thanksgiving

Modified Plan & Recipes

Our goal during Thanksgiving is to maintain your weight.
We are not concerned with weight loss or detox for one day.
HAPPY THANKSGIVING!

THANKSGIVING DAY

Food Guidelines:

Ideal hours for eating 12pm – 8pm.
When eating past 8pm, allow at least 2 hours before bedtime.
Around 12pm have a Granny Smith apple or 1/2 grapefruit.
Start your meal with a salad or vegetable. Then enjoy your proteins and carbohydrates.
Unlimited vegetables.
2 cups fruit.
Ideally light proteins e.g., turkey, chicken, ham, fish, eggs, beans. Red meat takes 3-5 days to digest.
Remember, carbs such as bread, pasta and desserts are for tasting, not feasting. Enjoy them as side dishes rather than as your main course.
Oil in moderation, no frying.
NO vinegar.
STOP when your stomach says you’ve had enough. Don’t leave the table stuffed like your turkey!

Drink Guidelines:

Ideally, maximum 2 alcoholic beverages.
Have an 8 oz glass of water before and after each alcoholic drink.
Drink 64 oz – 128 oz of water.
Have at least one electrolyte supplement or electrolyte water.

Build your Thanksgiving meal in the order and proportion of this food pyramid.

Ginger Orange Carrots

Fun fact: cooked carrots offer more health benefits than raw carrots! A 2007 study by the Journal of Agriculture and Food Chemistry found that cooking certain vegetables allows the body to better absorb nutrients.

This recipe brought to you by www.cookinglight.com

Ingredients:
Bunch of carrots (ideally with stems still on)

1 orange, unpeeled

4 or more garlic cloves, unpeeled

6-8 sprigs of thyme

2 TBSP olive oil

3/4 tsp ground ginger

1/8 tsp cayenne pepper (optional)

1/8 tsp kosher salt

1/4 tsp kosher salt

Directions:
Preheat oven to 450°F.

Cut greens off carrots leaving around 2” of green stem.

Peel carrots.

Cut orange in half, setting one half aside for later.

Slice remaining orange into thin half-moons.

In a large bowl, toss carrots, orange half-moons, unpeeled garlic, thyme, olive oil, ginger, cayenne and 1/8 tsp salt making sure ingredients are blending and carrots and oranges are fairly-well coated.

Place carrots, garlic and orange slices on baking tray.

Arrange thyme over carrots.

Drizzle remaining liquid on carrots and oranges.

Roast in oven for 7-8 mins.

Stir vegetables/fruit around tray.

Roast for an additional 7-8 mins.

Turn oven to broil and broil for 2-3 minutes.

Remove and discard thyme.

Place carrots on serving platter.

Peel roasted garlic and add to serving platter.

Garnish platter with orange half-moons.

Squeeze juice from remaining half orange over the carrots.

Sprinkle with the remaining 1/4 tsp salt.

Enjoy!

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Cranberry Salsa

Next to turkey, nothing says Thanksgiving like cranberries. Enjoy this simple twist as an alternative to cranberry sauce. This recipe brought to you by www.thestayathomechef.com

Ingredients:
12 oz cranberries

1/4 cup sliced green onions

2 jalapeños, minced

1/4 cup fresh cilantro leaves, minced

2 tablespoons fresh ginger, finely grated

2 tablespoons lemon juice

Zero-calorie sweetener, to taste

Directions:
Rinse, drain, and pick over cranberries, discarding all that are soft or bruised.

Place cranberries in a food processor or blender.

Pulse until finely chopped but not mushy.

Place crushed cranberries in a bowl.

Mix together with green onions, jalapeños, cilantro, and ginger.

Pour lemon juice and sweetener over and stir together.

Cover with plastic wrap and refrigerate, allowing flavors to develop. It will be a bit tart begin with, but as it is allowed to sit it will develop even more flavor.

Enjoy!

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Butternut Squash Soup

A hearty soup warms up even the coldest of days.

Ingredients:
12 oz butternut squash, cubed

¼ tsp crushed red pepper

8 oz cauliflower florets

¼ tsp garlic powder

1 medium onion, chopped finely

½ tsp dried thyme

2 cloves garlic, minced

¼ cup minced parsley

2 carrots, chopped and/or sliced

1 celery stalk, sliced thinly

Salt

Pepper

1 TBSP legal tomato paste

2 bay leaves

14 oz legal veggie broth

14 oz water

PAM Olive Oil or other zero-calorie cooking spray

Directions:
In a medium pot, heat PAM over medium heat.

