One Stop Shopping-Healthy Thanksgiving!

So, I'm doing all the work for you! (You're welcome).

This year is my first real Thanksgiving alone with my little family!  It's really important to make it a good one, but I also want to try to make it with the healthiest options I possibly can.  Since I've been doing a little bit of research on my own, I wanted to share it with you as well.  Hopefully, we can do this year right, and avoid that Holiday Weight Gain!

Don't get me wrong, I fully encourage taking the day to enjoy yourself and indulge.  But, my goal with this blog is to provide recipes for healthy AND indulgent options for this Holiday Season!  Some of them will be my own recipes, some will come from other sites and sources.  Either way, I hope you enjoy them!

So- let's start with the most important part. 

Turkey. 

Traditionally, I like to slather my turkey in an herb butter made when the butter is soft, mixed with sage, thyme, rosemary and parsley.  Ridiculously good, but ridiculous amount of butter.  

This Crock Pot Turkey Breast with Gravy recipe from Skinnytaste covers all bases.  First of all, it's made in the damn crock pot so your oven is FREE!!  One of the most annoying thing about Thanksgiving is the lack of an oven, because that turkey bird takes up all the space!

If you do decide to go a traditional route, this Herbed Pan Gravy is a really nice and low calorie way to get that gooey, delicious gravy in there! 

Now, the next most important part...

STUFFING.

It is, just NO friggin' secret how much I love things stuffed.  I just LOVE IT. Except on Thanksgiving, heehee.  This article by Eating Well provides tons of healthier and different types of Stuffing!  I heard someone on a cooking show say that Stuffing isn't just region specific, it's Mother specific.  I prefer a traditional stuffing (whole grain or sprouted grain bread in place of the white) but just sauteeing onions and celery and mixing up with the bread and some chicken broth is where it's at for me.  

Like I said, I'm not a fan of the actual STUFFING of the bird, my mom always made Stuffin' Muffins!  Make your stuffing in whatever way you see fit, spray a muffin tin and fill it up.  Bake until crispy on the outside.  Convenient, and yummy!

Now, to the mostly most important part...

MASHED POTATOES. 

Let's be honest here- there's no way to make a REALLY low fat/low calorie mashed potato option.  They're best when simply done, no denying that.  But, this article from Cooking Light is amazing for some new ideas.  I personally really enjoy this Skinny Garlic Mash recipe.  If you're really looking to go outside the box, please check out my own Parsnip Mash recipe.  Creamy and smooth, and a great alternative to potatoes! 

This might, REALLY be the most important part...

SWEET POTATOES.

Brown sugar.  Marshmallows.  BUTTTTTEEEERRRRR.  Ugh, seriously, is there anything better then these?  Probably not, but they are as ridiculously fattening as they are ridiculously scrumptious.   One amazing alternative (if I do say so myself) is my Whipped Maple Butternut Squash.  You get the sweetness and the creaminess that you're looking for without all the fat and sugar.  (I won't tell if you throw a few marshmallows over it).  These are also, a lot less work! Alternatively, you can try this Light Sweet Potato Casserole from Taste of Home if you're not so into Butternuts! (Which I wouldn't understand at all.) 

Onto maybe, arguably, the least important part.  Which we all pretend is the most important but we're all filthy liars. 

VEGETABLES 

I truly do love my veggies.  I actually do.  But when they're on a plate next to gravified turkey and creamy potatoes and crunchy biscuits...what was I talking about?
Try one of my own personal recipes, these Brussels Sprouts with Honey and Bacon.  They're easy, and good enough to actually make people want to eat them!  Trust me on this. I also really enjoy green beans at Thanksgiving- especially that Green Bean Casserole from Eating Well.  This is obviously the easiest category to find healthy alternatives for!  Like this Honey Glazed Carrot recipe from Damn Delicious.  I'm a little obsessed with it.  Really though, you could just stay simple.  Steam some broccoli or sautee some green beans with some onions and garlic and that'll be just as good.  (Although you probably won't eat as much of it). 

Two more tiny categories and we're almost to the REALLY important stuff. 

BISCUITS AND CRANBERRY SAUCE OR COMPOTE. 

I'm combining these two gems because, let's be honest, they're usually an afterthought.  It's the easiest thing to get a can of cranberry sauce and a pop-open tin of biscuits.  Here are a few other options if you're willing to get a little crazy! Try these Rosemary Garlic Parmesan Biscuits from Skinnytaste or Fluffy Whole Wheat Biscuits from Food Network.  

