Healthy is rarely used when describing a Thanksgiving feast. Is there such a thing as a healthy Thanksgiving? If you suffer from digestive challenges or food sensitives then Thanksgiving can be a real challenge and it can take days to feel “normal” again.
Holidays are stressful enough without having the additional concern over “what are you going to eat” or “what can you eat”? With that in mind we decided to do a search for some recipes that are not only tasty and good for you but are free of most trigger foods. If you are an omnivore these recipes are a great add to your traditional gluten free stuffed Turkey.
If you are cooking at home, give one or more of these recipes a try. If you are going to someone’s else home, offer to bring a healthy dish that you know they will all love. that you can eat too. It is a great way to introduce healthy versions of traditional recipes to family and friends.
Three Healthy Thanksgiving Recipes From Kristin Sheehan
A little about Kristin: A year long battle with Lyme Disease encouraged New York City personal chef Kristin Sheehan to focus on a shift in lifestyle. This included a healthy-supportive diet and clean eating. In 2013, Kristin graduated from the Natural Gourmet Institute Chef’s Training Program, ultimately starting Kristin’s Healthy Kitchen.
Kristin has created three delicious recipes for a healthy Thanksgiving holiday meal.
Recipe: Dairy-Free Chocolate Pumpkin Parfait with Cashew Cream
Recipe: Apple Cider–Braised Kale with Pecans and Pomegranate
This one is my favorite:
Butternut Squash Soup With Brown Butter Sage Pumpkin Seeds
- 1 large white onion, thinly sliced
- 4 garlic cloves, thinly sliced
- BOU ( better for you )chicken cubes
- 1 butternut squash (about 2 ½ lbs), peeled, seeded and cut into 1-inch pieces (about 8 cups)
- 2 tablespoons grass-fed butter
- 1 cup raw shelled pumpkin seeds
- 3 tablespoons chopped fresh sage, plus extra for garnish
- Extra virgin olive oil
- Sea salt
- Preheat oven to 325 degrees F. Prepare a baking sheet lined with parchment paper and set aside.
- In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until onions are soft and translucent about 5-6 minutes, reducing the heat if necessary. Add the garlic and cook until onions begin to caramelize, another 5-6 minutes.
- Add 6 cups of water and the BOU cubes to the pot. Add the butternut squash. There should be enough water to cover everything in the pot. Bring the water to a boil then the lower heat to medium-low and stir well, making sure the BOU cubes have dissolved. Cover the pot and cook until the squash is very soft and a fork passes easily through it, about 25 minutes.
- Meanwhile, melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown and has a nutty fragrance, about 12 minutes. In a medium bowl, toss the brown butter, pumpkin seeds and sage plus a generous pinch of salt and pepper. Spread the pumpkin seeds in an even layer on the baking sheet and bake for about 20 minutes until golden brown, stirring a few times. Set on a rack to cool.
- When the squash has finished cooking, carefully transfer everything in the pot to a blender, or use an immersion blender, and puree until smooth. Taste and adjust salt and pepper.
- Garnish with pumpkin seeds and extra fresh sage.
All her recipes are available on her website. and it is also worth noting that the recipes are gluten-free and dairy-free. In addition, the dessert is sans white sugar, using only natural sugar.
Have a happy healthy week