Pear Pomegranate Salad with Turkey

Salads aren’t just for summer. This luncheon salad, made with turkey leftover from Thanksgiving, is a terrific way to enjoy the bounty of produce abundant in North America in November.IMG_3199If I  didn’t  have  leftover turkey from Thanksgiving I would be disappointed. This year I didn’t cook the bird; my Mother-In-Law  had the honors. (My job was to make my Turnip Mashed Potatoes and Pumpkin Custard with Spiced Whipped Cream). Fortunately my MIL shared her turkey leftovers, and I get  to repurpose them today. Here’s simple meal numero uno.


Leftover turkey comes together with  leaf lettuce, pomegranate arils and pears. I finished the salad with a pomegranate vinaigrette (sweetened lightly with honey  to balance the flavors). The  recipe is written as an entree for 2. If you do it the Panera way, (with a bowl of soup) you could feed four. However you do it, I hope you enjoy my fall inspired salad made with repurposed Thanksgiving turkey.


Pear Pomegranate Salad with Turkey

by Diane Boyd

Prep Time: 10 minutes

Ingredients (serves 2)

    for the pomegranate vinaigrette

    • 1/2 teaspoon salt
    • 2 Tablespoons pomegranate juice
    • 2 Talbespoons white balsamic vinegar
    • 2 teaspoons honey
    • 2 Tablespoons canola oil

    for the salad

    • 4 cups green leaf lettuce
    • 1 pear, sliced
    • 4 tablespoons pomegranate arils
    • 6 oz. cooked turkey or chicken


    for the pomegranate vinaigrette

    Combine all ingredients in a small prep bowl. Whisk to combine. Set aside while assembling salad.

    for the salad

    1. Divide lettuce between two plates. Top with sliced pears, pomegranate arils, and turkey.

    2. Drizzle each salad with equal amounts of pomegranate vinaigrette. Serve immediately.

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    Wrightsville Beach Turkey Trot 2015

    Gather aroundthe tableA cool way to spend my Thanksgiving morning, raising money for  Cape Fear Habitat for Humanity! The annual Wrightsville Beach Turkey Trot had 2500 runners this year and raised enough money for a new Habitat house! The course was familiar to locals,  the Loop at Wrightsville Beach (with a slight modification to make the 5K distance). IMHO, the weather could not have been more perfect  for running at the beach!

    Of course, no run is complete without some fun costumes. The folks of Nelson’s Bay Oysters scored  first place with their Oyster Roast getups.IMG_470242503How cute are they?  And then there’s this canine. That face, though!

    IMG_470242080-2In addition to admiring Thanksgiving themed costumes and  chatting with friends and neighbors, crossing the finish line was another highlight for  many runners, myself included. This race proved to be my fastest 5K so far, finishing in 23:35 for a  pace of 7:35 per mile  and good enough for first in the Women’s Grand Masters. More race results here.IMG_0021I have so much to be thankful for, including opportunities that promote the importance of wellness through exercise, nutrition and giving back. Happy Thanksgiving!

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    Turnip Mashed Potatoes

    Keep the holidays healthy with plenty of fruits and vegetables.IMG_2909

    Disclosure: I received a Produce Box, mentioned here, free of charge. I was not expected to write this post. I was not financially compensated for my time. Opinions are my own.

    Last week there was something in my produce box I had never eaten before
    but this week it’s included as an ingredient in something I’m preparing for Thanksgiving.  These  pretty white turnips.IMG_2907 I can’t say I was clueless about what to do with them for long, because the Produce box always includes tips to keep your produce fresh and suggested ways to prepare the goodness.

    Here are the  tips they offer  for  turnips:  grate into a salads, add to stocks,  roast grill or cook as you would potatoes. They keep in the refrigerator for one two weeks. You can also use the leaves, but must cut them from the root and store separately; use with in a few days.

    So let’s get back back to the  root of the matter.. what I’m making for Thanksgiving with the turnip root.IMG_3201

    Mashed potatoes! The recipe is below and is adapted from my original  recipe  made with cauliflower. You can also use your own mashed potato recipe, just substitute in turnip roots for some of the potatoes (I use the proportion: 1 part turnip root to 3 parts potato.) One cup of turnips has 35 calories, is  a good source of dietary fiber, vitamin C and potassium.

    This holiday season, remember to bring health to the holiday table with more fruits and vegetables. Consider giving yourself (or someone you care about) the gift of produce delivered to your door via the Produce Box!

    IMG_3207Turnip Mashed Potatoes

    by Diane Boyd

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Ingredients (serves 12)

    • 3 pounds russet potatoes, peeled
    • 1 pound turnips, peeled
    • 3/4 cup skim milk
    • 2 Tablespoon non-fat Greek yogurt
    • 1/4 cup unsalted butter, melted
    • 1/2 teaspoon sea salt, or to taste
    • garnish with fresh Italian parsley


    1. Put potatoes and turnip into a Dutch oven. Add water to cover the vegetables. Add salt. Bring to a boil. reduce heat; steam covered for 15-20 minutes or until vegetables are tender.

