So many of us are trying to eat healthier these days, and not just as diets but as complete lifestyle changes. We know how important it is to eat whole, unprocessed foods and even if we’re not vegan, we can still make the choice to avoid processed sugars, trans fats, and overeating. But during the holidays, those choices are harder to make.
It’s ok to indulge a little from time to time, you shouldn’t deprive yourself of the foods you love, but if you indulge from Halloween until the New Year, you would be feeling crummy come January 1st. So here are some healthy and clean recipes you can try this Thanksgiving so you can feel better, do more, and still enjoy your meal.
Herb-Roasted Turkey Breast
Your main course can be light, flavorful, and whole and healthy! Turkey is already the star of the show on Thanksgiving but if you’re serving a smaller crowd, choosing a turkey breast over the whole bird makes for a lighter cut of meat. Avoiding deep frying and adding simple and natural ingredients (including lemon for antioxidants) makes this turkey dish a healthy and yummy option.
Ingredients:
- 1 bone-in, skin-on turkey breast (about 6-7 pounds)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper
- 1 lemon, halved
Instructions:
- Preheat the oven to 325°F (165°C).
- In a small bowl, mix olive oil, garlic, rosemary, sage, thyme, salt, and pepper.
- Pat the turkey breast dry with paper towels.
- Gently loosen the skin from the meat with your fingers and spread half of the herb mixture under the skin.
- Rub the rest of the herb mixture all over the outside of the turkey breast.
- Place the turkey breast on a rack in a roasting pan. Squeeze the lemon over the turkey and place the lemon halves in the pan.
- Roast for 1 ½ to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Let it rest for 15 minutes before carving.
Quinoa Stuffing with Apples, Cranberries, and Pecans
Why quinoa? Quinoa is considered a superfood. It’s packed with nutrients, is a complete protein, and is high in fiber, minerals, and antioxidants. Try this stuffing with a quinoa base and feel good about stuffing yourself!
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 apple, cored and chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions:
- In a saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
- Add the apple and sauté for another few minutes until slightly softened.
- Stir in the cranberries, pecans, and thyme. Cook for another minute.
- Combine the quinoa with the apple mixture. Season with salt and pepper.
- Serve warm as a stuffing alternative.
3. Roasted Brussel Sprouts with Balsamic Reduction
These aren’t your mom’s brussels. Years ago, we used to boil all the flavor right out of brussel sprouts. Today, we not only have some great recipes that make them taste divine, we know they are full of antioxidants, and are a good plant source of alpha-linolenic acid (ALA). Omega-3s are important for heart health, reducing inflammation, and may also support brain health.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20-25 minutes until caramelized and tender.
- While the sprouts are roasting, simmer balsamic vinegar (and honey, if desired) in a small saucepan over medium heat until reduced by half and thickened.
- Drizzle the reduction over the roasted sprouts before serving.
Pumpkin Pie Chia Pudding
Now it’s time for dessert and there’s no need to give up your pumpkin pie! By adding nutrient-dense chia seeds to your dessert dish, you experience the traditional flavors of Thanksgiving along with extra hydration and a dessert that’s good for your digestive health!
Ingredients:
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup or to taste
Instructions:
- In a bowl, whisk together the chia seeds, almond milk, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup.
- Let sit for 5 minutes, then whisk again to prevent clumping.
- Cover and refrigerate for at least 4 hours, or overnight.
- Before serving, give it a good stir and adjust sweetness if necessary.
By making small changes to your diet, you’ll have a lot to be thankful for over the course of your life. And with these recipes, you won’t even notice that your meal is giving back to YOU this year. Give them a try, let us know what you thought, and don’t forget to express gratitude during the holiday season and all year long!
