I am in the midst of moving which means there are piles of boxes.
There are also just piles of stuff because I am optimistic to keep like items together and not just swoop things into boxes. But with only a few days to go and not a lot of time belongings might be swooped into boxes.
Since we are moving I haven’t really given much thought about Thanksgiving next week. I haven’t had the time to sit down to make plans or a menu and I am also on the maintenance portion of my plan with Nuview Nutrition.

Through this portion of the plan my body is getting used to the weight I am currently at after losing over 55 pounds. I am slowly adding different types of foods back into my lifestyle like nuts, grains and category two vegetables like sweet potatoes and carrots. (I really missed you sweet potatoes – baked with a little bit of cinnamon sprinkled on it. Yum!)
What’s nice is the ability to send a quick email out asking for a few pointers for the holidays and getting a quick reply back.
I am sharing the pointers with you. I know a lot of you have busy schedules as well and want to indulge but also don’t want to pack on the pounds.
Here are a few pointers from Cindy Crandell, R.N., C.N., from Nuview Nutrition.
I will begin with dessert, I know that’s really what you want to know. She says “the dessert rule is a small slice of dessert or only a teaspoon of each to try all of them.”
For dinner, stick to vegetables and turkey. For sides, use a table spoon size for each if you want to try different things.
She added, food items to avoid are gravy, sugars and carbohydrates.
Her advice for stuffing is to skip it. (But…but… stuffing with cranberries and apples is so yummy.) But she offered a solution is to make gluten free stuffing.
Crandell shared Canyon Bakehouse’s website for different gluten free recipes like pumpkin bread pudding (that does sound good… I am hungry) and honey roasted apple and sweet potatoes stuffing. (Mmmmm…sweet potatoes now you are talking.)
Also, you can spin the traditional green bean casserole into roasted green beans with olive oil and pecans sprinkled with parmesan cheese. Thanks Cindy! Now I am ready for food!