As we enter the holiday season (where the hell did the year go??) we are coming at you with healthy recipes to #stopthebloat and actually leave you feeling good! We’ve gathered recipes from some of our favorite bloggers & influencers as well as some LP team favorites to satisfy your taste buds this Thanksgiving – everything from appetizers to sides to desserts, we have you covered! Bon appétit and Happy Thanksgiving!
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Appetizers
SMOKED SALMON STUFFED FIGS WITH PISTACHIO – @healthywithnedi
WHAT YOU NEED:
– 1 pack of smoked salmon
– 6 Fresh figs (halved)
– 2 tablespoons of honey
– 1/2 cup pistachios, finely chopped
– 6 tsp goat cheese
– 6 tsp balsamic vinegar (preferably fig balsamic vinegar)
– Black pepper for seasoning
WHAT TO DO:
– Place 2 pieces of smoked salmon on a serving dish/ marble board.
– Dip the bottom of the figs in honey and then in chopped pistachios.
– Place fig halves on top of the smoked salmon and lightly top with 1 teaspoon of goat cheese in the center.
– Sprinkle with pistachio, drizzle balsamic vinegar and season with black pepper. Serve and enjoy!
PUMPKIN HUMMUS – @rachaelsgoodeats
WHAT YOU NEED:
– 1 can chickpeas, drained & rinsed
– 1/2 cup pumpkin puree (not pumpkin pie filling)
– 1/4 cup extra virgin olive oil
– 1 lemon, squeezed
– 3 tbsp tahini
– 1/2 tsp paprika
– 1/2 tsp cumin
– pink salt, to taste
– ground pepper, to taste
– 1 tsp ‘everything’ seasoning
– 3 tbsp fresh parsley, roughly chopped
WHAT TO DO:
– Combine all ingredients in food processor or blender and blend until it reaches a smooth consistency.
– Top it off with ‘everything’ seasoning, fresh parsley and paprika.
– Serve with nuts, olives, chopped veggies, fresh fruit, and Simple Mills crackers. Enjoy!!
SWEET POTATO CRISPS WITH GOAT CHEESE AND “CANDIED” PECANS – @broccyourbody
WHAT YOU NEED:
– 2 Sweet potatoes
– Avocado or olive oil
– Ghee (or coconut oil)
– Crushed raw pecans
– Cinnamon
– Maple syrup
– Goat Cheese crumbles
– Rosemary
– Honey
– Salt
– Pepper
WHAT TO DO:
– Thinly slice 2 sweet potatoes and toss avocado oil (or olive oil), salt and pepper.
– Bake at 450 degrees for 25-30 minutes, flipping half way through
– While the sweet potatoes bake, add ghee (or coconut oil), crushed raw pecans, cinnamon and some maple syrup in a skillet on medium-high heat for about 2 minutes (careful, they burn quick!)
– Once sweet potatoes are cooked and crispy, top with goat cheese crumbles, the “candied” pecans, rosemary, and a drizzle of honey
– Garnish with some additional rosemary sprigs and enjoy with a festive cocktail
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Soups
CREAMY VEGAN BUTTERNUT SQUASH SOUP – @holisticrx
WHAT YOU NEED:
– 1 butternut squash, peeled and cubed
– 1 can organic coconut milk (I used reduced fat)
– 2 shallots, chopped
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 3 tbsp avocado or coconut oil
– 2 tbsp cumin
– 2 tsp salt, pepper
– 1 tbsp garlic powder
– 1 tsp cinnamon
– Optional toppings: pumpkin seeds, hemp seeds
WHAT TO DO:
– In a large pot, heat oil and add garlic and shallots. Sauté for about 2 minutes until it begins to golden.
– Add in butternut squash and all spices, stir well- cover and cook for about 5 minutes.
– Add in coconut milk and vegetable broth.
– Reduce to medium heat and cook for about 15-20 minutes until butternut squash is soft.
– Transfer to blender or food processor and puree until smooth.
– Sprinkle with pumpkin and hemp seeds.
RED CURRY CAULIFLOWER SOUP – @veggiekins
WHAT YOU NEED:
– 1/2 head cauliflower, chopped
– 1/2 yellow onion
– 1 tsp fresh grated ginger
– 1 clove garlic
– 2 tbsp red curry paste
– 1 tsp tamari or gluten-free soy sauce
– 1-1.5 cups veggie broth
– 1/2 cup coconut milk
– Optional: 1/2 tsp lime juice, 1 tsp rice vinegar, black and white pepper, green onion
WHAT YOU DO:
– In a large pot over medium heat, sauté onion, ginger and garlic with a dash of veggie broth or oil until fragrant.
