24 Nov Healthy Holiday Eating

Thanksgiving  is one of my favorite times to eat and drink. After all, there is always so much food to try! But it’s also an excellent time to try making a few healthier alternatives to traditional dishes. Whether you are thinking about completing the Prove It Challenge^™  in between Thanksgiving or Christmas or in  the new year, or you just want to maintain a healthy weight and diet,  here are some excellent healthy recipe choices.

Vegan Sweet Potato Casserole with Maple Pecan Topping

By: Jessica in the Kitchen

Prep Time: 10 minutes

Cook time: 50 minutes

Servings: 8–10

Ingredients:

Maple Pecan Topping

• 3 Tbsp. maple syrup
• 6 Tbsp. almond flour
• 1½ Tbsp. melted vegan butter
• ¾ cup pecans, coarsely chopped

Sweet Potato Casserole

• 3.3 lbs sweet potato, peeled and cut into 1-inch cubes
• 3 Tbsp. brown sugar
• 3 Tbsp. maple syrup
• ¼ cup unsweetened almond milk
• 6 Tbsp. coconut oil or olive oil
• 6 Tbsp. vegan butter, at room temperature
• 1 tsp. cinnamon
• ½ tsp. salt

Directions:

Maple Pecan Topping

1. While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

1. Preheat oven to 350 °F and prepare a casserole dish. Set aside.
2. In a 4-quart pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
3. When the sweet potato is finished boiling, drain and mash. Add the rest of the ingredients and, using a potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
4. Spoon sweet potato mixture into the casserole dish and top with the maple pecan topping.
5. Bake for 30 minutes (check that the nuts don’t burn—if they are browning too quickly, cover with foil) and then remove from oven. Allow to cool for 10 minutes and then serve.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

By: Julia’s Album

Prep Time: 20 minutes

Cook time: 20 minutes

Servings: 6

Ingredients:

Roasted Brussels Sprouts

• 3 cups Brussels sprouts, ends trimmed and yellow leaves removed
• 3 Tbsp. olive oil
• ¼ tsp. salt, or to taste

Roasted Butternut Squash

• 1½ lbs butternut squash, peeled, seeded, and cut into 1-inch cubes (yields about 4 cups uncooked, cubed butternut squash)
• 2 Tbsp. olive oil
• 3 Tbsp. maple syrup
• ½ tsp. ground cinnamon

Other Ingredients

• 2 cups pecan halves
• 1 cup dried cranberries
• 2–4 Tbsp. maple syrup, optional

Directions: 

Roasted Brussels Sprouts

1. Preheat oven to 400 °F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
2. Slice all Brussels sprouts in half.
3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of the olive oil, and salt (to taste) and toss to combine.
4. Place Brussels sprouts on the foil-lined baking sheet, cut side down, and roast in the preheated oven for about 20–25 minutes. During the last 5–10 minutes of roasting, turn them over for even browning. Cut sides should be nicely charred but not blackened.

Roasted Butternut Squash

1. Preheat oven to 400 °F. Lightly grease the foil-lined baking sheet with 1 Tbsp. olive oil.
2. In a medium bowl, combine cubed butternut squash, 1 tablespoon of the olive oil, maple syrup, and cinnamon and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20–25 minutes, turning once halfway through baking, until softened.
4. Note:You can roast both Brussels sprouts and butternut squash on two separate baking sheets at the same time, on the same rack in the oven—that’s what I did.

Toasted Pecans

1. Preheat oven to 350 °F.
2. Line a baking sheet with parchment paper.
3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven until darker in color.
4. Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.

Assembly

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries and mix lightly.
2. (OPTIONAL):For more sweetness, add 2–4 Tbsp. of maple syrup, if desired—do not add all the maple syrup at once; start with 2 Tbsp., then add more, if desired. Toss with the ingredients in the bowl to combine.

Cauliflower Rice Stuffing

By: Davida Lederle, The Healthy Maven

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 8

Ingredients:

• 2 medium heads of cauliflower (roughly 6 cups chopped)*
• 1 Tbsp. olive oil or butter
• 1 large yellow onion, diced
• 1 garlic clove, minced
• 3 stalks celery, sliced thinly
• 3 cups mushrooms, sliced
• ½ cup pecans, roughly chopped
• 2½ tsp. dried sage
• 1 Tbsp. poultry seasoning
• 1 tsp. red wine vinegar
• 1 tsp. sea salt
• ¼ tsp. black pepper

Directions:

1. Pulse cauliflower in a food processor until “rice” consistency is reached.
2. Add olive oil to a large skillet over medium-high heat.
3. Add onions, garlic, and celery and sauté for 5 minutes.
4. Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 minutes).
5. Add cauliflower and cook for about 5 minutes, or until fully cooked.
6. Top with pecans, spices, and vinegar and cook for 1 minute.
7. Serve warm or store in refrigerator for up to 5 days.

*If purchasing pre-“riced” cauliflower it comes out to roughly 4 cups cauliflower.

NOTE: This is not to be stuffed inside a turkey. Cook only on the stove top and serve alongside turkey.

Honey Roasted Carrots

By: Jaclyn, Cooking Classy

Prep Time: 15 minutes

Cook time: 40 minutes

Servings: 8

Ingredients:

• 3 lbs carrots , peeled and sliced on a bias in 1½-inch pieces (slice thicker portions into halves)*
• 3 Tbsp. olive oil
• Salt and freshly ground black pepper
• 3 Tbsp. honey
• 1½ Tbsp. apple cider vinegar
• 2½ Tbsp. chopped fresh parsley
• 1 Tbsp. fresh thyme leaves

Directions:

1. Preheat oven to 400 °F. Place carrots in a mound on a 17×12-inch rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Spread carrots into an even layer. Roast in preheated oven 20 minutes and then remove from oven. In a small bowl, stir together honey and apple cider vinegar. Drizzle carrots with honey mixture and toss well to evenly coat. Return to oven and roast about 10 to 20 minutes longer. Remove from oven, toss again, and sprinkle with fresh parsley and thyme. Serve warm.

*Thicker carrots are preferred; if thin, reduce roasting time as needed.

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