Thanksgiving Recipe Round Up!

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.

Enjoy!

Amanda and Ana

 

Appetizers

 

hemp hum

Practical Nutrition  Party Perfect Hemp Hummus

Cut up some peppers, carrots, celery and whatever other veggies you want to dip in this delicious hummus.

 

 

Applepumpkinbutter

Apple Pumpkin Butter

Try out this delicious crock pot recipe. Cut up some apples or veggies to eat with this wonderful dip.

 

 

 

Side Dishes

 

brussel sprouts

Thanksgiving Brussel Sprouts and Mushroom Gratin

 

 

apple

Apple Noodle and Prosicutto Baby Kale Salad with Roasted Hazelnuts

 

 

acorn

Turnip and Spinach Rosemary Risotto Stuffed Acorn Squash with Pecans

 

 

PN Thanksgiving Stuffing Recipe

PN Thanksgiving Stuffing
 
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Author:
Ingredients
  • • 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
Instructions
  1. 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.
  2. 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.
  3. When onions become translucent, add in sausage, mushrooms, and white wine vinegar. Cook until pork is almost completely cooked through (no longer pink).
  4. Once the sausage is done add the mixture to a bowl and allow to cool.
  5. Beat your eggs then add these to the sausage mixture as well as the chicken broth, sweet potatoes, pecans and dried cranberries. Mix well.
  6. Use a 9x13in-baking dish and place mixture inside. Bake for 15-20 minutes or until top is slightly browned.

 

 

1cass

Primal Cauliflower Casserole

 

 

Desserts

 

PN Pumpkin Spice Bites

 

PN Pumpkin Spice Bites
 
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Author:
Recipe type: Healthy Treat
Ingredients
  • 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
Instructions
  1. Add dates to a food processor and blend until you have a thick paste.
  2. Add the rest of the ingredients and blend well until all incorporated.
  3. You should be left with a doughy mixture that you can form into small balls.
  4. Use 2 plastic bags or plastic gloves to keep from getting stuck to your hands.
  5. Store in an air tight container in the fridge.

 

 

 

1choc

Triple Chocolate Truffles

 

 

PN Apple Pie Stuffed Apples

 

Baked Apple Pie Stuffed Apples
 
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Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Combine the stevia, spices, vanilla extract, coconut oil and almond flour in a small bowl and mix until all combined and slightly crumbly.
  4. Add this crumbly mixture to the chopped up apples then use this to stuff the 6 large apples.
  5. Place in a large glass-baking dish. Add enough water to cover the bottom of the apples.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
  7. You can put the tops of the apples back on to make them more decorative looking. Enjoy!

 

 

 

1pump

Pumpkin Coconut Maple Custard Cups

Pumpkin Chai Latte!

Unlike most pumpkin beverages you’ll undoubtedly be tempted by this season, this treat actually contains pumpkin (always make sure what you are eating/drinking contains what it says it is…label reading 101!) I made 2 of these lattes today and was tempted to make a third, but cleaning the blender 4 times in a day (I had a smoothie for breakfast) just seemed ridiculous (although we all know its been done before…)! Enjoy life, fall, family, friends, and treat your body and soul right with this yummy, creamy pumpkin chai latte!

Pumpkin Chai Latte!
 
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Author:
Recipe type: Hot Beverage
Serves: 1
Ingredients
  • 2 chai tea bags (any type- I use organic tea whenever possible)
  • 1 cup water
  • ½ cup unsweetened almond or coconut milk (organic dairy milk is okay too)
  • 1 tsp. vanilla extract
  • Maple Syrup (or other sweetener of choice: honey, stevia, etc; amount used depends on your preference)
  • ⅓ cup pumpkin puree (canned or homemade)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
Instructions
  1. Boil your cup of water and steep the tea bags for about 7 minutes (less time if you don't want it as strong). Heat up almond milk until almost at a boil. Pour hot steeped tea, hot milk, and all other ingredients into your blender or magic bullet. Blend for 2 minutes on high or until mixture is frothy when blender is stopped. Start with a small amount of sweetener and adjust until desired sweetness is found. Dust top with cinnamon, nutmeg and dash of the sweetened you choose. Enjoy the comfort and warmth of this yummy, must have seasonal beverage without all the extra additives and sugar you will find else where!

As always, stay well, eat well, and have a beautiful week!

Ana Elisabeth

How to stay on track during the holidays.

Practical Nutrition Tips for a Thinner Thanksgiving (And Day After Damage Control!)