– Add cauliflower, red curry paste and tamari and sauté until coated evenly. Add veggie broth and bring to a boil, cooking until cauliflower is fork tender and soft.
– Transfer everything into a high speed blender and add coconut milk, or use an immersion blender to blend in the pot.
– Add salt and pepper to taste as needed and green onion and lime juice to garnish.
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Salads
BURRATA, BEET + BASIL SALAD – @sivanayla
WHAT YOU NEED:
– Burrata
– Beets
– Basil, sliced into strips
– Olive Oil
– Reduced Balsamic Vinegar
– Truffle Salt
WHAT TO DO:
– Cut your beets into slices & your basil into strips, set aside.
– Cut your burrata into 4 pieces, allowing the creamy inside to be cocooned by the shell of the cheese.
– Place the cheese onto a platter, add the beets, add the basil.
– Drizzle good olive oil over everything
– .Sprinkle truffle salt directly over each piece of burrata.
KALE SALAD WITH ROASTED BUTTERNUT SQUASH & APPLES
WHAT YOU NEED:
Roasting Veggies
– 1 lb of chopped butternut squash cubes
– 2 large apples – cored and chopped
– 1 onion thinly sliced
– 1 tbsp of avocado oil
– 1/2 tsp of salt – or to taste
– 1/2 tsp of cinnamon
– 1/2 tsp of ground mustard
– 1/4 tsp of back pepper – or to taste
Salad
– 2 bunches of lacinato kale
– 3 tbsp of apple cider vinegar
– 1 tsp of dijon mustard
– 1/2 cup of extra virgin olive oil
– 1/4 tsp of salt – or to taste
– 1/4 tsp of black pepper – or to taste
– 1 tsp of maple syrup
– 1/2 cup of pumpkin seeds
WHAT TO DO:
Roasting Veggies
– Preheat your oven to 425 degrees F
– Place already chopped butternut squash, apples, and onions on your baking sheet
– Drizzle the avocado oil and sprinkle the salt, cinnamon, ground mustard, and pepper
– Hand toss the ingredients on the baking sheet and spread evenly
– Place the sheet in the oven for 35-40 minutes – check on the ingredients periodically and toss. When the veggies and apples are a golden brown remove them from the oven and set the ingredients aside to cool down
Salad
– While waiting for the yummy ingredients to roast – start making the dressing
– Mix the apple cider vinegar, dijon mustard, extra virgin olive oil, salt, pepper, and maple syrup together. Taste and adjust salt or maple syrup if needed and then set aside
– Pick up the kale, pull of the kale stems, finely chop them, and place in a large salad bowl
Drizzle the dressing and massage the dressing into the kale
Final Steps
– Add the roasted ingredients onto the salad
– Add the pumpkin seeds
– AND enjoy babe!
BABY SPINACH SALAD – @healthywithnedi
WHAT YOU NEED:
For The Dressing
– 2 cups baby spinach
– 1 cup arugula
– 1 avocado, thinly sliced
– 1/2 pear, thinly sliced
– 1/4 cup goat cheese, crumbled
– 3 tbsp pomegranate seeds
– 3 tbsp roasted walnuts, chopped
For The Dressing
– 1 lemon, juiced
– 1 tbsp extra-virgin olive oil
– sea salt & pepper to taste
WHAT TO DO:
– In a large bowl, combine the spinach, avocado and toss. Top with goat cheese, pomegranate and walnuts.
– In a small bowl, whisk the lemon, olive oil, salt & pepper – pour over the salad and enjoy!
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Sides
SPICY MAPLE BUTTERNUT SQUASH – @broccyourbody
WHAT YOU NEED:
– 2 lbs butternut squash peeled and cubed
– 1 package turkey or regular bacon chopped into small pieces
– 1/2 cup pecans chopped
– 1/4 cup dried cranberries
– 2 cloves minced garlic
– 1 tbsp avocado oil
– 1 tbsp maple syrup
– 1 tbsp chili powder
– 1/2 tsp cayenne pepper
– 1 tsp cinnamon
– 1 tsp salt and pepper
– Fresh rosemary for garnish
– Parmesan cheese optional
WHAT TO DO:
– Preheat oven to 400 degrees.
On a baking sheet add butternut squash, bacon, pecans, dried cranberries, garlic, avocado oil, maple syrup, chili powder, cayenne pepper, cinnamon and salt & pepper.
– Use your hands to make sure the squash is evenly coated in the seasonings and syrup/oil.
