🦃 Guilt-Free Thanksgiving: 2025 Edition

Thanksgiving is a celebration of gratitude—and yes, delicious food. But with the average feast clocking in at 1,800 to 3,500+ calories, it’s easy to feel weighed down afterward. The good news? You don’t need to diet or skip dessert. You just need a plan.

🍽️ Smart Swaps That Still Taste Amazing

·         Pumpkin pie: Use 2% evaporated milk and reduce sugar to ½ cup. The pumpkin flavor shines through.

·         Cranberry sauce: Make it fresh and cut sugar to ¾ cup for a tangy twist.

·         Sweet potato casserole: Reduce butter and sugar slightly—but keep the marshmallows and crunchy topping.

·         Pecan pie: Try an oatmeal-thickened version (recipe below) with less corn syrup. Each slice is ~311 calories vs. 739 in traditional pie.

🥗 Portion & Plate Tips

·         Don’t skip meals: Eat a protein-rich breakfast to avoid overindulging later.

·         Taste everything—but go small: Start with modest portions, then go back for seconds of your favorites.

·         Build a balanced plate: Fill half with non-starchy veggies, a quarter with lean protein, and a quarter with starches.

·         Skip what you don’t love: Don’t waste calories on dishes you don’t enjoy.

🚶‍♀️ Movement & Mindfulness

·         Walk before and after the meal: Even 15–20 minutes helps digestion and blood sugar.

·         Stay hydrated: Water helps curb cravings and supports digestion.

·         Do something besides eat: Play games, do a puzzle, or take a family walk.

⚠️ New 2025 Considerations

·         Medication interactions: Be mindful of foods like leafy greens (like spinach or kale which are high in vitamin K) and grapefruit juice if you’re on blood thinners or statins.

·         Food safety: Properly store and cook turkey to avoid foodborne illness.

📣 Conclusion

Enjoy Every Bite This Thanksgiving 🦃✨ You don’t need to skip dessert or count every calorie—just make smart swaps, stay active, and savor mindfully. From lighter pies to balanced plates, you can feast without regret. 💡 Tip: Walk before and after the meal, hydrate, and skip foods you don’t love.

 Oatmeal Pecan Pie (modified) 

•          Pillsbury refrigerator dough or 1 frozen 9” pie crust
•          1 cup packed dark brown sugar
•          1 cup light corn syrup
•          2/3 cup regular oats
•          ½ cup chopped pecans
•          2 Tablespoons of butter, melted
•          1 teaspoon vanilla extract
•          ¼ teaspoon salt
•          2 large eggs, lightly beaten
•          2 large egg whites, lightly beaten

      Directions:

1. Heat oven to 325 degrees.
2.  Combine brown sugar and remaining ingredients.  Stir well with a whisk.  Pour into the pie crust.  Baked at 325 degrees for 50 minutes or until center is set.  Cool completely on a wire rack. 
3. Hints:  if using Pillsbury refrigerator dough, spray the pie dish with cooking spray before putting in the dough.  My daughter blind bakes this crust before adding the ingredients.  If using the frozen pie crust, just add the ingredients before baking.  My daughter recommends the Marie Callender’s pastry pie shells. Note, this pie freezes well and is easy to thaw to enjoy later. 

    Nutrition Facts:  

Per serving: 311 calories from fat 33%, fat, 11.3 g, (saturated fat 3.5 g, poly fat 2.6 g), protein 3.2 g, carbohydrates 51.4 g, fiber 1 g, cholesterol 42 mg, iron 0.8 mg, sodium 181 mg, calcium 30 mg. 

Sources:  calories , breakfast, plate , minutes, foods, Oatmeal Pecan Pie , blind bakes, Marie Callender’s Image Sources:  Oatmeal pecan pie