Thanksgiving Recipes

Let's be honest, who doesn't enjoy Thanksgiving and all that comes with it?

I know I love the holiday for multiple reasons - the family, friends, the food and the laughter.  While I have tried incorporating healthier options into our daily meal menus, this year for Thanksgiving I have tried to find recipes that have similar ingredients, but are healthier for us.  If you are on the hung for some new healthier recipes, try these.  This year I am providing a few sides for our family's meal, as well as the pumpkin pie - here are the recipes I will be using.

Hope you enjoy them as much as we will!

Sweet Potato Hash

Ingredients:

1 tbsp. Olive Oil

1 small Sweet Potato cut into 1/2 inch cubes

1/2 small Red Onion, chopped

1 Green Bell Pepper, chopped

Dash of Sea Salt 

Dash Black Pepper

1 tsp. Oregano

1/4 tsp. Cinnamon

1/2 tsp. Garlic Powder

1/2 tsp. Ground Ginger

Directions:

Rinse and scrub the sweet potatoes.  Bake the sweet potatoes for about 30-45 minutes until they are half done.  Let the potatoes cool and then cut them into 1/2-inch cubes.

Add oil to a medium skillet over medium heat.  Add the onion, bell pepper, and spices to skillet and saute for 5 until the pepper and onion begins to soften.  Add the cubed sweet potatoes and continue sauteeing until the potato hash begins to brown and the potatoes are softened.  

Green Bean & Mushroom Saute

Ingredients:

1 1/4 lb. Fresh Green Beans, trimmed and cut in half

Sea Salt

3 tbsp. Extra Virgin Olive Oil

1 Onion, chopped

2 Portabello Mushrooms Caps, halved & sliced (or the equivalent in pre-sliced portabello mushrooms)

Directions:

- Simmer the green beans in salted boiling water for about 5 minutes.

- Drain the green beans and set them aside.

- Place them in a skillet over medium heat and add the oil to the pan and let it get hot.  Add the onions and saute for 2-3 minutes.  Add the mushrooms and let the mushrooms cook down.  Once the juices of the mushrooms start to come out, add salt & pepper to taste.

- Add the green beans back to the pan and heat them through for about 2-3 minutes.   Enjoy!!!

Pumpkin Pie w/ Whole Wheat Crust

Total Time: 1 hr. 25 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings

Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water

Ingredients for Pumpkin Pie:
1 (15 oz) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
⅔ cup evaporated nonfat milk

For Pie Crust:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

For Pie:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

~Sarah Strubhar