As for the cranberry sauce, this is pretty simple.  If you don't get the canned stuff (and really, you should try this) this may be the easiest part of your whole dinner. This Sugarless Cranberry Sauce from Wellness Mama contains only fruit to sweeten it.  Or you can try this article by Cooking Light for even more options. 

Aaaaannnd we have arrived. 

DESSERTS. 

Oh, sweet baby Jesus what are we going to do?  Can we get through this day without pumpkin and apple pies? Probably not, but we're going to try!  Let's start with this Crustless Gluten Free Pumpkin Pie.  Sounds pretty great to me!  We also have these Skinny Pumpkin Butterscotch Bars or Skinny Cranberry Bliss Bars.   You could also try this awesome Apple Walnut Crisp from Cooking Light. 

Here's our bottom line, folks.  Have fun with your families and eat delicious food, just try to be smart about it!  I hope you found some good ideas, let me know how it goes!! LET'S DO THIS PEOPLE!!!

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I could eat my weight in French Fries.  And yours.

My husband told me this dinner was better then 5 Guys.  I kid you not!  (He may have been lying...but I choose to believe him).

This meal actually reminded me of the days at my Mom's house when I was hungover and needed comfort food but I was too hungover to actually go out and get it.  So I'd make a veggie burger or something and some oven fries.  And I was cured!

A lot of people think ground turkey is boring, but it's only as boring as you make it!  I prefer it over ground beef for sure, it's so versatile and SO much better for you.  The addition of ricotta cheese adds the moisture you need and the Dijon adds a little bit of background flavor.  You will be addicted! My husband had his on a whole grain bagel, I didn't even need the bun (And I love buns.  I'm not going to say that I don't mean butts cause I love those too.)

Good For Your Thighs Burger N Fries

Turkey Burgers-

1 lb 93% lean ground turkey
1 tbsp ricotta cheese
1 tbsp Dijon mustard
1/8 cup (1/2 blue container) Feta Cheese
1/4 of a small avocado, sliced

Heat a large pan to medium high heat.  Spray a pan with coconut oil spray (or whatever you have). Mix the turkey with ricotta and Dijon until combined.  Form into 4 patties.  When the pan is hot, add the burger to the pan and cook for 5 minutes on each side.  Add feta to the top and a little water to the pan to steam.  Slice avocado and place on top when you're ready to serve and enjoy!

Fries-

3 small potatoes, sliced into fries and soaked in cold water
2 tsp olive oil
2 tsp garlic powder
2 tsp onion powder
Sprinkle sea salt and pepper

Remove the potatoes from the cold water and dry thoroughly. Add to a bowl with spices and olive oil.  Toss to coat.  Lay in one layer on a parchment or tin foil lined cookie sheet that has been lightly sprayed with Pam or coconut oil.  Bake at 425 for 10 minutes, flip fries over.  Bake for another 10-15 minutes or until browned.  You can broil for a few minutes at the end if you like them a little more brown.

I served these magical foods with some green beans sauteed with garlic and onions.

I hope you enjoy as much as I do!!

Tip-Some bleu cheese and bacon would be killer on this!! (Not as healthy though...but amazing.)

(21 Day Fixers- I measured my burger out equal 2 red, 1 blue and the Fries are 1 yellow and 1 tsp. )

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This is gonna sound crazy...

But cauliflower makes the best cheese sauce.  Really, it's true.  Cauliflower is the latest trend vegetable, it does ANYTHING.  It turns into pizza crust, rice, and now...cheese sauce.

I was given a challenge in my Just A Mommy With MS group to post healthy macaroni and cheese. (I do a Healthy Recipe Friday there) and it took me a week or two to figure this one out.  I had seen an alfredo recipe using steamed cauliflower so I decided to try it out with macaroni and cheese!  I'm so happy to say I was successful, I hope you enjoy it as much as I do!

Cauliflower Mac N Cheese

1 cup cauliflower steamed in chicken broth
1/2 cup shredded cheddar
1/2 cup cottage cheese
Milk
Sea salt and pepper to taste

Once the cauliflower is steamed, add it to the blender with a bit of the cooking liquid.  Add cottage cheese, cheddar and a splash of milk with some pepper and a pinch of salt.  Blend until smooth and pour over your favorite pasta (I used whole grain penne).

Tip: You can omit the shredded cheddar, add some Parmesan and a bit of garlic if you'd like.  Alfredo!!

(21 Day Fixers- This serves 2 yellow containers of pasta.  Total-1 green, 2 yellow, 1 red)

Big, Bold, Blam.

