If you think you can’t eat healthy on Thanksgiving, think again!
The star of the day is the turkey so eat all you want of that. And of course, Thanksgiving is all about the veggies! Current fav veggie is Cauliflower. You can make a great substitute for mashed potatoes using cauliflower and parsnips which adds a sweetness.
The other great veggie for Thanksgiving are Brussels sprouts, they are high in Potassium and Vitamin C, both of which are really important this time of year. Add some bacon to your Brussels sprouts and you’re in heaven!
Don’t forget the pie! We have great gluten free pumpkin pie, and more!
Here are some YUMMY recipes:
Roasted Garlic, Parsnips and Cauliflower Mash
- 1 head garlic
- 2 teaspoons olive oil
- 2 lbs parsnips, peeled and cubed
- 2 heads cauliflower, trimmed into florets
- 4 tablespoons ghee or unsalted grass-fed butter (you can also use olive oil)
- ½ cup coconut milk (or other non-dairy milk)
- sea salt
- black pepper
- Roast garlic: Preheat oven to 400˚F. Slice off the top ½ inch of a head of garlic. Place garlic head in the center of a small piece of foil or in a small, heatproof dish. Drizzle the garlic with a small amount of olive oil and lightly season with salt and pepper. Wrap foil around garlic or cover the dish and place directly onto the center rack. Roast for 20 to 25 minutes or until garlic is fork tender and caramelized. Allow garlic to cool to the touch, uncovered. Squeeze the papery garlic skins to release the cloves, discard the peel and set aside until ready to use.
- While the garlic is roasting, fill a large pot with water and bring to a boil. Add the parsnips and boil for 8 minutes. Add the cauliflower and continue to cook for another 10 to 12 minutes, until fork tender.
- Drain the vegetables well and transfer to a food processor. Add the roasted garlic, coconut milk (or other non-dairy milk), ghee (or butter) salt and pepper.
- Process until creamy, smooth and fluffy. Taste and adjust the seasonings as necessary.
For serving: Finish with chives, olive oil, melted butter
Cornbread (sub for bread for a GF stuffing recipe)
- 1 Tablespoon Bacon Fat (or coconut oil)
- 2 Cups Cornmeal
- 2 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 1 Egg
- 1 1/4 Cup Buttermilk
- 6 Tablespoons butter (melted)
- Preheat oven 400
- Place fat in large cast-iron skillet & melt fat in oven
- Combine dry ingredients in a bowl – mix
- Add wet ingredients & mix well to combine well
- Pour into preheated skillet
- Bake @ 400 for 20 minutes or until lightly brown edges & clean toothpick test
- 7.5 ounces (1/2 lb) fresh Cranberries
- 1/2 Cup Water
- 1/2 the juice of an Orange
- Place the above in a small sauce pan on medium heat
- Bring to a boil, then reduce & simmer for 10-15min
- To season add:
- Sea Salt to taste (a dash or 2)
- 1/2 teaspoon Vanilla
- 2 teaspoon Orange Zest
- 3 Tablespoons or more Maple Syrup
Naked Pumpkin Pie (Crust less)
- 1 (15 oz) Can Organic Pumpkin
- 1 (13.5 oz) Can Organic Coconut Milk
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- 1/8 tsp Ground Cloves
- ½ tsp Sea Salt
- 6 Tablespoons Organic Maple Syrup
- 2 Tablespoons Honey
- 2 Large Organic Eggs
- Preheat Oven to 425 degrees F
- In medium bowl mix all ingredients except Eggs until smooth
- Add Eggs one at a time and mix until just incorporated
- Place 8 oven safe custard cups on baking sheet
- Fill each cup with ½ cup pumpkin mixture
- Bake 15 minutes then reduce temperature to 350 degrees F
- Continue baking until custard is firm set about 40 minutes
- Cool completely on wire rack
- Top with home made whipped cream
When making whip choose pasture raised heavy whipping cream seasoned with vanilla & organic maple syrup or raw honey.
No matter what you eat, have a very happy Thanksgiving!