Thanksgiving is one of my favorite holidays. 🦃

It’s a time to come together with family, eat, laugh, and express gratitude for all our blessings.

Unfortunately, people often end up feeling groggy, sick, and weak after their meal. Of course, it’s okay to indulge every now and then, but if you’re someone who has a chronic illness with specific dietary needs, you might not have the option. It’s really not fun to feel like that either. Stomach aches and lethargy ruin the joy of the holiday.  💔

And here’s the thing, if you plan accordingly, you can prepare healthy and delicious meals without suffering afterwards.

An astounding 73% of Americans are overweight. The problem is that most people consume highly processed foods. Adults in the United States only get 10% of their daily recommended intake for fruits and vegetables.

Now, practically every other person you meet is suffering from some sort of chronic illness or disease. We need to get our act together. 

More than 40% of American children are suffering from one or more chronic illnesses.

This is not normal… Here’s why it’s happening.

Two-thirds of children’s and teens’ diets consist of ultra-processed foods.

In the United States, more than 40% of school-aged children and adolescents have at least one chronic health condition, according to the CDC. From IBS to polycystic ovary syndrome (PCOS), it’s easy to think of at least 10 people you know with one disease. Obesity is considered a disease, so technically 73% of Americans are dis-eased.

10 Thanksgiving recipes that are delicious AND healthy.

Many of the recipes are vegan, vegetarianpaleo, dairy-free, gluten-free, and suitable for people with diabetes, Crohn’s Disease, Celiac Disease, and other chronic health conditions.

 

1. Glazed Roast Turkey

Ingredients

  • One 14-16 lb turkey
  • 2 tablespoon butter (or olive oil), softened
  • Double Mustard-Brown Sugar Glaze or Hot Honey-Sesame Glaze

Directions

  1. Preheat oven to 325°F.
  2. Skewer neck skin of turkey to back. Tuck ends of drumsticks under band of skin across the tail. If there’s no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Rub turkey all over with softened butter.
  3. Place turkey, breast side down, on a rack in a roasting pan. If desired, insert an oven-going thermometer into the center of an inside thigh muscle. It should not touch bone. Cover loosely with foil.
  4. Roast 2 1/4 hours. Remove foil; turn turkey, breast side up, using turkey lifters. Cut band of skin or string between drumsticks so thighs cook evenly. Continue roasting for 1 3/4 to 2 1/4 hours or until thermometer registers 175°F. Juices should run clear, and drumsticks should move easily in their sockets. Brush turkey occasionally with desired glaze the last 45 minutes of roasting.
  5. Remove turkey from oven. Cover with foil; let stand 15 to 20 minutes before carving. Makes about 14 servings.

Hot Honey-Sesame Glaze

  1. Makes 3/4 cup.
  2. In a small saucepan combine 1/4 cup honey, 2 Tbsp. reduced-sodium soy sauce, 2 Tbsp. unseasoned rice vinegar, 2 to 3 Tbsp. Korean chili paste (gochujang), 1 Tbsp. grated fresh ginger, and 3 minced cloves garlic.
  3. Cook and stir until bubbly. Boil gently, uncovered, 3 minutes, stirring occasionally.
  4. Remove from heat; stir in 1 Tbsp. sesame seeds and, if desired, 1 tsp. toasted sesame oil.
  5. Cool to thicken slightly.
  6. Double Mustard-Brown Sugar Glaze
  7. Makes 2/3 cup.
  8. In a small saucepan combine 1/4 cup cider vinegar, 1/4 cup packed brown sugar, 2 Tbsp. Dijon mustard, and 2 Tbsp. whole grain mustard. Cook and stir until bubbly.
  9. Boil gently, uncovered, 3 minutes, stirring occasionally. Remove from heat; stir in 2 Tbsp. fresh thyme.
  10. Note: if desired, brush turkey lightly with olive oil after glazing and removing turkey from oven.