– Bake for 45 minutes or until the squash is soft. Top with some fresh rosemary or Parmesan cheese if you’re feeling frisky
PALEO, GLUTEN-FREE, GRAIN FREE – FREE STUFFING
WHAT YOU NEED:
– 2 tablespoons ghee or avocado oil or refined coconut oil
– 3 cups onion diced
– 2 cups celery diced
– 1 cup mushrooms diced
– 1 cup apple cored and diced
– ¼ cup dried cranberries or dates, chopped
– ¼ cup flat-leaf parsley chopped
– 4 teaspoons poultry seasoning
– ½ teaspoon salt
– ½ teaspoon black pepper
– 2 cups almond flour
– 3 eggs whisked
WHAT TO DO:
– Preheat oven to 350º F.
– Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
– Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.
CAULIFLOWER MASHED POTATOES
WHAT YOU NEED:
– 2 heads of cauliflower
– 1/2 cup grated cheese or vegan cheese (about 2.5 ounces by weight)
– 1/4 cup sour cream
– 2 tbsp butter softened
– 1/2 tsp salt or to taste
– 1/8 tsp black pepper or to taste
– Optional: 2 tbsp chopped chives
WHAT TO DO:
– Cut the cauliflower heads down into florets, then steam or boil for about 8-10 minutes, until completely fork tender and soft.*You can also cook the florets in an Instapot, by adding 1/2 cup of water to the bottom, and placing the cauliflower florets on the steamer insert. Using low pressure, steam for 8 minutes. – Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove the majority of the water in the cauliflower.
– For a chunkier cauliflower mash, mix the cauliflower with the remaining ingredients by hand.
– For a smoother texture, puree the squeezed cauliflower in a food processor with everything but the chives, for about one minutes, until smooth.
– Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!
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Desserts
HEALTHY APPLE CRISP (GF, DF, PALEO) – @rachaelsgoodeats
WHAT YOU NEED::
Filling
– 4-5 large apples, thinly sliced
– 1/2 lemon, squeezed
– 1-2 tbsp maple syrup
– 2 tbsp melted coconut oil
– 2 tsp cinnamon
– 1/4 tsp nutmeg
– 1 tsp vanilla extract
Crumble Topping
– 1/2 cup almond flour
– 3/4 cup pecans
– 1/2 cup coconut flakes
– 3 tbsp pumpkin seeds
– 1/4 cup almonds (raw, whole or sliced)
– 3 tbsp ground flaxseed
– 1/4 cup coconut oil
– 2-3 tbsp maple syrup
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp ginger
– 1 tsp vanilla extract
– pinch sea salt
WHAT TO DO:
– preheat your oven to 350 degrees F.
– mix together filling ingredients in large bowl. spray square baking dish (7×7-inch) with coconut oil then add filling mixture.
– in a food processor, add crumble ingredients and pulse together until it reaches a crumble texture. pour over the top of the apples, filling in the corners & sides.
– bake for 50-55 minutes, or until crumble is starting to brown + apples are bubbling.
– let cool for at least 10 min then serve, preferably with coconut vanilla ice cream.
BRAZILIAN BANANA CAKE (gluten free ) – @juliana_m_leite
WHAT YOU NEED:
– 4 very ripe bananas
– 3 eggs
– 1/3 cup coconut oil
– 1 teaspoon cinnamon
– 1 cup brown sugar
– 2 cups oats (gluten free)
– 1 tablespoon baking powder
– Raisins
– Shredded Brazil Nuts
WHAT TO DO:
– Blend everything in the blender – add the dry ingredients last
– Mix in raisins and shredded Brazil nuts
– Preheated oven 350F
– Bake for 30 minutes and enjoy!
PUMPKIN PIE – @nobread
WHAT YOU NEED:
– 1 Gluten-free Pie Crust (store bought)
– 1 15oz can of Pumpkin Puree
– 2 Eggs
– 3/4 Cup Dairy-Free Milk (we prefer coconut or almond)
– 1 tsp Pure Vanilla Extract
– 3/4 cup Brown Sugar
– Dash of Cinnamon and Salt
– Handful of Pecans
WHAT YOU DO:
– Preheat oven to 350 degrees F.
– In a large bowl, whisk eggs. Add pumpkin puree, milk, and vanilla. MIX.
– Add brown sugar, cinnamon, and salt.
– Mix until mixture is totally smooth.
– Pour mixture into a pie crust, and add decorative pecans!
– Bake in an oven for 50 minutes to one hour **Cook until the pumpkin filling is firm, but still with some softness/looseness in the center of the pie.
– Let it cool before serving!