As a home cook/foodie, I definitely like to branch out with my flavors.  But, I have a huge love affair with the BIG BOLD flavors of Thai, Asian, and Mediterranean foods.  Not only because they taste great and are so easy to adapt but also because they're usually so fresh tasting, and don't weigh you down like heavy gravies or sauces might!  The flavors are bright and happy, and that makes me bright and happy !

The use of peanut butter in this recipe might give you pause, but please trust me!  It adds such a solid and creamy back flavor to this fish, you won't be sorry you tried it!

Spicy Thai Peanut Tuna with Gingered Quinoa

Four 4 oz. Tuna steaks
2 tablespoons peanut butter
2 tablespoons low sodium soy sauce
2 tsp Sriracha (more or less is just fine)
2 tsp pure maple syrup or honey
1/4 cup water

Whisk all ingredients together in a bowl and marinate the fish for 1/2 hour.  Heat a large non-stick skillet to medium high heat and spray a little coconut oil.  Sear the fish for 2 minutes on each side, spooning a little of the marinade over top at the end. (I cooked these med rare-med.  If you like them more rare, cook for 1 minute.  If you like them less rare, try 3 minutes)

Gingered Quinoa

1 tsp sesame oil
1 tsp olive or coconut oil
2 tablespoons grated ginger
2 cloves garlic, minced
1 tbsp low sodium soy sauce
1 cup quinoa
1 1/2 cups water
1/2 cup chicken broth

(I used a rice cooker but you could follow the same method on your stovetop).  Allow oils to warm up in the bottom of your rice cooker, then add the ginger and garlic.  Let saute for a few minutes until softened.  Add quinoa, soy sauce, water and chicken broth.  Cover the rice cooker and cook as usual.

I served with steamed broccoli with a little orange zest and garlic.

Tips:  This could very easily be translated to chicken, or shrimp.  You'd also have the option to pour all of the marinade in with the protein and allow to thicken, then it would be yummy over some brown rice!

(21 Day Fixers- My entire plate was 2 red, 2 teaspoons, 1.5 yellows, 1 green.  If you use the Tip offered above and use the marinade to make a sauce, please increase your teaspoons accordingly).

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Put your hand up on my nip.  ParsNIP, that is.

I've been repeating that tag line in my head for the last hour and it keeps cracking me up.

Anyway, parsnips.  You need to get all up in that.  I never had a parsnip in my life until I started dating an Englishman who loved them.  I've heard them called carrots with attitude and that's actually pretty accurate.  They have a semi-sweet flavor, and are amazing roasted in the oven with a little bit of olive oil.   But when they're mashed or pureed, they have a starchy quality a lot like a potato.

As such, they make a great replacement for mashed potatoes.  They have almost half the calories and carbohydrates as potatoes and twice the fiber and nutrients.  For real, try them.  You won't be sorry you did!

Parsnip Mash with Goat Cheese and Thyme

4 large parsnips
4 oz goat cheese
2 tsp fresh thyme
1 cup chicken broth
3 cups water
1 tablespoon butter
Salt and pepper to taste

Bring chicken broth and water to a boil.  Add peeled and chopped parsnips. Boil for about 30 minutes or until fork tenders.

Drain parsnips and reserve some of the cooking liquid.  Place parsnips in the blender with goat cheese, thyme, butter, and salt and pepper.  Blend until smooth.  (You want a thicker consistency, add a little of the cooking liquid until you get a consistency you like).

Tip:  Eat this with Roasted Balsamic Dijon Chicken and some steamed greens like spinach or swiss chard.

(21 Day Fixers- there is much debate over whether a parsnip is a green or a yellow.  It's a yellow, the carbs and fiber content is too high to be considered a vegetable.  I'm eating my words on this because I called parsnips a green for so long.  I'm very sorry! 1 green container serving of parsnips would be considered 1 yellow, 1 blue, 1 tsp)

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Soulmates.

I don't actually believe in soul mates, as far as relationships go.  I think I married the right person and everything, I just don't believe in mating souls.  Sounds gross.

I do believe in soul mates in terms of everything else.  I believe in finding your soul mate workout, junk food, alcoholic beverage, etc.  I'm bringing all of this up because this recipe is my soul mate marinade.  I have used this marinade on chicken, fish, pork, turkey, everything.  I have yet to find something that this marinade doesn't compliment.

It's tangy, sweet, acidic, salty, creamy....IT. IS. EVERYTHING.

Love it. Hope you do too.

