut into small florets, discard stem
  2. 4 tsp. olive oil
  3. 1 tsp. sea salt
  4. ¼ tsp. granulated garlic (optional)
  5. 2 Tbsp. low-sodium organic vegetable broth

Preparation:

  1. Preheat oven to 400° F.
  2. Wash cauliflower and pat dry.
  3. Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat.
  4. Season with salt and garlic.
  5. Bake, stirring halfway through, for 40 to 45 minutes, or until tender.
  6. Place in food processor; add vegetable broth. Pulse until smooth.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
46 3 g 0 g 0 mg 319 mg 5 g 2 g 2 g 2 g

P90X®/P90X2® Portions
Vegetable
1


Body Beast® Portions
Vegetables
2
  

Succotash

(Makes 10 servings, about ½ cup each)

Ani’s Chef Notes: “This one is as healthy as similar recipes, except we’ve cut down on the fat. With all these flavors, there’s no need to make it so heavy. Trust the other ingredients!”
Total Time: 31 min.
Prep Time: 10 min.
Cooking Time: 21 min.

Ingredients:

  1. 1 Tbsp. olive oil
  2. 1 medium onion, chopped
  3. 2 medium red bell peppers, chopped
  4. ½ tsp. sea salt
  5. ½ tsp. ground black pepper
  6. 2 cloves garlic, finely chopped
  7. 2½ cups fresh corn kernels (about 4 ears of corn)
  8. 2 cups lima beans (or shelled edamame)
  9. 3 Tbsp. thinly sliced fresh basil

Preparation:

  1. Heat oil in large skillet over medium heat.
  2. Add onion and bell peppers. Season with salt and pepper; cook, stirring frequently, for 5 minutes, or until soft.
  3. Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.
  4. Add corn and lima beans. Reduce heat to medium-low; gently boil, covered, stirring occasionally, for 15 minutes, or until corn and lima beans are tender.
  5. Add basil before serving.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
192 2 g 0 g 0 mg 126 mg 35 g 10 g 7 g 10 g

P90X®/P90X2® Portions
Carbohydrate (P90X) Legume & Tuber Grain (P90X2)
1 1/2 1/2



Body Beast® Portions
Starch Legume
1 1
Green Beans with Lemon and Thyme

(Makes 12 servings, about ¾ cup each)

Ani’s Chef Notes: “The fried onions, cream, flour, and butter of a green bean casserole have been replaced by more refreshing fare. Lemon and thyme pair beautifully with green beans.”
Total Time: 14 min.
Prep Time: 5 min.
Cooking Time: 9 min.

Ingredients:

  1. 1 Tbsp. olive oil
  2. 2½ lbs. green beans, trimmed (about 10 cups)
  3. 2 cloves garlic, finely chopped
  4. ½ tsp. sea salt
  5. ¼ cup water
  6. 1 tsp. finely chopped lemon peel
  7. 3 Tbsp. fresh lemon juice
  8. ¼ cup chopped fresh thyme

Preparation:

  1. Heat oil in large skillet over medium-high heat.
  2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
  3. Add water; cook, covered, for 2 minutes.
  4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
  5. Add lemon peel, lemon juice, and thyme. Serve immediately.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
42 1 g 0 g 0 mg 101 mg 7 g 3 g 3 g 2 g

P90X®/P90X2® Portions
Vegetable
1


Body Beast® Portions
Vegetables
2
Glazed Yams with Cinnamon and Nutmeg

(Makes 12 servings, 2/3 cup each)

Ani’s Chef Notes: “This one is still decadent, but we’ve tried to keep the indulgences a little more holistic. Say no to marshmallows!”
Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Cooking Time: 60 min.

