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Healthy Thanksgiving Meal

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Kris Gethin


Stay on track with your fitness goals this Thanksgiving with these healthy alternatives

 

 

Stuffing

Ingredients:

  • 8 slices whole wheat bread
  • ¾ cups lentils
  • 1½ cups water
  • 2 celery stalks
  • 1 medium white onion
  • Coconut oil spray
  • Salt, Pepper
  • 10 sage leaves
  • 2 cups vegetable broth
  • 1 whole egg 

Directions:

  1. Toast bread, cut into cubes and set aside.
  2. Boil lentils in water for about 20 minutes or until soft. Drain water and set aside.
  3. Chop celery and onion and saute until soft (about 5 minutes) in a frying pan coated with coconut oil spray. Sprinkle with a pinch of salt and pepper, add sage leaves and set aside.
  4. Put all ingredients in a bowl, combine vegetable broth and egg. Mix all ingredients.
  5. Put mixed ingredients into a nonstick baking pan, cover with foil and bake for 1 hour in a preheated oven at 415 degrees.

Roasted Vegetable Medley

Ingredients:

Use the desired amount for each vegetable. The recipe calls for the following vegetables but can modify to preferred vegetable selections.

Ingredients:

  • Brussel sprouts
  • Parsnips
  • Baby carrots
  • Salt and pepper, to taste

Directions:

  1. Cut Brussel sprouts in half. Cut baby carrots lengthwise in half. Cut parsnips into long slivers.
  2. Place cut vegetables on a shallow nonstick or lightly coated baking pan.
  3. Lightly season with salt and pepper.
  4. Bake in the oven at 400 degrees for about 15 - 20 minutes or to liking. Bake longer for crispier vegetables.

    Cranberry Sauce

    Ingredients:

    • ½ cup water
    • ½ cup pineapple
    • 1 cup applesauce
    • 1 bag fresh cranberries

    Directions:

    1. Mix all ingredients in a medium saucepan and cook on stove on high until cranberries burst.
    2. Turn heat to medium and continue to simmer about 5 minutes.
    3. Set pan aside and allow to cool for 15 minutes.
    4. Once cool, place mixture into food processor and blend to make a creamy cranberry sauce. 

      Cauliflower Mashed Potatoes

      Recipe serves 4; use one head of cauliflower per 2 people. 

      Ingredients:

      • 2 heads cauliflower
      • 1 tsp coconut oil
      • Salt and pepper, to taste 

      Directions:

      1. Cut cauliflower into pieces and boil in water until soft (about 10 minutes).
      2. Transfer to food processor, add a pinch of salt and pepper to taste and coconut oil.
      3. Mix in food processor until well blended and creamy.
      4. Set aside in a serving bowl. 

        Turkey Breast

        Ingredients:

        • 2 turkey breasts cut in half (white meat only)
        • Fresh herbs (recipe uses marjoram, thyme, sage, parsley)
        • Coconut oil spray

        Directions:

        1. Lightly spray turkey breasts with coconut oil (just enough that fresh herbs will stick to meat).
        2. Sprinkle fresh cut/chopped herbs onto the turkey.
        3. Place in a baking dish, cover with foil.
        4. Bake at 350 degrees for about 30 to 35 minutes (or until thoroughly cooked).

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