HEALTHY THANKS GIVING FOOD IDEAS 2017

Thanksgiving meals are not only about turkey and dressing.

Thanksgiving is around the corner, and we just thought it’s a good time to bring some good ideas for something different. We are always looking to have our traditional thanksgiving menu, but things have changed a bit. We are more aware of our diet, weight, and looking for healthier options. Why not? You can change it up in a healthy way while still enjoying a delicious thanksgiving dinner with your family and friends.  Following a special diet? We’ve got you covered with gluten-free, vegan, vegetarian and diabetic-friendly recipes that shine on the holiday table.

Make this year your best Thanksgiving yet!

Did you know? Thanksgiving dinner is the largest eating event in the United States; people eat more on Thanksgiving than on any other day of the year. So, turn your Thanksgiving feast into a meal that’s both traditional, healthy, and tasty.

Green Bean Casserole with Crispy Shallots

Ellie makes a lighter vegetarian version of green bean casserole by using low-fat milk for creaminess and plenty of thyme and parsley for earthy flavor.

Ingredients

1/4 cup olive oil

6 medium shallots, sliced into rings (about 1 cup)

1 1/2 pounds thin fresh string beans or haricots verts, trimmed

1 pound button mushrooms, sliced

6 large cloves garlic, minced

1 tablespoon chopped fresh thyme

3 cups low-fat (1 percent) milk

3 tablespoons all-purpose flour

1/3 cup plus 2 tablespoons freshly grated parmesan cheese

1/2 cup finely chopped fresh parsley

1/4 teaspoon ground nutmeg

Salt and freshly ground pepper

Olive oil cooking spray

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‍Sweet Corn Bread Pudding

Alton’s dish improves with time, so you can make it earlier in the day and then reheat it when your guests arrive.

Ingredients

1/2 onion, diced fine

1 ounce unsalted butter

1/2 teaspoon thyme

1/2 teaspoon rosemary

1 (15-ounce) can creamed style sweet corn

1 cup heavy cream

2 eggs

1 teaspoon baking powder

1/2 cup yellow cornmeal, whole grain, stone ground

1/2 cup shredded Parmesan

1 teaspoon kosher salt

Ground black pepper

2 cups cubed French bread

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‍Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Giada’s vegetable medley transforms ordinary root vegetables into a celebration of fall flavor. Roast the ingredients on an oiled baking sheet and season generously with dried herbs.

Ingredients

1/3 cup extra-virgin olive oil

3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

1 1/2 cups Brussels sprouts (about 1/2 pound), halved

4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices

3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices

1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon sea salt

1 teaspoon freshly ground black pepper

Glazed Carrots

Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Giada combines fluffy quinoa and roasted eggplant, then tops the salad with cranberries, walnuts and thinly sliced apple, and tosses it all in her homemade cumin vinaigrette.

Ingredients

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Vinaigrette:

2 teaspoons cumin seeds

1/4 cup extra-virgin olive oil

2 1/2 tablespoons apple cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 large shallot, finely chopped (about 1/2 cup)

Salad:

One 14.5-ounce can vegetable broth (about 2 cups)

1 1/4 cups whole-grain quinoa, preferably organic

Nonstick vegetable oil spray

One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered

3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds

1/2 cup dried cranberries

1 large bunch watercress

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Fresh Green Bean Casserole

An updated version of the classic comfort food dish, our Fresh Green Bean Casserole boasts plenty of flavor (thanks to garlic and breadcrumbs) and minimal fat and calories.

Ingredients

2 lb. green beans

1 tbsp. olive oil

6 clove garlic

2 c. fresh bread crumbs

2 tbsp. butter

1 tsp. salt

1 tsp. ground black pepper

‍Blueberry-Pecan Pancake Bread Pudding

Bread pudding and pancakes at the same time? Yes, it’s as amazing as it sounds.

Ingredients

1 1/2 c. all-purpose flour, spooned and leveled

1/2 c. chopped toasted pecans

1 1/2 tsp. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt, divided

1 c. milk

1/3 c. sour cream

5 large eggs, divided

Unsalted butter, for griddle

1 6-oz. package fresh blueberries, divided

2 c. half-and-half

1/2 c. sugar

1 1/2 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

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Honey Sour Cream

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1/3 c. sour cream

2 tbsp. half-and-half

2 tbsp. Honey

2 tsp. lemon zest

Kosher salt

ENJOY!!

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