As originally posted November 2011.

I’m going to go out on a limb and say  that by this point in your life, you’ve probably read enough about how to use leftover turkey. So rather than add yet another tired idea to that list, I’m instead offering a recipe to get you back on track after your Thanksgiving feast. I hope you enjoyed every bite of it, including the late night cold turkey sandwich, but tomorrow is another day! And I’d like you to start it feeling energized and alive, instead of sluggish and weighed down. If you’re ready to lighten up after Thanksgiving’s heavier fare, this green smoothie is for you.

Just a quick whir in the blender transforms these fruits and greens into a refreshing drink that will get your Black Friday off to a healthy start so you’ll have plenty of energy to hit the stores in earnest. Happy shopping!

PS – You may want to keep these ingredients on hand for any other “recovery” mornings in the weeks ahead!

Back-on-Track Smoothie

adapted from Real Simple

makes 1 serving

Ingredients:

3/4 cup chopped kale, ribs and stems removed (or 1 cup of fresh spinach leaves)

1 stalk of celery, chopped

1/2 banana

1/2 cup apple juice

1/2 cup crushed ice

1 tablespoon fresh lemon juice

Directions:

1. Place all of the ingredients in a blender and blend till really smooth. Drink up!

This is my go-to soup when I need a big pot of something warm and healthy around all week. It makes a brimming stockpot from which we can get several meals for the five of us. Besides, you know those days when your kids come home from school STARVING? This makes the perfect after-school snack – hearty and filling and healthy!

This uses vegetable broth to keep it vegan, but you can substitute chicken broth or beef broth if you prefer. I also include some pasta to make it really hearty, but if you’re not eating pasta, you can omit that altogether without sacrificing much.

Vegetable Minestrone Soup

Serves: Many!

Ingredients:

2T olive oil
2T butter
1 large onion, diced
3 large carrots, diced
3 stalks celery, diced
2 medium potatoes, diced
½ lb green beans, cut into 1” pieces (or frozen Italian green beans)
8 c. vegetable broth (or chicken or beef)
½ small head cabbage, shredded
1 28 oz can undrained San Marzano style tomatoes
2 medium zucchini, diced
½ lb ditalini pasta (ideally whole wheat)
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
Directions

1. In a large soup pot, heat oil and butter and cook onion, carrot, celery, potato, and green beans until softened, about 20 minutes.

2. Add broth, cabbage, tomatoes , zucchini. Heat to boiling. Add pasta.

3. Reduce heat to low and simmer 40 minutes until all vegetables are very tender and pasta is cooked.

4. Stir in beans and cook till heated through.

If you want a SUPER healthy side dish to take to Thanksgiving this year, this is what you’re making. Vegan. Fat Free. High Fiber. Gluten Free. Nothing but flavor going on here. And if you DON’T want to take this to Thanksgiving, may I suggest serving it the day before or after to balance the rich and delicious meal you’re sure to enjoy that day? It’s all about balance, so while I’d never suggest you forego your holiday favorites, I like to think about bookending the big meal with some days of lighter, healthier fare. Get this one into the queue…

Curried Rice Salad

Yields 4 servings

Ingredients:

2 cups brown basmati rice
Zest and juice of 2 limes
1/4 cup rice vinegar
1/4 cup brown rice syrup
1/2 cup dried currants
6 green onions (white and green parts) finely chopped
1/2 small red onion, peeled and minced
1 jalepeno pepper peeled and minced (for less heat remove the seeds)
1 tablespoon curry powder
1/4 cup chopped cilantro
Salt and freshly ground black pepper to taste

Directions

1. Rinse the rice under cold water and drain. Add it to a pot with 4 cups cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.
2. While the rice is cooking, combine the lime zest and juice,  rice vinegar, brown rice syrup, currants, green onions, red onion, jalapeno pepper, curry powder, cilantro, salt, and pepper in a large bowl and mix well.
3. When the rice is finished cooking, allow to cool and then add the rice to the bowl and mix well. Chill and serve cold.