Thanksgiving With a Healthy Twist

Thanksgiving With a Healthy Twist

We love the holiday season! Family gatherings, work celebrations and gift-giving are just a few of the reasons this time of year is extra special. But with all of the holiday cheer often comes extra weight and unwanted bloat. With just a little extra effort it is possible to remain healthy during the holidays. We’ve put together a list of some of our favorite holiday-inspired recipes to help you stay on track this Thanksgiving.

Hearty Garlic Greens

Per serving: 78 calories; 3 g protein; 5 g fat; 6 g carb; 3 g fiber. Source Whole Living

Ingredients

  • 1 1/2 pounds autumn hearty greens, well-washed, stems removed and sliced into 3-inch strips
  • 3 tablespoons extra-virgin olive oil
  • 8 cloves garlic, sliced paper-thin
  • 1 pound spinach
  • 1/4 to 1/2 teaspoon red pepper flakes

Directions

  1. Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes.
  2. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
  3. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
  4. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

Apple, Leek, and Butternut Squash Gratin

Per serving: 264 calories; 6 g protein; 13 g fat; 30 g carbs; 5 g fiber. Source Whole Living

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
  • Coarse salt and ground pepper
  • 1/2 cup dry sherry
  • 1 tablespoon chopped fresh sage, plus leaves for garnish
  • 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
  • 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
  • 1/2 cup freshly grated Parmesan cheese

Directions

  1. Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat.
  2. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
    In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
  3. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
  4. Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

Roasted Vegetables

Per serving: 184 calories; 4 g protein; 6 g fat; 33 g carb; 7 g fiber. Source Whole Living. 

Ingredients

  • 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
  • 1 pound carrots, cut into 2-inch lengths
  • 1 pound parsnips, cut into 2-inch lengths
  • 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
  • 1 pound shallots, peeled, halved if large
  • 3 rosemary sprigs
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

  1. While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine.
  2. Cover with foil.
  3. After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Healthy Mashed Potatoes

(Serves 6 to 8 as a side) Source Fannetastic Food

Ingredients:

  • 1 large head cauliflower
  • 4 medium/large potatoes, or an equal amount smaller sized
  • Fresh or dried rosemary
  • 1 15 oz. can white beans, rinsed and drained
  • 3/4 tsp. garlic powder
  • Salt & pepper to taste

Instructions:

1) Slice potatoes into small pieces, chop cauliflower. Put in a large pot full of boiling water; add in a couple sprigs fresh (or a few shakes dry) rosemary and a pinch of salt and pepper. Boil until soft.

2) Drain potatoes and cauliflower; let cool for a few minutes. In a large bowl, use an immersion blender (or mash by hand, or use a blender) to blend together potatoes, cauliflower, and beans.

3) Add the garlic powder, a few more shakes of dried rosemary, salt and pepper to taste. Mix and enjoy! Serve warm.

Celebrations Quinoa Salad with Pecans and Cranberries

Serves 4 as a side dish, 2 as an entrée. Source Fannetastic Food.

This vegan recipe is delicious and really easy to make, too. Originally created by Celebrations Catering

Ingredients:

  • 1 cup dry quinoa
  • 1 & 1/2 cups vegetable stock/broth (low sodium if possible)
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh chives
  • 1/3 cup chopped pecans
  • 1/3 cup dried cranberries
  • 2 Tbsp freshly squeezed lemon juice (about 1 large lemon’s worth)
  • 2 Tbsp olive oil
  • Fresh ground pepper to taste

Directions:

  1. Place quinoa in medium sauce pot with the vegetable stock/broth.
  2. Cover the pot, bring to a full boil, then reduce to low and simmer for 15 minutes.
  3. Remove from heat and set aside to cool.
  4. Combine all other ingredients in a bowl. Pour on top of quinoa and mix together.
  5. Serve immediately or cover and chill in the fridge. Enjoy!

ENJOY!

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