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!

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 smooth.

I think we’re all entering Thanksgiving planning mode…and if you’re like me you’ll want to test out a few ideas before the big day! This one is a contender…especially if you’ll have some vegetarians around your table who are looking for a heartier dish or two. You could easily substitute sweet potatoes for the squash (or quinoa for the cous cous if you want to make it gluten free). And even if it doesn’t make it to your Thanksgiving table, I can assure you this is a keeper for a special fall side dish or vegetarian meal! Enjoy.

Roasted Butternut Squash with Whole Wheat Couscous

serves 6-8

Ingredients:

1 medium butternut squash

1 tablespoon olive oil

1 cup whole wheat couscous

1 teaspoon cinnamon

1 cup dried cranberries

1/2 cup toasted walnut pieces

kosher salt and freshly ground pepper

Directions:

1. Preheat oven to 375 degrees. Peel squash, cut in half, and remove seeds. Dice into 1/2-inch cubes and place on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and salt and pepper to taste. Stir to coat the squash. Bake for 30 minutes or until soft.

2. While the squash is roasting, prepare the couscous according to the package directions.

3. Combine roasted squash, cinnamon, dried cranberries, walnuts, and couscous. Toss well to combine and serve warm.