Are you ready to stuff it? Of course I mean the turkey…. There are a million and three ways to make your Thanksgiving more healthy, unfortunately, I only have time to share three with you. I’m sure some of you have already grocery shopped and your menu is finalized, but for those of you who are waiting until today to figure out what to take to Thanksgiving, ta-da! I have a few ideas.
The first idea I have not tried but it looks delicious and is definitely on my menu for tomorrow. Instead of the traditional heavy, fairly bland stuffing, Mark’s Sisson of Marks Daily Apple put out a recipe last week for Breadless Cauliflower and Mushroom stuffing which I thought looked great and would be a great addition to my menu.
This recipe is inspired by Mark’s Daily Apple.
Creamy Cauliflower and Chickpea Stuffing with Crunch Almonds
1. Preheat oven to 350 degrees.
2. In a saute pan, melt butter half the butter and saute mushrooms, celery, and onions, until mushrooms are soft and onions translucent. Add the cauliflower and put in a 9×13″ baking dish.
3. In food processor pulse 1/4 c. melted butter, basil, garlic, salt, parsley, almonds, the juice of one lemon, chickpeas, and lemon zest until it becomes blended and chunky, but not creamed together.
4. Place in a oven for 45 minutes, then turn oven up 25 degrees and bake for 35-45 minutes, stirring often so it does not stick or burn!!
Perfect Pumpkin Pie
- 1 1/2 c. pumpkin puree
- 3 eggs
- 1/2 c. honey
- 1 T. cornstarch
- 1 tsp. vanilla
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon (or you could replace these two seasonings with pumpkin pie spice–this is just what I had)
- 1/8 tsp. salt
Almond Flour Pie Crust
- 1 1/2 c. almond flour
- 1/4 c. melted butter
- 1/8 tsp. salt (if butter is unsalted, no salt if it is not)
1. Combine the filling ingredients together in a bowl, mix completely.
2. Combine the crust ingredients together in a separate bowl, make a ball with the dough.
3. Place the dough in the pie pan and use your fingers to form the crust, fill with pumpkin filling.
4. Place in a 350 degree oven for 50-60 minutes. If the crust starts to get burn on the edge, cover with aluminum foil and continue baking.
This pumpkin pie filling is chilling in my fridge right now, waiting to be wrapped in a crust, I CAN’T WAIT!
Sweet Potatoes with Cinnamon and Nutmeg
This is a great alternative to candied yams, the natural sweetness of the sweet potatoes shines through when it is complimented by the cinnamon and nutmeg.
- 6 sweet potatoes, peeled and chopped
- 1/4 c. honey
- 1/4 c. butter
- 2 t. cinnamon
- 1 t. nutmeg
- 1/4 tsp. salt
1. Boil sweet potatoes until fork-soft.
2. Drain water and mash, or blend with mixer.
3. Add honey, spices, butter, and salt and mix.
I made these a couple weeks ago, when there were delicious sweet potatoes at the farmer’s market and they’ve been in my freezer, waiting to be defrosted and devoured!
All of these recipes can be made the day before so you can enjoy a nice casual morning, drinking coffee and watching the Macy’s Day Parade–right after you run your turkey trot around the neighborhood! Gobble gobble!
If your wonder why I keep referring to recipes as “healthy” when they’ve got a good amount of butter in them, read on at http://www.marksdailyapple.com/grass-fed-butter/ Mark explains the make-up of butter and why it isn’t the devil. We’ve been made to believe that all fat is bad and a zero-fat diet will make us skinny and healthy…well…there’s more to fat than that:) While you are at Mark’s Daily Apple, look around and read more, he’s got GREAT information. He’s written a book called “The Primal Blueprint” suggesting a lifestyle more like our early human ancestors would have eaten. I’m looking forward to getting his book and reading it, maybe you will too!