    2. Using a slotted spoon, remove vegetables and add to a foo mill. Force vegetables through fodd mill into large bowl.

    3. Stir in milk, Greek yogurt, butter and salt. Serve immediately.

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    Pumpkin Bread Lite

    You won’t believe this pumpkin bread has  only 140 calories per slice. It also has  good-for-you ingredients like 100% white whole wheat flour and apple cider. (7)
    Let the baking begin! Today  the Recipe Redux is ushering in the holiday baking season with a recipe challenge for creative quick bread, along with packaging tips for giving.

    IMG_3164I don’t serve many sweets at my house, but when I do, they’re  straight  from the oven to the table. In my opinion, homemade can never be rivaled by something store bought. Baking also has the advantage of putting you in control. I often cut back on sugar or fat, but never both in the same recipe. You probably have observed that  when you buy something low in fat, the sugar is increased, and when you buy something low in sugar, the fat goes north. Geez. The idiom,

    You can’t have your cake and eat it too,

    sets us up to believe we can’t get two good things at the same time. So in baking, we can’t cut sugar and fat in the same recipe, right? I believed this.. well, until today.   My ‘go to pumpkin bread‘ recipe gets skinny on both, sugar and fat!  My only regret is I didn’t do this sooner. Oh, and btw, I also added in good for you ingredients -apple cider  and 100% white whole wheat.  I’m not sure what’s to love more, the taste or the rustic look of this loaf??!!

    To share , I keep packaging simple

    using a clear ‘treat bag’ tied with twine and a brown label. Be sure to visit the links at the bottom of this post for more inspiring quick bread recipes for gifting this holiday season.IMG_3175

    Pumpkin Bread Lite

    makes one loaf

    by Diane Boyd


    • 1 cup apple cider
    • cooking spray
    • 1 cup all purpose flour
    • 1 cup 100% white whole wheat flour
    • 1 cup sugar
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon cloves, ground
    • 1/8 teaspoon ginger, ground
    • 1 16 oz. can pumpkin puree
    • 1/4 cup canola oil
    • 2 eggs


    1. Reduce apple cider to 1/4 cup, by boiling in a small heavy saucepan over medium high heat (about 15 to 20 minutes). Once reduced, cool before using.

    2. Preheat oven to 350 degrees F. Coat a 9 by 5 by 3 inch loaf pan with cooking spray.

    3. Mix dry ingredients thoroughly in a large bowl.

    4. Beat pumpkin, oil, eggs and 1/4 cup reduced apple cider together. Add to dry ingredients just until dry ingredients are moistened. Do not overmix.

    5. Pour batter into loaf pan.

    6. Bake approximately 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean.

    7. Cool on rack. Remove from pan after 10 minutes.

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    rustic pumpkin bread Label

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    Sweet and Savory Alternative to Stuffing

    In only 15 minutes, you can make a side dish with broad appeal like this vegan, gluten free alternative to stuffing.

    Disclosure: I am a member of the Cranberry Bog Blogger Team. I received free cranberry product mentioned in this post. I was not compensated for writing this post. Opinions are my own.

    The harvest of this season’s most iconic fruits is underway.  Yes,  cranberries. What comes to mind when you  you think of the tiny tart cranberry? Turkey? Baked goods? Relish?  Today,  in the  spirit of a new tradition, the Cranberry Marketing Committee has asked me to create a cranberry inspired holiday dish, using a few ingredients you might not associate with cranberries : oatmeal, tumeric, and pistachios, oh my!

    Speaking of new traditions, do you celebrate Friendsgiving?  The word #friendsgiving cropped up only a few years ago, but I’ve gotta tell you, I’ve been celebrating this feast for decades, along with many other Americans who work weekends and holidays (you know who you are).  If you like to  gather and feast on a potluck meal with your closest friends, either on Thanksgiving or the weeks before or after, consider hosting a new tradition.  Here’s everything you always wanted to know about.. Friendsgiving.

    In my humble opinion,  a good  host of any  dinner party will ensure that there are some vegan, vegetarian or allergy-conscious options  if any guests require them. When heading out to a potluck, I always aim to take something with broad appeal like this..


    a sweet and savory alternative to stuffing. This dish takes only 15 minutes to make, and you can satisfy your vegan and gluten free friends without disappointing any carnivores or gluten loving besties.

    Tis the cranberry season. Remember to use them in your holiday meals for their taste, bright holiday color and  health benefits. Find more cranberry recipes here. And for a chance to WIN $2000, upload your Friendsgiving cranberry creations.



    Sweet & Savory Alternative to Stuffing

    serves 8

    by Diane Boyd


    • 8 cups water
    • 1 teaspoon salt
    • 4 cups oatmeal, gluten free
    • 2 teaspoons tumeric
    • 1/2 cup shelled pistachios
    • 1 cup cranberry sauce


    1. Boil water and add salt and turmeric.

    2. Stir in oats.

    3. Cook about 5 minutes over medium heat, stir occasionally.

    4. Pour cooked oatmeal into a covered casserole. (transport in casserole and reheat in microwave prior to serving.).

    5. Top with pistachios and cranberry sauce.

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