This year I’m giving thanks to all the inspiring dietitians I’ve had the pleasure of meeting over the past few weeks. Through new groups and connections, my professional and personal life have been enhanced by the many special, talented, bright and passionate professionals I have had the pleasure of meeting, some for the first time and some getting to know each other all over again. One such new acquaintance is Corrine Fischer- she’s a pediatric dietitian, an enthusiastic cook and an amazing photographer – whose pics I drool over! Here is one of her recipes complete with photos, just in time for post-Turkey Day trimmings.
Enjoy, I know I will!
Recipe post by Corrine Fischer MS, RD, LDN
A few weeks ago, Katie and I talked about posting a healthy recipe that includes leftovers from Thanksgiving dinner! I don’t know what your fridge looks like the day after Thanksgiving, but if it looks anything like mine, you are left with more food than you know what to do with.
Thanksgiving is generally a day of indulgence. Overindulging 1 day in 365 is not a big deal, the problem begins when we eat Thanksgiving sized meals for the next two weeks straight and then continue to eat that way for the rest of the year. We all know what that can lead to.
Here are a few ways to make the most of your delicious Thanksgiving leftovers while keeping portion sizes in check:
- Make take-home plates for each of your guests.
- Freeze leftovers in freezer safe containers or bags.
- Use up the leftover turkey in creative ways (i.e. turkey chili, curried turkey salad roll-ups)
- Have a Black Friday pre-shopping brunch using Thanksgiving leftovers!
The recipe that I came up with will help you to use up the cranberry compote and the leftover whole wheat bread served with Thanksgiving dinner. The cranberry apple compote recipe is super easy to make. Plus, it is healthier and much tastier than the canned stuff.
Have a healthy, safe, happy, and blessed Thanksgiving Day with your family and friends!
Whole Wheat French Toast with Warm Cranberry Apple Compote and Walnuts
Serving size: 2 adult size portions
Cranberry Apple Compote
- ¼ cup water
- 6 oz orange juice
- ¼ to ½ cup of brown sugar (packed)
- 1 tablespoon of fresh ginger (peeled, and finely minced)
- 12 oz bag of organic whole fresh cranberries (rinsed)
- 1 organic Braeburn apple (washed, cored, and diced)
1. In a medium size saucepan, heat the water, orange juice, brown sugar, and ginger over medium-high heat until it begins to boil.
2. Add the cranberries and apple. Stir, cover, and allow the mixture to boil on low heat for 20-30 minutes stirring occasionally.
3. Remove from the heat and allow the mixture to cool (if serving at room temperature, you may wish to place in the refrigerator before serving). Alternatively, this sauce can be served hot (which is how I served it with the French toast).
Whole Wheat French Toast
- 2 thick slices of whole wheat bread (about 1.5 inches thick)
- ¼ cup milk (I use 1%)
- 2 eggs
- 1 teaspoon of cinnamon
- 1 tablespoon of vanilla extract
1. In a medium size mixing bowl, combine the milk, vanilla, cinnamon, and eggs.
2. Whisk together until well combined.
3. Heat 1 tablespoon of butter or butter equivalent in a frying pan or griddle until butter begins to sizzle (on medium heat).
4. Dip each slice of bread into the egg mixture until well absorbed on both sides.
5. Place each slice of bread into the pan, side by side, and cook each side for about 2 minutes (each side) or until golden brown.
6. Serve with warm cranberry apple compote. Garnish with apple slices and/or walnuts. Enjoy!
7. French toast can be sliced in half or into sticks.