With Thanksgiving just around the corner, you might be wondering how you’re going to stay on track with your healthy eating goals. Rich desserts, hearty casseroles and lots of high calorie dishes typically line many tables. Here are some healthy Thanksgiving recipes to help you enjoy the season without the guilt.
Rosemary roasted potatoes
This year, skip the butter, sour cream, cheese and milk in most mashed potatoes. Instead, roast small red potatoes in a pan with olive oil and fresh rosemary.
What you’ll need:
- 2 lb. baby red potatoes, halved or quartered if large
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tbsp. freshly chopped rosemary
- kosher salt
- Freshly ground black pepper
- Fresh rosemary sprigs, for serving
How to prepare:
- Preheat oven to 400 degrees.
- Cut red potatoes into wedges.
- Add potatoes to baking sheet. Sprinkle with olive oil, garlic, and rosemary.
- Season with salt and pepper.
- Roast until crispy, stirring occasionally for about1 hour to 1 hour and 15 minutes.
- Add more rosemary sprigs before serving.
Roasted veggies
Instead of heavy vegetable casseroles, change dinner up with roasted veggies. Bring in the tastes of the season in this tasty dish.
What you’ll need:
- 3/4 lb. Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced into 1/2 inch pieces
- extra-virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. chopped rosemary leaves
- 1 tsp. chopped thyme leaves
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
How to prepare:
- Preheat oven to 400 degrees F.
- Place vegetables on a large sheet pan. Sprinkle with enough olive oil to coat each piece, then add balsamic vinegar. Season with salt, pepper and herbs.
- Bake for 20-25 minutes, until the vegetables are tender, shaking the pan halfway through.
- Toss roasted vegetables with pecan and cranberries just before you serve it.
Creamy butternut squash soup
Your guests won’t know that you didn’t use any heavy cream to make this creamy butternut squash soup. Warm, delicious soup goes well with Thanksgiving.
What you’ll need:
- 3lb. pound butternut squash, peeled and seeded
- 2 tbsp. unsalted butter or butter alternative
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
How to prepare:
- Cut squash into 1-inch chunks.
- Melt butter in a large stock pot.
- Add onion and cook until translucent, typically about 8 minutes.
- Add squash and stock.
- Bring to a simmer and cook until squash is tender, usually about 15 to 20 minutes.
- Remove squash chunks with slotted spoon and place in a regular blender and puree. Or, use a handheld blender in the pot.
- Return blended squash to pot if you used a regular blender.
- Stir and season with nutmeg, salt and pepper.
Dessert apple nachos
Rich desserts could easily add extra calories to your plate. These apple nachos are sweet and delicious.
What you’ll need:
- 4 Granny Smith apples (or your favorite apples), cored and thinly sliced
- 1 cup. white chocolate chips, melted
- 3/4 cup caramel, warmed in microwave
- 1 cup chopped pretzels
- 2 Heath bars, broken into pieces
How to prepare:
- Arrange apple slices around a large plate.
- Drizzle half the white chocolate and caramel, and then top with pretzels and Heath bars.
- Drizzle the remaining white chocolate and caramel on top of everything.
- Serve immediately.
With these healthy Thanksgiving recipes, you’ll be able to enjoy a delicious dinner and stay on track with your healthy eating goals.
Do you have any Thanksgiving recipes to share?
Share away in the comments section below.
Or, enter our Recipe contest in the Chronic Pain Community
