Ideas for Thanksgiving Leftovers

Thanksgiving Leftover IdeasNow that it’s over, having Thanksgiving dinner over and over until it’s all gone just isn’t all that appealing is it?

So what can one do with all those Thanksgiving leftovers? Good question! And thank God for the internet because we now have access to millions of great ways to redo Thanksgiving leftovers – something we wouldn’t have been able to do before and from some really talented culinary artists at that. Now while I’ll readily admit that cooking isn’t my thing, the fact that I am a dietitian who loves eating makes me just the right person to share some healthy ways to give your Thanksgiving leftovers a much needed make over.

Here are 4 of my favourite Thanksgiving Leftover Ideas

Turkey Dinner Soup: Sauté onions and garlic in a pan and then add your leftover turkey, roasted vegetables or other vegetable sides (like corn or green beans) in a pan until warmed through. Transfer to a soup pot and add preferably organic chicken broth and uncooked whole wheat pasta and let simmer until pasta is cooked. Season to taste with salt and herbs.

Turkey Dinner Paninis: Lightly butter whole-grain or dark rye bread and fill with warmed turkey and vegetable leftovers. Grill in a sandwich maker or panini press. Serve with a salad.

Turkey Dinner Salad: Check out these 7 great Thanksgiving Leftover Salad ideas by Culture Cheat Sheet

Turkey Dinner Casserole: Layer leftover stuffing then turkey and roasted vegetables and then mashed potatoes mixed with low fat shredded cheddar cheese in a casserole dish. Bake at 375 for 30-40 min or until heated through.

And if you haven’t finished your leftovers by the time you’ve tried all of these ideas then you can simply start from the beginning and freeze your favourites for a quick dinner on a NO TIME TO COOK day which I’m sure you’re going to have some time very soon.

Bon Appetite!

3 Anti-Weight Gain Thanksgiving Day Tips

thanksgiving day tipsI hope you followed my Preparing for Thanksgiving Dinner Meal Plan and are not afraid to enjoy your delicious meal today! If you missed out or if you want some additional ideas to stay on track then these Thanksgiving Day tips should help :)

Here are My 3 Thanksgiving Day Tips to Ward Off Wait Gain:

1. Don’t Skip Your Meals Today

I know it’s tempting as heck to save all your calories for Thanksgiving dinner but PLEASE DON’T DO IT – I repeat DO NOT skip your breakfast, lunch and snacks so you can pile just that little bit more onto your plate at Thanksgiving Dinner. I must admit that this is the one thing that irks me the most about Weight Watchers type point systems – they don’t account for the fact that the greater your hunger is the more you’ll eat before realizing that you are over stuffed – not to mention the sugar low to high is guaranteed to make you feel terrible!

So instead, eat how you normally eat or better yet eat what’s on my plan for one more day and then enjoy Thanksgiving Dinner without giving yourself into maddeningly ravenous hunger.

2. Make sure to stay hydrated

Water is a great way to help you feel full through out the day as well as help you digest all that additional salty and sugary fair that would normally pack on some additional water weight. So make sure to spread out your 64 oz. minimum throughout the day and then add a couple more cups to help rid your system of any excess water retention you may have in the following days after Thanksgiving.

3. Give yourself permission to Enjoy your dinner!

OK so here’s the thing – as I’ve said before, what you do in one day doesn’t really impact your weight as much as what you do every day so there’s really no reason to sweat over the fact that you just had a very HIGH CALORIE meal today. Remember it’s one meal in about the 1,094 meals you’re going to enjoy until next Thanksgiving. Not only that research shows that having a regular treat meal actually helps keep your metabolism revved so it really is a win-win :)

HAPPY TURKEY DAY EVERYONE – don’t forget to be thankful for the bird that gave up it’s life so we could enjoy a beautiful meal with our loved ones and make sure to use up all the leftovers through the week! I’ll be posting some great redos for leftover Turkey Dinner in my next post so stay tuned!

Enjoy a Guilt Free Thanksgiving Dinner – Follow this 5 Day Pre-TGD Plan

As a Skinny Foodaholic one of my favourite meals of the year is definitely Thanksgiving Dinner! But I know most of us have a love/hate relationship with this holiday mainly because of the fact that we know we are about to pack in more calories in one day than we do in an entire week – OK maybe that’s a bit of an exaggeration but you get what I mean…

Now as many of you know I’m not big on counting calories but to be fair I will acknowledge the fact that calories do play a key part of the equation when it comes to losing weight. However this is where I do my mantra of “it’s not what you do once in a while that matters as much as what you do every day” that determines whether or not you will pack on the pounds. And there’s something else – something I think you’re going to really like – science actually suggests that going off your strict regimen once in a while can actually help keep your metabolism revved.

So since the one thing I really don’t want is for your mind to be silently screaming, “DON’T DO IT – YOU KNOW YOU’RE GOING TO REGRET THIS LATER!”,  while your filling your plate with delicious Thanksgiving dinner goodies in a few days, I want to make sure you can enjoy a guilt-free Thanksgiving Dinner this year.


That’s why I’ve put together a 5 Day Pre – Thanksgiving Dinner (that’s TGD for short) Plan for you!

