Big family meals can be a bit of a challenge at our house. Jared and I keep kosher which means that not only does all of the meat need to be purchased from a kosher butcher, but we don’t eat milk and meat together in the same meal. Basically, there can’t be any dairy in the sides or the desserts. My cousin is allergic to nuts, which tightens our parameters even more. Add in the fact that most of the people at the table are trying to be healthy and make smart food choices and you’ve got a challenge on your hands.
Luckily, we’re a pretty supportive and accommodating bunch and every year, we seem to work it out. This year, I offered to make the desserts so I could create something dairy free, peanut free, and guilt free. I did a lot of internet searching and experimentation before choosing my recipes, so here are some of my favorite health-ified Thanksgiving recipes!
Remember, not everything on your table has to be perfect, but choose one or two of these recipes and you’ll know that you’re offering healthy and delicious options. It’s important to note that these recipes have no fake sweetener or chemicals in them. They’re delicious classic Thanksgiving recipes with just a bit less sugar, cream, etc than the originals.
Enjoy and Happy Thanksgiving!!!
Low Calorie Stuffing
Easy Green Bean Casserole
Crispy Roasted Green Beans
Brussels Sprouts Gratin
Healthy Mac and Cheese
Roasted Beet and Carrot Salad
Cranberry Orange Sauce with Thyme
Pumpkin Carrot Bars with Cream Cheese
Cranberry Pear Crumble
Pumpkin Bread Pudding
I’m excited to share this delicious recipe with you – something that I haven’t done yet on this blog. I love cooking my own meals because you know exactly what goes into them and have total control over portion sizes. Cooking is sometimes tough in my tiny New York kitchen and we all know what it’s like to be short on time, so I’m always on the lookout for a recipe that has these qualifications:
- Quick to put together
- Easy to find ingredients (or easily substituted)
- Healthy (this means nutrient filled for meals and low in fat and sugar for snacks and desserts)
This wonderful Cauliflower and Leek Soup from Gina Homolka at Skinnytaste.com fits the bill completely. If you haven’t discovered Skinnytaste yet, I highly recommend it. When Gina posted this recipe on Monday, I immediately decided I needed to have it for dinner that night. It hit all of my qualifications and was absolutely delicious.
I adapted the recipe slightly and added my own twist to it – tajine chickpeas that worked as a side and were equally as yummy when put in the soup. People usually think of the North African cooking dish when they hear the word tajine, but it’s also a Mexican spice that consists of chili peppers, lime, and salt. The lime gives is a great kick. Jared and I found it on a recent trip to Dallas and have been putting it on everything ever since.
The chickpeas were easy to put together. One can of chickpeas (rinsed well), olive oil and lemon juice to taste (about 2 teaspoons of each), pepper and tajin to taste. Start out light on the spices and add slowly until it’s just right.
For the original Cauliflower and Leek Soup recipe from Skinnytaste, click here!