With Thanksgiving creeping up this week, many clients have asked about strategies to avoid overeating at this massive annual meal - which historically sends us deep into a food coma that may last through the weekend. (Only half exaggerating).
A common trend I can't help but notice is that people tend to fill up on the hor d'oeuvres before the meal even starts! I'm talking serious amounts of cheese and crackers, crudites dipped in creamy dressings, and handfuls of chips dipped in anything that looks remotely like dip. AND all of this pre-dinner snacking doesn't necessarily mean that anyone is eating less during the actual meal! (ps: I'm completely guilty of this too).
I don't expect anyone to entirely refrain from the holiday appetizers, so I'm providing a healthy carrot chip recipe to give you something to crunch on while the Turkey's being carved. This recipe contains 4 simple ingredients, and you won't have to feel guilty about overdoing it. Note: these carrot chips are delicious when served with a Greek-yogurt based dip.
- 1 bag sliced carrots (you can buy the pre-sliced, or slice into thin, round pieces)
- 1 tablespoon extra virgin olive oil
- Thyme (to taste - I recommend heavy on the thyme!)
- 1/4 teaspoon kosher salt
- Preheat oven to 375 degrees F.
- Lay carrot slices flat in baking tin and drizzle olive oil on top. Sprinkle salt and thyme, to taste. Note: may add other spices of choice if desired.
- Bake for ~40 minutes. May serve warm.