As the holidays approach, we all become conscious of the battle to stay fit and healthy amid endless party invitations and excessive dessert options. To avoid the post-holiday crash diets and the turmoil that goes with those holiday pounds, an increasingly popular trend is to make alternative options available for your holiday meal. As Turkey-Day approaches, consider these healthy options instead of your usual fatty-fare.

The first thing that often comes to mind when thinking of the Thanksgiving holiday is the “family feast” and the too-much-food-induced nap that follows. But “thankfully” (pun very much intended) said feast doesn’t have to be bad for you. You can start your Thanksgiving meal planning off right by substituting with healthier ingredients.

If you insist on remaining the traditionalist in assembling the Thanksgiving menu, and tofu-turkey is absolutely out of the question, there are still ways to prepare most of the holiday meal foods in a more heath-conscious fashion.

For the main dish, roast the turkey on a rack placed inside a roaster. This way the turkey will retain its moisture, but will not be simmering in its own fatty juices. And, on a positive note, turkey is one of the leanest meats available and is generally a very healthy meal item.

You can still use the drippings for gravy but there’s a much healthier way to go about it. When preparing the gravy make use of a fat-separating strainer. This wonderfully simple kitchen measuring cup comes with a straining lid and a low neck spout which allows you to pour off the flavorful juices from the bottom while the floating fat layer remains in the cup.

The stuffing, next to the turkey of course, is the most anticipated part of the meal. This too can be made with healthy ingredients in mind. Use whole-grain bread when making the croutons. Not only is this a boost to your heart health, but the whole grains will also provide additional fiber to help digest the meal. Again, use a natural butter substitute and your own seasonings to prepare. Another healthier alternative in regards to preparation is to bake the stuffing outside of the turkey rather than inside. This will prevent the dressing from absorbing some of the turkey fat.

To leave your guests with that “down home holiday meal” remembrance, why not make your own cranberry sauce? It’s really very simple, and avoids the extra sugars and preservatives that accompany the canned versions. Take equal amounts of water and sugar, boiling them until the sugar dissolves. Add cranberries and simmer 10 – 12 minutes until cranberries pop from their casing and the sauce thickens. At this point, you can mash, food process or leave whole as desired.

Regarding that green bean casserole . . . You can make your own mushroom cream sauce for the green bean casserole using low fat milk, fresh mushrooms and flour. You’ll want to start this the day before, so you give the creamed “soup” a chance to thicken. And remember to use fresh green beans, rather than canned, to cut down on the salt and preservatives in your meal.

For other sides, substitute low fat milk in place of whole milk when preparing mashed potatoes and cream sauces for vegetables. And choose whole-grain rolls over white.

What about butter? While you know that the “real stuff” is bad for you (containing tons of saturated fat, trans fat and cholesterol), the “imitation stuff” can be just as unhealthy. Instead of loading up on butter or margarine, try an alternative option such as Soy Nut Butter or Smart Balance. Or, just have less of the real stuff (it is Thanksgiving after all).

By incorporating these few simple tips, you can make your Thanksgiving meal a great deal healthier without sacrificing taste or tradition. Happy Thanksgiving! By Catherine Lewis, AHJ Editor