It’s almost here! Thanksgiving time! I love this time of year. It is always filled with lots of great food, family, friends, and laughter. PN is bringing you a round up of delicious Thanksgiving recipes that use real, unprocessed food. Once highly processed, sugary foods sneak their way into your diet they are extremely difficult to get out. Try including some of these healthy recipes to help keep you on track during the holiday season.
Amanda and Ana
Cut up some peppers, carrots, celery and whatever other veggies you want to dip in this delicious hummus.
Try out this delicious crock pot recipe. Cut up some apples or veggies to eat with this wonderful dip.
PN Thanksgiving Stuffing Recipe
- • 1lb Organic Italian Pork Sausage
- • 6 slices Organic Bacon, chopped
- • 5 Stalks Celery, diced
- • 1 Sweet Potato, diced
- • 1 Yellow Onion, diced
- • 1 4oz Container Mushrooms, diced
- • 2 Organic Apples, diced
- • 1 cup Raw Pecans
- • 2 Eggs, beaten
- • 2 tbsp White Wine Vinegar
- • 1 cup Dried Cranberries (no sugar)
- • ⅓ cup Organic Chicken Broth
- • 1 tbsp Fresh Thyme, chopped
- • 1 tbsp Fresh Rosemary, chopped
- • 1 Garlic Clove, minced
- • Organic Extra Virgin Olive Oil
- Preheat oven to 375 degrees. Cover a baking sheet with foil and place sweet potatoes on top. Use 1 tbsp olive oil and lightly salt and pepper. Use hands to coat all potatoes with oil. Bake for 15-20 minutes or until potatoes can easily be pierced with a fork.
- While potatoes are cooking, use a large skillet over medium-high heat and place chopped bacon in pan. Cook down until some fat has formed and add in the chopped apples, celery, and onions.
- When onions become translucent, add in sausage, mushrooms, and white wine vinegar. Cook until pork is almost completely cooked through (no longer pink).
- Once the sausage is done add the mixture to a bowl and allow to cool.
- Beat your eggs then add these to the sausage mixture as well as the chicken broth, sweet potatoes, pecans and dried cranberries. Mix well.
- Use a 9x13in-baking dish and place mixture inside. Bake for 15-20 minutes or until top is slightly browned.
PN Pumpkin Spice Bites
- 14-16 medjool dates, pitted
- ½ cup gluten free rolled oats
- ½ cup unsweetened coconut flakes
- 2 scoops grassfed vanilla whey protein
- 2 tbsp extra virgin coconut oil, melted
- 2 tbsp pumpkin pie spice
- dash of sea salt
- 1 tsp vanilla extract
- Add dates to a food processor and blend until you have a thick paste.
- Add the rest of the ingredients and blend well until all incorporated.
- You should be left with a doughy mixture that you can form into small balls.
- Use 2 plastic bags or plastic gloves to keep from getting stuck to your hands.
- Store in an air tight container in the fridge.
PN Apple Pie Stuffed Apples
- 6 Large Round Organic Apples
- 4 Organic Apples, diced
- 1-2tsp Stevia
- 1 tbsp Cinnamon
- 1 tbsp Apple Pie Spice
- Sea Salt (just a sprinkle)
- 1 tbsp Vanilla Extract
- 4 tbsp Organic Extra Virgin Coconut Oil, melted
- 4-5 tbsp Almond Flour
- Preheat oven to 375 degrees.
- Cut off the tops of 6 apples. Use a spoon to scoop out the meat of these six apples. You don’t need to remove everything just make enough room to load them up with apple stuffing.
- Combine the stevia, spices, vanilla extract, coconut oil and almond flour in a small bowl and mix until all combined and slightly crumbly.
- Add this crumbly mixture to the chopped up apples then use this to stuff the 6 large apples.
- Place in a large glass-baking dish. Add enough water to cover the bottom of the apples.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
- You can put the tops of the apples back on to make them more decorative looking. Enjoy!