Balsamic Dijon Roasted Chicken

2 chicken breasts
1/3 cup balsamic vinegar
2 tablespoons dijon mustard
1 tsp dry italian herbs (or fresh thyme)
1 tiny squeeze honey
1/4 cup extra virgin olive oil

Combine balsamic vinegar, dijon mustard, herbs and honey in a bowl with a lid or tupperware container.  Whisk together and drizzle in the olive oil.  Place chicken in the marinade and mix up to coat.  Cover the bowl and place in the refrigerator for as long as you can.

Place chicken in a baking dish and pour marinade on top.  Bake for 30-40 minutes at 375.

Enjoy!

Tip: Enjoy this chicken with Parsnip Mash and some sauteed greens.  You don't even know.

(21 Day Fixers-  1 piece of chicken counts as 2 red, 2 tsp)

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Can I say something crazy?

Cauliflower makes the best cheese sauce.  I know, it's bizarre.  Cauliflower is becoming one of the new trendy vegetables; it does anything we want it to!  It can become a pizza crust, rice and now a creamy, delicious cheese sauce.

I was given a challenge in my Just A Mommy With MS group on Facebook to come up with a healthy alternative to macaroni and cheese.  (I do Healthy Recipe Friday in that group) I had seen a recipe with steamed cauliflower to make Alfredo sauce, so I thought I could try to turn that over into a cheese sauce.  And I'm so glad I did, it really makes a creamy and rich sauce.  You'd never believe it's mostly veggies! (Great way to sneak it to your kids!)

I hope you like it as much as I do!


Cauliflower Mac N Cheese-

1 cup cauliflower steamed in a bit of chicken broth
1/2 cup cheddar cheese
1/2 cup cottage cheese
Milk
Sea salt and pepper to taste

Once the cauliflower is nice and tender, transfer to a blender with some of the cooking liquid.  Add the cheddar, cottage cheese, salt and pepper and a splash of the milk.  Blend until smooth (if it's too thick for you add a little more milk).  Pour over your favorite pasta and enjoy!

Tip- Omit the cheddar and add some parmesan and a little garlic if you'd like.  Alfredo!

(21 Day Fixers-  This is enough for two servings of pasta so it counts as 1 green, 1 red, 1 blue, 2 yellow)

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Stuff.  Stuffed.  Stuffing.

As a general rule, I like anything stuffed.  Chicken, turkey birds, fish, shrimp, my face.  Anything.

 I especially love stuffing squash!  It's a beautiful presentation, and so satisfying.  The squash almost has the consistency of mashed potatoes and who doesn't like that? Just weirdos, that's who.

I tried a recipe a while ago with turkey sausage and kale,and it was amazing.  Tonight I was using up what I had in my house and this was the result!  This recipe also includes farro, it's not an ingredient that's very commonly used but you must try it!  If you see it at the grocery store, grab some and start Googling ways to prepare it.  It's almost like barley but with a slightly chewy bite to it.


Stuffed Acorn Squash

1 med-large acorn squash
Coconut oil or olive oil cooking spray

2 tsp olive oil
1/2 lb ground turkey
2 cloves garlic, chopped
1 med onion, halved and sliced thin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp cumin
5 cups baby spinach
1 plum tomato, seeds removed, chopped
1 cup cooked farro or quinoa
1/4 cup no sodium chicken broth
1 tablespoon whole wheat bread crumbs
1 tablespoon pecans
1/8 cup or 1 oz goat cheese

Preheat oven to 400.  Slice acorn squash in half and remove seeds.  Cut a small slice out of the bottom so it will lay flat on the pan.  Place both sides on a baking sheet and spray with cooking spray. Bake for 45 mins to an hour or until tender.

In a large saucepan, heat 2 tsp of olive oil.  Add onion and garlic until softened.  Add the ground turkey and break up with your spatula, once the turkey is cooked through add the garlic powder, onion powder, paprika, cumin, spinach, tomato and chicken broth.  Cover pan for 3 minutes.  Remove cover and stir until combined.  Let reduce down in the pan for about 5 minutes on low-medium heat.  Once the liquid has evaporated a little add the farro and stir.

Remove the squash from the oven and fill with turkey mixture.  Pack down so you can fit a lot in there.  Sprinkle bread crumb/pecan mixture over the top then add the goat cheese.  Spray with cooking spray and place under the broiler in your oven for 2-3 minutes or until browned.

Enjoy!

Tip: Make this with southwestern seasoning, and black beans and use shredded cheddar instead of goat cheese.  Taco Squash!

(21 Day Fixers- 1 half acorn squash filled is-2 green, 1 yellow, 1 blue, 1 tsp)

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