recipes from ellipse fitness

Rock Thanksgiving With These Drinks and Apps!

Well Thanksgiving is nearly here, and if yours is anything like most friends and family will descend upon an agreed upon location, all hauling heavy, over-the-top dishes that almost universally contain extra sweetness and a higher-than-usual volume of carbohydrates!

It’s a celebration meal designed for giving thanks, but instead we often find ourselves crying, “uncle!” at the hands of a feast low in quality nutrition and very high in sugar and calories. Either that, or you find yourself getting inquisitive stares from across the table as they notice your plate isn’t piled high enough to block your view!

BUT NOT THIS YEAR WE SAY! Start planning now to freshen up the variety and the quality of the meal, and most at the table will probably thank you for it!

Appetizers!

Time to get your appetizer vocabulary up to speed! Crudites (kroo-dee-tay) is a French word that means a vegetable that can be cut into sticks, thin slices, or bite size pieces and served with a cold dip. Try this easy, healthy, avocado hummus dip! Blend 2 avocados, 1 can drained chickpeas, ¼ c lemon juice and olive oil, and 1.5 TBSP tahini (optional). Salt/Pepper to taste.

Prep double the veggies and double down on another dip with this excellent version of spinach dip! No Mayo, no cream cheese or sour cream!

Check out the recipe here!

Baked Blooming Onion! Who can resist snagging a piece of a blooming onion?? Try a healthier version by baking and plating with a greek yogurt based dip. Cut the base off an onion, cutting into 12-16 sections (not cutting all the way through) and “flower” the petals, dredge in 2 egg white wash, and coat with ¼ c panko + ¼ c ground almonds + 1/8 c parmesan and spices. Bake 40-45 minutes at 375.
Find the recipe here!

Want a dip with a kick? Combine 8oz plain greek yogurt + 1 tsp sriracha sauce + 1 tbsp parsley.

Drinks!

Add 1 shot of vodka over ice, mix 16 oz water with an “on-the-go” packet of Crystal Light or Similar powder. Pour half the mix over the vodka/ice and add a splash of lemon-lime or ginger ale soda. Toss in a blender for a blended drink! Get creative with your favorite flavors. Only about 110 calories: Cheers!

Combine a packet of Swiss Miss 25 Calorie hot chocolate mix, 3/4 Cup Hot Water and 1 Peppermint Stick. Ready to kick back with something a little more? Add a quick shot of vodka, but keep in mind that will set you back an additional 100 calories. You decide what it’s worth!

Leftovers!

Are you hosting Thanksgiving? This year, buy a BIGGER turkey and rock those leftovers (or snag unwanted leftovers from the host)! Check out these great Ellipse Fitness recipes to use that leftover turkey!

Turkey Enchiladas

Turkey Tortilla Soup

Quick and Easy Mediterranean Bake Cod

Place 4 oz. cod in a baking dish sprayed with olive oil. Surround with sliced red onions, sliced bell peppers, and broccoli. Drizzle with a mixture of a teaspoon of olive oil and a Tablespoon of lemon juice, fresh garlic and oregano (can use dried, but fresh tastes better!). Bake at 400 degrees for 20 minutes or until cooked through!

Ellipse Holiday Salad

Mixed Green Salad with Pomegranate Vinaigrette
Ingredients
1 lb. mixed baby greens (16 cups)
¾ cup pomegranate seeds
3 Tbsp. extra virgin olive oil
1 Tbsp. plus 1 tsp. fresh lemon juice
1 Tbsp. minced shallot or red onion
1 tsp. grated lemon zest
Salt and freshly ground black pepper
Directions
1. Toss together greens and pomegranate seeds in a large bowl.
2. Whisk together oil, lemon juice, shallot, zest and a pinch of salt in a small bowl. Allow dressing to sit for at least 10 minutes
3. Just before serving, whisk dressing, pour over greens and toss gently. Season with salt and pepper to taste and serve.
Makes 8 2 cup servings
Nutrition per serving: 80 calories; 6g fat (0.5g saturated fat); 2g protein; 7g carb; 2g fiber; 0mg sodium

Ellipse Fitness Thanksgiving Leftover Enchiladas

Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

Ingredients:

12 oz. shredded turkey

4 9 inch low-carb tortillas

2/3 cup fat-free spicy black bean dip

Salt and freshly ground black pepper

12 ounce jar tomatillo salsa

1 cup reduced-fat Mexican cheese blend

1/2 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 450 degrees

2. Toast tortillas lightly under a preheated broiler. Keep tortillas warm by covering them with a clean kitchen towel as you go.

