You know the drill, superfoodies: Another holiday is approaching, and this one is infamous for its belly-filling, nap time-inducing qualities. There’s good news, though - eating healthy on Thanksgiving doesn’t have to mean abandoning your favorite side dishes and desserts. By incorporating superfoods into health-conscious recipes, you can have your turkey (or tofurky) and eat it too!
Looking for a way to avoid the post-dinner bloating this year? Check out these healthful Thanksgiving recipes that we just can’t wait to share with you, and then enjoy the holidays the nutritious way!
Beet and Avocado Salad
- 4 small/medium carrots, halved
- 4 small/medium beets, greens/stems cuts off
- 2 celery ribs, chopped
- 1 avocado, chopped
- ½ tsp. fresh ginger, minced
- 1 Tbsp. fresh cilantro, chopped
- 1 Tbsp. toasted sesame seeds
- 1 tsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. balsamic vinegar
- Salt and pepper
- Place unpeeled carrots in a pot of boiling water and cook until knife tender, about 10-15 minutes.While the carrots are cooking, do the same with beets. Place unpeeled, whole beets in a pot of boiling water and cook until knife tender, about 30 minutes. Drain both and cool. Once cooled, peel the carrots and beets; cut both into cubes.
- Transfer the cubed carrots and beets to a large bowl; add the remaining ingredients. Season with salt and pepper. Gently mix and chill in the refrigerator for at least 20 minutes or overnight.
Roasted Brussels Sprouts with Sesame Seeds and Goji Berries
- 250 grams brussels sprouts
- 2 medium onions, chopped
- 1 tbsp sesame seeds
- ¼ cup goji berries
- 4-5 tbsp olive oil
- salt and pepper to taste
- Wash and half the brussel sprouts. Dry roast the sesame seeds in a non stick pan on medium high heat, for about 3-4 minutes. When you see them brown slightly, immediately remove and put in a bowl.
- In a large pan, heat one tablespoon of olive and fry the onions, till golden brown and nicely caramelized. This will take some 5-7 minutes on high heat. Keep a close eye or they could get burnt. Set aside.
- In the same pan add some more of the remaining olive oil and roast the brussel sprouts face down and then flip. Each side should take about 3-4 minutes on high heat.
- Once all the brussels sprouts are done, add the onions back in. Add the toasted sesame seeds and add the goji berries last. Toss and stir for a minute and it’s done!
- Season with salt and pepper.
Herbed Wild Rice and Quinoa Stuffing
- 2 tablespoons coconut oil + more for greasing the baking dish + more for drizzling over the top
- 1 large yellow onion, finely chopped
- 2 stalks celery, chopped (about 1/2 cup)
- 2 medium Granny Smith apples, peeled and diced
- 2 medium cloves garlic, peeled and finely minced
- 2 tablespoons fresh thyme leaves, minced
- 1 teaspoon kosher salt + more to taste
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth
- 2 cups uncooked wild rice blend
- 1 cup uncooked quinoa, rinsed well
- 1 1/2 cups dried cranberries
- 1 cup raw pecans, chopped
- 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
- 1/4 cup fresh sage leaves, minced
- Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
- Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
- Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.
Acai Berry Tart
No Bake Date Almond Tart Crust:
- 1 cup raw almonds
- ¼ cup unsweetened shredded coconut
- 1 cup pitted dates, soaked in cold water for 30 minutes
- 2 tbsp date syrup
1. Place the almonds in a food processor with an S-shaped blade and process until it reaches a crumbly consistency. Drain dates and add to food processor with coconut, date syrup and process until the dates are broken down and mixed in well with other ingredients. It should be a thick paste-like mixture.
2. To shape the crust, place crust mixture into a tart pan and shape and mold the crust to the pan with fingers.
3. Chill the crust in the refrigerator for an hour or until ready to use.
Acai Berry Tart Filling
- 4cups blueberries
- 2 cup sliced strawberries
- 1 tbsp acai berry powder
- ¼ cup coconut sugar
- ¼ cup light coconut milk
- 2 tbsp pure vanilla extract
- 2 tbsp fresh lemon juice
- 3 tbsp tapioca flour
1. Place 2 cups blueberries, acai powder, coconut sugar, coconut milk, vanilla, lemon juice, and tapioca flour in food processor and process ingredients until smooth.
2. Place berry tart filling in small saucepan and heat on low to medium-low heat stirring constantly for 3-5 minutes until it thickens to a consistency of pudding. Tart filling should be nice and thick. Allow pie filling to cool completely.
To assemble pie:
1. Add 1 cup blueberries to saucepan and fold into pie filling until combined.
2. Pour tart filling into prepared tart pan and top with remaining blueberries and sliced strawberries.
3. Place in the refrigerator to set for minimum 1 hour or until ready to serve. This can be made a day ahead.
Elderberry Gin Fizz Cocktail
- 3/4 cup coconut sugar
- 3/4 cup water
- 1 cup dried elderberries
- 1 lemon, cut into wedges
- 1/2 orange, cut into slices
- 1 1/2 cups dry gin
- 1 cup chilled club soda or ginger ale
- 4 mint sprigs
- Bring sugar, water and elderberries to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat and let cool.
- Place 6 Tablespoons elderberry syrup in a large pitcher; add the lemon wedges and orange slices.
- Using a muddler or wooden spoon, vigorously mash the fruit.
- Stir in gin and let steep for at least 5 minutes.
- Strain into a medium pitcher.
- Fill 4 glasses with crushed ice and 1/4 cup club soda or ginger ale.
- Fill a cocktail shaker with ice and then pour half the mixture into the shaker and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
- Mound additional ice on top of each glass and garnish with mint sprig.