This is the best time of the year for many. The leaves are changing, pumpkins are everywhere and, of course, the food is amazing. If you are being a little more health-conscious this year, you don’t have to give up the arguably best part of the season. There are still plenty of healthy Thanksgiving recipes to choose from. We’ve rounded up some of our favorites!
Recipe adapted from Sally Kravich
- 2 tablespoons olive oil
- 1/2 teaspoon white truffle oil
- 2 organic leeks, diced
- 8 stalks organic celery, finely chopped
- 1 organic celery root, peeled and diced
- 3 organic apples, cored and diced
- 1 cup chopped organic pecans
- 1 tablespoon poultry seasoning
- Salt, to taste
- Pepper, to taste
- 1/4 cup sherry or port, divided
- 4 cups crumbled organic gluten-free cornbread
- 1 large egg, beaten (can omit for vegans)
- Heat the olive and truffle oil in a pan over medium-high heat. Add leeks and sauté for 3 minutes, stirring, until slightly golden. Add celery, celery root, and apple one at a time, cooking for 3 minutes after each addition. Add pecans, seasoning, salt, and pepper and sauté for 2 minutes to infuse the flavors. Pour in 2 tablespoons of sherry and cook another minute. Set mixture aside to cool for 10 minutes.
- Preheat the oven to 350 degrees. Place cornbread in a large bowl and mix in veggies, egg, and remaining sherry. Transfer mixture to a glass baking dish, cover, and bake for 45 minutes. Uncover and brown for 10 more minutes.
Recipe adapted from Linwoods Health Foods
- 1 cup water
- 1 cup organic whole milk
- 1 1/2 tablespoon brown sugar or honey
- 1 package dry yeast (about 2 1/4 teaspoon)
- 1/2 cup ground flaxseed, plus 2 tablespoons
- 4 cups organic whole-wheat flour + extra as needed
- 2 teaspoons salt
- Butter or coconut oil to grease pan
- 1 tablespoon water
- 1 large egg white
- In a large bowl, combine water and milk and microwave for 1 1/2 minutes, until slightly warm. Add sugar and yeast to dissolve and let stand 5 minutes. In a separate bowl, mix 1/2 cup ground flaxseed, whole-wheat flour, 1 3/4 cup all-purpose flour, and salt together. Slowly stir dry ingredients into milk mixture to form a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding enough remaining flour to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, then turn so all sides are coated with spray. Cover and let rise in a warm place that’s free of drafts for an hour or until dough is doubled in size. (To check, press two fingers into dough. If the indentation remains, dough has risen enough). Punch dough down, cover, and let rest 5 minutes.
- Divide dough into 20 equal portions. Keeping them covered to prevent dough from drying, shape each into a ball. Place balls 2 inches apart on a large baking sheet lined with parchment paper or coated with nonstick cooking spray. Cover and let dough rise 45 minutes or until doubled in size.
- Preheat the oven to 425 degrees. Uncover rolls and cut a 1/4-inch deep “X” on the top of each roll using kitchen scissors. Combine water and egg white and brush over rolls. Sprinkle remaining flaxseed over top of rolls, if desired. Bake for 15 minutes or until rolls are browned on bottom and sound hollow when tapped. Remove from pan and cool on a wire rack.
Mashed Butternut Casserole
Recipe adapted from Hungry-Girl.com
- 3 slices organic turkey bacon
- 1 1/2 cups chopped organic sweet onion
- 1 tablespoon butter + extra for greasing the pan
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 8 cups cubed organic butternut squash
- 1 teaspoon chopped organic garlic
- 1/4 teaspoon black pepper
- 3 wedges full fat Swiss cheese
- Preheat the oven to 375 degrees and grease an 8 x 8-inch baking pan with extra coconut oil.
- Cook bacon according to package directions until crispy, chop or crumble, and set aside. Place a pan on the stove over medium heat. Add onion, oil, cayenne pepper, and 1/4 teaspoon salt and cook, stirring, for 3 to 5 minutes, until slightly softened. Reduce heat to medium-low and continue stirring for 20 to 25 minutes, until browned and caramelized. Remove from heat.
- Meanwhile, bring a large pot of water to a boil. Add squash and cook 10 to 15 minutes, until very tender. Drain and mash in a large bowl. Add garlic, pepper, remaining salt, and cheese, breaking it into pieces and mixing well. Spread mixture evenly in the baking pan and top with caramelized onion and bacon. Bake until dish is hot throughout, about 15 minutes.
For more healthy holiday tips, check out our previous blog.