We’re Thankful For Healthy Recipes!

I love Thanksgiving. Like, deeply, loyally, love Thanksgiving. In my opinion, there is nothing more beautiful than reflecting and celebrating all the blessings we have, and to again realize that life has so much beauty in it if we simply remember to appreciate it. Everything about it fills my heart… being with people you love, the warmth of the fall colors, the scents sage & rosemary or cinnamon & cloves, and the flavors… oh the flavors!

To me, it seems like a shame to fill a Thanksgiving table with food our bodies would be anything but thankful for, or foods that will create obstecals for us in our future. It is a pleasure to prepare a feast that all can partake and feel happy and full instead of stuffed and lathargic, without loosing the flavors and aromas we all so sentimentially love.

I will leave you with some recipes to get your own table of goodness started, as well as with a blessing that you will find yourselves happy and full this holiday season, body, mind, and spirit.

Happy Thanksgiving!

Triple Mushroom Aromatic Stuffing (gluten free)

  • 2 Cups broth (chicken, veggie, turkey are good options)
  • 2 Bay leaves
  • 2 whole sage leaves
  • 2 eggs, beaten (optional. No substitute needed if omitting)
  • 2 Tbs butter
  • 2-3 cloves garlic, minced
  • 1 vidala onion, choped
  • 4 stalks of celery, chopped
  • 12 ounces mushrooms, chopped variety is best for different textures (shitake, baby bellas, maitake, etc)
  • 1/4 Cup fresh sage, chopped fine
  • 1/3 Cup tablespoon fresh rosemary, chopped fine
  • 1 loaf gf bread, cubed and toasted (I prefer Delano Millet & Rice bread)
  • Salt & Pepper to taste

Preparation:

Pre-heat oven to 350 degrees. Heat butter in a large skillet. When hot, add onions & garlic.  Saute until translucent. Add celery and saute about 4 min more.  Add mushrooms and cook until tender. Stir in fresh minced herbs & salt & pepper. Set aside.
Heat broth on the stovetop and steep the whole bay leaves and sage leaves until hot. In a seperate bowl, whisk eggs and a small amount of warm broth to prevent the eggs from “cooking” when adding it to the bread. In a large bowl mix bread pieces, mushroom mix, eggs and 1  cups hot broth. Stir to combine and pour into 9 x 13”  pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

Shaved Brussels Sprouts Salad with Maple Shallot Vinegarette

  • 1 lb. Brussels Sprouts, sliced thin (mandoline works best)
  • 1/3 Cup sheeps milk feta, crumbled
  • 4 pieces turkey bacon, cookes and cut into small pieces (Trader Joes Pepper Turkey bacon is my fave!)
  • 1 cup hazelnuts, toasted, skinned and choppedMaple Shallot Vinegarette
  • 1/4 Cup Olive oil + 1 Tbs
  • 1 Shallot, minced
  • 4 Tbs Maple Syrup
  • 3 Tbs Balsamic Vinegar
  • 1/2 tsp Dijon mustard
  • Salt/Pepper to taste

Preparation:

Saute shallot on low in 1 Tbs olive oil until soft (Keep temp low to not ruin the oil). Transfer cooked shallots to a medium glass jar or other “shaker” ready container. Add all other vinegarette ingredients and shake to combine.
In a large bowl,  toss brussels sprouts, feta, bacon and hazelnuts. Pour vinegarette over and toss, just before serving.

Smashed Parsnips with Thyme

  • 2 lbs. Parsnips, chopped
  • 1/4 Cup fresh Thyme, leaves only
  • 3 cloves garlic, minced
  • 3 Tbs. Butter (Irish is my fave!)
  • 1/4 Cup Almond Milk or Chicken/Veggie stock (add more if wanting them fluffier!)
  • Salt/Pepper to taste
  • 2-3 cloves garlic, minced

Preparation:

In a large stock pot, boil parsnips until tender. Drain, and set aside.
In a large skillet, heat butter. Add garlic and thyme and saute until aromatic. (About 2 min) Add Boiled parsnips and toss. Smash parsnips with a potato masher or a fork. Add almond milk/stock as needed for desired thickness & texture. Salt & Pepper to taste.

 

Flourless Pumpkin Pie Bread (Gluten Free)

  • 1 Cup Pumpkin puree
  • 1/2 pureed dates (soak dried dates in water for 4 hours. Puree in blender with water, as needed)
  • 4 eggs, whisked
  • 1/4 Cup Coconut Oil, melted)
  • 1/4 – 1/3 Cup Maple Syrup
  • 1 tsp. Vanilla extract
  • 1/4 Cup cashew butter (or almond butter)
  • 1/2 Cup Coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp salt
  • 1 1/2  tsp cinnamon
  • 1 tsp. cloves
  • 1 tsp ginger
  • 1/2 tsp nutmeg

Preparation:

Pre-heat oven to 350 degrees. In a large bowl, mix together all the wet ingredients (Pumpkin puree – cashew butter). In a separate bowl, combine all the dry ingredients. Add the dry mixture to the wet mixture and stir (by hand) until combined. Pour into a greased loaf pan (butter or coconut oil works fine) and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
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