8 Healthy Thanksgiving Recipes

You know that sluggish, waist expanded, post Thanksgiving dinner feeling? Let’s fix that this year with some healthy, yet not overly filling Thanksgiving dishes! One of our favorite guest bloggers and nutrition consultants, April Crowley from Eat Naturally, hooked us up with these 8 amazing, succulent, and healthier recipes. Get ready to chop, bake, and mix your way to a scrumptious holiday meal!

 

First up, take a second to follow Eat Naturally,  on Facebook, Twitter, and Pinterest. Now go ahead and treat yourself! Click each picture for the recipe!

 

 

     

      

 

 

 

Acorn Squash and Apple Soup with Coconut Milk

(makes about 4 quarts, serves 12 as a starter or light meal with a salad on the side)

Feel free to substitute another winter squash. Butternut and Kabocha squash would both be great here but I picked acorn squash for its gorgeous bright yellow flesh and naturally sweet flavor. This recipe makes a lot but the leftovers can be frozen and then reheated as desired.

 

3 medium acorn squash (about 5-6 pounds total), halved and seeds removed

1 large onion, diced

3 gala or Fuji apples, cored and diced

3 medium carrots, diced

4 garlic cloves

5 sprigs fresh thyme, leaves removed and stems discarded

2 tbsp. olive oil, divided

1 15-ounce can light coconut milk

4 cups vegetable stock or broth

Salt and pepper, to taste

 

1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
2. Rub the squash halves with 1 tbsp. olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 30-40 minutes, until the insides can be pierced easily with a fork. Set aside and let cool.
3. In a large pot, cook the onion in olive oil over medium heat for 3 minutes, or until translucent. Add the carrot, apple, garlic and thyme and cook for 5 minutes longer.
4. Carefully scrape the cooked squash out of the skins and add to the pot with the other vegetables. Add the coconut milk and stock and bring to a boil.
5. Lower the heat and let simmer, covered, for 10 minutes. Season with salt and pepper. Transfer to a blender in batches and puree. Return to pot, add more stock if necessary and adjust the seasoning to taste.

 

 

 

 

Autumn Farro Salad with Apple-Dijon Vinaigrette

(makes about 6 cups, serves 8 as a side dish)

 

This farro salad would make a great side dish or a light lunch accompanied by a bowl of soup. The dressing is sweet and tangy and, since you can make it in any container with a tight-fitting lid, it comes together super quick.

 

1 ½ cups farro

½ bunch kale, ribs removed and leaves shredded

¼ cup pumpkin seeds

¼ cup sweetened dried cranberries

1/3-1/2 cup crumbled goat cheese

 

For the vinaigrette:

1 tbsp. Dijon mustard

1 tbsp. maple syrup

2 tbsp. apple juice or cider

2 tbsp. apple cider vinegar

¼ cup olive oil

½ tsp. salt

¼-1/2 tsp. pepper

 

1. Cook the farro according to package directions. Drain and let cool slightly.
2. Add the kale, pumpkin seeds and cranberries to the farro and toss to combine.
3. In a jar with a tight-fitting lid, add all of the dressing ingredients. Cover and shake to combine.
4. Toss dressing with the farro mixture. Add goat cheese and toss again to combine. Adjust seasoning if necessary.

 

 

 

 

Spicy Parmesan Brussels Sprouts

(makes 4-6 side dish portions)

 

These are not your grandmother’s Brussels sprouts! With a little kick from pepperoncini peppers and the creamy saltiness of Parmesan cheese, you’ll never look at this holiday side dish the same way again. Pre-grated Parmesan tends to clump rather than melt into the sprouts so it’s important to grate your own!

