The season of delicious food, family gatherings, and a little weight gain is upon us again! That’s right, Thanksgiving is just around the corner. If you are looking to avoid the holiday weight gain this season while not sacrificing delicious and satisfying foods, then these recipes are perfect for you! The best part, your family wont even know they are eating healthy. Here are 6 healthy Thanksgiving recipes to try out this year!
- 12 cups Crustless Gluten-Free Bread, cut into 1/4 inch cubes
- 1/3 cup Olive Oil
- 1/3 cup Organic Applesauce
- 3 cups Vidalia Onion, chopped
- 3 cups Celery, diced celery
- 3/4 cups Chives, diced
- 4 Egg Whites, mixed
- 1 1/2 tsp sea salt
- 3/4 tsp ground pepper
- 1 cup Chicken Broth (make sure it’s gluten free)
- 3 Granny Smith Apples, thinly sliced
- 1/2 Cup Dried Cranberries, sliced
- 4 Tsp Cinnamon (if using a Cinnamon Raisin Bread)
Lay out cubed bread into 2 large baking sheets. Bake for 10 minutes, or until cubes are dry but not browned. While the bread is cooling, sauté onions and celery in oil for 10 minutes over medium low heat. You want the onions to be tender, but not brown. Add herbs to vegetables and sauté an additional 2 minutes.
Place dried bread into a mixing bowl, add vegetables, herbs & applesauce and stir to mix. Pour egg-whites into mixture and mix. Add salt and pepper and stir to mix. Next, add broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, do not overdo the broth or the stuffing will become soggy & mushy.
Transfer stuffing to a 13×9 inch baking dish (sprayed with organic non-stick spray) and bake for approximately 45 minutes or until the tops are golden brown.
OPTIONAL ~Top with thinly sliced Granny Smith Apples & Dried Cranberries, sprinkle with Cinnamon.
- 6 large Sweet Potatoes, peeled and cubed
- 1 Tbs. Cinnamon
- 1 tsp. Nutmeg
- 1 Tbs. Maple Syrup
- 1 Tbs. Olive Oil
- 1/2 Cup Almond Milk
- 1 Cup Pecans, (crushed or whole)
- 2 Tbs. real Honey
- 1 Tbs. Cinnamon
Bring a large pot of water to a boil and add cubed sweet potatoes. Lower heat and simmer for about 15 minutes until potatoes have softened. Drain the sweet potatoes and place back in the pot. Add almond milk, maple syrup, oil and spices and mash or whip with a mixer until a smooth even consistency has been reached. Season with fresh ground black pepper and a pinch of sea salt to taste.
In a separate bowl, mix together pecans, honey and cinnamon until the pecans are completely covered. If you want a more crumbly topping, crush the pecans using a food processor before mixing with honey and cinnamon.
Coat a baking dish with organic cooking spray. Evenly spread the mashed sweet potatoes in the dish. Top with honey pecan blend. Place in oven preheated to 350° degrees for 25 minutes.
The great thing about cranberries is that they are a natural superfood jam packed with antioxidants and nutrients that are extremely healthy for your body!
- 12 oz. – 1 lbs. Fresh Cranberries
- 1 Cup of Pears (or apples) Skinned, cored and diced.
- 1 Cup Water
- 1/2 Cup Natural Real Maple Syrup
- 1 tsp. Cinnamon
- Juice from 1 Orange
- 1 tsp. Orange Zest
Rinse cranberries and place in a pot on the stove over high heat with the water. Add diced pears and bring water to a boil. Once boiling, add remaining ingredients except the orange zest.
The berries will begin to burst, thickening the mixture into a sauce. Stir frequently. Once all the berries have burst reduce to a simmer. Add in orange zest and continue stirring occasionally for about 10 minutes. Remove from heat and allow to cool for five minutes. Cover sauce and chill in the freezer for several hours before serving.
- 1/2 cup chopped pancetta (about 2 ounces)
- 2 tablespoons chopped shallot
- 1 1/2 pounds green beans, trimmed
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons whole-grain mustard
- 1/4 teaspoon ground pepper
Heat a large skillet over medium heat. Add pancetta and cook, stirring often, until crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Add shallot and green beans to the pan. Cook, stirring, until fragrant, 1 to 2 minutes. Add water and salt. Cover and cook until the beans are tender and the water has evaporated, about 8 minutes. Remove from heat and toss with mustard, pepper and the reserved pancetta. Transfer to a serving dish.
- 1⁄2cup finely chopped onion
- 1⁄2cup finely chopped fresh mushrooms
- 2tablespoons choppedfresh parsley
- 2cups reduced-sodium fat-free beef broth or 2 cups reduced-sodium fat-free chicken broth, divided
- 2tablespoons cornstarch
- 1pinch pepper
In a saucepan, saute onion, mushrooms and parsley in ¼ cup broth until vegetables are tender.
Combine cornstarch, pepper, and ½ cup of broth; stir until smooth.
Add to pan with the remaining broth.
Bring to a boil, stirring occasionally; boil for 2 minutes.
It wouldn’t be Thanksgiving with out some tasty dessert. Here is a healthier replacement of the traditional Thanksgiving pumpkin pie!
- ½ cup oats
- 3 tbsp egg whites
- 3 tbsp pumpkin
- 1 tbsp almond butter
- 2 packets of sweetener (stevia)
- ¼ cup carob chips
- ½ tsp baking powder
- Cinnamon and pumpkin spice
*Optional frosting: vanilla protein powder mixed with water
Preheat oven to 350 degrees
Combine all ingredients together in a bowl, I mix it all up with my hands. Line a cookie sheet with parchment paper, or spray a cookie sheet with non stick spray, form the cookies into round balls, then flatten on the cookie sheet with a spoon. Bake for about 8-10 minutes.
Makes about 6 cookies
We hope you have an amazing and healthy holiday spent with those you love. Happy Thanksgiving!