A Healthy Twist on Favorite Thanksgiving Side Dishes

Thanksgiving is a short week away and menu prep is under way! Although Thanksgiving typically kick-starts the few extra pounds we gain during the holidays, it doesn’t have to! Say goodbye to food-comas and rest easy knowing that by substituting a few ingredients in some of your favorite Thanksgiving side dishes, they become a whole lot healthier. Nutritionist and all around wellness expert, Jennie Miremadi created these Thanksgiving recipes, so we don’t doubt they are both healthy and delicious! Serve these side dishes at your family Thanksgiving or Friendsgiving and we promise no one will taste the difference!

Roasted Heirloom Carrots

Ingredients

2 lbs. heirloom carrots, peeled
2 tbsp. olive oil
Himalayan pink salt and ground, black pepper to taste

Directions

1) Preheat oven to 400 degrees F.
2) Toss carrots, olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the carrots.
3) Place baking sheet in the center of the oven and roast carrots, tossing occasionally, until tender and golden, about 45-50 minutes.
4) Remove carrots from oven and adjust salt and pepper to taste.
5) Serve and enjoy!

Roasted Delicata Squash

Ingredients

1 9-inch delicata squash
1 tbsp. olive oil
Himalayan pink salt and ground, black pepper to taste

Directions

1) Preheat oven to 400 degrees F.
2) Cut delicata squash in half lengthwise and remove seeds. Then, slice squash crosswise into 1/4 inch slices.
2) Toss delicata squash slices with olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the squash pieces.
3) Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 20-25 minutes.
4) Remove squash from oven and adjust salt and pepper to taste.
5) Serve and enjoy!

Sweet Potato Casserole

Crumble Ingredients

1/2 cup gluten-free, rolled oats
1 cup finely ground pecans (blended in Vitamix or other high speed blender)
1/4 cup arrowroot flour
1/4 cup + 2 tbsp. organic virgin coconut oil
4 tbsp. coconut sugar
1 tbsp. Ceylon cinnamon
1/4 tsp. Himalayan pink salt

Crumble Directions

1. Add oats, ground pecans, arrowroot flour, coconut sugar, cinnamon and salt to a mixing bowl and mix to combine.
2. Drizzle coconut oil over oat-pecan mixture and stir until mixture resembles a crumble.
3. Place in refrigerator until ready to use.

Thanksgiving Sweet Potato Casserole Ingredients (serves 8)

2 15-oz. cans organic sweet potato (BPA-free)
1/2 cup organic, full fat coconut milk (canned, BPA-free, gum-free)
1 tbsp. vanilla
1 tsp. Ceylon cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
Pinch of Himalayan pink salt
Crumble (recipe above)

Thanksgiving Sweet Potato Casserole Directions

1. Preheat oven to 350 degrees F.
2. Add all ingredients other than crumble to a saucepan and bring to a simmer over medium-low heat, stirring frequently.
3. Once sweet potato mixture reaches a simmer, turn off heat and place in an 8 x 8 inch casserole dish that has been prepared with coconut oil.
4. Top sweet potatoes with crumble and bake for about 35 minutes, or until crumble is lightly golden and sweet potatoes are bubbly.
5. Serve and enjoy!

What’s your favorite Thanksgiving dish?