baking

Upgrade Your Thanksgiving Traditions

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Go ahead, be a rebel.  Instead of serving the traditional Thanksgiving meal, why not switch things up a bit this year?  While searching for my own replacement dishes, I thought it would be helpful to share with you all the recipes that have made my personal short list.  Consider swapping mashed white potatoes with one of the healthier sweet potato versions below or trade the green bean casserole (that nobody eats anyway) with some sauteéd sesame green beans.  A mission I’ve been on this year is to find a healthier option for cranberry salad and I think I’ve found it with the mandarin-cranberry relish by Nourished Kitchen.  It looks amazing and I can't wait to try it!  Don't feel the need to break tradition completely, though.  I mean you should probably still serve a gorgeous farm raised turkey (unless all your guests are vegetarians or vegans), but consider getting a smaller bird and pairing it with something plant-based like Acorn Squash Roasted with Walnuts and Cranberries (note: I would sub in coconut palm sugar and use olive oil instead of the butter).  There are many options available, but you should start your planning now if you’ve not done so.  A quick Google search revealed most of these awesome alternatives so check these out first and then take a few minutes to peruse yourself.  I know I’ll be serving my Red Kuri Squash Pie with Savory Crust for dessert and I encourage you to try it out, too.  For family gatherings, I use a traditional crust recipe using real butter, so if you are sensitive to wheat and/or dairy, be sure to visit some of the links I have listed as dessert options below.

Also, for those of you who don’t have time to sit and plan a menu, check out all the resources I've listed below!  Many of these dishes will be good throughout the holiday season.

Aside from the actual dishes themselves,  I wanted to give you a few things to keep in mind as you’re planning and then ultimately enjoying your Thanksgiving meal:

-Find a turkey that is farm raised and free of antibiotics or hormones.  

-Stay away from recipes that use heavy cheeses or heaven forbid, marshmallows, for toppings.

-Avoid recipes that use more than ½ cup sugar or Jell-O and if possible replace all white sugar with a substitute like coconut palm sugar, which is low glycemic, or a Lakanto sweetener, which is derived from the monk fruit. 

-Opt for foods with color over foods that are white (white mashed potatoes, white bread, white pasta, etc.)

-Use healthy grains like quinoa, millet or amaranth as a salad or roasted squash topping.

-Twenty minutes before the main meal, drink some water to help boost metabolism and to help prevent overeating.  It's also best to drink your water before your meal as opposed to with your meal so that you don't disrupt stomach acid pH.

-Drizzle your salad with an organic, cold-pressed olive oil, balsamic vinegar and some salt and pepper instead of the more mainstream store bought dressings that often contain artificial flavorings and added sugar.

-I mentioned this above, but be mindful of color!  Get a broad spectrum of phytonutrients into your body just by eating lots and lots of colorful fruits and veggies.

-Fill half your plate with plant based foods.

-You don’t need to eat the whole bird.  Keep your meat portion in check by sizing it up against the palm of your hand, which is roughly six ounces.

-Don't forget to chew your food.  Give digestion a head start by putting your fork down between bites, enjoy your delicious food and your lovely guests and chew...and then chew some more ;)

-You don’t need stuffing AND a slice of bread.  Swap your stuffing for a wholesome grain and ditch the bread...especially if you plan on eating dessert.

-EAT DESSERT.  Don’t make yourself miserable by watching everyone else eat their pumpkin pie while you sulk in the corner taking a bite here and there off everyone’s plate.  Just be mindful and remember that it’s not dessert at Thanksgiving that determines a healthy lifestyle, it’s what you do every other day that does.

Have a Happy Thanksgiving everyone!

Butternut Squash, Brussel Sprouts and Bread Stuffing w/Apples from FOOD52
Butternut Squash, Brussel Sprouts and Bread Stuffing w/Apples from FOOD52
Mandarin & Cranberry Relish from Nourished Kitchen

Mandarin & Cranberry Relish from Nourished Kitchen

Polenta Crostini w/ Butternut Squash, Polenta & Sage from Edible Perspective
Polenta Crostini w/ Butternut Squash, Polenta & Sage from Edible Perspective
Red Kuri Squash Pie w/ Savory Crust
Red Kuri Squash Pie w/ Savory Crust

Red Kuri Squash Pie w/ Savory Crust

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Red Kuri Squash Pie w/ Savory Crust

The beautiful red kuri.

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The red kuri purée mixed with the coconut cream.

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The completed pie before baking.

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An absolutely delicious way to eat your squash!

I recently had a squash roasting party in my house and I knew right away that the red kuri had more in its future than just a weeknight side dish.  This squash is so vibrant and meaty - perfect for a pie.  Roasting a squash is not hard.  As you can see, I cut mine in half, seed them and place them on parchment paper on a baking sheet.  I add a bit of water to each pan to help in the steaming process and then I put them in the oven for an hour at 350 degrees.  When finally cooled, I scoop the insides into a food processor where I add water and blend until a thick, but smooth consistency forms.  Set aside or store in the refrigerator until you are ready to make the pie filling.

Directions for Savory Pie Crust:

2 1/4 cups unbleached all-purpose organic flour

1 1/2 teaspoons salt

1 teaspoon coconut palm sugar

1 stick cold unsalted butter, cut into 1/2-inch cubes

1 egg, slightly beaten

1/3 cup ice cold water

  1. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.
  2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together.  Roll dough out so that it’s about ¼ inch thick or so that the circumference is about two inches larger than your pie dish and place in pie dish, pinching edges together at the top.  Pierce the dough at the bottom of the dish a few times with fork to let steam escape.

Tip: Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.

Directions for filling:

2 cups of red kuri squash purée (or pumpkin)

1 can of coconut cream

2 eggs

½ cup Lakanto sweetener (or sugar)

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

½ tsp. Himalayan salt

  1. Whisk ingredients together and pour into prepared pie crust.

Bake in oven at 325 degrees for at least one hour or until middle is set (a fork or toothpick should come out clean).  Allow the pie to cool completely before cutting as the pie will continue to set as it cools.  Store any leftovers in the refrigerator.

Getting creative with your veggies?  I'd love to hear about it!

Until next time, Be Well.