 

2. Honey Roasted Carrots

Ingredients

  • 2 pounds thin/baby carrots peeled, tops chopped off or to 2 inches*
  • 1/4 cup apricot preserves
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon balsamic vinegar
  • 1 tsp EACH McCormick® Garlic Powder, Thyme Leaves
  • 3/4 teaspoon McCormick® Salt
  • 1/4 tsp EACH McCormick® Ground Mustard, Cumin, Pepper

Instructions

  1. 1. Preheat oven to 400 degrees F.
  2. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray.
  3. Add carrots to the center. Set aside.
  4. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer.
  5. Bake for 35-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes. *** Roast longer for more caramelization.
  6. Garnish with fresh parsley if desired.

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. maple syrup* pure
  • 2 cloves garlic crushed
  • 1 tsp. salt
  • 2 tsp. thyme* fresh, finely chopped

Instructions

  1. Preheat oven to 400 degrees.
  2. Whisk together oil, maple syrup, crushed garlic, salt, and thyme in a small bowl.
  3. Combine maple mixture and butternut squash in a large bowl or Ziploc bag. Toss until the squash is well coated.
  4. Spread squash cubes in a single layer on a large baking sheet.
  5. Bake in preheated oven for 30-35 minutes, flipping halfway through, or until the edges of the squash begin to caramelize.
  6. Serve squash with additional fresh herbs, if desired, and enjoy!

 

4. Mini Wild Rice Stuffed Pumpkins

Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup celery, chopped
  • 1 cup carrots, sliced into medallions
  • 8 oz mini portobello mushrooms, roughly chopped
  • 8 oz brussels, stems removed and sliced in half
  • 1 1/2 teaspoons rosemary
  • 1 1/2 teaspoons thyme, plus a few sprigs for cooking
  • 1 1/2 teaspoons sage
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups wild rice
  • 3 1/2 cups vegetable stock
  • 1 cup pecans
  • 1/2 cup fresh or dried cranberries

 

Instructions

  1. Thoroughly clean 8 baby pumpkins. Cut off the tops (save these), remove seeds and innards, and brush inside, outside, and tops with olive oil. Set aside.
  2. In a large, heavy-bottomed pot, cook onion over medium heat until translucent. Add in garlic, celery, carrots, and mushrooms, cooking for 5 minutes.
  3. Stir in brussels, rosemary, thyme, sage, salt, and black pepper and cook for 1 minute, until you can smell the herbs. Add in wild rice, vegetable stock, pecans, and cranberries. Bring it to a boil, then turn heat to a simmer, cover, and cook until the wild rice is plump and al dente (30-35 minutes).
  4. When cooking is complete, preheat oven to 375°F. Carefully spoon rice mixture into prepared mini pumpkins, topping with pumpkin lids.
  5. Place into a Braiser, place a few sprigs of fresh thyme around the pumpkins, and cover with lid. Place in oven, cooking for roughly 45 minutes. Pumpkins are done when they are slightly soft to the touch and golden brown around the edges. Serve immediately.

 

5. Paleo Cranberry Sauce

Ingredients

  • 12 ounces Fresh Cranberries
  • 1/2 Cup Fresh Apple Cider (or fresh squeezed orange juice)
  • 1/4 teaspoon Ground Ginger
  • 1 Whole Cinnamon Stick, (or 1/2 teaspoon of ground cinnamon)
  • 1/2 teaspoon Sea Salt
  • 1/4-1/2 Cup Pure Maple Syrup

Instructions

  1. Wash cranberries and sort out any mushy ones. Transfer to a 3-quart pot and add cider, ginger, cinnamon, and salt. Cover and cook on medium for 15 minutes, stirring occasionally.
  2. Reduce heat to medium/low, remove lid and mash cranberries (if preferred). Cook and stir until any excess liquid cooks off (2-3 minutes).
  3. Taste, it will be very tart. Add maple syrup to desired sweetness then cook while stirring for 2-3 more minutes or until sauce thickens again. Remove from heat and let cool before transferring to serving dish or container.
  4. If blending smooth, allow sauce to fully cool then blend to preferred consistency.

