Let’s be honest, as much as the Thanksgiving holiday is about gratitude, family, and friends, it is also about the food. Traditionally, the dishes and desserts that are served might not be on the nutritious side (which is totally fine!), but that doesn’t mean healthy has to be thrown by the wayside. We polled our favorite nutrition professionals and health-conscious eaters what they plan to contribute to their Thanksgiving meal.
For Thanksgiving this year, I’m planning on making my Pumpkin Cookie Dough Bites It’s an easy recipe to whip together, and is a great addition to the Thanksgiving dessert spread. I made these last year and already had requests to bring them back so I am! 🙂
Lindsay Fuce, Holistic Nutritionist
Pumpkin pie is such a nostalgic staple of Thanksgiving in my family, so I put a healthier twist on the traditional favorite. This version is gluten free, vegan, AND refined sugar free without sacrificing the true flavor of the good ol’ fashioned pumpkin pie I remember from growing up. Super easy to make with simple ingredients, and my family devours it!
Caroline Healy, Holistic Health Coach
When it comes to what to contribute for Thanksgiving, I like to guarantee there is going to be something green that is served. I love a seasonal salad, made with arugula, pecans, pomegranate seeds, and goat cheese tossed in a basic balsamic vinaigrette. I also can’t imagine Thanksgiving without brussels sprouts and sweet potatoes, and since mashed potatoes are likely already making an appearance, I simplify this side dish by roasting the two vegetables together in some avocado oil, garlic powder, rosemary, and sea salt. There are enough complicated casseroles to go around!
Garlic & Rosemary Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 2 – 3 cups Brussels sprouts, stems removed and quartered
- 1 large sweet potato, cut into 1 inch cubes (or 2 medium)
- 2 tablespoons oil (preferably avocado, but olive oil works too)
- ½ teaspoon garlic salt
- 2 tablespoons dried rosemary
- sea salt to taste
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread Brussels sprouts and sweet potatoes evenly. Coat with oil, spices and sea salt.
- Bake 25-30 minutes until sweet potatoes are fork-tender and edges of Brussels begin to brown.
Sara McGlothlin, Holistic Health Coach, Founder of Gratisfied
Around the holidays, I find that my community struggles most to come up with delicious, healthy and creative side dishes, desserts and family breakfasts. Good news is; I’ve been developing holiday-apropos recipes for over eight years, which I’m confident will please everyone at the table, as well as provide nutrition! Here is a round-up of my favorite sides and desserts/breakfasts to take the guesswork out of your planning this year. And if you need even MORE support, you can also join my Simply Balanced Meal Plan Community and try our Holiday Meal Plan for FREE using our one-month free trial. I’ve created the entire menu for you, and I walk you through every single step. I promise it will be the most stress-free holiday hosting experience you’ve had!
Laura Lea Bryant, Holistic Chef
www.llbalanced.com & Creator of Simply Laura Lea Meal Plans