 

2 pounds Brussels sprouts, trimmed and outer leaves removed, coarsely shredded

1 tbsp. olive oil

1 large shallot, minced

4 or 5 large pickled pepperoncini peppers, minced

2 tbsp. pepperoncini liquid

¼ cup grated Parmesan

Salt and pepper, to taste

 

1. Cook the Brussels sprouts and shallot in olive oil in a large sauté pan over medium heat until brown in spots, about 10 minutes, stirring every minute or so.
2. Add the peppers and liquid and let cook for another 2 minutes, stirring regularly.
3. Remove from heat and stir in Parmesan. Season to taste with salt and pepper.

 

 

 

 

3-Bean Chili with Hominy

(makes about 4 quarts, serves about 12 as a main dish)

 

This is a great stress-free veggie chili-Perfect around the holidays. Hominy is a type of corn; starchy and almost fluffy like a grain, making this a true one-pot meal. I like to top mine with low-fat Greek yogurt and shredded smoked Gouda…the smoky flavor of the cheese compliments the veggie chili really well! Opt for low or no-sodium added beans and season them up yourself!

 

1 large onion, diced

2 bell peppers, diced (I like one red and one green for the color)

Olive oil

1 large green squash, seeded and diced

1 large yellow zucchini, seeded and diced

2 15-ounce cans black beans, rinsed and drained

2 15-ounce cans kidney beans, rinsed and drained

1 15-ounce can garbanzo beans, rinsed and drained

1 28-ounce can hominy, rinsed and drained*

2 28-ounce cans diced tomatoes

1 ½ Tbsp. chili powder

1 Tbsp. ground cumin

1 Tbsp. garlic powder

2 bay leaves

1 Tbsp. ground oregano

1 tsp. ground cinnamon

8 ounces frozen corn

Salt and pepper

Smoked Gouda and low-fat Greek yogurt for serving

 

*Look for hominy in the Mexican aisle of your market

 

1. In a large pot, cook the onion and pepper in olive oil over medium heat for 5-6 minutes, until the onion is translucent. Add the squash and zucchini and cook for 3 minutes longer.
2. Add the beans, hominy, tomatoes, herbs and spices. Stir to combine. Bring to a boil and simmer, covered, for about 90 minutes, over low heat. Stir occasionally. In the last 10 minutes of cooking, add the frozen corn.
3. Season to taste with salt and pepper. Remove the bay leaves and serve topped with shredded smoked Gouda and a dollop of Greek yogurt.

 

 

 

 

 

Lentils with Pistachios, Feta, Pickled Red Onions and Brown Butter Vinaigrette

(makes 4-6 servings)

Adapted from a recipe in Food and Wine Magazine

 

This is a great lunch for the cold weather months. It’s warm and satisfying without being heavy. Lentils are a great source of fiber and low-fat protein and the pickled red onion adds the perfect note of acidity. Serve it over some fluffy brown rice or farro for a heartier dish.

 

1-cup French green lentils

2 tbsp. unsalted butter

2 tbsp. white wine vinegar

¼ tsp. ground cumin

½ cup unsalted pistachios, coarsely chopped

½ cup crumbled feta cheese

Salt and pepper to taste

 

For pickled red onions:

1 small red onion, sliced thinly

1 tsp. agave

2 tbsp. apple cider vinegar

¼ tsp. mustard seeds

Salt and pepper, to taste

 

1. In a medium pot, cover the lentils with 2 inches of water, bring to a boil, reduce heat to low and simmer, covered, for about 30 minutes, just until tender. Drain well and transfer to a large bowl.
2. Meanwhile, in a small bowl, toss together the onion, agave, vinegar, and mustard seeds. Season with salt and pepper. Cover and refrigerate for about 30 minutes, stirring every 10 minutes or so.
3. In a small pot, cook butter over medium-low heat until golden brown and fragrant, about 4-5 minutes. Remove the pot from the heat and add the vinegar. When the foam subsides, stir in the cumin. Pour the brown butter vinaigrette over the lentils.
4. Add the pistachios and season the lentils to taste with salt and pepper. Add the feta cheese and toss again to combine. Serve topped with the pickled red onions.

