3 min|Rhiannon Lockhart
3 Healthy Thanksgiving RecipesNutrition
Thanksgiving is a wonderful time for celebration!
Although it may look different this year, it doesn’t mean we need to forgo a fabulous dinner.
Try these three healthy thanksgiving recipes to add to your menu this year:
Paleo Pumpkin Pancakes
Thanksgiving meals don’t just have to be about dinner! Start the celebration early with a pumpkin-inspired breakfast, like these Paleo Pumpkin Pancakes from Paleo Running Mama:
- ¾ cup organic pumpkin puree (canned or homemade)
- ⅔ cup full-fat canned coconut milk
- 3 eggs
- ¼ cup pure maple syrup (plus more for serving)
- 1 tsp. Pure vanilla extract
- 7 tbsp. Coconut flour
- ¼ cup tapioca flour
- 2 tsp. Pumpkin pie spice
- ½ tsp. Cinnamon
- 1 tsp. Baking soda
- Pinch of salt
- Coconut oil to coat skillet
- Whisk together pumpkin puree, coconut milk, eggs, maple syrup and vanilla
- In a separate bowl, combine coconut flour, tapioca flour, pumpkin pie spice, cinnamon, baking soda and salt
- Blend dry mixture into wet (batter will be very thick)
- Heat a non-stick griddle or frying pan to medium heat and grease with coconut oil. With a ladle or large spoon, scoop ¼ batter for each pancake and gently spread out each to ~½ inch
- Cook over med-low heat until first side is deep golden brown. Flip and cook second side same
- Repeat until batter is done
- Serve with butter and/or maple syrup as desired
Brussels Sprout Slaw
You can make an entire dinner just from side dishes! They can really be the star of the meal, and Brussels sprouts are a staple at Thanksgiving for some families. Brussels sprouts are also wonderful for liver support, so pile them high with this Warm Brussels Sprout Slaw by Nom Nom Paleo
- 2 ¼ pounds brussels sprouts, trimmed
- 3 tbsp. melted ghee or avocado oil
- ½ tsp. sea salt
- 1 tbsp. ghee or coconut oil
- 1 tbsp. finely minced ginger
- 1 tbsp. shallot, minced
- 2 garlic cloves, miced
- ⅓ cup freshly squeezed orange juice
- 3 tbsp. coconut amino
- 1 ½ tbsp. rice vinegar
- ½ tsp. fish sauce
- 1 tsp. toasted sesame oil
- Preheat oven to 450 degrees Fahrenheit
- Trim stems from sprouts and slice thinly or slice in a food processor.
- Toss together shredded sprouts, chosen oil and salt. Mix well and spread evenly on a foil or parchment-lined baking sheet.
- Bake for 15-20minutes, flipped every three minutes until brown and tender.
- In a saucepan over medium heat, add ghee or coconut oil, ginger, shallot, and garlic and sauté until fragrant. Add orange juice, coconut aminos, rice vinegar and fish sauce and bring to a boil. Turn heat to low and let simmer for 5-8 minutes or until thickened. Remove from heat and stir in sesame oil.
- Prep garnishes.
- Add dressing to Brussels sprouts and stir and add garnishes.
Tip: Make this ahead!
Creamy Mashed Cauliflower
If you're trying to stay low-carb over the holidays, this recipe is for you! Mashed cauliflower is a staple in my house (not just for holidays) because it's so simple and absolutely delicious. This recipe from Paleo Flourish is easy and makes you forget about those potatoes!
Ingredients (makes 2 servings):
- 1/2 head cauliflower, broken into small pieces
- 2 tbsp. ghee or coconut oil
- 1/3 cup coconut milk (from can, shaken at room temperature)
- Chives or scallions, finely chopped
- Salt to taste
- Optional: clove of roasted garlic
- Steam florets until softened, then place in a blender with ghee/coconut oil, coconut milk and garlic, if using.
- Blend until smooth and top with chives or scallions.
What's your staple at Thanksgiving meals?
Rhiannon is the Registered Holistic Nutritionist at Integrative. She has a passion for making healthy eating easy, accessible and fun, loves getting outside, and enjoys spending time with her dog, Chloe!