Fast forward to this weekend: you’re finally starting to come out of the post-turkey tryptophan fog, but you still have a fridge full of Thanksgiving leftovers. We’ve whipped up a few healthful recipes to put your feast foods to good use, and to help fuel you through training sessions.
Turkey Cranberry Wrap
Turkey and cranberry sauce are two quintessential Thanksgiving Day foods we can’t get enough of. Wrap ‘em up for a great hit of protein from the turkey and an antioxidant boost from the cranberries.
- 2 whole wheat flour tortillas
- 1 ½ cups turkey meat, chopped into ½” cubes
- ¼ cup turkey gravy
- 1 stick celery, roughly chopped
- 2 tablespoons cream cheese (sub in a light version for a lower-cal option)
- ½ cup cranberry sauce (we used whole berry sauce)
- salt and pepper to taste
- Combine turkey, gravy and celery in a medium bowl. Add salt and pepper to taste.
- Spread cream cheese evenly on tortillas.
- Cover cream cheese with a layer of cranberry sauce.
- Spread turkey mixture on top of cranberry sauce.
- Roll up the tortilla and enjoy!
Baked Sweet Potato Fries
We love sweet potato fries just about any way you slice ‘em, but this baked version provides a healthy twist on the tasty fries. Try them as a snack or on the side of your favorite burger for some delicious carbs.
- 1 whole sweet potato
- 3 tablespoons olive oil
- Olive oil cooking spray
- Balsamic vinegar or spicy mustard (optional)
- 3 cups water
- Wash sweet potato and cut into strips (approximately ½ “ x 4” strips).
- Place sweet potato strips into a medium bowl and fill with water. Allow sweet potato to soak for 1 hour.
- Pre-heat oven to 450 degrees.
- Lightly grease a cookie sheet with olive oil cooking spray.
- Arrange sweet potato wedges on cooking sheet and drizzle with olive oil.
- Bake for about 10 minutes then remove and turn fries. Drizzle with olive oil.
- Continue to bake until golden brown and fork-tender (about 10 more minutes).
- Remove from oven and enjoy! Try dipping them in balsamic vinegar or spicy mustard for an extra kick.