You can download the plan here:
The Skinny Foodaholic’s 5 Day Pre-Thanksgiving Dinner Plan

But that’s not all, I’ll be sharing my favourite tips on how to really enjoy a guilt-free Thanksgiving Dinner soon so stay tuned.

And as always I love to get your feedback so leave me a comment or drop me a message and feel free to share this with your friends if you find it helpful!


Apple Roses for Fall

We posted almost a month ago on FB that we’d be doing this recipe for you… and then Asma was unexpectedly swept off to Turkey for her Anniversary (may Allah bless you two always isA ameen :) ) – so well what can I say…

But the good news is we’ve been able to have our version of Apple Roses ready for you just in time for Thanksgiving!

So for those of you who haven’t seen the original:

Gorgeous and oh so simple, right? Well we’ve taken this recipe up a notch for you guys:

Deliciously Wholesome Apple Roses
Serves 6
This is a healthier version of the Tip Hero recipe. Beautiful apple roses made deliciously more wholesome with a few easy tweaks!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. 1 apple, sliced
  2. 1/2 lime's juice
  3. 1 sheet of puff pastry
  4. 3 tsp ground flax
  5. 6 tsp St Dalfour Apricot Jam
  6. A sprinkle of cinnamon
  7. 1/4 cup of walnuts, chopped and divided into 6
  8. First cold pressed extra virgin oilve oil for greasing the pan
  1. Cut apples in half, take out the core and then slice thinly using a mandolin slicer. Place slices in water with lime's juice. Flour and roll out pastry. Sprinkle with flax and then cut into 6 strips.
  2. For each strip: Sprinkle with cinnamon, apricot jelly, nuts. Place apple slices on the top edge of the pastry (see video) and roll. Place each rose in a greased cup cake tin. Bake at 375 for 35-45 min.
  1. The redder the apple the redder your apple rose will be.
  2. Each hearty rose is about 250 kcal and loaded with omega 3 fats thanks to the added flax and nuts.
  3. And now you know what our secret weapon is for getting perfect petals every time – A MANDOLIN SLICER. I think Asma said it best when she said “this is the best kitchen appliance in the world”.
Adapted from Tip Hero
Adapted from Tip Hero
Skinny Foodaholic


Let us know what you think of our changes and if you try making these share your pics with us.

Ring in October with EASY Homemade Pumpkin Pie Filling

Free image courtesy of

Ah October, while for us Dubaiyans who have just lived through the sweltering heat of summer, we are now excited about a little cooler version of summer, for those of you living in cooler areas this month means falling leaves, crisp air and everything that symbolizes the heart of autumn. October is also Breast Cancer awareness month, Canadian Thanksgiving and of course Halloween. Luckily for me I have PUMPKIN on my mind – the perfect gourd to represent all of these things!

I bet not a lot of you knew that gourds, including the pumpkin, are not only good for the prostrate (pumpkin seeds have been found to be helpful in treating Benign Prostatic Hyperplasia or BPH) but also for staving off cancers including breast cancer – you can read more on this topic on Food for Breast Cancer. In fact, this year you can even support breast cancer research when you pick up the new variety of porcelain doll pumpkins, which have been bred to be pink in color courtesy of the Pink Pumpkin Patch (they aren’t GMO – they are a hybrid much like seedless grapes or watermelon – and they are still orange on the inside) from your local farmer/store. And how could we possibly leave out pumpkin when it comes to Halloween or Thanksgiving?

So of course I had to go out and get myself some pumpkin – not an easy feet in Dubai mind you. In fact all I was able to find was 2 tiny little butternut squashes from France (that cost 10 AED a piece!)

But I am determined to share a wonderfully simply way of making pumpkin (ok butternut squash) pie filling with you, which you can than use to make a dessert that’s quite guilt free:


Easy Pumpkin Pie Filling From Scratch


1 large (or several small) pumpkin(s)/squash
1 tsp. cinnamon, nutmeg, ginger, mace, clove or pumpkin spice
1 tbsp. natural maple syrup or to taste


Cut the top off your pumpkin and scoop out the seeds (you can roast these by simply rinsing them in a strainer, spreading them on a baking sheet, seasoning and roasting in the oven @ 325 for about 25 min, make sure to stir them after 10 min – but I digress :) ).

Using an ice cream scoop, scoop out the pulp – since I had a small butternut squash I used a teaspoon and a knife – and place in a microwave safe bowl with your preferred seasoning. I only had cinnamon at home so that’s what I used.

Microwave covered on high for about 8-10 min (about 2 min per 1/2 cup of pulp) or until it’s soft enough to mash with a fork. Add maple syrup and mash with a masher  – or in my case I used a fork for the 1/2 cup of pulp I had.

Viola you have homemade pumpkin pie filling! If you want to make this into a pie all you need to do is add 2 eggs and 1 (12 oz) can of low fat evaporated milk to 2 cups of the pulp and bake in a pie crust in a preheated oven @ 400 for about 40 min. But since this is Dubai and it’s so hot here, I decided to enjoy mine with some walnuts and a scoop of natural vanilla ice cream instead :)


And don’t forget to use the pumpkin shell to make a jack-o-lantern!