Let onions cook for about 5 minutes.

Add in garlic, carrots, celery, crushed red pepper, thyme and ¼ tsp salt for another 5 minutes.

Stir in the tomato paste for about 1 minute.

Add in the butternut squash, cauliflower, veggie broth, water and bay leaves.

Bring to a boil then lower to a simmer.

Loosely cover the pot with a lid for 20 minutes.

Let the soup cool down a bit.

Take 2 cups of soup out of the pot.

In a blender, puree the 2 cups of soup until smooth.

Return the puree to the soup in the pot.

Mix together.

Add parsley.

Add salt and pepper to taste.

Enjoy!

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Faux Mashed Sweet Potatoes

Simple to make, this delicious low carb alternative to sweet potatoes is a staple on our table.

Ingredients:
20 oz package of butternut squash, cubed

1/4 tsp nutmeg

1/4 tsp cinnamon

Stevia or other zero calorie sweetener, to taste

PAM or other zero calorie cooking spray

Walden Farms or other brand zero-calorie Marshmallow Dip, optional

Directions:
Pre-heat oven to 400˚F.

Spray a baking tray with PAM.

Spread butternut squash on tray and bake until tender, approximately 45 minutes, turning occasionally.

Transfer baked squash into a bowl.

Mash with a fork or potato masher.

Sprinkle in cinnamon, nutmeg and sweetener, mixing well.

Adjust seasonings to personal taste.

Optional, top with a dollop of zero-calorie marshmallow dip.

Enjoy!

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Acorn Squash with Apples

Looking for the perfect mix of Fall flavors? This acorn squash stuffed with sweetened apples makes for the perfect meal. This recipe brought to you by member Acc(u)Barbara.

Ingredients:
1 small acorn squash

1 Granny Smith apple, cored and cubed

2 tsp zero-calorie sweetener

Cinnamon, optional

Nutmeg, optional

Directions:
Preheat oven to 400°F.

Slice the acorn squash lengthwise.

Use a spoon to scoop out seeds and clean out the center of the squash.

Sprinkle flesh with sweetener.

Fill with Granny Smith apples.

Optional, sprinkle with cinnamon and nutmeg.

Place squash halves in a baking tray.

Tent with aluminum foil.

Bake for 30 minutes.

Remove aluminum.

Pierce squash flesh with a fork.

Bake for another 30-40 minutes until consistency you like.

Enjoy!

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Pumpkin Pie

What’s more All-American than pie? This simple twist on pumpkin pie is a guilt free holiday or anytime treat. This recipe is brought to you by members Acc(u)Candace and Acc(u)Debbie.

Ingredients:
Filling:

1 can Libby’s or other brand 100% pure pumpkin

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

3/4 cup zero-calorie sweetener, adjusted to taste

Crust:

1/4 cup water chestnut flour (Singoda)

1/4 cup Splenda or other zero-calorie sweetener

1 tsp vanilla extract

Dash of cinnamon

6 tsp water

Optional, dash of Molly McButter flavor sprinkles

PAM or other zero-calorie cooking spray

Directions:
Filling:

Preheat the oven to 350˚F.

Mix everything together.

Measure into 4 individual ramekins.

Bake for about 30 minutes.

Crust:

Preheat the oven to 350˚F.

Mix all ingredients in a big bowl.

Use hands to roll dough in a ball.

Sprinkle a little water if it starts to dry out.

Lightly coat dough ball with a little water chestnut flour.

Place the dough ball in the center of two pieces of plastic wrap.

Flatten the dough ball in the plastic wrap.

Spray a small pie pan with PAM.

Lay the dough over the pie pan, molding to the pan.

If you have leftover hanging off the top, you can make it look like a regular pie crust by molding a thicker layer around the edge.

Spray a little PAM inside the pie crust.

Bake in the oven for 15 mins.

Gently scoop pumpkin pie filling into the crust.

Enjoy!

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Pumpkin Cake

As a cake or as cupcakes, you’re sure to enjoy the flavors of autumn. This recipe brought to you by member Acc(u)Trista.

