Tips for a healthy Thanksgiving

By Lauren Spicer

Thanksgiving is a time to be grateful for all of the wonderful things in our lives. Family, friends, delicious food and good health are among our most common sources of gratitude. This Thanksgiving, treat your family and friends to delicious food that will benefit your health. Here are three simple tips for improving the healthful benefits of your Thanksgiving meal.

1. Banish the bread

Bread is an item that fills you up without adding a lot of nutrients. Rather than serving your meal with typical bread rolls, try lightly toasted whole grain bread, crispy Ezekiel tortillas or omit bread products all together.

2. Get your veg

Move over turkey, it is time to make vegetables the centerpiece of your meal. Try making a few simple but flavorful dishes that will have guests reaching for the veggies. Baked sweet potatoes, grilled asparagus or a medley of roasted peppers, onion and eggplant are just a few delicious options.

3. Herbal infusion

Rather than adding a lot of salt to meals, try replacing salt with some of your favorite herbs. Rosemary, tarragon and sage are wonderful in stuffing, with vegetables and in mashed potatoes.

Recipe

officialguidetopumpkin_fmtHealthy Pumpkin Pie

This pumpkin pie recipe is low in fat, high in nutrients and free from soy, gluten, dairy and eggs. It is a perfect sweet to satisfy the pickiest of eaters.

Crust

1 cup almond flour

1/2 cup gluten-free oats

1 cup gluten-free flour

2 Tbsp coconut oil

1 cup dates

1/2 tsp salt

1 Tbsp coconut sugar

Filling

1 can, Farmers Market, Organic Pumpkin Pie Filling

1 cup almond milk (or milk of your choice)

1/4 cup maple syrup

1 tsp vanilla

3 heaping Tablespoons unmodified cornstarch

Preheat oven to 325 degrees.

Place almond flour, oats, flour, coconut sugar and salt in a food processor and blend until smooth. Add dates one by one until a crumbly mixture is created. Add coconut oil and blend for an additional minute or until a slightly moist dough is formed. Press into a pan and bake at 325 degrees for 12 minutes.

Meanwhile, whisk the pumpkin pie filling, milk, maple syrup, vanilla and cornstarch together in a saucepan over medium-low heat. Whisking regularly, cook until thickened (about 6 minutes). Allow to cool.

Pour the filling into the crust and refrigerate for 30 minutes.

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