Wellness

Thanksgiving Recipes

 

Can you believe it is already Holiday Season? Our family usually spends Thanksgiving at our cabin with our family friends. This year, we decided to stay at home in Minnesota; Therefore, I thought we should try some new recipes. There is a way to treat yourself with your favorite dishes, by putting a healthier twist on the recipes.  We are serving brussel sprouts, rosemary potatoes, grain-free stuffing, baked carrots, roasted cauliflower, and butternut squash pie! Yuummmmmm!! Below you will find all of the recipes to each dish.

 

Balsamic Brussel Sprouts

  • I lb brussel sprouts
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp honey
  • ¾ tsp himalayan sea salt
  • ½ tsp ground pepper

 

Preheat oven to 425 °F. Wash and cut the bottoms of the brussel sprouts. Cut them into quarters. Place brussel sprouts onto baking pan and toss them with the olive oil, salt, and pepper. Bake for 25 minutes until caramelized. In a small bowl mix the honey and balsamic. Drizzle the honey and balsamic over brussels after they are done baking.

 

Rosemary Potatoes

  • 1 lb fingerling potatoes
  • ½ white onion (small)
  • ⅓ cup olive oil
  • 2 tbsp rosemary
  • ½ tsp pepper
  • ½ tsp himalayan sea salt

 

Preheat oven to 400 °F. Slice the potatoes in halves. Toss in olive oil. Place on baking pan spread out. Bake for 25 minutes until crispy and tender. Stir them half way through.

 

Herb Carrots

  • 1 bundle rainbow carrots
  • 2 tbsp thyme
  • Pinch of Himalayan sea salt

 

Preheat oven to 400 °F. Grease baking pan with olive oil and place carrots spread out. Sprinkle thyme and sea salt. Bake until tender (about 25-30 minutes).

 

Grain-Free Stuffing

  • 3 cups onion, diced
  • 2 ½ cups celery, diced
  • 1 cup apple, cored and diced
  • ¼ cup dates, chopped
  • 2 cups almond flour
  • 2 tsp sage
  • 2 tsp thyme
  • ¼ tsp rosemary
  • ½ tsp himalayan sea salt
  • Pinch of black pepper
  • 2 tbsp coconut oil, melted
  • 3 eggs, whisked

 

 

Preheat oven to 350 °F. In a pan, on stovetop, add coconut oil.  Saute onion, celery, apple, and herbs over medium heat for 5 min. In large bowl add almond flour and dates and mix. Then add beaten eggs to the bowl and stir until mixed together fully. Add the sauteed pan of ingredients to the bowl with the almond flour, eggs, and dates. Mix well. Add all ingredients to a baking pan. Bake for 1 hour until cooked through fully and browned on top.

 

Roasted Cauliflower

  • I medium head cauliflower
  • ¼ cup olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp oregano
  • 1 tsp chives
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili pepper flakes
  • 1 tsp Himalayan sea salt
  • Pinch ground pepper
  • ⅓ cup vegetable broth

 

Preheat oven to 400 °F. Cut the stem of the cauliflower and rinse. Place the vegetable broth into the oven pan. Add all ingredients (minus the cauliflower in a bowl and mix). Place cauliflower into oven pan and pour mixture on top, so cauliflower is coated. Cover with tin foil and bake for 35-45 minutes. Place on a plate or in a dish and serve!

 

Butternut Squash Pie

  • 2 unbaked pie crust (I used Wholly Gluten Free 9” Pie Shells)
  • 3 ½ cups of pureed butternut squash (about 2 big squash)
  • ⅓ cup almond milk
  • 2 tbsp coconut oil, melted
  • ½ cup local honey
  • 2 eggs, whisked
  • ½ tsp himalayan sea salt
  • 1 ½  tsp cinnamon
  • 1 tbsp pumpkin spice (optional)
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • Coco Whip (if desired)

 

 

Preheat oven to 400 °F. Stir all ingredients together until mixed well. Pour ingredients evenly into both of the pie crusts. Bake for 1 hour- 1 hour and 15 min. Let cool. Serve with a spoonful of coco whip!

 

Wishing everyone a happy Thanksgiving filled with love and gratitude!

 

Yours Truly,

Whitney

Comments (2)

  • coming to yours for turkey day!! 😍

    Reply

Write a comment