Healthy Thanksgiving Recipes

Posted in: Healthy Eating // 1 Comment

Check out these healthy holiday recipe tips. Thank you to Joan Dandeneau and Michael Swain for submitting some of their favorites!

Click on this recipe from Eating Well for a healthy roasted turkey option.

Healthy Collard Greens
Ingredients
1/2 cup extra-virgin olive oil
2 pounds collard greens, stems and inner ribs removed, leaves coarsely chopped (Mustard Greens work too)
1 large onion, thinly sliced
3 garlic cloves, minced
1 large jalapeño, seeded and sliced
1 pint grape tomatoes, halved
3/4 cup water
2 tablespoons white wine vinegar
Salt and freshly ground pepper

Directions
In a large pot, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 6 minutes. Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 15 to 30 minutes.

Cranberry Ginger Relish
12 oz cranberries fresh or frozen defrosted
1 apple, cored and chopped in the 1/3 inch pieces
1/2 raw organic honey
1/2 C water
1 1/2 TBSP fresh ginger, finely minced
Zest and Juice of 1/2 lemon
1/8 sea salt

Add all ingredients to a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and cook for 8-10 minutes or until cranberries break down, apples soften and mixture thickens. Sauce will continue to thicken slightly as it chills. Stir often to prevent sticking to bottom of pan. Transfer to a serving dish or storage container. Cover and chill for at least 3 hours. Keeps up to 5 days in the refrigerator.

Clean Eating Pumpkin Pie
(Makes 2 traditional sized pies)
Ingredients
2 cups prepared pumpkin
1/2 cup agave or honey
4 egg whites
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/2 cups fat free milk (you can substitute unsweetened soy milk or unsweetened almond milk)
DirectionsCombine all ingredients in a large mixing bowl, and mix thoroughly. Pour mixture into pie crusts (wholewheat ones). Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.
Note: This pie is not very sweet. If you prefer a sweeter pie, add an additional 1/4 cup of agave.