By the time January 2 arrives, we’ve all had one too many cups of eggnog and helpings of turkey gravy and, sure enough, clothes don’t fit like they did in the days leading up to Thanksgiving.  Gym owners will tell you that memberships skyrocket in January, their gyms full of people newly dedicated to shedding a few extra pounds or to helping their arteries get back to normal by amping up the cardiovascular exercise.

If this sounds like you, you can assist your efforts to get back on a healthy track by making a few menu changes as well.  Instead of reaching for that favorite burger and fries, switch to a grilled Portobello mushroom burger topped with a generous helping of spicy slaw.  No, it’s not the same as a beef patty, but a Portobello mushroom makes a pretty satisfying “burger” nonetheless. Giant, meaty-textured Portobellos make the perfect no-fat but all-flavor substitute for a hamburger. 

Grill these mushrooms to a nice color and pliable texture, complement the barbecue profile with a smoky-sweet hoisin ketchup and fresh, crunchy Napa cabbage slaw, serve all this flavor on top of a hearty whole grain bun.  As you work on getting back to healthier eating after the holidays, swap the fatty flavors for punchier, spicier ones.  Swap the meat for meatless, if only once a week.  I guarantee it can be a tasty change to make.

This video was filmed in the Doyon's Kitchen & Appliance Showroom at the Doyon's location in Gloucester, MA. You can obtain more information at their web site; www.doyonsappliance.com