Holidays are usually a time when everyone over indulges. It doesn’t have to be that way. Moderation is key during the holidays and will leave you feeling good instead of weighed down. Here are some healthy alternatives to lighten up your Thanksgiving. These recipes are also easily adapted for different dietary needs.
Green Bean Casserole
1 LB. Green Beans trimmed
8 ounces mushrooms sliced thin
1 Shallot thinly sliced
2 Tablespoons Butter*
2 Tablespoons Cornstarch
1 1/2 Cup Panko Bread crumbs*
3 Garlic cloves minced
1 Cup milk (I used almond but use what you have on hand)*
1 Cup of veggie stockPreheat oven to 350
Bring a pot to a boil and add green beans cook until soft. Drain and immediately dunk into ice water.
In a pan heat a tablespoon of butter over medium heat. Add the shallots cook until soft. Remove from pan and set a side. In same pan add the panko and brown. Remove from pan and add to the shallots. In the same pan heat another tablespoon of butter add the mushrooms cook until soft about 4-5 minutes. Add in garlic. Sprinkle a tablespoon of cornstarch onto the mushrooms cook until browned about a minute. Add in the stock mix until combined. In a small bowl add the 1 cup of milk and the remaining tablespoon of cornstarch and whisk. Add in the milk and whisk until thickened. It will look like mushroom gravy. Mix in the green beans and put into a baking dish. Top with shallots and panko mixture. Bake for 20 minutes.*Make this gluten free by substituting regular bread crumbs for gluten free. Vegan when substituted with non dairy milk and butter.
1 Shallot thinly sliced
2 Tablespoons Butter*
2 Tablespoons Cornstarch
1 1/2 Cup Panko Bread crumbs*
3 Garlic cloves minced
1 Cup milk (I used almond but use what you have on hand)*
1 Cup of veggie stockPreheat oven to 350
Bring a pot to a boil and add green beans cook until soft. Drain and immediately dunk into ice water.
In a pan heat a tablespoon of butter over medium heat. Add the shallots cook until soft. Remove from pan and set a side. In same pan add the panko and brown. Remove from pan and add to the shallots. In the same pan heat another tablespoon of butter add the mushrooms cook until soft about 4-5 minutes. Add in garlic. Sprinkle a tablespoon of cornstarch onto the mushrooms cook until browned about a minute. Add in the stock mix until combined. In a small bowl add the 1 cup of milk and the remaining tablespoon of cornstarch and whisk. Add in the milk and whisk until thickened. It will look like mushroom gravy. Mix in the green beans and put into a baking dish. Top with shallots and panko mixture. Bake for 20 minutes.*Make this gluten free by substituting regular bread crumbs for gluten free. Vegan when substituted with non dairy milk and butter.
Mashed Cauliflower
1 Medium head of cauliflower chopped
Reserve 1/4 Cup of cooking liquid
Salt and Pepper
1 Tablespoon butter or olive oilBring a pot with water salted to a boil
Add in chopped cauliflower
Cook until soft
Add in olive oil and mash
Then add in the cooking liquid
Transfer to a food processor to make creamy
Add in any seasonings you like. I added some garlic powder and finished with parsley
*This recipe is gluten free and vegan
Reserve 1/4 Cup of cooking liquid
Salt and Pepper
1 Tablespoon butter or olive oilBring a pot with water salted to a boil
Add in chopped cauliflower
Cook until soft
Add in olive oil and mash
Then add in the cooking liquid
Transfer to a food processor to make creamy
Add in any seasonings you like. I added some garlic powder and finished with parsley
*This recipe is gluten free and vegan
Easy Stuffing
1 bag bread cubes*
2 large carrots halved and sliced
3 celery stocks sliced
1 medium onion cut small
3 cloves of garlic minced
2 cups veggies stock
(I like to keep my veggies on the chunky side)Preheat oven to 350
In a heavy pan heat a tablespoon of butter. Add in onion cook until soft add in garlic until fragrant. Add in carrots and celery. Cook until soft add salt and pepper.
In a large bowl dump the bag of bread crumbs and the stock. The bread cubes should be soft add in stock until soft.
When the veggies are done add into the bowl with the bread. Mix. Season with what you put on your turkey. I chose parsley and sage.
Spread evenly into a baking dish and bake for 20 minutes.
*Made gluten free but using gluten free bread crumbs.
2 large carrots halved and sliced
3 celery stocks sliced
1 medium onion cut small
3 cloves of garlic minced
2 cups veggies stock
(I like to keep my veggies on the chunky side)Preheat oven to 350
In a heavy pan heat a tablespoon of butter. Add in onion cook until soft add in garlic until fragrant. Add in carrots and celery. Cook until soft add salt and pepper.
In a large bowl dump the bag of bread crumbs and the stock. The bread cubes should be soft add in stock until soft.
When the veggies are done add into the bowl with the bread. Mix. Season with what you put on your turkey. I chose parsley and sage.
Spread evenly into a baking dish and bake for 20 minutes.
*Made gluten free but using gluten free bread crumbs.
Cranberry Sauce
1 Cup freshly squeezed orange juice
Zest of 1 orange
1/2 Cup sugar
1 Cup waterIn a medium sauce pan combine orange juice, zest, sugar, and water over medium heat. Stirring occasionally until sugar is dissolved. Add cranberries and bring to a boil. Reduce heat simmer until thickened. About 10-15 minutes. Let cool and then serve.
Zest of 1 orange
1/2 Cup sugar
1 Cup waterIn a medium sauce pan combine orange juice, zest, sugar, and water over medium heat. Stirring occasionally until sugar is dissolved. Add cranberries and bring to a boil. Reduce heat simmer until thickened. About 10-15 minutes. Let cool and then serve.
I hope this blog gave you some healthy Thanksgiving Dinner ideas. When buying ingredients for these side dishes it is always best to buy organic and local products whenever possible.
FDA Disclaimer: These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
