Food Network Star, Robert Irvine’s Trim The Fat Friday and Thanksgiving Fitness Advice, Recipes

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Did you know that in order to “erase” the calories from turkey, gravy and everything else you ate at Thanksgiving dinner, the average American will have to run an average of 29 miles to burn off 2,800 calories?

Since most people don’t want to clear their calendar for a day full of running, Food Network star, Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday- offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday 11/28th, inviting people to come in and work off their Thanksgiving meal.

Advice from Robert:

· While prepping the big meal, bring a dining room chair into the kitchen to use for arm dips and lunges in between dish preparations.

· While reading each recipe, use the kitchen counter to do push-ups

· While stirring up the gravy or mashed potatoes, use the fridge, or counter to do a wall squat. Try to hold it for 30 sec and has you get stronger keep increasing by 10 seconds.

· Grab those canned cranberries, or if you want something a bit heaver try liter milk containers and get a few arms curls into your kitchen workout · Using the same weight above, you can do squats.

· Set a timer. Every time you put or take a dish out of the over, do a minute worth of jumping jacks

· All the exercises can be done for a set number or time. Do them until you feel it in your muscles and slowly increase it each time around. Remember, doing something, no matter how small, is better than doing nothing.

Citrus and herb stuffed turkey breast. rob

 

Time:1 hr 15 min Yield: 6 servings

Ingredients
8 tablespoons (1/2 cup or 1 stick) butter, unsalted 2 medium onions, finely diced 3 cups chopped celery, (about 6 large stalks) 6 cups coarsely chopped leeks, (about 12) 4 apples, peeled, cored and chopped 1 pound turkey breakfast sausage or Italian-style sausage, casings removed 6 teaspoons poultry seasoning 2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs) 2 teaspoons chopped fresh sage leaves, (about 6 leaves) 2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs) 2 cups dried cranberries 1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm) 2 cups (1 pint) low-sodium vegetable stock Salt and freshly ground black pepper
Method
Preheat oven to 350 degrees F.
Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter – if you don’t, just add less stock)
Place into a buttered casserole dish and bake for 45 minutes.

Cranberry, Apple and Sausage Stuffing mash

 

Time:1 hr 15 min Yield: 6 servings

Ingredients
8 tablespoons (1/2 cup or 1 stick) butter, unsalted 2 medium onions, finely diced 3 cups chopped celery, (about 6 large stalks) 6 cups coarsely chopped leeks, (about 12) 4 apples, peeled, cored and chopped 1 pound turkey breakfast sausage or Italian-style sausage, casings removed 6 teaspoons poultry seasoning 2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs) 2 teaspoons chopped fresh sage leaves, (about 6 leaves) 2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs) 2 cups dried cranberries 1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm) 2 cups (1 pint) low-sodium vegetable stock Salt and freshly ground black pepper
Method
Preheat oven to 350 degrees F.
Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter – if you don’t, just add less stock)
Place into a buttered casserole dish and bake for 45 minutes.

Sweet Potato Mash

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Sweet Potato Mash

Time: 35 min Yield: 4 servings

Ingredients
4 pounds sweet potatoes or yams, (approximately 4 to 6 yams or about 12 sweet potatoes depending on size) peeled and cut into 1 to 1 1/2-inch chunks

¼ stick butter 1 tablespoons brown sugar

1 tablespoon honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons pure maple syrup 1/4 to 1/2 cup light cream cheese, as needed to achieve desired consistency Salt and freshly ground black pepper
Method
These potatoes can be steamed to preserve more of the flavor and vitamins (or boiled if you wish), until tender. (To steam them, you can place them in a single layer on a rack placed over a large shallow pan of water with a large pot lid to cover. Replenish water in pan if it boils off before they are tender.)
Place the tender potatoes in a large bowl and mash by hand with a masher or fork. Then, using a beater, whip in butter, brown sugar, cinnamon, nutmeg, maple syrup, and enough cream cheese to achieve your desired consistency. Season, to taste, with salt and pepper.

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