Staying healthy during the holidays doesn’t mean forgoing taste or depriving oneself of holiday goodies. The key is knowing when to splurge, and how to get back on track!

A. Thanksgiving Day

1. Start with a hearty breakfast, hydrate, and exercise
1 cup plain Greek yogurt with papaya and 2 Tbsp. walnuts
Cup of Hot Lemon Water

2. The Meal: The Secret of First’s and Second’s
Appetizers: Have 5 veggies for every cracker or chip; for every drink have 2 glasses of water; dilute drinks with seltzer- make it a “spritzer”; ¼ cup nuts
Main Meal: One serving (1/4 cup) of starchy veggies, grains, stuffing, gravies, sweets
Seconds: Salads, steamed veggies, plain protein
Drink cup of mint tea in between dinner and desert
Deserts: Unlimited fresh fruit; total desert to size of palm (2 small slivers of pie, 1 cookie)
“Calorie Culprits”: Chips, crackers, drinks, toppings, fried food, dressings, gravy, dips

B. Day After Damage Control

1. Focus on high protein breakfast, healthy fat, snacks, potassium, exercise, and hydration
Eggs, avocado, coconut water, celery, water, beets, kale

2. Pre-portion leftovers in muffin tins or snack baggies to avoid over indulgence:
Protein: size of palm
Grains/stuffing/starchy veggies: ½ cup
Salads: 1-2 cup
Fats/Gravies: 1-2 Tbsp.
Deserts: ¼ cup or ½ size of palm

3. Day After Detox Salad
Enjoy your leftovers the day after Thanksgiving in a health promoting salad that will “get things moving” in your body, and help you stay on track for the rest of the weekend! Find the recipe below in the meal plan.

Day After “Damage Control” Meal Plan for 2

Day After Thanksgiving “Damage Control” Meal Plan (for 2)
Avoid snacking on leftover sweets throughout day; focus on a high protein breakfast
Enjoy unlimited veggies and lots of water throughout the day to help satisfy cravings and curb sweet tooth

8 am Breakfast: Turkey Scramble
4 whole organic eggs
½ cup chopped turkey
2 cups spinach
2 Tbsp. dried rosemary
1 Tbsp. Coconut Oil

Over medium heat, sauté spinach in coconut oil. Whisk together eggs, rosemary, and turkey in mixing bowl. When spinach is hot and cooked down, pour egg mixture into skillet and scramble for 3-4 minutes or until eggs are cooked throughout. Serve with a ½ of a grapefruit and cup of hot lemon water.

11am Snack: ¼ cup mixed and medium apple

1pm Lunch: Detox Salad
2 cups chopped kale (raw)
½ cup chopped sweet potatoes (raw or baked)
2 Tbsp. dried rosemary
1 cup diced turkey breast
½ cup fresh cranberries
1 cup chopped celery
½ diced avocado
2 large red bell peppers; cut off top and scrape out inside seeds

Toss together kale, sweet potatoes, rosemary, turkey breast, cranberries, celery, and avocado. Add the olive oil, salt and pepper and lightly combine until all ingredients are coated. Split mixture in half and serve inside of the bell peppers.

4pm Snack: Leftover celery and carrot sticks dipped in ¼ cup hummus with ¼ avocado

7pm Dinner: Thanksgiving Dinner Round 2

Choose 1-2 pre portioned servings of protein, 1-2 servings of pre portioned carb/grain/starchy veggies, 1-2 pre portioned fats, and 2-3 pre portioned greens/salads. Follow with cup of mint tea.

Desert: 1-cup fresh fruit with one pre portioned leftover desert

Harvest Oats

Harvest Oats
 
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Pumpkin is full of fiber, keeping you full for hours. Combining the pumpkin with a high quality protein powder, some yummy spices, and a few nutritious seeds will guarantee to start your day off right!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ¼ cup Cooked Steel Cut Oats
  • 1 tsp. Coconut Oil
  • 1 Tbsp. Pumpkin Seeds
  • 1-2 tsp. Cinnamon
  • 2 scoops Whey Protein Powder (I use Standard Process)
  • ¼ tsp. Dried Ginger
  • Pinch of Sea Salt
  • ¼ cup Unsweetened Almond Milk
Instructions
  1. Cook the oats as directed. Immediately add the protein powder, spices, coconut oil, pumpkin seeds, and sea salt. Add almond milk until consistency is as desired (can be served thick like oatmeal or thinner like a cream of wheat.) Serve hot or chill in fridge for later use and consume as a cold cereal.