Last Minute Healthy Thanksgiving Recipes

Thanksgiving is a practice that we can carry out each day. We've all been blessed with many good things and soon we will gather with family and friends to have a day full of gratefulness. There is nothing better than gathering and sharing a nice meal. Today we will look at some recipes that you can share with your loved ones.


DELICATA PEAR POMEGRANATE SALAD


Delicata is my favorite squash. This salad is as tasty as it is beautiful.




2 medium delicata squash

2 tbsp olive oil

1/2 tsp sea salt

freshly ground black pepper, to taste

4 1/2 cups arugula

2 pears, thinly sliced

1/2 cup pomegranate arils

1 medium shallot, finely sliced

4 tbsp raw pepitas, (pumpkin seeds)

Maple Balsamic Vinaigrette


2 tbsp olive oil

1 1/2 tbsp balsamic vinegar

2 tsp maple syrup

1 tsp dijon mustard

salt and pepper, to taste

Preheat the oven to 400F.

Wash the delicata squash and cut in 1/2 inch thick slices. Using a spoon, scoop out the seeds in each slice and discard.

Place the squash slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper and place in the oven. Cook for 25 minutes, flipping 2-3 times with a spatula for even browning. Remove from the oven and set aside to cool.

In a small bowl whisk together all the vinaigrette ingredients.

In a large mixing bowl combine the arugula, pears, pomegranate, shallot and pepitas. Drizzle the dressing and toss to combine.

Serve immediately by plating one portion of salad with 2-3 slices of squash.

*Note: Arugula wilts fairly quickly. If you don't plan to serve the salad immediately, reserve the dressing and drizzle on an individual basis.


https://downshiftology.com/recipes/roasted-delicata-squash-pear-pomegranate-salad/


PALEO STUFFING


Here is an alternative to bread stuffing. Your gluten free friends will thank you.




2 tablespoons ghee or avocado oil or refined coconut oil

3 cups onion diced

2 cups celery diced

1 cup mushrooms diced

1 cup apple cored and diced

¼ cup dried cranberries or dates, chopped

¼ cup flat-leaf parsley chopped

4 teaspoons poultry seasoning

½ teaspoon salt

½ teaspoon black pepper

2 cups almond flour

3 eggs whisked


Preheat oven to 350º F.

Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.

Remove from heat. Keep in an oven-proof skillet or transfer to 9x9" baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

https://40aprons.com/best-paleo-stuffing/


THANKSGIVING STUFFING MEATBALLS

Here is something for your guests that are not turkey fans.





2 lb ground pork

2 tablespoons Italian Sausage Spice Blend

2 teaspoons butter, bacon fat, or coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup carrot, grated or shredded

1/4 cup chestnuts, finely chopped (use walnuts or pecans if chestnuts are not available)


Preheat oven to 425F.

In a medium-sized mixing bowl, combine the pork and Italian Sausage Spice Blend until the spices are well incorporated evenly throughout the meat.

In a large skillet over medium heat, melt the butter, bacon fat, or coconut oil. Place the onions, celery, and carrots in the pan, and sauté until the onions and celery appear translucent. Add the chestnuts, and continue to cook for another 2 minutes.

Set the onion, celery, carrot, and chestnut mixture aside to cool until you can touch it comfortably. Then, combine the mixture with the meat, and form the pork into 24 meatballs.

Place the meatballs in an oven-safe dish or on a baking sheet, and bake approximately 25-30 minutes or until cooked all the way through.

simple cranberry sauce


15-16 ounces fresh cranberries

Organic honey or maple syrup to taste (about 1-4 tablespoons)

Juice + zest of one orange

In a medium-sized sauce pot, simmer the cranberries with the water/juice until all berries have “popped” open, and the texture is gelatinous. Add the honey or maple syrup to taste.

Remove the mixture from the heat, and allow it to come to room temperature before refrigerating for later use.

https://balancedbites.com/content/easy-recipe-thanksgiving-stuffing-meatballs-from-practical-paleo/


GARLIC AUTUMN ROOT MASH

Add this as a substitute or companion to mashed potatoes.




1 head roasted garlic you can also make it in an Instant Pot by following this recipe

4 tablespoons ghee divided

½ onion coarsely chopped

¾ pound parsnips or about 5 small parsnips, peeled and coarsely chopped

1 pound carrots or about 2 large carrots, peeled and coarsely chopped slightly smaller than parsnips

1½ pounds cauliflower florets or 1 small head of cauliflower, coarsely chopped

½ cup bone broth or organic chicken broth

½ cup water

Kosher salt

Freshly ground pepper

minced chives optional

Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I’ve modified it slightly by using melted ghee in place of olive oil and cooking the garlic in a covered mini cocotte. (Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!)

Melt three tablespoons of ghee in a large stock pot or Dutch oven over medium heat and sauté the onions until translucent (about 5 minutes).

While the onions sweat, prep your parsnips, carrots, and cauliflower. Dump the chopped veggies into the pot, and add the roasted garlic.

Sprinkle on some salt and pour the broth and water into the pot, and bring the contents to a boil. Then, lower the heat to maintain a simmer, and cook covered for 25-30 minutes or until the vegetables can be easily pierced by a fork.

Season to taste with salt and pepper, and add the remaining tablespoon of ghee.

Purée the mixture with an immersion blender or blitz in a food processor until smooth (or until the desired texture is reached.


https://nomnompaleo.com/post/67492566195/roasted-garlic-autumn-root-vegetable-mash


PUMPKIN ICE CREAM

This is great alone or as a topping for pumpkin pie.





4 medium bananas, sliced and frozen overnight

1 cup pumpkin puree

1/3 cup maple syrup

1 1/2 tsp. pumpkin spice, no sugar added if purchased

Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.

Transfer to a freezer-safe container and freeze for 24 hours.

https://www.thegraciouspantry.com/clean-eating-pumpkin-ice-cream/


You can celebrate the holidays by celebrating your health. With a few new dishes along with the traditional - you can have a lovely Thanksgiving meal. Celebrate Gratitude! Have a very Happy Thanksgiving holiday!


Here's to your health. Happy Cooking.


Lori

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