Our favorite Registered Dietician, Jennifer Meachum, is sharing the latest in tips and tricks for the most trending diets. This week, she's dishing out a few tips and tricks on the "Pre-Tox" Plan.
For more information:
IG & FB: TheTVRD
The TV RD Thanksgiving "Pre-tox" Plan
1. Catch some Zzzzzs
2. Head for the outdoors
3. Drink plenty of H2O
4. Cook at home
5. Go whole or go home
6. Pack in the plants
Crustless Spinach and Shrooms Quiche
4 slices bacon or turkey bacon, cooked and crumbled
1 tsp olive oil
1/2 cup mushrooms, finely chopped
1/2 cup onion, finely chopped
1/3 cup light mayo
1/2 cup 1% milk
1/2 Tbsp. Cornstarch
1 cup fresh spinach, chopped
1/2 tsp. pepper
5 large eggs
1/2 cup Swiss cheese, grated
Preheat oven to 350 degrees.
In a medium skillet heat 1 tsp. olive oil over medium heat. Sauté onions and mushrooms until softened, approximately 3 minutes. Set aside to cool.
In medium bowl mix mayo, milk, cornstarch, and pepper.
Stir in cooked bacon crumbles, spinach, cooled onion and mushroom mixture, eggs, and cheese.
Pour mixture into 9 inch glass pie dish. Bake at 350 degrees for 40 to 50 minutes or until knife inserted into the center comes out clean.
Allow to cool for 10 minutes before serving. This pie is served great cold or reheated the next day.
Speedy Szechuan Steak
1 lb flank steak, cut into thin strips
1 tsp minced garlic
1/2 tsp crushed red pepper
1/4 cup low sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
2 tsp sesame oil
2 cups fresh sugar snap peas
Combine steak, garlic, and red pepper flakes in a bowl; toss well to coat and set aside.
In small bowl combine soy sauce, corn starch, and sugar, stirring with whisk until smooth. Set aside.
Heat sesame oil in a large skillet over medium high heat. Add sugar snap peas to pan and stir-fry for 1 minute. Add seasoned meat to pan and stir-fry for 2 minutes. Add soy sauce mixture to pan and stir-fry 1 minute; until sauce begins to thicken.
Serve over brown rice or in a leaf of lettuce for a lettuce wrap.
Mock Olive Garden Minestrone Soup
2 Tbsp. olive oil
1/2 cup white onion (about 1 small onion), chopped
1/4 cup zucchini, chopped
1/4 cup celery, chopped
2 tsp. minced garlic
6 cups low sodium chicken or vegetable broth
1 can Italian Cut green beans, drained
1 can red kidney beans, drained
1 can Great Northern beans, drained
1 can diced tomatoes
1/2 cup carrots, matchstick
2 Tbsp. minced fresh parsley
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. Italian seasoning
1 bay leaf
3 cups fresh baby spinach
1/3 cup small shell pasta
Heat olive oil over medium heat in a large stock pot.
Saute onion, zucchini, celery, and garlic in oil for 5 minutes or until onions begin to turn translucent. Add broth to pot, plus tomatoes, green beans, beans, carrots, parsley, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.