Healthy Thanksgiving Recipes

Everyone always asks what I eat for Thanksgiving.  While my husband does make the Turkey and Gravy for family members, I look forward to the 6 delicious side dishes filled with different kinds of vegetables, all which boost immunity, nourish your body, help your skin to radiate and, as always, are much lower in fat and calories than comparable dishes!

Ratatouille 

1 Zucchini, chopped

2 Summer Squash, chopped

½ Onion, chopped

1 Bell Pepper, chopped

2 Tomatoes

Tomato Sauce

In a frying pan with 1/3 cup of water or veggie broth, add sliced veggies.  Cook for approximately 10 minutes, depending on how soft you like your veggies.  Place in dish and top with your favorite tomato sauce.

Thanksgiving Salad 

Romaine

Endive

Radducio

2 Cups Walnuts

1 1/2Cups Dried Cherries

1 Cup Croutons

4 White Mushrooms, chopped

Apple/Cranberry Stuffing

1 Package Bread Strips

1 Green apple, chopped

1/4 Onion, minced

3 Stalks Celery, chopped

1 Cup Cranberries, (Soaked for 20 minutes in veggie broth)

In a frying pan, add vegetable broth to apple, onion, celery and cranberries.  Cover and cook on low for 10 minutes.  In a separate pot, add bread strips and cook according to instructions.  After 10 minutes, transfer the ingredients from the frying pan into the pot, stir, and serve.

Mashed Potatoes

6-8 Potatoes, peeled and chopped

1 1/2 Cups Soy or Almond Milk

2 Tablespoons Salt, or to taste

1/4 Cup Butter

Simmer chopped potatoes in a pot until soft, about 20 minutes.  Transfer to a mixing bowl and add rest of ingredients.  Whip until fluffy!

Sweet Potato Casserole

3-4 Sweet Potatoes

1 Orange, Zested and squeezed

1/2 Cup Almond or Soy Milk

1 Teaspoon Agave Syrup

1/2 Teaspoon Cinnamon

Topping –  1/2 Cup Granola, 1/4 Cup Brown Sugar, 2 Tablespoons Butter, 1 Tablespoon Agave, 1/2 Cup crushed Walnuts

Bake Sweet Potatoes on 350 for 40 minutes, making sure to poke with a fork and wrap in foil.  In the meantime, stir all of the ingredients for the topping together in a small size bowl.  When potatoes are done, cut into 2 inch squares and peel skin off.  Transfer potatoes to a Medium Sized Casserole dish, add the topping, and bake at 350 for 30 minutes.

Green Bean Casserole 

5 Cups Sliced Green Beans, chopped in half, with ends cut off

4 Cups Vegetable Broth

1 Cup Panko Breadcrumbs

2 Tablespoons Coconut Oil

1/2 Onion, Chopped

5 Baby Bella Mushrooms, Chopped

1/4 Cup Almond or Soymilk

1 Garlic Clove, minced

2 Cups Dried Onions

1 Teaspoon Salt

1/4 Teaspoon Black Pepper

Boil the Green Bean In Veggie Broth for 20 minutes.  Saute the onions, garlic and mushrooms for 5 minutes. Then add the green beans.  Move the combination into a baking dish and pour in remainder of ingredients and spread evenly.  Bake about 15 minutes on 350.

 

 

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