Ingredients:

  1. 2½ lbs. medium yams, peeled, cut into 2-inch pieces (about 8 cups)
  2. 1 tsp. sea salt, divided use
  3. 2 tsp. grated orange peel
  4. 2 Tbsp. 100% orange juice
  5. 1 Tbsp. fresh lemon juice
  6. 3 Tbsp. butter, melted
  7. 2 Tbsp. raw honey
  8. ½ tsp. ground black pepper
  9. ½ tsp. ground cinnamon
  10. ¼ tsp. ground nutmeg

Preparation:

  1. Preheat oven to 350°F.
  2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with ¼ tsp. salt. Set aside.
  3. Combine orange peel, orange juice, lemon juice, butter, and honey in a small bowl; whisk to blend.
  4. Pour orange juice mixture over yams; toss to coat.
  5. Sprinkle evenly with remaining ¾ tsp. salt, pepper, cinnamon, and nutmeg.
  6. Bake yams, stirring occasionally, for 50 to 60 minutes, or until fork tender.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
138 3 g 2 g 8 mg 198 mg 27 g 4 g 3 g 1 g

P90X®/P90X2® Portions
Carbohydrate/Legume & Tuber Condiment
1/2 1



Body Beast® Portions
Starch Carb Liquid
1 1
Vegan Gravy

(Makes 20 servings, 2 Tbsp. each)

Ani’s Chef Notes: “Most vegans and vegetarians I know miss gravy. This one is for them. And the nutritional yeast provides the B12 missing from many meat-free diets.”
Total Time: 25 min.
Prep Time: 5 min.
Cooking Time: 20 min.

Ingredients:

  1. 1/4 cup olive oil
  2. 1/2 medium onion, chopped
  3. 2 cloves garlic, finely chopped
  4. 1/2 cup arrowroot
  5. 4 tsp. nutritional yeast
  6. 1/4 cup reduced-sodium soy sauce
  7. 2 cups low-sodium organic vegetable broth
  8. ¼ tsp. ground black pepper

Preparation:

  1. Heat oil in medium saucepan over medium heat.
  2. Add onion and garlic; cook, stirring frequently, for 3 to 5 minutes, or until translucent.
  3. Add arrowroot, nutritional yeast, and soy sauce; mix well to form a smooth paste.
  4. Slowly add broth; whisking constantly to blend. Season with pepper.
  5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes or until thickened.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
42 3 g 0 g 0 mg 120 mg 4 g 0 g 0 g 0 g

P90X®/P90X2® Portions
Condiment
1

Spiced Cranberry Sauce

(Makes 32 servings, 2 Tbsp. each)


Ani’s Chef Notes: “Skip the canned version! This one is easy to make and much more nutritious.”

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min 

Ingredients:

  1. 1/2 cup 100% orange juice
  2. 1/2 cup unsweetened apple juice
  3. 1 tsp. finely chopped orange peel
  4. 1/2 tsp. ground cinnamon
  5. 1/4 tsp. ground nutmeg
  6. 1/4 tsp. ground ginger
  7. 1 (12-oz.) bag fresh cranberries, rinsed
  8. 1 cup chopped raw pecans
  9. 1/2 cup raisins
  10. 2/3 cup canned crushed pineapple, packed in juice
  11. 2 Tbsp. pure maple syrup

Preparation:

  1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.
  2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.
  3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.
  4. Add maple syrup; mix well.
  5. Cool before serving.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
46 3 g 0 g 0 mg 1 mg 6 g 1 g 4 g 0 g



P90X®/P90X2® Portions
Fruit
1/2




Body Beast® Portions
Fruit
1
Pumpkin-Coconut Custards

(Makes 8 servings)

Ani’s Chef Notes: “Cutting the crust is a huge calorie saver. And raw honey instead of sugar means you can use less because it’s sweeter.”
Total Time: 1 hr.
Prep Time: 10 min.
Cooking Time: 50 min

Ingredients:

