20 Nov Healthy Thanksgiving Meal – Feels Good, Tastes Good, and Does Your Body Good
Healthy Thanksgiving Meal recipes that are ALL Jump Start Approved!
We all are familiar with that dreaded feeling of “OH NO! Here are the holidays! I really wish I didn’t have to stray from my diet and still enjoy the feast!” I hear you loud and clear! And that is why I wanted to give you a healthy thanksgiving meal that is completely Jump Start approved for this Thanksgiving! Do yourself the favor and create a meal that feels good, tastes good, AND does your body good! WINNING!
Healthy Thanksgiving Meal Appetizers
Caprese Kabobs
Ingredients:
3 cherry tomatoes
3 small mozzarella balls
1 leaf basil, cut
1 piece turkey bacon
Directions:
Cook bacon in skillet until brown.
Slice tomatoes in half, slice mozzarella and cut basil into strips.
Slide ingredients (alternating) on kabob stick
Drizzle with balsamic glaze. (optional)
*note: this recipe serves 1. Multiply ingredients times the number of guests you are making this for.
Hummus Deviled Eggs
Ingredients:
1 dozen eggs
1 15-ounce can chickpeas, rinsed and drained
1 clove garlic, peeled and chopped
2-3 tablespoons fresh lemon juice
1 teaspoon coconut aminos
3 tablespoons vegetable broth
1/8 teaspoon paprika for garnish
1/4 teaspoon Himalayan salt for garnish
Directions:
Prepare a bowl of ice water and keep cool. Put eggs in a medium-size saucepan and cover with water by 2 inches. Bring to a boil over high heat (about 13 minutes). Turn off the heat and let sit for 14 minutes. Remove eggs with a slotted spoon and plunge into the bowl of ice water. Cool eggs for about 10 minutes. Remove shells when cool. Cut in half lengthwise and scoop out the yolk and reserve in bowl. Repeat with remaining eggs. In a blender combine yolk, chickpeas, garlic, lemon juice, coconut aminos, and vegetable broth until a thick paste forms. Put the yolk mixture in a piping bag or in a spoon. Pipe or spoon into the yolk hole. Sprinkle paprika and salt on top.
Healthy Thanksgiving Meal Sides
Cauliflower Mash
Ingredients:
half head of cauliflower
¼ cup of coconut milk
salt and pepper to taste
1 tsp minced garlic
Directions:
Boil cauliflower until tender, drain water and mash cauliflower. Add coconut milk & seasonings and stir to combine.
Nutty Brussels
Ingredients:
2 lbs brussel sprouts, trimmed and halved
8 raw pecans, chopped
2 tablespoons olive oil
3 shallots
3 cloves garlic, minced
1/4 teaspoon pink Himalayan salt
1/4 teaspoon fresh ground black pepper
Directions:
Cut brussel sprouts in half, place in a gallon size ziplock bag. Slice shallots and place in the bag with brussel sprouts. Add olive oil, garlic, salt and pepper to taste, mix all ingredients until brussel sprouts are well coated. Let sit at room temperature for approximately 30 minutes, turning the bag several times. Place contents of bag on a large baking sheet, spread pecans over the top. Bake at 350 degrees for 30 minutes.
Sweet Potato Casserole
Ingredients:
4.5 lbs sweet potatoes
3 tablespoons organic butter
1/4 cup fresh squeezed orange juice
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon coconut oil
Directions:
Preheat oven to 400 degrees. Prick potatoes all over with the tines of a fork and place on a baking sheet. Bake until soft when pierced with a knife about an hour and 15 minutes. Let cool slightly until easy to handle, about 15 minutes. Remove skins and any potato string from hot potato using a dish clothes and a paring knife. Use potato masher or ricer to mash well. Add all ingredients to potatoes and mix well. Coat 9 x 13 inch baking dish lightly with coconut oil and add the mashed sweet potatoes. Reduce oven temperature to 350 and bake until flavors come together about 15-20 minutes.
Grilled Asparagus
Ingredients:
1 lb fresh asparagus, trimmed
1 tablespoon olive oil
1 tablespoon lemon zest
Juice of 1/2 lemon
1/4 teaspoon Himalayan salt
1/4 teaspoon fresh ground black pepper
Directions:
Heat grill to medium-high. Break or cut off the tough end of the asparagus, lay asparagus on baking sheet and drizzle olive oil and lemon zest over the top. Salt and pepper to taste. Toss the asparagus around in the olive oil and seasoning until well coated. While grill is hot, place the asparagus on the grill to cook; you want the asparagus just crisp tender about 2-3 minutes per side. Remove asparagus to the serving place and sprinkle with lemon juice.
Healthy Thanksgiving Meal Desserts
Pumpkin Pie
Ingredients:
Crust: 1 cup of almonds flour
3 TBSP of coconut oil
1 whole egg or 2 egg whites
1 tsp cinnamon powder
1 tsp ginger
Filling: 1 can of pumpkin puree (nothing added)
3 eggs or 6 egg whites
1/4 cup of honey
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp vanilla extract
1/3 cup of almond milk
Directions:
Preheat oven to 325 degrees. Mix crust ingredients. Coat pan with some coconut oil and press crust into bottom and sides of pie pan. Blend all of the the filling ingredients. Cook the crust alone for 10 minutes and then remove and add the filling to the pie crust. Bake for 60 minutes.
Baked Pears
Ingredients:
2 pears
1 tbsp coconut oil
1 tbsp goat cheese
2 tbsp balsamic vinegar
1 tbsp pecans, chopped
Directions:
Preheat oven 400 degrees.
Cut pears lengthwise & scoop out a section to make a little bowl.
Grease the glass dish with coconut oil & place pears face down into dish and bake for 25 minutes.
Remove the pears and drizzle on your balsamic vinegar. Place back in oven for 2 minutes.
Remove pears and fill each with the goat cheese and top with pecans.
Healthy Day After Left Over Recipe Ideas
Turkey Wrap
Ingredients:
3 leaves of butter lettuce
4 oz turkey
1 tbsp goat cheese
1 tbsp dried cranberries
Directions:
Fill each lettuce cup with turkey then top with goat cheese & dried cranberries. Enjoy!
Turkey and Veggie Frittata
Ingredients:
1 tbsp coconut oil
2 cups spinach, diced
1 red pepper, julienned
½ cup sliced mushrooms
½ cup goat cheese
⅓ cup cherry tomatoes, cut in half
2 green onions, chopped
8 eggs
6 oz left over turkey
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Using a large ovenproof skillet, heat coconut oil on the stove. Saute red pepper, mushrooms and spinach just until spinach is wilted. In a medium mixing bowl whisk together eggs, green onion, salt and pepper. Pour egg mixture into skillet with the spinach and peppers. Add turkey, tomatoes, and goat cheese and stir a few times to combine all ingredients. Cook for about 3 minutes on the stove, then place in the oven and cook about 10-15 minutes or until set. Remove from oven and cut into pie shapes, serve warm.
UM YUM! I hope you all enjoy this healthy thanksgiving meal and the time with your loved ones, whether friends, family, or fur babies 🙂 Bon appetit, and remember, you’re allowed to live a little! It’s what you do MOST of the time that matters most.
Be Happy…Be Healthy…Be FIT!
-Natalie Jill