Ingredients:
1 green plantain

15 oz can pure pumpkin (NOT pumpkin pie filling)

1 cup Splenda or other granulated zero-calorie sweetener

1/4 cup Walden Farms or other brand zero-calorie pancake syrup

2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/8 tsp salt

Water

PAM or other zero-calorie cooking spray

Directions:
Boil pot of water with a pinch of salt.

Cut off ends of plantain, cut in half, and make one cut along the skin.

“Pry” skin off plantain using a butter knife.

Cut plantain into chunks.

Place plantain slices into water, boiling until soft, usually about 45 minutes.

Preheat oven to 450°F.

Spray an oven-safe 9-inch cake pan or cupcake tray lightly with cooking spray.

Put plantains in food processor or blender to make into crumbs.

In a large mixing bowl, combine all ingredients and mix well.

Evenly pour mixture into cake or cupcake pan.

Bake in the oven for 45-60 minutes, until slightly browned on top.

Allow to cool slightly.

Refrigerate for several hours (overnight is best) and keep refrigerated until ready to serve.

Enjoy!

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Pumpkin Pie A’la Mode Italian Soda

This quick and easy tasty drink will make for lovely toasts throughout the festive season.

Ingredients:
1 oz Davinci Gourmet pr other brand zero-calorie Pumpkin Pie Sugar-Free Syrup

1 oz Davinci Gourmet or other brand zero-calorie French Vanilla Sugar-Free Syrup

Walden Farms or other brand zero-calorie Marshmallow Dip, optional

1 oz milk

Sparkling water or club soda

Ice

Directions:
Fill a 16 oz glass 3/4 full of ice.

Cover ice with sparling water.

Add other ingredients.

Mix well.

Optional, top with a dollop of Marshmallow Dip.

Enjoy!

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Candy and Treats

Candy: Up to 6 pieces of sugar-free gum and/or sugar-free candy per day any time. Rule for candy – no more than 10 calories per individual piece. There are so many to choose from, but here are some of our community’s favorites:

Dr. John’s lollipops and hard candies
Zollipops
Werther’s Sugar-Free
Jolly Ranchers Sugar-Free
PUR gum

Sugar-free Gelatin: As long as you make it yourself, it’s a great guilt-free treat you may have any time. Have you tried Simply Delish? It’s a terrific all-natural sugar-free gel dessert.

Zero-calorie ices: Freeze your favorite zero-calorie drink in an ice pop mold and enjoy any time.

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thanksgiving

Our goal during Thanksgiving is to maintain your weight.
We are not concerned with weight loss or detox for one day.
HAPPY THANKSGIVING!

THANKSGIVING DAY

Food Guidelines:

Drink Guidelines:

Build your Thanksgiving meal in the order and proportion of this food pyramid.

Ginger Orange Carrots

Cranberry Salsa

Butternut Squash Soup

Faux Mashed Sweet Potatoes

Acorn Squash with Apples

Pumpkin Pie

Pumpkin Cake

Pumpkin Pie A’la Mode Italian Soda

Candy and Treats

KICKSTART YOUR ACC(U)LIFE TODAY

COMMUNITY

MEMBER

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Phase 3 Details

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Phase 1 Details

thanksgiving

Our goal during Thanksgiving is to maintain your weight. We are not concerned with weight loss or detox for one day.HAPPY THANKSGIVING!

THANKSGIVING DAY

Food Guidelines:

Drink Guidelines:

Build your Thanksgiving meal in the order and proportion of this food pyramid.

Ginger Orange Carrots

Cranberry Salsa

Butternut Squash Soup

Faux Mashed Sweet Potatoes

Acorn Squash with Apples

Pumpkin Pie

Pumpkin Cake

Pumpkin Pie A’la Mode Italian Soda

Candy and Treats

KICKSTART YOUR ACC(U)LIFE TODAY

Protocolo Alimentario

ACC(U)LIFE PHASE 1 FOOD PLAN

Select Number of Weeks

Each week purchased includes:

Select Additional Supplies

Your Elite Single Week Locations

Your Elite Detox Locations

Your Elite Membership Locations

Phase 3 Details

Phase 2 Details

Phase 1 Details

Our goal during Thanksgiving is to maintain your weight.
We are not concerned with weight loss or detox for one day.
HAPPY THANKSGIVING!