Thanksgiving Recipes

Suggestions for easy ingredient swaps to help you enjoy your Thanksgiving meal worry and inflammation-free:

Cranberry-Orange Relish

Process orange in a food processor or blender until finely chopped. Add cranberries, chopped apple and sugar. Pulse until fruit is finely chopped. Chill. Makes 18 servings. Serving size equals 2 tablespoons. Each serving counts as a condiment or ¼ fruit serving.

  • 1 ½ cups cranberries
  • 1 medium-size orange, seeded and chopped
  • 1 medium apple, unpeeled and chopped
  • ¼ cup sugar

Nutrition Analysis per serving

  • 22 calories
  • 0 grams fat
  • 0 milligrams cholesterol
  • 0 milligrams sodium
  • 5.8 grams carbohydrate
  • 1 gram fiber
  • 0 grams protein


Green Beans with Lemon Almond Pesto (GF, DF, V, VE, BF, HF, DMF)

Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. Place beans on sheet in a single layer and spray top with additional cooking spray. Roast for 15 minutes or until tender. While green beans are cooking, combine almonds, garlic, lemon juice, olive oil, salt and pepper in a food processor. Process until roughly chopped. Spoon chopped mixture over green beans before serving.

Makes 6 servings. Each serving counts as 1 fat and low starch vegetables.

Recipe adapted from ohmyveggies.com.

  • cooking spray
  • 4 ½ cups (1.5 pounds) fresh green beans, trimmed
  • ½ cup slivered almonds
  • 1-2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Nutrition Analysis per serving

  • 110 calories
  • 7 grams fat
  • 0.5 grams saturated fat
  • 0 grams trans fat
  • 0 milligrams cholesterol
  • 200 milligrams sodium
  • 10 grams carbohydrate
  • 4 grams fiber
  • 4 grams sugar
  • 4 grams protein

Cinnamon Roasted Sweet Potatoes and Cranberries (GF, DF, V, VE, BF, HF, DMF)

Preheat oven to 400 degrees. In a large bowl, combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Sprinkle cinnamon and ½ teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. Roast for 40-50 minutes or until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining ½ teaspoon of salt. Serve warm.

Makes 8 servings. Each serving counts as 1 starch.

  • 6 cups peeled, chopped sweet potatoes (about 2 ¼ pounds)
  • 8-ounce bag of fresh cranberries
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt, divided

Nutrition Analysis per serving

  • 120 calories
  • 1.5 grams
  • 1.5 grams saturated fat
  • 0 grams trans fat
  • 0 milligrams cholesterol
  • 350 milligrams sodium
  • 26 grams carbohydrate
  • 4 grams fiber
  • 8 grams sugar
  • 2 grams protein

Cauliflower Stuffing (GF, BF, HF, DMF)

In a large skillet over medium heat, melt butter. Add onion, carrots, and celery. Sauté until vegetables are soft (7-8 minutes). Add cauliflower and mushrooms. Season with salt and pepper. Cook until tender (8-10 minutes). Add parsley, rosemary and sage. Stir until well combined. Add broth and cover with a lid. Keep covered until tender and liquid is absorbed (about 15 minutes).

Makes 6 servings. Each serving counts as 1 fat and low starch vegetables.

Recipe adapted from eatingwell.com.

  • 3 tablespoons butter (may substitute oil for vegan)
  • 1 medium onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 small head cauliflower, chopped into bread cube-sized pieces
  • 1 cup mushrooms, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped or 1 teaspoon ground sage
  • ½ cup low sodium chicken broth (may substitute low sodium vegetable broth for vegetarian or vegan)

Nutrition Analysis per serving

  • 100 calories
  • 6 grams fat
  • 4 grams saturated fat
  • 0 grams trans fat
  • 15 milligrams cholesterol
  • 170 milligrams sodium
  • 11 grams carbohydrate
  • 4 grams fiber
  • 4 grams sugar
  • 3 grams protein

 


Kale Salad with Butternut Squash, Dried Cherries, Feta & Pecans

  1. Preheat oven to 400° F.
  2. Place cubed butternut squash on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the squash with oil and spices.
  3. Spread butternut squash cubes evenly around pan and roast for 25-30 minutes, stirring halfway through, until squash is fork tender.
  4. While the squash is cooking, add the finely chopped kale to a large bowl.
  5. Pour 2 tablespoons of dressing over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor to the leafy greens.
  6. Once butternut squash cubes are done cooking, add it to the kale.  Add all the remaining toppings and toss.
  7. Pour into 4 salad bowls or 1 large bowl for sharing.

Recipe adapted from skinnytaste.com.

For the salad

  • 4 cups butternut squash, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • 6 cups kale, stemmed and very finely chopped
  • ¼ cup Light vinaigrette salad dressing (Bolthouse or Ken’s), divided

 

For the topping

  • ¼ cup pecans
  • ¼ cup feta cheese crumbles
  • ¼ cup dried cherries
  • ½ cup roasted or canned chickpeas, rinsed and drained

Nutrition Analysis per serving

  • 290 calories
  • 12 grams total fat
  • 2 grams saturated fat
  • 5 milligrams cholesterol
  • 600 milligrams sodium
  • 44 grams carbohydrates
  • 9 grams fiber
  • 9 grams sugar
  • 8 grams protein