7 Thanksgiving recipes for a simple, healthy, and tasty holiday

Don’t know about you, but I’m feeling the pressure to figure out what to make for Thanksgiving dinner. (If you’re not in the U.S., you’re probably NOT having that problem. 😉

I’m going to two different friend Thanksgivings since my family and I are on different coasts this year. And, truth be told, I love whipping up something yummy to share with my hosts!

As I dug through my recipe stash for inspiration, it occurred to me that you might need a few ideas too, while you still have time to plan for the big meal.

Here are a few of my favorite side dishes (+ one breakfast and one dessert, just because)…some healthy, some indulgent (or both), all simple.

Recipes

Pumpkin Pie Oatmeal (Adapted from Kris Carr.com)

I love, love, LOVE this creative fall breakfast dish! And I’m a big fan of eating breakfast on Thanksgiving to keep my blood sugar at a normal level leading up to the big meal. That way, I can enjoy Thanksgiving dinner without completely overdoing it. Besides, this recipe gives you an excuse to have dessert for breakfast. 🙂

Yield: 3 servings

• 1 cup rolled or steel cut oats
• 1 cup pumpkin purée
• 1 cup almond or coconut milk + 2 cups water
• 1 tablespoon vanilla
• 1 tablespoon ground chia seeds
• 2 teaspoons pumpkin pie spice
• 1/4 cup maple syrup
• 1/4 cup roasted hazelnuts (optional)

Spicy Mixed Greens (Recipe by Emily Casey, via a Whole Foods Southern Thanksgiving cooking class in NYC)

I made this quintessentially Southern side dish at last year’s Thanksgiving. My primarily West Coast-born dinner mates were not fans. 😉 Oh well. Their loss. You’ll love it…but it does have a good kick, so get ready.

• 1 bunch collard greens
• 1 bunch kale
• 1 bunch turnip greens
• 2 tablespoons butter, lard, bacon grease, or vegetable oil (Lara’s note: I used half butter and half extra virgin olive oil.)
• 1 large onion, diced
• 1 teaspoon crushed red chilies
• 1 tablespoon salt
• 2 tablespoons brown sugar
• 1/4 cup apple cider vinegar
• 1 cup water
• Pepper vinegar, such as Texas Pete or Goya brands

Wash and rinse greens. Chop collards and kale coarsely; chop turnip greens more finely (they get stringy otherwise). In a deep stockpot, melt the fat over medium heat. Add the onion and sauté until translucent. Add the chilies, salt and sugar, stir, and add the greens. Mix thoroughly. Add the vinegar and water, and cover. Steam greens until done to your liking, from 20 to 40 minutes, stirring occasionally and adding liquid, if necessary, to keep greens from burning. Southerners cook ’em “to death” – until they are meltingly tender; I like them a little more al dente. Taste and adjust seasonings, then serve, passing vinegar alongside.

Recipe Links

Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas (Sunset Magazine)

Made this last year too. Gorgeous on the plate, packed full of nutrients, and definitely a crowd pleaser.

Carrot Ginger Soup with Pomegranate Seeds + Maple Thyme Brussels Sprouts (Lara Dalch)

Just a few of my fall standards. The Brussels sprouts are my fave.

Wilted Chard and Wild Rice Salad (Bastyr University)

I’ve not made this for Thanksgiving specifically, but it seems like a fun – and different – addition to more traditional side dishes. And it’s one of my absolute favorite winter salads.

Apple-Bacon Pie with Gingersnap Crust (Tasting Table)

I haven’t made this…yet. Maybe not the healthiest option, but oh my god! does it sound AMAZING! I might even make it this year. Will report back.

Oh, and check out my holiday pre-party tips from last year. They’ll help you stay in control with your holiday food choices…without skipping all the goodies. 🙂

What are you making for Thanksgiving (or just for dinner on the 28th ;)? Tell me in the comments.

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