A Healthier Thanksgiving - Five Simple Suggestions

-- By Jonathan Neville, MS, JD, University of Phoenix Faculty in Utah

SALT LAKE CITY, Nov. 9 /PRNewswire/ -- Last year, my wife and I were in Cairo,
Egypt, during Thanksgiving. No turkeys were on the menu. Instead, our host
ordered us a different species of fowl--a stuffed pigeon. Needless to say,
having a pigeon for Thanksgiving eliminates the problem of leftovers!

Family and social traditions are important, so most people don't want to make
drastic changes in a Thanksgiving meal just to be "healthier." Yet there are
some simple ways to make a difference without a huge adjustment. Here are a
few:

1. Mashed potatoes - The golden yellow color of Yukon Gold potatoes makes them
seem buttery even without butter.

2. Yams - replace high fat and high sugar candied marshmallow yams by
combining mashed yams (canned or boiled from fresh) with unsweetened crushed
pineapple.

For those families who want to reduce meat consumption, here are more ideas:

3. Bread stuffing - easily made with no animal products. Substitute vegetable
broth and sauteed onions in traditional recipes that require chicken broth.

4. Tofu pumpkin pie - no animal products and easier to make: Use 14 oz. pkg.
tofu (puree with 14 oz. water until smooth) to replace eggs and milk in
traditional 9-inch pumpkin pie recipe. Bake longer if necessary until firm.

5. Tofurkey and other turkey alternatives under various brand names such as
Holiday Roast, UnTurkey, and Celebration Roast - made with soybean protein
and/or wheat protein. Served with enough onion mushroom gravy and cranberry
sauce, you will not miss the real thing.

As our experience in Cairo taught us, Thanksgiving is more a state of mind
than a particular group of items on the menu. But whether your family is
eating a stuffed pigeon, a tofu substitute, or a bona fide turkey with all the
trimmings, make this a special Thanksgiving with a renewed appreciation for
the Earth's bounties.

Note: This column is written by a faculty member of the University of Phoenix
Utah Campus and does not necessarily represent the views of the institution.

Jonathan Neville, MS, JD, is a faculty member at the University of Phoenix
Utah Campus. He has a master's degree in agribusiness and a bachelor's degree
in agricultural economics.

SOURCE Jonathan Neville

Jeri Cartwright, +1-801-583-2549, or Lisa Davis, +1-801-230-9399, both for
Jonathan Neville