Here are some ways to enjoy Thanksgiving with a Healthier Twist. These alternatives have been tested and taste exactly the same / BETTER than the alternative!
Instead of Mashed Potatoes make Creamy Mashed Cauliflower
4 servings
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon coconut oil or butter
1/2 teaspoon pink salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
Preparation
Place cauliflower florets and garlic in a steamer basket
over boiling water, cover and steam until very tender, 12 to 15 minutes.
(Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup
water, cover and microwave on High for 3 to 5 minutes.) Place the cooked
cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil,
butter, salt and pepper; pulse several times, then process until smooth and
creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil
and garnish with chives, if desired. Serve hot.
Instead of Candied Sweet Potatoes make Oven-Roasted Squash with Garlic & Parsley
10 servings
Ingredients
5 pounds butternut Squash, peeled and cut into 1-inch chunks
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper, divided
3 cloves garlic, minced
2 tablespoons chopped Italian parsley
Preparation
Preheat oven to 375°F. Toss squash with 4 teaspoons oil,
salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast,
stirring occasionally, until tender throughout and lightly browned, 30 to 45
minutes (depending on the variety of squash). Heat the remaining 2 teaspoons
oil in a small skillet over medium heat. Add garlic and cook, stirring, until
fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with
the garlic and parsley. Taste, adjust the seasoning and serve.
Instead of Fried Turkey Make a Herb Roasted Turkey
12 servings
Ingredients
1 10-12-pound turkey
1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme,
rosemary, sage, oregano and/or marjoram, divided
2 tablespoons EVOO or Coconut oil
1 teaspoon pink salt
1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into
2-inch pieces (1 1/2 cups)
3 cups water, plus more as needed
Preparation
Position a rack in the lower third of the oven; preheat to
475°F. Remove giblets and neck from turkey cavities and reserve for making
gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat
dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl.
Rub the herb mixture all over the turkey, under the skin and onto the breast
meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing
tips under the turkey. Tie the legs together with kitchen string. Add 3 cups
water and the remaining 10 herb sprigs to the pan. Roast the turkey until the
skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a
remote digital thermometer, insert it into the deepest part of the thigh, close
to the joint. Cover the breast with a double layer of foil, cutting as
necessary to conform to the breast. Reduce oven temperature to 350 degrees and
continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the
turkey to let juices run out of the cavity into the pan and add 1 cup water.
The turkey is done when the thermometer (or an instant-read thermometer
inserted into the thickest part of the thigh without touching bone) registers
165°F. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes.
Remove string and carve.
Instead of Fried Green Bean Casserole make Lemon Dill Green Beans
4 servings
Ingredients
1 pound green beans, Fresh or Frozen
4 teaspoons chopped fresh dill
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon whole-grain mustard
1/4 teaspoon Pink Salt
1/4 teaspoon freshly ground pepper
Preparation
Bring an inch of water to a boil in a large saucepan fitted
with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to
7 minutes. Remove from the heat. Meanwhile, whisk dill, shallot, oil, lemon
juice, mustard, salt and pepper in a large bowl. Add the green beans and toss
to coat. Let stand about 10 minutes before serving to blend flavors.
Instead of Gluten Pumpkin Pie Make a Grain Free Pumpkin Pie
Servings: 8
Ingredients:
1 cup almond flour
3 T coconut oil
1/2 t cinnamon
1 (15 ounce) can of pumpkin
or approx 2 cups of homemade pureed pumpkin with excess liquid drained
4 eggs
1 t liquid stevia
1 T pumpkin pie spice
1 t vanilla
coconut or almond milk to thin (no more than about ⅓ cup)
Directions:
Preheat oven to 325.
Grease pie pan with extra coconut oil.
Mix almond flour, coconut oil, cinnamon, and 1 egg together
by hand in a medium sized bowl.
Press mixture to form crust into bottom and sides of pie
pan.
Bake 10-15 minutes (remove the crust as it barely starts to
brown).
Combine pumpkin, 3 eggs, stevia, pumpkin pie spice, and
vanilla and mix using an immersion blender. If you don't have one of these, use
a regular blender or food processor. It should be smooth and spreadable, but
not really pourable.
Add coconut milk if needed to thin slightly.
Pour/smooth the filling over the crust.
Bake for about an hour or until center is no longer jiggly.
(Will set more as it cools)
Instead of Stuffing with Bread make Gluten Free Stuffing with Homemade Bread
Servings 8
Ingredients
3 Tbsp Olive Oil
2 Cups Onion finely chopped
2 Cups Celery finely chopped
1/4 Cup Garlic minced
1 Loaf of Simple Almond Flour Bread cut into large cubes*
(about 14 )
1 2/3 Cup Chicken broth
4 tsps Fresh parsley minced + additional for garnish
1 tsp Poultry seasoning
1/2 tsp Sage powder
Pepper
Instructions
Preheat your oven to 350 degrees and spray a casserole dish
with cooking spray. Set aside.
Heat the olive oil in a large pan over medium/high heat. Add
in the chopped onion, celery and garlic and cook, stirring frequently, until
golden brown and soft, about 8-10 minutes
Place the cut bread cubes into a large mixing bowl, and add
in the cooked onion mixture. Toss to mix well and evenly coat the bread in the
onion mixture.
Pour the chicken broth over the cubes and gently mix until
they're evenly moistened.
Add in the fresh parsley, poultry seasoning, sage powder and
a few pinches of pepper and gently toss to mix the spices evenly among the
bread cubes. Transfer to the prepared casserole dish.
Bake until the top of the stuffing is lightly crisp and
golden brown, about 50-60 minutes.
Garnish with additional fresh parsley, if desired and
DEVOUR!
Instead of Store Bought / Boxed Gravy Make a Gluten Free VEGAN Friendly Version!
Makes 1 1/2 cups
1/4 cup chickpea or brown rice flour
3 tablespoons nutritional yeast flakes
1 1/2 cups low sodium vegetable broth
1 1/2 to 2 tablespoons reduced-sodium tamari or soy sauce (you may need to modify based on how salty your broth is)
1 tablespoon olive oil
1/2 teaspoon dried thyme, crushed
1/2 teaspoon garlic powder
Black pepper, to taste
Instructions:
Heat the brown rice flour or chickpea flour, along with the nutritional yeast flakes, in a small saucepan over medium heat. Stir them frequently, until fragrant.
Remove from heat and whisk in the vegetable broth, tamari, olive oil, thyme, and garlic powder.
Return to heat and cook, whisking constantly, until the gravy is thick and bubbly. Season to taste with black pepper. Serve.
