We’re just days away from Thanksgiving and, if you’re a hungry runner like me, you’re probably already thinking about your upcoming feast. In year’s past, I’ve written about the importance of holiday portion control and ways to avoid eating too much on this holiday—which are important topics and things to always keep in mind.

Maybe it’s because I’m getting older or maybe because I’m busy and frazzled, but this year I’m taking a different path—that of a realist. Thanksgiving comes only once a year and, guilt aside, this time I’m going to enjoy it. The trick, however, will be to log some serious miles before the feast and to get back on the weight-conscious and healthy-eating bandwagon come Black Friday. 

Keeping in mind that the majority of us begin to put on some weight between now and the end of the year, I’m also going to work on keeping the mileage high and the portions of empty-calorie foods low (after Thanksgiving has passed). That being said, I know there are many runners out there who have more willpower and stay on the straight and narrow when it comes to holiday feasting—all healthy foods, all the time.

For the healthy eaters among us (I swear I’m one of you, just not on certain days in late November), you’re probably out there looking up “healthy side dishes” or “best Thanksgiving dishes for runners” or something like that. Well, look no further.

A Part of Hearst Digital Media Runner's World Meals on the Run book, by Joanna Golub, and found two great dishes that will make your Turkey Day memorable. Added bonus: These recipes go from cutting board to table in 30 minutes or less, which means you’ll have time on your hands to get the rest of the meal on the table or, if you’re like me, burn off the upcoming pumpkin pie by cramming in an additional mile or two. 

Before you start to think I go completely off the rails come Thanksgiving, I promise you my plate will be filled with plenty of flavorful and filling vegetable options. Instead of creamed or cheesy broccoli, try the below recipe this year. Your waistline and race pace will thank you later. 

Broccoli with Lemon Garlic Sauce

Recipe by the Rodale Test Kitchen
Recipe Key: Prerun, Vegetarian, Low-Calorie, Gluten-Free
½ cup apple cider
Total time: 20 minutes

Ingredients
1 lb. broccoli florets (about 8 cups)
1 Add the broccoli to the skillet and toss to coat with the sauce
1 ¼ cup salted roasted pumpkin seeds, for garnish
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1 ½ cup apple cider
2 A Part of Hearst Digital Media
1 Tbsp. fresh lemon juice
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Directions: In a steamer, cook the broccoli florets for 3 to 5 minutes, or until crisp-tender.

In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook for 3 to 5 minutes, until the shallot begins to brown.

Remove the skillet from the heat and stir in the butter, lemon zest, lemon juice, salt, and pepper. Stir to melt the butter.

Add the broccoli to the skillet and toss to coat with the sauce.

cloves garlic, minced: 110 calories, 11 g carbs, 4 g fiber, 4 g protein, 7 g total fat, 2 g saturated fat, 348 mg sodium

* * *

And for a flavorful first or second course this Thanksgiving, try out this savory and simple Curried Pumpkin Soup recipe. Added bonus? It’s more filling and more nutrient-dense than typical creamy soups that tend to grace the tureen during the holidays. 

Curried Pumpkin Soup

Recipe by the Rodale Test Kitchen
Published: Nov 24, 2015 9:45 AM EST
½ cup apple cider
Total time: 30 minutes

Ingredients:
1 Add the broccoli to the skillet and toss to coat with the sauce
1 onion, chopped
2 cloves garlic, chopped
Published: Nov 24, 2015 9:45 AM EST
2 Add the broccoli to the skillet and toss to coat with the sauce
Published: Nov 24, 2015 9:45 AM EST
Runners World Meals on the Run
1 can (15 ounces) unsweetened pumpkin puree
1 can (14 ounces) light coconut milk
Add the broccoli to the skillet and toss to coat with the sauce
¼ cup salted roasted pumpkin seeds, for garnish
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¼ tsp. ground black pepper
In a steamer, cook the broccoli florets for 3 to 5 minutes, or until crisp-tender
1 can 14 ounces light coconut milk

Directions: In a large soup pot, heat the oil and butter over medium heat. When the butter melts, add the onion, garlic, and ginger, and cook for 5 minutes, stirring frequently, or until softened and fragrant.

Add the curry powder, cumin, and cardamom and cook 1 minute longer, stirring to coat. Add the pumpkin puree and coconut milk. Whisk to combine. Pour in the broth and cider and stir. Raise the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

Season with the salt and pepper, then transfer to a blender or use an immersion blender to puree until smooth. Ladle into bowls and swirl in a dollop of yogurt. Garnish with the pumpkin seeds and cilantro.

cloves garlic, minced: 198 calories, 21 g carbs, 5 g fiber, 6 g protein, 11.5 g total fat, 6 g saturated fat, 347 mg sodium