Mindful Thanksgiving: A Creative and Healthy Take on Your Favorite Dishes

I'll say this over and over again, healthy doesn't mean it won't taste good! You just have to pick the right tasty recipes and that's what I'm here for. Below I will be sharing creative delicious recipes that your family won't even know the difference. Wouldn't it be nice for once to fully indulge in Thanksgiving dishes without feeling the uncomfortable feeling after? Well here you go!

Roasted Brussel Sprouts, Butternut Squash, pecans, and Cranberries

 

Ingredients:

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)

Instructions:

Roasted Brussels sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine. Thanks Julies Album

Slow Cooker Garlic Herb Mashed Cauliflower

Ingredients

  1. 1 large head cauliflower
  2. 6 cloves garlic, peeled
  3. 4 tablespoons minced herbs ( I used rosemary, sage, thyme, and parsley)
  4. 1 cup vegetable broth
  5. 4-6 cups water
  6. 3 tablespoons butter or ghee
  7. Salt, to taste

Instructions:

  1. Peel the leaves from the cauliflower and cut into medium florets. Place in your slow cooker and top with garlic cloves, vegetable broth, and enough water to cover the cauliflower.
  2. Cook on low heat for 6 hours or high heat for 3. Drain the water and broth and add the cauliflower back to the slow cooker. Toss in the butter and use an immersion blender or hand blender to mash. Season with salt to your taste and mix in fresh herbs. Set on keep warm until ready to serve.

Apple Cranberry Walnut Salad

Ingredients:

  • 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts, roughly chopped (such as Diamond of California)
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries

dressing:

  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar (or white vinegar in a pinch)
  • 2 tablespoons honey
  • scant ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup oil

Pumpkin Pie Cups

Ingredients:

Crust:

  • 1 1/2 cup almond flour
  • 2 tbsp maple syrup
  • 1 tbsp water

Filling:

  • 1 cup pumpkin puree
  • 1/2 cup baked and mashed sweet potato
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice

Instructions:

  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Lightly grease 4 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
  3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. Set aside.
  4. Preheat the oven to 375F.
  5. Blend the filing ingredients until smooth and creamy.
  6. Pour into the crusts, and smooth the tops.
  7. Bake for 30 minutes at 375F.
  8. Cool then chill overnight (or at least 8 hours.
  9. Enjoy! Keep in the fridge. thanks feastingonfruit