Thanksgiving. Eat healthy. Beautiful recipes for your upcoming feast.

Raise your hand, if you don’t want to undo all of your hard work on Thanksgiving day?! Or maybe you know there has to be a better way… Food that still tastes amazing, yet won’t leave you feeling like an over-blown balloon. You need all the emotional support of your traditional comfort food without the guilt. Thanksgiving should remain centered around food and family without sabotaging your clean eating progress. These recipes were created with the true essence of Thanksgiving in mind.

 

As a thank you for your continued support, I am offering a free trial week to Dinner Rescue. Keep up the good work with your healthy eating habits! One week of healthy dinner recipes on me!

For more everyday recipes like these, try Dinner Rescue.

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Magical Mashed Potatoes

Serves 6

Fat <1 || Carbs 13 || Protein 3 || Calories 85

 

3 russet potatoes, peeled and diced

1 head cauliflower, diced into chunks

Salt

½ tsp. garlic powder

 

In a large pot, bring to boil water, potatoes and cauliflower. Add 1 tsp. of salt and boil, 20-25 minutes until fork tender. Remove from the heat and drain the water. With your mixer or a potato masher, process potatoes and cauliflower until desired consistency. Season with garlic powder and more salt and pepper if necessary. If the mixture is too dry, add 1-2 tablespoons of sour cream or coconut milk. Makes 6 servings.

 

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Sweet Potato Fries

Serves 6

Fat 5 || Carbs 20 || Protein 15 || Calories 184

 

4 large sweet potatoes

1 tsp. Kosher salt

3 garlic cloves, minced

1 tsp. dried parsley

1 tbsp. oil

½ cup Parmesan cheese, grated (optional)

1 tbsp. nutritional yeast

 

Preheat your oven to 425 degrees.

 

Clean and dry your potatoes. I leave the skin on. Cut your potato into 10 wedges. In a large bowl, place the potato wedges, olive oil, parsley, salt, and garlic and toss to coat all the potatoes.

On a large baking sheet, place potato wedges in a single layer, and bake for 20 minutes. Remove from the heat and flip the potatoes over. Return to the oven and bake for another 15 minutes. Remove from the oven and sprinkle the cooked potatoes with grated Parmesan cheese (optional) or nutritional yeast. Serve hot.

 

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Gluten- Free Stuffing

 

1/2 loaf of gluten free bread

2 tbsp. butter or butter substitute

1 Granny Smith apple, diced

1/2 cup dried cranberries

1 small onion

3 stalks celery

2 garlic cloves

1 tsp. Kosher salt

1 tsp. ground sage

1 tsp. dried basil

2-3 cups vegetable broth or chicken broth

 

Preheat your oven to 400 degrees. Place the bread slices onto a large baking sheet. Dry out the bread, and toast is slightly, cooking for 10-12 minutes. Remove from the oven and cool slightly.

 

Dice the apples, onion, and celery. Set aside.

 

Meanwhile, heat a large skillet over medium heat. Once the pan is hot, place the butter to melt. Then add the diced apples, cranberries, onion, and celery and garlic. Stir occasionally, allowing the apple, onion and celery to become tender. Then add the seasonings, and broth. Bring to a simmer. Cooking 4-5 more minutes.

 

Cut the toasted and dried bread, into small cubes. Add the bread to the simmering broth mixture. Turn off the heat and toss the bread into the broth gently. The broth will become absorbed quickly.

Place the stuffing into a 9×13 baking dish, and bake for 25 minutes uncovered. Serve warm.

 

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Fresh Green Beans with Prosciutto

 

1 lb. green beans

1/2 cup sliced almonds

4 oz. prosciutto

1 cup water

1 tsp. kosher salt

1 tbsp. butter or butter substitute

 

Preheat a large skillet over medium high heat. Add the water and salt. Bring to a low simmer. Then add the green beans, and simmer on low for 5-6 minutes. The green beans will still be bright green in color. Remove the beans from the water and set aside.

 

Slice the prosciutto, and place on the warm green beans. Top with sliced almonds just before serving.

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Stuffed Portobello Mushrooms

 

4 large Portobello mushrooms caps, cleaned

1 pouch Organic Quinoa and Brown Rice (I used Great Value brand)

1 small onion

2 cups collard greens, diced

1 cup gluten free bread crumbs

1 tbsp. butter or butter substitute

1 cup vegetable broth

1 lb. breakfast sausage

1 tsp. basil

1/2 tsp. garlic powder

Parsley for garnish

 

In a large skillet over medium high heat, saute the onion, diced with a bit of oil. Cook for 4-5 minutes stirring occasionally.Once the onion is almost translucent or clear, add the breakfast sausage. Break the sausage into small pieces as it cooks. When the sausage has browned, add the broth, rice and quinoa and seasonings. Then add the collard greens. Stir to combine, the flavors, and allow the greens to start to cook down. Cook for 4-5 more minutes.

 

Then in a separate bowl, combine the butter and bread crumbs. Combine.

 

Clean the mushroom caps, using a spoon to take out the brown part of the mushroom, or silk. Then place the quinoa filling inside the mushroom caps. Top with a bit of the breadcrumb mixture. Then bake for 25-30 minutes, until the mushrooms are tender and cooked through, breadcrumbs are golden brown.

 

Remove from the oven and serve warm. Top with fresh chopped parsley for garnish just before serving.

 

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Italian Roasted Vegetables

 

1 lb. green beans

1 lb. asparagus

1/2 lb. carrots sticks

1 can- 14 oz. Great Northern beans

1 lemon

1 tsp. Kosher salt

about 2 tbsp. olive oil

 

Preheat your oven to 425 degrees.

Prepare your vegetables. Clean and cut the ends off the beans and asparagus. Cut the carrots if needed.

In a large bowl, combine the oil, salt and vegetables. Toss to combine. Then place the vegetables on a large baking sheet, and then spread into a single layer.

 

Roast the vegetables, on high heat for 12-15 minutes. The vegetables will be tender crisp, remove the pan from the oven. Add the rinsed and dried beans, and drizzle with the juice of a fresh lemon just before serving. Serve warm.

 




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