Editor's note: This column originally ran in November 2008.
It's four days after Thanksgiving, and you got through it unscathed.
I hope you didn't overdo it on the yams, pumpkin pie, mashed potatoes and other dishes that cause many Americans to unknowingly eat as much as 3,000 calories in one sitting.
The one good thing you can count on is that you'll have an abundance of turkey to use for the next week.
And that's a good thing. Turkey is a great source of protein — the only macronutrient broken down and used for building calorie-burning muscle.
Carbohydrates and fats are primarily only used for energy.
Research tells us our bodies have a 3- to 4-hour protein requirement. If you don't eat sufficient protein, your body will begin to take required protein from muscle tissue.
We want to preserve our hard-earned muscle at all costs, so I've found that eating some protein every 3 to 4 hours goes a long way to preserving muscle and building strength consistently.
As far as all that wonderful leftover turkey goes, here are some ways to reuse this high-quality protein source.
Now that's good eatin'.
6 to 8 ounces turkey breast, cubed
1/4 red bell pepper, chopped
1/4 green bell pepper. chopped
1/4 red onion, chopped
2 tablespoons canola-oil or olive-oil mayonnaise, to taste
1 cup greens
Mix all ingredients together. Serve over a bed of greens of your choice.