Healthy Thanksgiving Recipes

Tuesday, November 5, 2019

Thanksgiving

Nothing is more delicious on Thanksgiving than traditional recipes and family favorites. However, sometimes these dishes aren’t the best for your diet.

Consider adding one of the healthier options below into the mix this year. They are sure to be hit with your loved ones and might even make a great addition to your annual sides.   

Loaded Cauliflower Casserole

Ingredients

1 head of cauliflower, broken into small pieces
1 cup shredded cheddar cheese
2 slices of bacon, cooked and crumbled
1 green onion, chopped
1 cup Greek yogurt
2 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper

Instructions

Preheat oven to 450 degrees. Place cauliflower pieces in an 8x8 baking dish. Drizzle olive oil and sprinkle salt, garlic powder and pepper on top. Carefully mix then roast the cauliflower for 20 minutes, until crispy and tender.

While the cauliflower is cooking combine Greek yogurt, lemon juice, half of the cheese and bacon crumbles in a bowl. When the cauliflower is out of the oven, add it to the bowl and slowly mix the ingredients together.

Scoop the mixture back into the baking dish and add remaining cheese on top. Bake again for 10 minutes. Top with chopped green onion before serving.  

Roasted Vegetables

Ingredients

1 butternut squash, cut into cubes
2 red bell peppers, seeds removed and chopped
1 sweet potato, peeled and cut into cubes
3 potatoes, cut into cubes
1 red onion, cut into fourths
2 tablespoons rosemary, chopped
2 tablespoons balsamic vinegar
1 tablespoon thyme, chopped
¼ cup olive oil
salt and pepper to taste

Instructions

Preheat oven to 475 degrees. Combine squash, peppers, and both types of potatoes in a bowl. Separate onion into pieces and then add them in as well.

In a separate bowl, mix together thyme, rosemary, olive oil, vinegar and salt/pepper. Drizzle on top of the vegetables and toss until coated.

Spread vegetables on a baking pan. Roast for 35 to 40 minutes until they are cooked and browned. Be sure to stir the veggies every 10 minutes or so while they are roasting.

Fruit Cornucopias

Ingredients

6 ice cream cones
1 cup blueberries
1 cup Mandarin oranges
1 cup raspberries
1/8 cup honey
1/8 cup pumpkin seeds

Instructions

Fill ice cream cones with any combination of fruit. Place pumpkin seeds inside too. Drizzle honey on top of and inside each ice cream cone. Place cones on a dish and store in the fridge until it is time to serve them.

Is holiday stress already setting in? Check out our starters guide to self-care with tips to help in the coming months.

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