Holiday Classics Made Healthy - New Spins on Traditional Favorites
Believe it or not, Thanksgiving is next week! This can stir up a lot of emotions when it comes to our health goals, eating habits and daily routine. You may have spent the last year working on eating health, and are concerned that eating differently than the rest of your family won’t be accepted. Maybe you have some great new dishes to suggest, but don’t want to be judged for suggesting “non-traditional” foods for Thanksgiving. Or maybe you never liked traditional foods for this day, and are trying to make your contribution a dish you look forward to.
This can stir up a lot of emotions when it comes to our health goals, eating habits and daily routine. My goal is to support your health goals, and provide you with delicious and simple spins on traditional favorites. I gathered four of the best healthy versions of traditional recipes. These are tried and true by yours truly, and I’ll be candid in saying they live in my rotation far beyond the holiday season. Read on to discover your new favorite twist on traditional favorites!
Holiday Classics Made Healthy
I hope you enjoy these suggestions and they come to life on your Thanksgiving table! If you enjoyed this post, please visit me on Instagram. Join the journey to learn more healthy recipe swaps and how to simplify healthy living in real life.
Last-Minute Green Beans
Adapted from “Good Food Great Medicine” - Dr. Miles Hassell MD
Tips:
This recipe is incredibly simple to double or triple to fit your group
Leftover dressing works on salad and saves wonderfully to use later.
This dish has minimal time to cook & doesn’t take require coveted oven space,. You can also make it ahead and serve at room temperature.
Ingredients
1 cup water
16 ounces frozen skinny beans
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon freshly crushed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan
Instructions
Bring water and salt to a boil in 6-quart saucepan with lid.
Add frozen beans, cover and boil briskly for 6-10 minutes, or until tender.
Drain in colander
Combine olive oil, vinegar, garlic, salt, pepper and Parmesan in serving bowl.
Add beans and toss thoroughly.
Sweet Potato Casserole
Adapted from “Real Food Whole Life”
Tips:
Once and for all ditch the overly sugary traditional sweet potatoes. Try these and you’ll never go back!
This recipe is gluten free, grain-free, dairy-free and naturally sweetened. But for any skeptic family members, this is not noticeable
I can almost promise you’ll love this so much you’ll make it throughout the winter season.
Ingredients
For the Sweet Potatoes:
4 pounds sweet potatoes, peeled and chopped into 1-inch pieces
1 cup whole milk coconut milk (from a can)
¼ cup apple cider
¾ teaspoon kosher salt
2 teaspoon cinnamon
3 teaspoons pure vanilla extract
For the Topping:
½ cup melted coconut oil, plus more for greasing the pan
⅔ cup pure maple syrup
2 cups unsweetened, shredded coconut
1 cup chopped pecans or walnuts
1 tablespoon cinnamon
¼ teaspoon kosher salt
Instructions
Pre-heat oven to 350F.
Place the sweet potatoes in a large pot. Fill the pot with water, covering the sweet potatoes with a few inches of water.
Cover, bring to a boil, then reduce to simmer. Simmer, covered, until the potatoes are cooked through and tender when pierced with a knife (about 25-30 minutes).
Drain the potatoes, and place back into the pan. Add the coconut milk, apple cider, salt, cinnamon, and vanilla extract. Blend with a hand-held mixer until smooth.
Place sweet potatoes in a greased 4-quart baking dish and set aside.
Make the topping by mixing together the coconut oil, shredded coconut, maple syrup, pecans, cinnamon and salt in a medium bowl.
Sprinkle the topping over the sweet potatoes in an even layer. Cover with foil and bake for 20 minutes, then uncover and bake an additional 20-25 minutes or until the topping is lightly browned and the potatoes are bubbling around the edges.
Remove from the oven and allow to cool for 5-10 minutes. Serve warm or at room temperature.
One-Pan Autumn Quinoa
Adapted from “Real Food Whole Life”
Tips:
This is a fantastic swap from traditional stuffing.
This dish stretches far as a side and makes amazing leftovers.
This recipe is simple to feed a crowd, or if you have a small group it can eliminate the need for multiple side dishes.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium delicata squash, chopped into 1-inch pieces (about 2 cups)
1½ teaspoons salt
3-4 ribs celery, chopped (about 1 cup)
2 tablespoons fresh sage or 1 teaspoon dried
½ cup dried unsweetened cranberries
2 cups quinoa, rinsed and drained
4 cups vegetable or chicken stock
Instructions
Heat olive oil over medium heat in a Dutch oven. Add the onion, squash, and ¼ teaspoon salt. Sauté, stirring occasionally, for 5 minutes or until the vegetables begin to soften.
Add the celery, sage and an additional ¼ teaspoon salt. Sauté an additional 3-5 minutes, stirring occasionally.
Add the cranberries, quinoa, stock, and an additional 1 teaspoon salt, stirring to combine. Taste for seasoning and add additional salt to taste.
Cover, bring to a boil, then reduce heat to low. Simmer on low, covered, for 25-30 minutes or until all the liquid has absorbed and the quinoa is cooked through.
Turn the heat off, then let stand, covered for an additional 5 minutes.
Serve warm or at room temperature.
Almond Torte
Adapted from “Good Food Great Medicine” - Dr. Miles Hassell MD
Tips:
A delicious dessert with no refined sugar and only 6 ingredients.
Ditch the traditional pies, or add this as another option, and your family will thank you.
This cake is sweet and delicious but don’t have to feel guilty at the end of the night - win win!
Ingredients
5 eggs
2/3 cup pure maple syrup
2 teaspoons pure almond extract
1 teaspoon salt
Optional: zest from 1-2 oranges
3 cups almond flour
Instructions
Preheat oven to 350 degrees. Mist 8” pan with non-stick spray, and line bottom with parchment paper.
Beat eggs in a medium bowl. Add maple syrup, almond extract and salt, and beat until thoroughly mixed.
Add orange zest and almond flour. Stir until smooth and well blended.
Pour mixture into pan and bake for 30-35 minutes or until toothpick comes out clean from the middle.
Cool in pan then slide knife around sides to transfer to a serving dish.
Serve with whipped cream and berries.
If this blog has left you inspired to explore more healthy recipes, check out Plant-Based Meals Your Family Will Beg For where I share 3 go-to favorites from our house that are on constantly a part of our meal planning!