5 Crazy Healthy + Delicious Thanksgiving Dishes

Let me just hit it to you straight, I loooove to get my Thanksgiving on. And I loooove to eat all those (un-healthy) comfort food dishes that I remember from my childhood. Now, I just make them a healthier!

If you are looking to keep the traditional Thanksgiving dishes alive and tasting well, but actually good for you - look no further.

And I just dare betcha, if you bring one of these dishes to your Thanksgiving gathering, the guests will not even know it's a healthier version. They'll be too busy trying to lick the pan clean. 

Thanksgiving Kale Caesar Salad

 Surprise your guests with this delicious and deeply nourishing spin on Caesar Salad! Kale is easier to digest if you do some of the breaking down ahead of time; aka massage those greens! Just a glug of dressing or olive oil will do, with a pinch of sea salt, then squeeze and massage your stress away, until the kale is soft and palatable. Add some roasted Brussels sprouts for some warm, soft goodness, and drizzle with the creamy cashew dressing, which adds necessary, brain boosting fats. 

Surprise your guests with this delicious and deeply nourishing spin on Caesar Salad! Kale is easier to digest if you do some of the breaking down ahead of time; aka massage those greens! Just a glug of dressing or olive oil will do, with a pinch of sea salt, then squeeze and massage your stress away, until the kale is soft and palatable. Add some roasted Brussels sprouts for some warm, soft goodness, and drizzle with the creamy cashew dressing, which adds necessary, brain boosting fats. 

Ingredients

4 c. kale, chopped
5 c. romaine, chopped
1 T. Olive Oil
1.5 c. chickpeas, soaked and dried
2 c. brussels sprouts, halved
1 tsp. turmeric
salt and pepper to taste
Caesar Dressing
1/2 c. raw cashews, soaked overnight
1/4 c. water
2 T. olive oil
Juice of 1/2 lemon (about 1 T.)
1 T. dijon mustard
1 garlic clove, minced
1/2 T. Worcestershire sauce (use vegan if vegan)
2 T. capers
1/2 t. salt and pepper

METHOD

  1. Soak the cashews in water over night, or at least for a few hours, then drain.
  2. Prepare the roasted Brussels sprouts and chickpeas, preheat the oven to 350. In a large bowl combine veggies, 1 T. of olive oil, salt and turmeric, then stir until evenly coated. Spread vegetables out on a lined baking sheet, cooking for 20 min. or until browned.
  3. While the veggies roast, prepare the dressing. Combine all dressing ingredients into your food processor and pulse until creamy and smooth. You may have to add a little extra water to get the blending process going. Adjust salt and pepper to taste.
  4. Assemble the salad. After removing the stems from your kale, chop roughly. Then chop the romaine and combine both greens in a large mixing bowl. Top with dressing and roasted veggies, and then whichever additional toppings you'd like- parmesan, nutritional yeast and/or roasted turkey

The Best Cranberry Sauce Ever

 Cut the sugar and up the protein with the best cranberry sauce ever. The chia adds a great protein punch and keeps helps give you that classic cranberry sauce texture. We've used pure maple syrup instead of processed sugar, and you can adjust how much you'd like based on flavor. Do not used the fake stuff, trust us on this one! I personally like a more tart sauce, but it is Thanksgiving so if you want some sweets do it!

Cut the sugar and up the protein with the best cranberry sauce ever. The chia adds a great protein punch and keeps helps give you that classic cranberry sauce texture. We've used pure maple syrup instead of processed sugar, and you can adjust how much you'd like based on flavor. Do not used the fake stuff, trust us on this one! I personally like a more tart sauce, but it is Thanksgiving so if you want some sweets do it!

INGREDIENTS

12-ounces - fresh cranberries, cleaned
3/4 c. - grade b maple syrup
1 - granny Smith apple
1 - orange
1 - lemon
3/4 c. - raisins
3/4 c. - chopped walnuts
1 T. - chia seeds 

METHOD

  1. Wash cranberries, peel, core and chop apple and grate zest from the orange and lemon into a bowl, then squeeze the juice from the orange and lemon into another bowl.
  2. Cook the cranberries, maple syrup, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the cranberry skins pop open.

  3. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins, chia seeds and nuts. Let cool, and serve chilled.


Green Bean Casserole

 You guys. This Green Bean Casserole is EVERYTHING. It's so good, and it's so good for you, and it tastes SO MUCH BETTER than the cream of mushroom, mushy bean casserole your grandma makes (sorry gram). Your guests will be fighting over this one, it will be the star dish of the day, and you will have a hard time wanting to share it. Fresh beans make this baby snap, plus give our body loads of fiber and folic acid. And of course, the creamy sauce is coconut milk based (brain boosting fats) with our beloved Rapunzel Vegetable Bouillon Cube (clean) mixed in, making the flavor out of this world. 

You guys. This Green Bean Casserole is EVERYTHING. It's so good, and it's so good for you, and it tastes SO MUCH BETTER than the cream of mushroom, mushy bean casserole your grandma makes (sorry gram). Your guests will be fighting over this one, it will be the star dish of the day, and you will have a hard time wanting to share it. Fresh beans make this baby snap, plus give our body loads of fiber and folic acid. And of course, the creamy sauce is coconut milk based (brain boosting fats) with our beloved Rapunzel Vegetable Bouillon Cube (clean) mixed in, making the flavor out of this world. 

