Well Thanksgiving is approaching fast, so I thought I would give you some healthier choices for your Thanksgiving dinner.  Most of our standard Thanksgiving menus are full of empty calories and little nutritional value.  Here are some substitutes that you can try so you can have a piece of pumpkin pie without guilt!

Ditch the Cream of Mushroom soup and Fried onions and try these delicious green beans!

Green Beans Almondine 

• 1 Pound fresh not frozen Green Beans, trimmed
• 2 Cloves garlic, finely chopped
• 1 Tablespoon clarified butter
• Zest of 1 lemon
• Salt and Pepper, to taste
• 2 Tablespoons of sun-dried tomatoes, finely chopped
• 1/4 cup of sliced almonds, toasted

• 1 Head of Fresh Cauliflower
• 1 Cup of Chicken Stock
• 1/4 Teaspoon Red Pepper or seasoning of choice
• 2 Cloves of Garlic, Crushed

1. Cut your cauliflower head into small chunks of the florets and stems.
2. Place all ingredients in a medium saucepan and bring to a boil.
3. Reduce heat to medium heat, and cover, allowing to cook for 20 minutes until the cauliflower tender enough to be mashed with a fork.
4. If all of the liquid dries up add more, or if you have too much, pour it off into a bowl and reserve. Cauliflower holds tons of liquid, so start with less than you think and add if needed.
5. Place all ingredients into the bowl of a food processor, or keep in pan and use a immersion blender or hand mixer to mash.
6. If the mash seems to dry add some additional stock or coconut milk for creaminess.

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Turkey Gravy 

• Drippings from roasted turkey
• 1/2 Cup White wine
• 1/4 Cup almond flour
• 1/4 Cup Arrowroot powder, Mixed with 1/4 Cup water
• 3-4 Cups turkey or chicken stock
• salt and pepper to taste

1. Remove your turkey from the pan, carefully pour the liquid from pan into a container and set aside to use for the turkey stock.  If you don’t have 3-4 cups add chicken stock to it.
2. Set the roasting pan over oven burners.
3. Turn the heat to medium-high, and de-glaze the pan with the wine, whisking to break up all the browned bits off the bottom of the pan. This is the key to give your gravy great flavor.
4. In a small bowl, combine the almond flour, arrowroot powder and 1 cup of the stock, stirring until no lumps remain.
5. Slowly pour the almond flour mixture into the roasting pan, whisking to mix well.
6. Whisk in remaining stock
7. Once gravy starts to thicken, turn off heat and serve immediately.

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A patient of mine tried this bread recipe and reported back to me that it was very tasty and easy to make.  You can use it to make gluten-free stuffing as well, and it would be great for those left over turkey sandwiches.

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Basic Loaf of Bread

• 31/2 Cups almond flour
• 3/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 4 Large Eggs
• 1 Tablespoon Honey
• 3/4 Teaspoon Apple Cider Vinegar

1. Preheat oven to 300 degrees Fahrenheit
2. Combine all the dry ingredients.
3. In a separate bowl, whisk the eggs, then add in the honey and apple cider vinegar.
4. Pour batter into a well-greased loaf pan.
5. Bake for 45 minutes or so, until bread is golden brown and a toothpick comes out clean when inserted.

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For Gluten-free stuffing simply stir about 1-2 teaspoons each of sage, rosemary, and thyme into bread mixture.  when the loaf is done cooking, dice the bread into cubes and toast them in the oven to dehydrate them and make them crispy.  Now you can use them like you would any other bread for stuffing.

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If you would like to bring or have a healthy option for desert to add to the pie selection try this one. It is a low-glycemic, gluten-free yummy alternative.

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Apple Crisp

• 1 3/4 Cups almond flour
• 1/2 Teaspoon unrefined sea salt
• 1 1/2 Teaspoon ground cinnamon, divided
• 1/2 Teaspoon Nutmeg
• 1/3 Cup coarsely chopped walnuts
• 2 Tablespoons coconut oil, warmed so it is liquefied
• 4 Tablespoon Agave Nectar, divided
• 1 Tablespoon gluten-free vanilla extract or vanilla flavor
• 4 Cups Gala apples, peeled, sliced thin, and chopped in half width-wise
• 1 Tablespoon arrowroot powder

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix almond flour, sea salt, 1 tsp. cinnamon, nutmeg, and walnuts in medium bowl.
3. Mix coconut oil, 3 Tbs. agave nectar, and vanilla in separate bowl.
4. Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.
5. Grease 8 – by 11 1/2 inch, 2-quart casserole dish
6. Mix apples, remaining agave nectar, arrowroot, and remaining cinnamon together in mixing bowl.
7. Arrange apple mixture in baking dish. Crumble topping over apples
8. Bake 18-20 minutes, until dish is fragrant and top is brown but not burnt.  Serve warm

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For a little extra sweetness drizzle a little additional agave nectar on top when served.

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Most of these recipes are from the Paleo Comfort Foods Cookbook. Click the link or you can find it on my recommendations stuff page if you would like to get a copy to have on hand.

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Well I hope that some of these recipes help make your holiday thankful!!  You can have a tasty and healthy holiday! Wherever the holiday takes you have a wonderful one!!!!

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Yours in Health,