Thanksgiving on the Dukan Diet Cruise or Consolidation Phase
Thanksgiving is a wonderful time of year but the food traditionally eaten is not really suitable for anyone on the Dukan Diet or any other diet come to think of it! However with a little thought and flexibility you can put together a tasty and filling Dukan friendly Thanksgiving menu that you can enjoy without any of your guests ever knowing that you are on a diet.
As Thanksgiving falls on the fourth Thursday in November, you may need to rearrange your Dukan Thursday and move it to another day if you are in the Consolidation phase (or Stabilisation) or if this day would normally be a PP day for you in the Cruise phase you need to adjust your PP and PV days so that Thanksgiving is a PV day.
The easiest starter with which to start your celebration meal is of course a soup. A soup can be made well in advance and it allows you to use the bright, colorful and nutritious vegetables that are now in season. It is also a great filler which takes the edge off your hunger and helps stops you over indulging. I’m providing a recipe for Carrot and Zucchini (Courgette) Soup but there are many recipes to chose from. I’ve not chosen a pumpkin soup because I’m using pumpkin later in the menu.
Carrot and Zucchini (Courgette) Soup
- 1 finely diced medium onion
- 1lb of peeled and sliced carrots
- 1lb of sliced unpeeled zucchini/courgettes
- 2 teaspoons of curry powder
- 3 1/2 cups of chicken or vegetable stock
- Handful of freshly chopped parsley
- Sprigs of parsley to garnish.
- Dry fry the onions in pan until soft adding a little stock as needed.
- Add carrots, zucchini (courgettes),curry powder and the remainder of the stock.
- Bring to the boil and then reduce the heat to allow the vegetables to simmer for 20 minutes tender.
- Add the chopped parsley.
- Blend the soup until smooth using a hand blender or liquidizer.
- Garnish with a sprig of parsley to serve
The Roast Turkey is of course a must have but you need to ensure that your serving is breast meat with all skin removed and if you do cook roast potatoes for your guests you will need to keep them off your plate!!
Make your own stuffing using a mixture of oat bran, celery, mushrooms, onions, egg, low fat bacon and minced lean pork but rather than stuffing the turkey place equal amounts of the stuffing in a non stick muffin tray.
Cauliflower Mash – You will find three recipes for different versions of this vegetable, Baked Mashed Cauliflower, Garlicky Cauliflower Mash and Parsnip and Cauliflower Mash Up in my post Dukan Diet Cruise Phase Recipes – Cauliflower Mash
Carrot and Butternut Squash Puree
- 1 pound of peeled and sliced carrots
- 1 pound of peeled and cubed butternut squash
- 1/8 teaspoon of nutmeg
- Freshly ground black pepper
- Steam carrots and squash until tender.
- Transfer to food processor and add nutmeg.
- Blend until smooth.
- Season with freshly ground pepper if desired before transferring to serving dish.
- 1 1/2 pounds green beans, trimmed
- 1 tablespoon of finely diced shallots
- 1 clove of finely diced garlic
- Freshly ground black pepper
- Lemon zest
- Simmer green beans for 4-5 minutes.
- Remove from heat, and drain the beans.
- Plunge them into ice-cold water to halt the cooking process and retain their color.
- Dry fry the garlic and shallots in a little water if needed.
- After three minutes add the beans and continue cooking for a further three minutes.
- Season with pepper and stir in lemon zest just before serving.
Pumpkin Pie Custard Recipe (serves 10)
- 2 cups of canned pumpkin
- 8 egg whites
- 1 can of fat-free evaporated milk (This is not a permitted ingredient and adds around 300 calories to the whole recipe but this is only 30 calories a serving and as Thanksgiving only comes around once a year I think it is a treat that can be fitted in for the difference it makes to the taste!)
- 1/2 cup skim milk
- Sweetener – equivalent to about 3/4 cup of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- In a large bowl, beat the pumpkin, egg whites, evaporated milk and skim milk until smooth.
- Add the sweetener and salt and spices, mixing well.
- Spoon into ten 6-oz. ramekins coated with low fat cooking spray.
- Cook in oven preheated to 350°F, 175°C or Gas Mark 4 until a knife inserted near the center comes out clean, this should be approximately 40 to 45 minutes.
- Allow to cool before placing in the refrigerator.
- Remove from refrigerator just before serving and top with a little sweetened fat free Greek yogurt if desired and a sprig of mint.