5 Thanksgiving Recipes Your Body Will Thank You For!
5 Thanksgiving Recipes That Won’t Give You Those Food Baby Regrets
This time of year, let’s be honest, we like to eat and eat well! It’s getting colder and out comes those thick and creamy soups, turkey dinners, and.. Dare I say it? The Pumpkin Spice Latte.
So, how do we keep those foods tasty, but the calories down? Have no fear Fittcoach is here with 5 yummy, BUT HEALTHY recipes for your Thanksgiving cravings ;)
1) Apple & Beet Salad
4 large beets (2 1/2 pounds)
5 thyme sprigs
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/4 cup apple-cider vinegar
1 teaspoon Dijon mustard
3 tablespoons prepared horseradish
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced
Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with coconut oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios.
Transfer the beets to a platter, top with the apple and serve.
2) Mashed Winter Squash with Indian Spices
8 pounds butternut or buttercup squash, halved lengthwise and seeded
1/3 cup plus 1 tablespoon vegetable oil, plus more for drizzling
Salt and freshly ground pepper
2 tablespoons black mustard seeds
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground coriander
1 teaspoon turmeric
1/4 teaspoon crushed red pepper
1/4 cup water
Preheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cut sides of the squash with oil and season with salt and pepper. Turn the squash halves cut sides down and roast for about 45 minutes, or until tender.
Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustard seeds and cook over moderately high heat, shaking the pot, until they pop, about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3 cup of oil to the pot. Add the garlic and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the coriander, turmeric and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
Using a large spoon, scrape the squash flesh from the skins into the pot. Add the water and cook over moderately high heat, stirring and lightly mashing the squash, until blended and heated through. Season the squash with salt and pepper. Transfer to a bowl, top with the toasted mustard seeds and serve.
3) The 79 Cal Pumpkin Spice Latte (Yea… Y’all heard that right)
1 cup almond milk
1 cup hot brewed coffee
2 tablespoons pumpkin puree
2 tablespoons maple syrup (or sweetener of choice)
1/2 teaspoon pumpkin pie spice (Nutmeg, ground clove and cinnamon)
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. (Or you can simply whisk the ingredients together in a pan over medium heat on the stove-- use a whisk to combine well!)
Adjust flavor to taste, and serve warm. A high-speed blender should keep the contents hot enough to serve immediately, but if you're using a traditional blender, you may want to transfer the contents to a saucepan and warm over the stove top before serving.
4) Skinny Pumpkin Pie Bars
For the pecan crust:
2 cups old fashioned oats
1 cup dates
2 tbs coconut oil, melted
1/2 cup pecans, finely chopped
1/4 tsp nutmeg
For the pumpkin pie filling:
15 oz can pumpkin puree
1/4 vegetable oil spread
1/4 cup brown sugar
3/4 cup almond milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350 degrees F. Add the old fashioned oats, dates, coconut oil, nutmeg and salt to a food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture slows down and begins to come together. Add in the chopped pecans and pulse a few more times until they are fully incorporated.
Spray a 10x10 baking sheet and line it with parchment paper. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom of the baking sheet.
Add the pumpkin puree, vegetable oil spread and brown sugar to the bowl of a mixer. Beat together until light and fluffy. Mix in the eggs, almond milk, vanilla and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70-80 minutes or until a toothpick comes out clean when inserted into the middle.
Allow the pie to cool for 2 hours before removing from pan and cut into 16 squares. Serve with cool whip lite (optional) or refrigerate for up to a week.
5) Spaghetti Squash Casserole
2 ripe spaghetti squash
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 pound lean ground beef (95% lean)
2 cups crushed tomatoes
1 (8 oz) can tomato sauce
½ cup low-sodium chicken broth
1 tsp. Italian seasoning
1 packet Stevia
Salt and pepper, to taste
2 Tbsp Parmesan cheese, freshly grated
3 Tbsp basil, chopped (divided)
1 cup mozzarella cheese, shredded
To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
Bake squash in the oven for 45 minutes until tender.
Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
In a 9x13 inch baking dish, spoon 1½ cups of meat sauce into bottom and spread out evenly. Layer with ½ of the spaghetti squash then 1½ cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1½ cups) and top with mozzarella cheese.
Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
Top with remaining tablespoon of basil, serve and enjoy!