Nik’s Thanksgiving in a Bite Recipe
November 13, 2015You see meatballs…I see a “Violet Beauregard” moment. If you ever saw Charlie & the Chocolate Factory you know Violet Beauregard is a spoiled and indulged little girl who won a tour of the famed factory, only to meet her demise when she tried a piece of candy that was supposed to encompass all the flavors of a holiday dinner in one little bite.
I have tried to create a Violet Beauregard moment – or rather a dish that delivers all the flavors of one big meal in a small package – every holiday season since my surgery. Why? Because after surgery it can be nearly impossible to taste everything you want to taste from the Thanksgiving offerings. And here’s the deal. Thanksgiving food is sort of like a puzzle. Each individual piece is good, but it’s best when you have the parts together. So what can we do? We can play with our food, as I always say! Let me tell you about this dish.
The bottom layer is a creamy whipped cauliflower and it is delicious. (If you don’t believe me, consider this. My 14 year-old wandered into the kitchen and asked for a taste after I plated the above dish. She ended up snacking on most of it!)
On top of that is a “Thanksgiving Meatball.” This isn’t your ordinary meatball. It’s got all the seasonings you’d find in…stuffing! But without the bread. The meatball is kept moist with the addition of grated zucchini and it really does remind you of a slice of turkey, complete with stuffing.
Finally, on top there is a low-sugar craisin sauce. It’s low sugar because I used no-sugar added craisins, which are craisins that don’t have the traditional sugar coating that regular craisins have. They are available in most grocery stores (or, if not, you can buy regular craisins and rinse them).
When you put it all together what you get is a wonderful bite that has turkey, stuffing, “mashed potatoes” and cranberry sauce – without the feeling being overfull. You can’t beat that!
Nik’s Thanksgiving in a Bite Recipe
Meatball ingredients:
• 1 lb. lean ground turkey
• ½ a small zucchini grated
• ½ tsp celery flakes (look in the spice aisle)
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ tsp. ground sage
No-Sugar Added Craisin Sauce:
• 1 c. reduced sugar craisins
• 1 tsp. lemon zest (or lemon juice if you don’t have a lemon)
• No-calorie sweetener of your choice equivalent to ¼ c. sugar
Cheesy Mashed Cauliflower
• 1 small head of cauliflower, cut into florets
• 2 tbsp. reduced-fat cream cheese
• 2 tbsp. grated Parmesan cheese
• 2 tbsp. milk
• A sprinkle of parsley
Directions:
Preheat your oven to 350 degrees.
Make the meatballs:
In a mixing bowl, combine ground meat, zucchini and all spices and mix by hand until thoroughly combined. Using a tablespoon measure, scoop up heaps of the meat mixture, rolling it into meatballs with your hand. Place in a baking dish and add about 2 tbsp. of water to the pan before covering with aluminum foil. Bake for 40 minutes or until meatballs are done through.
Make the whipped cauliflower:
Bring a small pot of water to a boil. Add cauliflower florets and cook until very tender, about 7-8 minutes. Drain the water then return the florets to the pot. Add cream cheese, Parmesan cheese and milk. Mash with a potato masher or mix with an immersion blender (I did the latter) until smooth. You can also put the ingredients in your food processor to achieve a whipped consistency.
Make the craisin sauce:
Bring 2 cups of water to a boil in a small pot. Add the craisins and lemon zest, and cook about 5-7 minutes. The craisins will become very plump. Drain the water and place the craisins in your blender (this works especially well with a bullet-style blender). Add sweetener and blend until smooth. Refrigerate before serving if you like.
To assemble:
Place desired amount of whipped cauliflower on a plate (each mound you see has ¼ c. mashed cauliflower). Place a meatball on top and finish with a dollop of craisin sauce (use your own discretion about how much of the sauce you can eat).
You may not believe me but this did not take long to put together at all. The meatballs you can make in advance of Thanksgiving and the cauliflower and sauce take just minutes. If you don’t like cranberry sauce, try substituting a dollop of your favorite gravy. In fact, you can swap out any of the items on this dish for what you like best. Be creative!
I do have one essential tip. Always test WLS-friendly holiday dishes before the holidays! This is important. You do not want to be “flying blind” during the holidays. So test any dishes you plan to make in a different, healthier way before the holidays (now is a good time) so that you know what you like about the modified recipe and what you want to change.
GIVEAWAY DETAILS
Giveaway is now closed. The winners are:
There will be three (3) winners selected at random, each winner will receive a copy of The Bariatric Foodie Holiday Survival Guide.
The holidays are a battlefield when you're trying to eat healthy. After weight loss surgery you need more than recipes - you need a plan! The Bariatric Foodie Holiday Survival Guide contains sage advice, tips - and, yes, plenty of recipes to help make your holiday season stress free! This book contains recipes for such holiday favorites like baked mac 'n cheese, a protein-enhanced, sugar-free version of pumpkin roll cake, pies and even no-flour Christmas cookies. Plus there are coping tips on how to survive junk-laden holiday parties, dealing with family and honestly and tactfully answering questions like, "How come you couldn't lose the weight on your own?" Like all Bariatric Foodie resources, this survival guide is meant not only to inspire you to "play with your food" but to take control of your holiday experience and boldly celebrate your holiday your way while still losing weight and feeling great!
HOW TO ENTER
Giveaway is now closed.
Blog Post Comment Entry: Leave a comment below on this blog post telling us, why you'd like to win The Bariatric Foodie Holiday Survival Guide?
Giveaway Period and Selection: The giveaway starts on Friday, November 13, 2015 at 7:00am EST and ends on Monday, November 16, 2015 at 11:00pm EST. Winners will be selected at random from the list of comments on the blog post. We will announce the winners within this blog post on Tuesday, November 17, 2015, as well as on ObesityHelp.com's Facebook page. We will also send a message to the winners at their ObesityHelp.com account. The winner will have forty-eight (48) hours to claim his or her prize. If a prize is unclaimed, Sponsor (Nikki Massie, Bariatric Foodie) reserves the right to randomly select an alternate winner.
Originally Published on Bariatric Foodie, reprint shared with permission of Nikki Massie.
 | ABOUT THE AUTHOR Nikki Massie is the author of Bariatric Foodie, a website and online community that encourages weight loss surgery patients to “play with their food.” She is the author of three books: The Bariatric Foodie Guide to Perfect Protein Shakes, The Bariatric Foodie Holiday Survival Guide and The Bariatric Foodie Breakfast Book. Nikki lives Maryland with her boyfriend, 2 daughters, adorable Basset Hound & slightly high-maintenance black cat.Read more articles by Nikki! |
| Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns. |
