Must-Have Healthy Thanksgiving Recipes!
It’s time for Thanksgiving and without certain dishes like turkey, stuffing, mash potatoes and pumpkin pie, dinner just wouldn’t seem right. So if they’re Thanksgiving “Must-haves” then why not opt for a healthier version of these dishes. Below I’ve shared some of Maximized Living’s top recipes that will be sure to impress your guest and satisfy their appetites while not leading to an extra 5 lbs that they will have to add to their New Year’s weightloss resolution!
Conventional turkeys receive vaccines, hormones, antibiotics. By simply exchanging the conventional turkey for an organic turkey you will be saving yourselves from digesting all the chemicals.
Basting the turkey in coconut oil, roasted with chili, garlic, cilantro, and tomato will surely make for a delicious main course at Thanksgiving.
This is a great stuffing option for your Holiday feast. It contains no grains so is perfectly acceptable on the advanced plan. It can be made with or without meat and the flavors and the crunch of the nuts make it a great addition to the table.
1/2 large sweet (vidalia) onion, coarsely chopped
1 large bulb fennel (white part only) cut in half, then cut lengthwise into 1/4 inch-wide strips
4-5 stalks celery (including leaves), chopped
1/4 cup extra virgin olive oil
1 cup organic chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon oregano
1/2 – 1 cup chopped walnuts (matter of preference)
1/2 cup raw sunflower seeds (soaked if possible)
8 ounces mushrooms, chopped
sea salt and ground pepper to taste
2 tablespoons chopped fresh parsley
1/2 – 1 lb ground turkey, turkey sausage, or chicken sausage, crumbled and cooked on the stovetop (optional)
Heat oil in a deep saute pan. Add onions, fennel and celery. Heat on medium for several minutes until vegetables are lightly browned.
Add chicken stock, bring to a boil, reduce heat to low and cover pan. Simmer ingredients for 20 minutes. Add sage, oregano and salt and pepper to taste. Add walnuts and sunflower seeds, cover and continue to cook mixture, stirring occasionally, for 5 minutes.
Add mushrooms and meat (if desired), cover and cook on medium for an additional 10-12 minutes, stirring occasionally. If there is excess liquid, cook uncovered to reduce. If the mixture is too dry, add more chicken stock, a little bit at a time.
Check seasonings and add additional salt and pepper if needed.
Sprinkle with chopped parsley.
- 1 head cauliflower
- Sea salt and black pepper to taste
- 2 tablespoons organic butter
- 1-2 cloves of garlic, optional
Steam cauliflower until very soft (you can also boil it but this is not recommended as a lot of the nutrients are lost) Chop up cauliflower and put in a food processor or blender.
Classic Pumpkin Pie
Stevia-based (therefore, sugarfree) pumpkin pie with almond crust will make a delicious and healthy addition to your holiday menu.
- 1 (15 oz.) can pumpkin puree (no sugar or other additives, check the label)
- 3/4 cup “Spoonable” brand stevia or equivalent
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 oz. organic cream
- 8 oz. unsweetened almond milk, original or vanilla flavor
- 1 almond pie crust (see recipe)
Preheat oven to 425 degrees. Combine all the ingredients. Pour into a cooled almond pie crust. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake for an additional 45 minutes. Cool and garnish with whipped (organic) cream, flavored with cinnamon and stevia.
Almond Pie Crust
- 1 1/2 cups almond meal or almond flour
- 3 tablespoons “Spoonable” brand stevia
- 3 tablespoons melted organic butter
Heat oven to 350 degrees. Melt the butter. Mix the melted butter with the almond meal and stevia. Pat into a glass pie plate with your fingertips. Gently heat in the oven for about 8 minutes. Do not let the crust go brown.