 

 

 

 

Creamy Carrot Ginger Soup

(serves about 6)

 

This soup combines the satisfying sweetness of carrots with a kick from fresh ginger. It’s super quick to whip up and, with its beautiful bright color and velvety smoothness, its impressive enough to serve for the holidays.

 

2 pounds carrots (about 8 large), peeled and diced

1 small onion, diced

2 cloves garlic

3-inch piece of ginger, peeled and cut into chunks

Olive oil

4 cups vegetable stock

Juice from 2 navel oranges, about ½ cup

1/4-1/2 tsp. ground coriander

Salt and pepper, to taste

 

1. Sauté carrots and onion in olive oil over medium heat for 5-6 minutes, until onion is translucent. Add garlic and ginger and cook for 3 minutes longer.
2. Add stock and bring to a boil. Simmer, covered for 15 minutes or until vegetables are soft. Puree soup in a blender until smooth and return to pot. Add orange juice and coriander and season with salt and pepper.

 

 

 

 

Curried Turkey Salad

(makes 3-4 servings)

 

This is a great twist on a classic and a perfect place for that leftover turkey! This salad is creamy, crunchy, spicy, and sweet and will make you take a second look at leftovers! This is also a great salad to make with cooked chicken.

 

1 pound cooked turkey, shredded or chopped

½ medium onion, finely diced

2 ribs celery, finely diced

1/3 cup Smart Balance vegan mayonnaise

1 ½ Tbsp. Madras curry powder

3 Tbsp. mango chutney*

¼ cup cashews, roughly chopped

Salt and pepper

Multigrain crackers for serving

 

1. In a medium bowl, mix together turkey, onion, celery, mayonnaise, curry powder, chutney, and cashews. Season to taste with salt and pepper. Let sit in the refrigerator for about 30 minutes before serving to allow the flavors to blend together.
2. Serve with multigrain crackers.

 

 

Pumpkin Spice Muffins with Cream Cheese Frosting

(makes 12 muffins)

*Muffin recipe is adapted from Smitten Kitchen and Frosting is adapted from Martha Stewart

 

These muffins are a great use for leftover canned pumpkin. Topped with a sweet and tangy cream cheese frosting, they are perfect for breakfast or snack. These keep at room temperature for 2 days and freeze really well.

 

1 ½ cups whole-wheat flour (Can substitute oat or almond flour for half)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 tsp. pumpkin pie spice (Recipe is below)

1 1/3 cup canned pumpkin

1/3 cup applesauce

2 large eggs

1 cup granulated sugar

 

For Cream Cheese Frosting*:

4 ounces cream cheese, room temperature

4 Tbsp. unsalted butter

1/3-1/2 cup confectioners’ sugar

1 tsp. vanilla extract

 

For Pumpkin Pie Spice:

½ tsp. ground cinnamon

¼ tsp. nutmeg

¼ tsp. ginger

Pinch ground cloves

Pinch ground allspice

 

1. Preheat oven to 350 degrees. Grease 12 standard-sized muffin cups
2. Whisk together flour, baking powder, baking soda, salt and spice in a medium bowl.
3. In a large bowl, whisk together pumpkin, applesauce, eggs, and sugar. Add dry ingredients to the wet and stir just until combined. Divide among the muffin cups.
4. Bake until puffed and golden brown and a wooden pick inserted into the center comes out clean, 25 to 30 minutes.
5. Cool in pan for 5 minutes and then transfer the muffins to a cooling rack and let come to room temperature.
6. As the muffins are cooling, make the cream cheese frosting: In a mixing bowl, beat together the cream cheese and butter until smooth and creamy. Stir in the confectioners’ sugar and beat until smooth. Stir in the vanilla. Let sit in the refrigerator for at least 30 minutes before serving.

*Note: if you are looking for something a little healthier, or dairy free, you can always whisk up some coconut whipped cream!

 

 

 

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