 

6. Oven-Roasted Cranberry-Dijon Glazed Ham

Ingredients

 

Instructions

  1. Combine cranberries, water, and honey in a medium saucepan. Set over medium heat.
  2. Stir occasionally for about 4-5 minutes, until most of the cranberries have popped.
  3. Add dijon mustard, vinegar, brown sugar, and cayenne pepper.
  4. Continue to cook for another 3-5 minutes until the sauce has thickened some and is syrupy. Remove from heat.
  5. If you have an immersion blender, use it to puree the sauce. (If you don’t, transfer the mixture to a regular blender. Leave the top of the blender vented (to allow steam to escape) and cover with a towel. Blend it up until smooth.)
  6. Preheat your oven to 325 degrees F. Prepare a roasting pan with a roasting rack so that the ham doesn’t cook in it’s own juices (you want a nice crispy bottom, no soggy ham bottoms please.)
  7. Place the ham on the roasting rack and use a sharp serrated knife to score the ham diagonally.
  8. Use a brush to coat the ham all over with the cranberry sauce. (You will repeat this process once more about 20 minutes before the ham is done.)
  9. Place the pan in the oven and roast for 1 and 1/2 to 2 and 1/4 hours, or until a thermometer registers 135 degrees F. (About 20-25 minutes per pound). (You don’t need to worry about the temperature too much since the ham is already cooked. You just want to make sure it’s hot all the way through.
  10. 20 minutes before you think it will be done, brush with sauce one more time.
  11. Serve the ham with the remaining glaze (Warm it up in the microwave or on the stove since it will be cool by now.)

 

7. Maple Walnut Crusted Salmon

Ingredients

  • 2 tbsp ghee or olive oil
  • 4 – 6oz salmon fillets
  • Sprinkle of salt and pepper

Maple Walnut Crust

  • 1/2 cup finely chopped walnuts
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp onion powder
  • 1/2 tsp cracked black pepper
  • 3 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp coconut aminos

Instructions

  1. Add all the ingredients listed under “Maple Walnut Crust” to a small mixing bowl and stir until well combined.
  2. Place your salmon fillets on a plate and spoon the mixture over each piece of fish, distributing it as evenly as you can. Place in the refrigerator, uncovered, for 2 to 3 hours.
  3. Preheat your oven to 425°F
  4. Melt the ghee in a large oven-safeskillet set over high heat. When your pan is nice and hot, add the pieces of fish and let them cook undisturbed for about 2 minutes, to sear the skin nice and good.
  5. Transfer the pan to the oven and continue cooking the fish for about 5-8 minutes, depending on desired doneness and thickness of the fillets.
  6. Drizzle with a little bit of melted ghee and additional maple syrup at the moment of serving, if desired.

 

8. Butternut Squash Soup

Ingredients

 

Directions

  1. Cut squash into 1-inch chunks.
  2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
  3. Add squash and stock.
  4. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  5. Remove squash chunks with a slotted spoon and place in a blender and puree.
  6. Return blended squash to pot.
  7. Stir and season with nutmeg, salt, and pepper. Serve.

 

9. Roasted Sweet Potatoes 

Ingredients

Roasted Sweet Potatoes (Plain)

  • 2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
  • 2 tablespoons melted coconut oil
  • 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
  • 1 tablespoon light brown sugar, lightly packed

Seasoned Roasted Sweet Potatoes 

  • 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 teaspoon ground chili powder*
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder

 

Instructions

  • PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don’t want any potatoes overlapping or you’ll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

 

  • SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don’t want any potatoes overlapping or you’ll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

 

10. Roasted Potatoes with Lemon and Oregano

Ingredients

  • 4 large potatoes peeled and sliced into wedges
  • 2 tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 cups chicken stock
  • 2 tbsp lemon juice
  • 4 garlic cloves crushed/minced

Instructions

  1. Preheat the oven to 200°C/390°F. Peel the potatoes and slice into wedges.
  2. Place in a large, deep roasting dish in an even layer then drizzle with olive oil. Season with salt, pepper and oregano.
  3. Combine the chicken stock with lemon juice and garlic and pour into the roasting dish.
  4. Place in a preheated oven and allow to cook for 45-60 minutes or until the stock has been absorbed and the potatoes are crisp and golden.
  5. Give them a stir half-way through cooking to make sure they’re browning evenly. Remove from the oven, scatter with chopped parsley or fresh oregano and serve.

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