Thanksgiving is around the corner, and I bet you already can smell that delicious turkey dish. But if you are working hard to reach your fitness goals, this can be a challenging time to maintain self-control.
Lucky you, there are options! You don't have to compromise your healthy diet to enjoy a yummy Thanksgiving meal with your family!
Check out this full menu of guilt-free Thanksgiving delights that we've curated specially for you!
Appetizer: Creamy Carrot Ginger Soup
Recipe via Skinny Taste
The perfect appetizer to warm you up this Fall! A nourish starter that you can adapt to vegan or dairy-free by swapping the cream for coconut milk.
- 1 tablespoons unsalted butter
- 1 large white onion, chopped
- 3 cups reduced-sodium vegetable broth
- 1 lb peeled baby carrots
- 1 tablespoon grated fresh ginger
- 1/4 cup reduced fat sour cream, tofutti sour cream or coconut milk for dairy free kosher salt and white pepper to taste
In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.
Main: Sriracha Lime Slow Cooker Turkey
Recipe adapted from Cupcakes & Kale Chips
Did you say protein-packed dinner?! Here you have it! This sweet and spicy main dish will delight everyone at the holiday table!
- 2 lb turkey tenderloins typically two per package
- 3/4 cup chicken stock, divided
- 2 Tablespoons sriracha hot sauce
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 Tablespoon cornstarch
Place turkey tenderloins in the bottom of your slow cooker.
In a bowl, combine 1/2 cup chicken stock, sriracha, lime juice, honey, ginger, garlic powder, salt, and pepper and whisk together. Set aside 3/4 cup of the mixture for making the glaze.
To the remaining mixture, add an additional 1/4 cup chicken stock and pour over the turkey in the slow cooker.
Cook on low for 3-4 hours, or until the internal temperature reaches 165°F.
While the turkey finishes cooking, transfer the reserved sriracha mixture to a small saucepan and whisk in 1 Tablespoon cornstarch.
Bring to a boil and boil for a minute or two until thickened.
If desired, preheat broiler or grill. If placing in the broiler, line a baking sheet with parchment paper. Carefully remove the turkey tenderloins from the slow cooker and coat with the glaze (you may have extra that can be used for serving), and place under the broiler or on the grill for 3-4 minutes to allow glaze to caramelize.
Side: Low Carb Garlic Mashed Cauliflower
Recipe adapted from The Cookie Rookie
Attention all low-carb/keto dieters: Get ready to enjoy a side dish that tastes as good as mashed potatoes but without all the carb guilt!
- 1 large cauliflower chopped into small florets
- 3 ounces low fat cream cheese
- 2 tablespoons salted butter
- 1 1/2 teaspoon minced garlic sauteed if you aren't buying it already prepared
- 1 tablespoon fresh rosemary chopped into small pieces, optional
Bring a medium pot of water to boil. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender. Remove and drain cauliflower.
Place cauliflower along with all other ingredients into a blender or food processor and pulse until smooth and creamy.
Dessert: Paleo Pecan Pie Tarts
Recipe via Lexis Clean Kitchen
The best always comes last! if you are looking forward to the dessert, get ready to be delighted! Every single bite of this Paleo version of the traditional Pecan Pie will make you feel warm and cozy.
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 cup grass-fed butter
- 1 egg
- 1/2 tsp Himalayan sea salt
- 1 tsp raw honey
- Pecan Pie Filling
- 1/2 cup cold grass-fed butter
- 1/3 cup coconut palm sugar, reduce to 1/4 cup if you like a bit less sweet
- 1/4 cup raw honey
- 2 tbsp full-fat coconut
- 2 cups pecans
- Preheat oven to 350
- In a food processor combine almond flour, tapioca flour, cold butter and sea salt
- Add in raw honey, and egg and process until combined
- Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
- Remove and separate into two balls
- Grease your two medium or one large tart pans and gently press dough into the centre filling up the sides and the bottom- use additional flour if it gets a bit sticky
- In a small pot combine butter, sugar, honey, milk, and pecans
- Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
- Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
- Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
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