Healthy Thanksgiving & Holiday Recipes!
It’s almost that time of year, the time to feast! And we love to feast.
To help you create a night of amazing memories surrounded by loved ones and delicious food, we’ve created several collections of very healthy recipes we’ve curated to warm up your home!
Enjoy, and please spread the love by sharing with someone who could use an extra hand!♥
- 1 (10 ounce) bag baby spinach leaves, rinsed and drained
- 1/2 cup walnut pieces
- 1/2 cup crumbled feta
- 1 pomegranate, peeled and seeds separated
- 4 tablespoons balsamic vinaigrette
- Handful Goat cheese
- Add all ingredients into a bowl, mix and voila!
Recipe adapted from www.Allrecipes.com
2) Squash and Carrot Soup
- 1 medium Butternut Squash
- 6 sprig fresh thyme
- 4 sprig fresh sage
- 2 tbsp. small sage leaves
- ¼ tsp. cayenne pepper
- ¼ tsp. ground cinnamon
- Kosher salt and pepper
- 1 large onion
- 2 medium carrots
- 1 stalk celery
- 1 tsp. olive oil
- ¼ tsp. paprika
- Peel the squash. Cut 1/2 inch off the bottom and top and discard. Cut the squash in half, scoop out the seeds and reserve in a small bowl. Cut the squash into 2-inch pieces. Using kitchen twine, tie the thyme and sage sprigs together.
- In a 5- to 6-quart slow cooker, whisk together the cayenne, 1/4 teaspoon cinnamon, 5 cups water, and 1/2 teaspoon each salt and pepper. Add the squash, herbs, onion, carrots, and celery and mix to combine. Cook, covered, until the vegetables are very tender, 6 to 7 hours on low or 4 to 5 hours on high.
- Meanwhile, rinse the squash seeds, removing any pulp. Place them on a paper towel and let dry until ready to use.
- Ten minutes before serving, heat the oil in a small skillet over medium heat. Add the seeds and cook, tossing, for 3 minutes. Sprinkle with the paprika and a pinch cinnamon. Add the sage leaves to the skillet and cook, tossing, until the seeds are toasted, about 2 minutes.
- Remove the herbs from the soup. Using a handheld immersion blender (or a standard blender in batches), purée the soup. Ladle the soup into bowls and top with the spiced seeds and sage. Dollop with sour cream, if desired.
Recipe adopted from www.WomansDay.com
3) Roasted Turkey
- 1/2 cup (1 stick) unsalted butter, room temperature, plus 1/4 cup (1/2 stick), melted, for basting
- 1/4 cup finely chopped fresh sage
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon paprika
- 1 12–14 pound turkey, patted dry
- Kosher salt and freshly ground black pepper
- 2 lemons, quartered
Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.
Starting at neck end of turkey, loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemon-sage butter under skin. Season turkey inside and out with salt and pepper and stuff with lemons.
Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
Let turkey stand at room temperature for 1 hour.
Preheat oven to 375°.
Pour hot water into pan to a depth of 1/4”
Roast turkey, basting occasionally with remaining 1/4 cup butter, for 1 hour.
Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 1–1 1/2 hours longer.
Transfer to a platter. Let rest for at least 20 minutes before carving.
Recipe adopted from www.BonAppetit.com
4) Roasted Broccoli
- 1 large head broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 and 1/2 tablespoons pine nuts
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallots
- Thinly sliced basil leaves
- Preheat the oven to 400°. On a large baking sheet, toss the broccoli and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing half way through, until browned and tender.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.
- In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil and season with salt and pepper. Scrape the broccoli into a serving bowl, add the dressing, pine nuts and basil and toss to coat. Serve.
Recipe adopted from www.FoodandWine.com
5) Roasted Brussels Sprouts
- 1 pound brussels sprouts, trimmed and washed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons Dijon mustard
- 3 to 4 tablespoons good quality balsamic vinegar
- Salt and freshly ground pepper to taste
- Preheat the oven to 375 degrees F.
- Grease a casserole dish with olive oil, or olive oil cooking spray.
- Steam the brussels sprouts until just tender and still bright green.
- Meanwhile, in a skillet, sauté the onion and garlic in oil until onion is soft and translucent.
- Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.
- Pour the mixture into a greased casserole dish Bake, uncovered, about 25 minutes, until the glaze is thick and sticks to the sprouts, which should be done but still a bit firm. Serve and enjoy
Recipe adopted from www.VegKitchen.com
6) Roasted Sweet Potato Wedges
- 2 large sweet potatoes (the fatter the potato the better the wedges will be)
- 1 tablespoon of cinnamon
- 1 tablespoon of paprika
- About a dozen sticks of fresh rosemary
- Olive oil
- Pre-heat the oven to 190C.
- Wash the sweet potatoes and cut into thick, even wedges – about an inch thick.
- Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon.
- Use your hands to mix it all together, ensuring every part of the potato has some oil and spices on it. Then place the rosemary sticks on top.
- Allow them to bake for about an hour, although they will need to be turned over once or twice during cooking to make sure that they’re evenly cooked.
- Once they are perfectly soft and tender they’re ready to be enjoyed!
Recipe adopted from www.DeliciouslyElla.com
7) Pumpkin Pie
- 1 cup pecans;
- 1/2 cup hazelnuts;
- 4 tbsp butter, ghee or coconut oil (room temperature);
- A pinch of sea salt;
- 1/4 tsp fresh grated ginger;
- 1/4 tsp ground cloves;
- 2 tsp cinnamon;
- 1/2 cup coconut milk;
- 1/2 cup local raw honey;
- 2 eggs;
- 1 can fresh or canned pumpkin puree (about 1 ¾ cups);
- Preheat your oven to 350 F.
- Process the nuts in a food processor to almost a flower consistency. Be careful not to process too much or you’ll get a butter instead.
- In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes.
- While the crust bakes, mix all the filling ingredients together in a bowl.
- Add the filling evenly on the baked crust and bake for an additional 45 minutes.
Recipe adopted from www.PaleoLeap.com
8) Apple Crisp
- 4 cups apples (sliced and peeled)
- 2 teaspoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1/2 cup almond flour
- 1/2 cup gluten free oats
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 and 1/2 tablespoons maple syrup
- 1/3 coconut oil (not liquid, kind of.. chunky)
- Preheat oven to 375F.
- Place apples in small pan, pour lemon juice, add 1 tbspn maple syrup, nutmeg, cinnamon, and vanilla. Toss around til mixed around well.
- Mix almond flour, oats, spices, date sugar and maple syrup together in mixing bowl. Mix in coconut oil til it’s crumbly.
- Place crumble over the apples and pour the remaining maple syrup over the top. Bake 30-40 minutes. Serve warm!
Recipe adopted from Karlie Kloss’ YouTube channel, Klossy