Peanut Butter

Peanut Butter

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INGREDIENTS:

  • 16 ounces roasted, unsalted peanuts (not dry roasted).
  • 1/4-1/2 teaspoon salt (or to taste).
  • Olive oil, extra-virgin (optional).

INSTRUCTIONS:

  1. Preheat the oven to 250 degrees. Spread the peanuts on a baking sheet. Roast for about 20 minutes, or until slightly darker and fragrant.
  2. Add peanuts to a food processor. Process for 3-5 minutes, until nuts have reached a creamy stage, Add the salt, starting with less and adding more until you achieve the desired taste. Process for another minute, add olive oil if the peanut butter if you need it.
  3. Pour into a 16 ounce jar with a lid and refrigerate immediately.
Healthy Thanksgiving Menu

Thanksgiving Recipes

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You are going to love these Low Calorie Thanksgiving Dinner recipes 🍗. Can you believe that ALL of this has only 530 calories and that includes dessert?! Compare it to the average 3,000+ calories on a typical Thanksgiving day plate.

Enjoy!!!!

Pumpkin Crème Brulee

Pumpkin Crème Brulee

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INGREDIENTS:

  • 1 ¼ cup Greek yogurt, unsweetened.
  • ¼ cup pumpkin puree, homemade.
  • 1 teaspoon vanilla.
  • ¼ teaspoon cinnamon.
  • 1 package low-fat vanilla pudding mix (4 oz).
  • 3 Tablespoons water.
  • ½ teaspoon coconut sugar.
  • Berries (optional).

INSTRUCTIONS:

  1. In a mixing bowl add the first 6 ingredients thoroughly.
  2. Then split between 3oz ramekins.
  3. Refrigerate for at least an hour.
  4. Add ½ teaspoon coconut sugar to each ramekin. Then torch the sugar to caramelize.
  5. Add the berries if using.
Roasted Asparagus

Roasted Asparagus

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INGREDIENTS:

  • 16 asparagus spears – Depending on how big they are maybe 5 or 6.
  • 1 tsp grapeseed oil.
  • 1 T lemon juice, fresh squeezed.
  • Salt and Pepper to taste.

INSTRUCTIONS:

  1. Pre heat oven to 375 degrees.
  2. Foil a sheet pan, spray with non stick spray.
  3. n mixing bowl add all the ingredients and mix well.
  4. Then layer out the asparagus so they are not on top of each other.
  5. Roast for 15-20  minutes until al dente or not over cooked.
Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

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INGREDIENTS:

  • 2 cups cauliflower florets.
  • 2 cups Yukon potatoes medium diced.
  • ¼ cup Greek yogurt, unsweetened.
  • 1 tablespoon coconut butter.
  • Salt and Pepper to taste.
INSTRUCTIONS:
  1. Steam or boil potatoes and cauliflower until soft. Strain water if necessary.
  2. Add all ingredients to a mixer and mix until you have a smooth potato consistency.
  3. Season with salt and pepper.
Gluten Free Stuffing

Gluten Free Stuffing

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INGREDIENTS:

  • ¼ cup yellow onion diced.
  • ¼ cup celery diced.
  • ¼ cup carrots diced.
  • ¼ cup mushrooms chopped.
  • 2 cups whole grain gluten free bread, diced.
  • 3 fl oz chicken broth low sodium, organic. Or homemade.
  • 1 T herb mixture see below.
  • Salt and Pepper to taste.
Herb Mixture:
  • 1 T thyme chopped.
  • 1 T rosemary chopped.
  • 1 T sage chopped.
  • 1 tsp garlic chopped.
  • 1 tsp lemon zest.
  • 1 tsp orange zest.
  • 1 T grapeseed oil.
INSTRUCTIONS:
  1. Preheat oven to 350 degrees. In a sauté pan spray a non stick spray and add the first 4 ingredients.
  2. Cook until soft, then move to a mixing bowl.
  3. Add the remaining ingredients to the cooked vegetables in mixing bowl and mix thoroughly.
  4. Transfer the mixture to a casserole dish. Cover with foil and bake for about 30 minutes.
  5. Herb Mixture: chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.

 

Purple Sweet Potato Puree

Purple Sweet Potato Puree

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INGREDIENTS:

2 cups Okinawan (purple) sweet potato, medium diced.
¼ cup Greek yogurt, unsweetened.
2 tablespoons coconut butter.
Salt and Pepper to taste.

INSTRUCTIONS:

Peel the sweet potatoes, dice into medium size pieces and steam until soft. Using a mixer add sweet potato, butter, and yogurt, then mix. Add salt and pepper. Mix until smooth. Serve hot.

Low-Sugar Cranberry Sauce

Low-Sugar Cranberry Sauce

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INGREDIENTS:

  • 1 ½ c. cranberries frozen.
  • 2 c. apples small diced.
  • ½ c. oranges cut and segmented.
  • 2 c. raspberries.
  • ¼ c. maple syrup.
  • ¼ c. Truvia.
  • 2 Tbsp. lemon juice.
  • 1 Tbsp. coconut butter.
INSTRUCTIONS:
  1. Add everything but the butter to a sauté pan and cook until most of the liquid has reduced.
  2. Take off the heat and stir in the butter. Serve hot.
Roasted Turkey Breast with Lemon Rosemary Gravy.

Roasted Turkey with Lemon Rosemary Gravy

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INGREDIENTS:
For the Turkey:
  • 3 ¾ pound turkey breast.
  • 2 T grapeseed oil.
  • 2 cups celery.
  • 2 cups onion.
  • 2 cups carrots.
  • 3 T Herb mixture see below.
  • Salt and Pepper to taste.
Herb Mixture:
  • 1 T thyme chopped.
  • 1 T rosemary chopped.
  • 1 T sage chopped.
  • 1 tsp garlic chopped.
  • 1 tsp lemon zest.
  • 1 tsp orange zest.
  • 1 T grapeseed oil.
For the Gravy:
  • 3 c. turkey broth.
  • 1/4 c. onion diced.
  • 1/4 c. carrot diced.
  • 1/4 c. celery diced.
  • 1 tsp. rosemary chopped.
  • 2 garlic cloves chopped.
  • 2 tsp. lemon juice.
  • 2 tsp sherry vinegar.
  • 2 T. cornstarch +2 T. water to make a cornstarch slurry.
INSTRUCTIONS:
For the Turkey:
  1. Heat oil in a large sauté pan to high heat and sear the turkey breast on each side. Preheat oven to 325 degrees.
  2. In a roasting pan add the carrots, celery and onion to the bottom of the pan; add the turkey on top of the vegetables.
  3. Cover pan with foil and roast turkey for 1 ½ – 2 hours or until the internal temp is 180 degrees. 10 minutes before the turkey is done rub the turkey with the herb mixture and bake.
  4. Let rest for 10 minutes before you carve it.
Herb Mixture:
  1. Chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.
For the Gravy:
  1. In a pot, heat liquid to a simmer. Add the remainder of the ingredients except for the cornstarch slurry. Simmer for 10 minutes on low heat, just long enough to cook the vegetables but not reduce the liquid.
  2. Make the cornstarch slurry by mixing the cornstarch and 2 T. of water together, then whisk into the gravy to thicken.
  3. Blend the gravy. Serve hot.