Thankful for this Thanksgiving Table Treat!
This Thanksgiving, be thankful for the foods and dishes that are good for your muscles and your fitness. While we may all want to take a day off from our workouts and hectic schedules on Thursday, there’s no doubt that most of us will feel that urge to fit in that pre-Thanksgiving workout, or the potential post-food-coma workout on Friday. For this reason, we’ve collected our insiders tips for what to eat before and after your workout (whenever it may be!).
Pre workout: You’re going to want to go for something high protein, with some carbs and even fat. MYTH BUSTER: Working out on an empty stomach does not burn more calories, and in fact working out after having a high protein snack or breakfast generally leads to burning more calories because of the energy you gain from your snack! A home blended green juice or a banana and peanut butter are quick and easy options.
Post workout: Carbs and protein (Yet again? Yes, trust us). What you eat after your workout is just as important as before, and you want it to be something that keeps you full and also refuels your body. What you ate yesterday for Thanksgiving dinner is in the past, and your body still needs the same proteins that you give it every day, so stick to your normal meat or chicken dinner, along with some veggies. Can you say stir fry?!
Speaking of veggies…brussel sprouts are one of the best power-packed greens out there. They fight for good health in more ways than one! Low in sodium and fat content, but high in Vitamin C, they’ re ideal for fighting off stress and keeping your heart healthy for that next time you hop on the bike! Don’t like sprouts or not sure what to do with them? Here’s a simple recipe for you to try out, Enjoy!
Bespoke’s Badass Brussels Sprouts:
½ cup diced Apple
1 pound of Brussel Sprouts
2 Tablespoons Olive Oil
1 teaspoon Thyme
salt & pepper.
- In a large bowl, individually peel the leaves of the Brussels sprouts off as much as you can, creating a “salad” of brussels sprouts.
- Then combine all the ingredients in the bowl, allowing each sprout leaf to get fully marinated in the seasoning.
- Bake at 375 for 30 minutes or more, until desired crispiness.