Thanksgiving is great time to get together with family and friends … AND EAT! This holiday is renown for over indulging and piling up the calories. But there are some recipes for side dishes out there that will let you still enjoy the meal without ruining your diet. Turkey prep isn’t discussed here (that could be a blog all by itself) but baking your turkey is obviously a healthier alternative to frying it. So here are some delicious and healthy Thanksgiving dishes to accompany the main course that can help keep you from going into a food coma.
Vinaigrette makes 1 cup & Salad serves 2
In a small bowl, combine balsamic vinegar, garlic, honey, Dijon mustard, salt and pepper, and whisk together. Let stand 10 minutes. Slowly whisk in olive oil.
Store in a sealed container in the refrigerator.
Arrange a bed of arugula on each plate. Top with apple, fennel and pecans. Drizzle with vinaigrette.
Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, cumin, cinnamon and cayenne; saute, stirring often, until onion is soft and fragrant.
Stir in apples, pumpkin, broth and water. Bring to a boil, stirring occasionally. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Either return soup to saucepan and heat on very low, or my what I prefer, let the soup heat in a crock pot on a warm/low setting for a couple hours.
Top with chopped fresh parsley.
Preheat the oven to 400 degrees. Combine the flour and a pinch of salt and pepper in a small bowl. Toss sliced onions in mixture until well coated.
Spray a rimmed baking sheet with cooking spray. Spread the onion strips on the tray. Bake for approximately 10-15 minutes or until crisp.
While the crispy onions are baking, sauté the chopped onion and mushrooms until just soft. Combine in a casserole dish with the frozen veggies, soup, and milk. Season with salt and pepper to taste.
Bake the casserole for about 30 minutes or until warmed through. Five minutes before it’s done, top with the baked onion strips.
Bring a pot of water to a boil. Add cauliflower and cook 12 to 15 minutes, until soft. Drain and set aside.
While cauliflower is cooking, melt butter in a saucepan. Add leeks and garlic, and cook for about 8 minutes, until softened, being careful not to burn garlic.
Add cauliflower, leeks, garlic, and yogurt to a food processor and pulse until blended. (Or put ingredients in cauliflower pot and blend with an immersion blender.) Season with salt and pepper to taste. If mixture is too thick, add extra yogurt or 1 splash milk. Sprinkle with parsley.
Preheat oven to 350 degrees and grease two small or one large casserole dish with 1 tablespoon olive oil.
In a large pot, warm 1 tablespoon olive oil over medium heat. Add sausage, if using. Cook until browned, breaking up meat with a wooden spoon.
Add butternut squash, leeks, salt, and pepper. Cook until leeks are soft, stirring occasionally. Add kale, cover, and cook 4 to 5 minutes or until wilted.
Add bread and remaining 3 tablespoons olive oil, and toss to distribute oil. Whisk egg and chicken broth together in a separate bowl, and then add to pot. Toss bread mixture around to coat and cook for about a minute, until liquid is absorbed.
Add stuffing to prepared casserole dish(es) and bake for 40 minutes or until lightly browned.
Recipes courtesy of greatist.com
Hopefully, these recipes can help guide you to a healthier Thanksgiving meal and remember that too much of anything can be a bad thing. So, try to treat this like any other meal and don’t over indulge. The important thing, though, is enjoy the time with your family and friends. We wish everyone a safe and healthy holiday!
For more nutritional guidance and a free consultation, contact us today.
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