Thanksgiving is only a couple of weeks away!
Have you figured out what you’re going to fix yet? Here are a few tasty and healthy recipes. Wishing you a very happy and healthy holiday!
xx- FITCoach Carla
In order to make some of these delicious recipes a bit healthier try to reduce the amount of fat, sugar and salt. I always try to use healthy fats like coconut oil or olive oil when I can. Natural sweeteners such as Stevia are in my cupboard at all times (spices like cinnamon or nutmeg are great flavor enhancers if you’re looking for a different sugar substitute). I prefer to use organic to avoid the artificial ingredients and because most organic options are lower in sodium.
Please comment in the space provided with any twists you made on the recipes so everyone can enjoy.
Reminder- Not all of these will be FIT recipes so be sure to set out your bottle of Advanced Formula Fat Fighters this Thanksgiving!
Herb-Roasted Organic Turkey
- 1 whole bone-in ORGANIC turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons good olive oil
- 2 tablespoons lemon juice
- 1 cup dry white wine
- Preheat oven to 325 degrees F.
- Place the turkey in a roasting pan.
- Combine the garlic, herbs, salt, pepper, olive oil, and lemon juice.
- Coat half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Cook time = 1 3/4 to 2 hours
(Makes approximately 6 servings)
- 1 batch clean eating corn bread
- 1 tbsp. olive oil
- 1 large yellow onion, diced
- 3 large stalks celery, sliced
- 1 cup fresh cranberries (optional)
- 2 tsp. thyme
- 1 tsp. sage
- 1/2 tsp. marjoram
- 1 tsp. poultry seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 large eggs
- 4 cups chicken broth, divided in half (you can substitute veggie broth, but I can’t vouch for the outcome as I haven’t tried it)
~ Prep: Bake Clean Eating Corn Bread with the following alterations:
- Omit corn kernels
- If you need a dairy free version, omit the Greek yogurt and replace with extra milk of choice. (Note, the texture will be very different, but it won’t matter for the stuffing recipe)
- Allow cornbread to cool completely before using.
- Slice into 1/2 inch cubes and place in a large mixing bowl.
- Preheat oven to 350 degrees F.
- Saute the onions, celery and cranberries in the olive oil.
- As the oil dries up, add 1/4 cup of the chicken broth to the pan.
- Stir in the spices and allow everything to simmer for about 10 minutes.
- Just before removing the pan from the heat, stir in the remainder of the first half (2 cups) of chicken broth. Stir to combine well.
- Pour the contents of the pan into the mixing bowl with the corn bread. Mix well and transfer to a casserole dish (9X13).
- In the same mixing bowl, add the second half of the chicken broth (2 cups).
- Beat in the eggs with a whisk and pour over the top of your casserole.
- Be sure the egg mixture settles into the bread. You don’t want it sitting on top of the cornbread.
- Bake for approximately 35-45 minutes, or until the casserole has a nice golden brown color to it.
- Remove from oven, cut into 15 squares and allow to cool a bit before serving.
(Makes approximately 15 servings)
Roasted Rosemary Root Vegetables
- 1 rutabaga, cut into bite-sized wedges
- 1 turnip, cut into bite-sized wedges
- 1 parsnip, cut into bite-sized pieces
- 1 carrot, cut into bite-sized pieces
- Any other root veggies you’d like to add.
- 1-2 tbsp. olive oil
- 1-2 tbsp. fresh rosemary
- 1-2 tsp. garlic powder
- 1-2 tsp. dried onion or onion powder
- Dash fresh ground black pepper
- Salt to taste, after baking
- Place all ingredients in a large ziplock bag and shake well to coat the veggies.
- Pour out onto a baking pan and bake at 375 F. for 50-60 minutes, or until the veggies are soft when poked with a fork or knife.
(Makes approximately 2 servings)
|1 1/2 lb||parsnips|
|2 tsp||unsalted butter|
|1/4 cup||non-fat buttermilk|
|1/4 cup||2% milk|
|fresh ground black pepper|
- Place the water in a large stock pot over high heat.
- Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering.
- Cook the parsnips about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
- Remove from heat and drain water. Add butter, buttermilk, milk and salt. Mash parsnips until creamy. Add ground black pepper to taste.
(Makes approximately 4 servings)
- 1 cup chopped fine, fresh cranberries
- 1 cup chopped fine, frozen pineapple (fresh works, but frozen is easier to chop)
- 1/2 cup chopped fine, apple
- 1/2 cup chopped fine, cucumber
- 1/2 cup chopped fine, red onion
- 1/2 chopped fine jalapeno pepper
- 1/4 cup chopped, fresh cilantro
- Salt to taste
- Splash of fresh squeezed orange juice (optional)
- Chop everything as fine as you can get it and mix it all together! Server with organic corn chips or even shrimp! Works great as a simple side dish too.
(Makes approximately 8 servings)