Turkey Wild Rice Soup

Thanksgiving leftovers are the stars in this soup.
Thanksgiving leftover are the stars in this soup; pair it with a salad for a Panera night.

Thanksgiving leftovers are the stars in this soup; pair it with a salad for a Panera night .

I ‘m looking at Thanksgiving in my rear view mirror. But I have to tell you, all the  cooking and prep work before the big day has paid off!  We enjoyed the day at a slow pace and ate our big meal in the late afternoon. The turkey and fixins’ came together beautifully; my daughter added in some homemade corn pudding and deviled eggs (thank you Sydney).

So in addition to having a delicious  Thanksgiving meal with my family, an abundance of leftovers made meal prep for Friday, Saturday and even Sunday easy peasy! As a matter of fact, it allowed me time to almost complete my Christmas shopping! Yep, I’m serious and stay tuned because I do have some fun gift ideas for the health enthusiast on your list!

So how do you do Thanksgiving leftovers?  Do you just reheat and serve em’  as you did on the holiday?  No shame in that,  I did it too! But if your leftovers are plentiful, and you’re not into having Thanksgiving for the next week, I’ve got a tip for you!   Repurpose Thanksgiving food so it’s doesn’t resemble leftovers.  Here’s what I mean, leftover turkey and leftover wild rice stuffing from my feast are the stars in this turkey and wild rice soup. Serve this warm  soup with a salad for a Panera night, not a leftovers night!




Turkey Wild Rice Soup

Thanksgiving leftovers are the stars in this warm soup that pairs well with a tossed salad.

  • Author: Diane Boyd
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: soup
  • Cuisine: American


• 2 Tablespoons olive oil

• 1 cup vidalia onion, chopped

• 3 stalks celery, chopped

• 3 large carrots, chopped

• 1 clove garlic, minced

• 8 ounces baby bella mushrooms, sliced

• salt and pepper to taste

• 12 ounces leftover cooked turkey, shredded

• 2 bay leaves

• 1 teaspoon dried sage

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried oregano

• 8 cups reduced sodium chicken broth

• 2 cups leftover wild rice stuffing


  1. In a large soup pot, heat the olive oil over medium-low heat. Add in onion, celery, carrots and garlic. Cook until softened , about 8 minutes.
  2. Add in mushrooms, salt and pepper and cook until mushrooms have released some of their liquid, about 3 minutes.
  3. Add in turkey, bay leaves, sage, rosemary, oregano and broth.
  4. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in wild rice stuffing . Heat another 5 minutes, or until heated through. Remove bay leaves before serving.


  • Serving Size: 3/4 cup
  • Calories: 260
  • Sugar: 9 grams
  • Sodium: 960 mg
  • Fat: 10 grams
  • Saturated Fat: 2 grams
  • Unsaturated Fat: 2 grams
  • Trans Fat: 0
  • Carbohydrates: 24 grams
  • Fiber: 5 grams
  • Protein: 18 grams
  • Cholesterol: 45 grams

Banana Walnut Snack Bars

Banana Walnut Bars are the natural, whole food way to fuel a high-intensity workout!

This  banana walnut bar isn’t  just a tasty snack, it’s a great way to  fuel a high intensity workout with natural, whole foods. 
Yesterday I did my ‘crossfit-ish ‘ workout. Our  metabolic conditioning included lots of shoulder strengthening exercises.  I could never have completed the bouts of exercise without proper fuel, I mean carbohydrate. I ‘m not a fan of the trendy train low regimen that would require me  to perform heavy exercise training bouts after skipping a meal (or meals) to reduce carbohydrate availability with the hope of  training my muscles to more readily use fat as a substrate.  I don’t see it as practical;  I eat carbs to maintain my training intensity and get the most out of my time spent in the gym.  I don’t deny that both dietary protein and fat can provide necessary energy to perform physical activity, but carbohydrate is the macronutrient most efficiently metabolized by the body and the only one that can be broken down  fast enough to provide energy during high -intensity exercise when fast -twitch muscle fibers are primarily relied  upon. Furthermore, carbs enhance my mood, reduce my perception of fatigue, and boost  my level of focus to  complete physical activity in a way that does not compromise technique (important to  to avoid unnecessary injury.)

Let’s face it,  trusting the advice of someone pushing carbs  is hard. It’s opposite of  the more prevalent message about limiting carbohydrates for health reasons in the physically inactive population.  Sadly, we have lost sight  of the fact that athletes need  high carbohydrate foods to enhance muscle glycogen and deliver carbohydrates to the muscle during exercise. If you are a couch potato,  go the low carb way. If you are active and performing high intensity training bouts, you can benefit from carbohydrates!

Today’s recipe for Banana Walnut Bars, is one of my pre-workout, high carbohydrate snacks. It’s food that’s rapidly absorbed and provides  my muscles with energy  to maintain performance.  Each  bar provides 190 calories, with a 4:1 ratio of carbs to protein. It’s low in fat so it is digested rapidly.   Not only is it energy food, it’s delicious.  I used quick cooking oats to add some bulk without making the bars too dense. Buttermilk keeps the bars moist and the subtle tang balances the sweetness of an overripe banana. Walnut oil also helps with the bars moistness and it’s the ingredient you need for a deeper nut flavor than with walnuts alone.


Boost your exercise intensity with a delicious Banana Walnut bar.



Banana Walnut Snack Bars

banana walnut snack bar

Tasty banana walnut snack bar is a perfect way to fuel a high-intensity workout.

  • Author: Diane Boyd
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 8


•  1/2 cup white whole wheat flour

• 1 cup quick cooking oats

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon baking soda

•  1/4 teaspoon baking powder1/4 teaspoon salt

• 1 ripe banana

• 1/3 cup brown sugar

• 1/4 cup 1% fat buttermilk

• 1 tablespoon walnut oil

• 1/2 teaspoon vanilla extract

• 1 egg white

• 1/3 cup chopped walnuts

• cooking spray


  1. Preheat oven to 375 degrees F.
  2. Combine four and next 5 ingredients (through salt) in a mixing bowl.
  3. Place banana in a small bowl.  Mash with a fork until smooth. Add sugar and next 4ingredients (through egg white); stir to combine. Add to flour mixture stirring to combine. Stir in nuts.
  4. Spread dough into an 8 x8 baking pan coated with cooking spray. Bake at 375 degrees F for 22 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in pan on a wire rack. Cut into 8 bars.


  • Serving Size: 1 bar
  • Calories: 190
  • Sugar: 12 grams
  • Sodium: 140 mg
  • Fat: 6 grams
  • Saturated Fat: 0.5 grams
  • Unsaturated Fat: 3.76
  • Trans Fat: 0
  • Carbohydrates: 30 grams
  • Fiber: 4 grams
  • Protein: 5 grams
  • Cholesterol: 0








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