WHAT?? Is there really such a thing?

Believe it or not there are some Holiday staples that actually have some health benefits. With Thanksgiving being only a week away, we thought now was a good time to explore them.

• Pumpkin. Pumpkin is an excellent source of beta-carotene (269 percent RDA per half-cup serving), which is converted to resistance-building vitamin A. Pumpkin is also a wonderful source of iron (17 percent RDA per half-cup serving), a mineral essential for transporting oxygen to our working cells. And surprisingly, canned pumpkin contains 15 times more beta-carotene than fresh pumpkin. Reduce the fat content of pumpkin pie by using egg substitute and evaporated skim milk instead of whole eggs and cream, and replace the traditional pastry crust with crushed ginger snap cookies or graham crackers instead.
• Cranberries. The ellagic acid in cranberries has been shown to help prevent tumor growth by disarming cancer-causing agents. In addition, cranberries contain two powerful flavonoids–quercetin and myricetin–that have been shown to prevent damage to blood vessel linings, thereby playing a role in the prevention of artery disease. But they taste a little tart so many recipes call for lots of sugar. Using Splenda or Stevia instead cuts calories and, of course, sugar.
  Recipe: Cranberry-Raspberry Chutney
• Sweet Potatoes. A four-ounce sweet potato contains a mere 143 calories and provides over 100 percent of our daily needs for beta-carotene. It also provides more than a quarter of our daily needs for vitamins C and E–nutrients that have been shown to help protect cell damage in athletes competing in extreme environments (e.g., altitude, heat, cold, pollution), as well as enhance muscle recovery after intense running efforts. In addition, sweet potatoes are an excellent source of iron. Recipe: Maple Roasted Sweet Potatoes
• Turkey. Turkey provides significant sources of B-vitamins, selenium and zinc, nutrients essential for optimal nerve and immune function. Skip the outer skin and you’ll avoid most of the fat. When selecting a turkey, choose fresh, unbaked rather than pre-basted–these are injected with an oil and salty broth mixture. You can baste the turkey with broth, sherry or white wine rather than butter to further reduce the fat content.
• Nuts. “Chestnuts roasting on an open fire” are an exceptionally good choice with less than 1 gram of fat per ounce. Recipe: Sweet & Spicy Pecans

Start with these foods this Holiday season and avoid their less-healthy friends to avoid the dreaded weight gain that comes this time of year. But if you’re afraid you are going to overeat check out the Weight Loss Accelerator Package over at aPP. It can help keep those pounds off when you do slip up!