INGREDIENTS

2 T. - coconut oil
1 pound - fresh green beans
12 oz - organic mushrooms
2 - garlic cloves
1 t. - sea salt
1/4 t. - black pepper
1/2 t. - rosemary
1 t. - dried thyme
1/4 c. - spelt or chickpea flour
1/2 c. - water
1 can - full fat coconut milk
1 - Rapunzel vegetable bouillon cube
1 - onion
1 T. - olive oil
1/4 c. - spelt or chickpea flour
1 t. - sea salt
1/4 t. - black pepper

METHOD

  1. Preheat oven to 350 degrees. Heat coconut oil over medium heat in a large saucepan. Cook green beans for 5-7 minutes, until starting to soften, then add mushrooms, minced garlic, sea salt, black pepper, dried rosemary and dried thyme. Cook another 5-7 minutes, adding a splash of water to prevent sticking.
  2. Add flour and stir for 30 seconds, then add broth and milk, stir well and bring to a simmer for 10 minutes until thick. 
  3. Meanwhile, toss sliced onions together with flour, olive oil, sea salt and black pepper. Spread out on a baking sheet and pop in the oven for 10 minutes, or until crispy. 
  4. Transfer green bean mixture to a casserole dish and spread crispy onions over top. Pop back in the oven on the bottom rack and bake until bubbly - about 30 minutes. 

Lemon Thyme Mashed Potatoes

 Because Thanksgiving just isn't right without mashed potatoes, am I right? We are upping the nutritional and flavor profile of this otherwise bland, nutrient empty dish by adding celery root and parsnips which gives us loads more vitamins and minerals, and lemon and thyme which makes it all pop. Get ready for lots of "WOWs"!

Because Thanksgiving just isn't right without mashed potatoes, am I right? We are upping the nutritional and flavor profile of this otherwise bland, nutrient empty dish by adding celery root and parsnips which gives us loads more vitamins and minerals, and lemon and thyme which makes it all pop. Get ready for lots of "WOWs"!

INGREDIENTS

4 - yellow skin potatoes
1 - celery root
2 - large parsnips
2 T. - olive oil
1/4 c. - fresh parmesan (optional)
1 t. - dried thyme
1 - lemon
1 pinch - sea salt

METHOD

  1. Dice potatoes, celery root and parsnips into 1/2" cubes. If you are new to celery root, it can be fibrous so b sure to cut the ends off and slice the thick skin off with a sharp chefs knife.
  2. Place diced potatoes, celery root and parsnips in a large stock pot. Fill the pot with water to cover the veggies and bring to a boil, then reduce to low heat and cook, covered, for 15-20 minutes. Root veggies should be super tender when done, so times may vary.
  3. Remove the veggies from heat and drain. Return the veggies to your pot and cook over medium heat for 2-3 minutes to remove excess moister. Remove from heat. 
  4. Add olive oil, cheese, sea salt, thyme and zest from 1 lemon to the pot with the veggies. Using a potato masher, smash the veggies until creamy and delicious. Adjust seasoning to your liking. 

Apple Pie That Will Make You Wanna Cry

 The best part about Thanksgiving is all the desserts, and the best part of Apple Pie is the crust and the a la mode. So we didn't skimp on either here. This crust is seriously the best. You will want to make it again and eat it like a cookie. But what makes it even better is when the apple juices seep into it, and then you top it with a hefty scoop of coconut whip cream, which is 10x better than ice cream and 10 hundred times better for you. You just have to taste it to believe it, so go on and give this one a try!

The best part about Thanksgiving is all the desserts, and the best part of Apple Pie is the crust and the a la mode. So we didn't skimp on either here. This crust is seriously the best. You will want to make it again and eat it like a cookie. But what makes it even better is when the apple juices seep into it, and then you top it with a hefty scoop of coconut whip cream, which is 10x better than ice cream and 10 hundred times better for you. You just have to taste it to believe it, so go on and give this one a try!

INGREDIENTS

1 1/4 c. - rolled oats
8 - dates
1/4 c. - coconut oil
2 large - Granny Smith apples
2 T. - ground flax
3/4 c. - maple syrup
2 t. - lemon juice
1 t. - vanilla
1 t. - cinnamon
1/4 t. - ginger
1 can - full fat coconut milk
1 t. - vanilla
1/2 t. - cinnamon

METHOD

  1. Remove pits from dates, melt the coconut oil, thinly slice the apples and put the can of coconut milk in the refrigerator for at least 3 hours.
     
  2. Coarsely chop the dates in a food processor. Add rolled oats and process until crumbly, then add melted coconut oil and process until sticky. Add water if needed. 
     
  3. Lightly grease a pie pan with a little coconut oil, then gently press the crust evenly along the bottom and edges of the pan.
     
  4. In a large mixing bowl, combine sliced apples, flax seed, maple syrup, lemon juice, vanilla, cinnamon and ginger. Mix until the apples are evenly coated, then pour the apple mixture on top of the crust and bake at 350 degrees for 25-35 minutes.