  1. 1 tsp. ground cinnamon
  2. 1/2 tsp. ground ginger
  3. 1/4 tsp. ground nutmeg
  4. 1/2 tsp. fine sea salt
  5. 4 large eggs, beaten
  6. 1/2 cup pure maple syrup (or raw honey)
  7. 1/2 tsp. pure coconut extract
  8. 1 (15-oz.) can pumpkin puree
  9. 3/4 cup canned coconut milk
  10. 1/4 cup unsweetened almond milk

Preparation:

  1. Preheat oven to 300° F.
  2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.
  3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.
  4. Add spice mixture and pumpkin.
  5. Gradually add coconut milk and almond milk; whisk to blend.
  6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.
  7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
153 7 g 5 g 93 mg 202 mg 19 g 2 g 14 g 5 g

P90X®/P90X2® Portions
Single Snack
1-1/2



Body Beast® Portions
Vegetables Starch
2 1
Creamy Pumpkin Pie

(Makes 9 servings)

Total Time: 1 hr. 20 min.
Prep Time: 10 min.
Cooking Time: 1 hr. 10 min.

Ingredients for Crust:

  1. 3/4 cup dry quinoa
  2. 1/3 cup chopped raw walnuts
  3. 1 tsp. ground cinnamon
  4. 2 Tbsp. coconut oil
  5. 1/4 cup pure maple syrup (or raw honey)

Ingredients for Filling:

  1. 1 (15-oz.) can pumpkin puree
  2. 2 large eggs, lightly beaten
  3. 1 tsp. pure vanilla extract
  4. 1/4 cup pure maple syrup (or raw honey)
  5. 1/2 tsp. ground cinnamon
  6. 1/4 tsp. ground nutmeg
  7. 1/4 tsp. fine sea salt
  8. 2/3 cup evaporated nonfat milk

Preparation for Crust:

  1. Preheat oven to 400° F.
  2. Grind quinoa in a clean spice or coffee grinder until finely ground.
  3. Place quinoa, walnuts, and cinnamon in a food processor; pulse until well mixed.
  4. Combine quinoa mixture, oil, and maple syrup in a medium bowl; mix well.
  5. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes or until golden brown. Cool.

Preparation for Filling:

  1. Reduce oven temperature to 350° F.
  2. Combine pumpkin, eggs, extract, and maple syrup in a medium bowl; whisk to blend.
  3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
  4. Pour pumpkin mixture into cooled crust.
  5. Bake for 45 to 60 minutes, or until knife inserted in the center comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
203 8 g 3 g 41 mg 108 mg 28 g 3 g 15 g 6 g

P90X®/P90X2® Portions
Double Snack
1


Body Beast® Portions
Vegetables Starches
2 2
Red Wine Poached Pears with Mascarpone

(Makes 12 servings)

Ani’s Chef Notes: “This is one of my signature dishes. It’s an easy-to-make crowd pleaser.”
Total Time: 45 min.
Prep Time: 10 min.
Cooking Time: 35 min.

Ingredients:

  1. 2 cups red wine
  2. 1/3 cup pure maple syrup
  3. 2 Tbsp. fresh lemon juice
  4. 1 tsp. ground cinnamon
  5. 6 firm Bartlett pears, peeled, cored, cut in half
  6. 12 Tbsp. mascarpone cheese

Preparation:

  1. Bring wine, maple syrup, lemon juice, and cinnamon to a boil in large saucepan over medium-high heat.
  2. Reduce heat to medium-low. Add pears; gently boil, uncovered, for 10 to 12 minutes. Turn pears and continue cooking for an additional 8 to 10 minutes, or until pears are fork tender.
  3. Remove pears from liquid; gently boil for 5 to 10 minutes, or until reduced in half.
  4. Serve 1/2 pear with 1 Tbsp. cheese topped with wine sauce.
Nutritional Information (per serving):
Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
169 7 g 4 g 18 mg 11 mg 21 g 3 g 14 g 1 g

P90X®/P90X2® Portions
Double Snack
1


Body Beast® Portions
Fruit Fat Protein
1 1 1

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