Thanksgiving dinner has traditionally been a time to over indulge in a hearty meal and tasty treats. This year, why not make a few delicious, healthier choices that won’t thwart your health goals? Try these three classic, healthy dishes to keep your family full of excellent whole foods at Thanksgiving dinner!
Butternut Squash Soup
2 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded, and cubed
32 oz chicken stock
salt and fresh black pepper to taste
Melt butter in a large pot and cook onion, celery, carrot, potatoes, and squash until lightly browned. Add enough chicken stock to cover vegetables and bring to a boil. Reduce heat to low, cover pot and simmer for 40 minutes, or until vegetables are tender.
Transfer to a blender or food processor and blend until smooth. Return to pot and add remaining stock until desired consistency is reached. Season with salt and pepper.
1 ½ lbs Brussels sprouts
3 tbsp E. EXCEL Essential Blend
1 tsp kosher salt
½ tsp fresh black pepper
Preheat oven to 400˚ F. Trim sprouts and place them in a resealable plastic bag with all other ingredients. Seal the bag and shake to evenly coat sprouts. Pour onto baking sheet and roast for 30-45 minutes.
15oz can pumpkin
½ c stevia (or other granulated sweetener)
¼ c caramel or vanilla sugar free syrup
½ c heavy cream
½ c water
½ tsp salt
½ tsp ginger
¼ tsp cloves
Mix all ingredients together and beat well with an electric mixer. Pour into a buttered 9 in pie plate. Bake at 350 for 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack and chill before serving.