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How to Eat Healthier This Holiday Season

by Rachael Ray Show Staff 9:00 AM, November 25, 2014

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Aired November 25, 2014

The holidays are often a time when people indulge in foods they otherwise wouldn't -- or shouldn't. (Hey, gravy-topped turkey can be a hard thing to exist.)

But how can you enjoy those delicious Thanksgiving foods without going overboard? Dr. Ian Smith is breaking it all down to show you how to have your turkey and stay healthy, too.

Soups

While that bowl of French Onion Soup may look and taste delicious, Dr. Ian recommends going with something like a Butternut Squash Soup, instead.

7 Soups to Make This Fall

"Try to use soup that are broth-based and vegetable-based," he says. "Butternut squash has beta carotene, which is good for you eyes."

"It [also] has good fiber in it. It's important to always mix your fiber and your protein."

Potatoes

When it comes to making potatoes, most would assume that sweet potatoes are healthier than mashed. Not true -- depending how you make them, anyway. In fact, opting for sweet potatoes over mashed could add an additional 90 calories to your intake.

Curtis Stone's Garlic Mashed Potatoes

Cranberry Sauce

This one's pretty easy. Much as it may be hard to hear, homemade cranberry should be your go-to choice over canned because it has "much less sugar and much less carbohydrates," according to Dr. Ian.

Some canned products, he continues, have something called BPA, or Bisphenol A.

"[Bisphenol A] is something that can leech into your food and it can cause all kinds of hormone disruptions."

Katie Lee's No-Cook Cranberry Relish

What's the solution?

"If you're going to do canned fruits and vegetables, make sure it is BPA-free," Dr. Ian advises.