3. Stir the black bean dip into the shredded turkey. Season with salt and pepper to taste.

4. Lay the tortillas on a work surface and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling an d roll the tortillas up tightly to encase the filling. Lay them side by side in a 9×13 inch baking dish.

5. Spoon the salsa over the tortillas and sprinkle with the cheese. Back until the cheese is bubbly and the enchiladas are hot throughout, 10-12 minutes.

6. Sprinkle the cilantro over the enchiladas and serve.

Nutrition – 314 calories; 10g fat; 38g protein; 32g carbohydrate; 18g fiber

 

Ellipse Fitness Thanksgiving Cranberry-Orange Compote

Cranberry-Orange Compote

Ingredients:

2 cups fresh or frozen cranberries

1 Tbsp. grated orange zest

1/8 tsp ground cinnamon

1 cup water

1/2 cup Truvia

Instructions:

1. Place cranberries, zest, cinnamon and water in a medium saucepan over medium heat. Stir to combine

2. Bring to a simmer and cook, stirring occasionally, until berries have popped and compote has thickened, about 10 minutes.

3. Remove from heat and stir in sugar substitute to taste.

4. Let compote sit—serve at room temperature.

Makes 8 (3 Tbsp) servings

Nutrition

Per serving: 20 calories; 0g fat; 6g protein; 5g carbohydrate; 1g fiber; 0mg sodium

 

Couscous & Fruit Salad from Ellipse Fitness

2 Tablespoons Extra-virgin Olive Oil
2 Tablespoons Orange Juice
1 Tablespoon Cider Vinegar
2 Teaspoons Finely Chopped Shallots
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
2 Cups Cooked Whole-wheat Couscous
1 Cup Chopped Nectarine
1 Cup Mixed Fresh Berries, such as blueberries and raspberries
2 Tablespoons Sliced almonds

Directions:
Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

Serves: 2
Exchanges: 2 Carbs, 1 Fruit, 1 Fat

Tuna Burgers from Ellipse Fitness

1 Can Low-Sodium Chunk White Tuna in Water
2 Tbsp. Chopped Onion or Dried Onion Flakes
2 Egg Whites
½ Cup of Panko Japanese Style Bread Crumbs
½ Tsp. Pepper
Cooking Spray
2 Light Buns (or bread of choice)

Directions: Combine all ingredients in a bowl. Form into two patties and fry in a pan sprayed with cooking spray for about 4 minutes per side or until cooked as desired. Eat alone or on a toasted bun. (Good options for buns are: Sara Lee De-Light Wheat Buns, Village Hearth Light Buns, Arnold’s Sandwich Thins, or ½ of a Whole Wheat Pita Pocket.)

Serves: 2
Exchanges: 3 Extra Lean Protein, 2 Carbs

Apple Crisp Refrigerator Oatmeal from Ellipse Fitness

1/4 Cup old-fashioned oats
1 Container (6 oz) Yoplait Original 99% Fat Free Apple Crisp Yogurt
1 Teaspoon Chia seed, if desired

Toppings, if desired
1/4 Cup chopped Granny Smith Apple
1/8 Teaspoon Ground Cinnamon
2 Tablespoons Chopped Walnuts

Directions: In half-pint canning jar (or other re-sealable container), pour oats and yogurt. Top with chia seed; carefully stir to mix thoroughly. Refrigerate about 8 hours. When ready to serve, sprinkle with toppings.

Serves: 1
Exchanges: 1 Carb, 1 Milk, 1 Fruit