Healthy holiday hacks. Thanksgiving is one of my favorite holidays. I keep it simple and it’s just me with my husband and son. We spend several days over the holiday watching all the Harry Potter movies. I love it!
My son and I cook and prep most of the meal the day before so that on Thanksgiving all we have to do is put things in the oven and enjoy the Macy’s Thanksgiving Day parade with a coconut milk latte and a mimosa.
I love cranberry sauce, but not the canned jelly kind of my childhood. You know what I’m talking about. It comes out in the shape of a tube with can rings. Well, here is my cranberry relish recipe that I make every year for Thanksgiving. It’s really more like a chutney as it’s a bit tart. I suggest you make it a day in advance as it sets up nicely overnight in the fridge.
Below are my favorite Thanksgiving recipes. I suggest keeping it simple and just serving your absolute favorites.
Quick, Easy, and Healthy Holiday Menu
Here is a blog that will give you some great tips on how to survive the holidays. Remember to take your digestive enzymes before your meal. USANA is my favorite when it comes to probiotics and digestive enzymes.
Here’s the link if you want to grab some before your next holiday meal.
Saute 2 medium, chopped onions in olive oil or butter.
Add 1 lb. of chopped mushrooms.
Use whatever mushrooms you love. Cook until mushrooms reduce and most of the liquid is gone.
Add 3/4 cup of sherry or wine of your choice,
3 cups of veggie or chicken broth,
1 1/2 tablespoons of Tarragon,
1 tablespoon of Tamari, and
1 teaspoon of Rosemary.
Simmer for about 20-30 minutes to get all the flavors incorporated. I actually make this a day ahead and put it in the fridge overnight. If you do this, just put on the stove to reheat and serve.
Use an immersion blender to chop up the mushrooms and onions. You want to leave some chunks.
Slowly whisk in 1/2 cup of brown rice flour and
1/4 cup nutritional yeast.
The yeast is optional, but I love the flavor it gives.
Lastly, stir in 1-2 tablespoons of miso.
Continue to heat on low, stirring until thickened. If it’s not thick enough for you, add some more flour, too thin, more broth.
Green Bean Salad
Steam your green beans to desired tenderness. I like them slightly crunchy. Toss them in a bowl with 1 cup chopped walnuts, 2 tablespoons of olive oil, fresh squeezed lemon, and salt and pepper.
(I like to make this a day in advance)
- 3/4 cup “sugar” (Raw, coconut, honey, or maple syrup)
- 1/2 cup dry red wine
- 2 bags organic cranberries
- 1/4 cup apple cider vinegar
- 1 granny smith apple
- 2 tablespoons freshly grated ginger
- juice and grated zest of 1 orange
- 1/3 cup dried currants
- 1 to 2 tablespoons of cornstarch or arrowroot mixed in 1/4 cup water
In a medium saucepan combine sugar and wine. Bring to boil and reduce heat to medium and simmer, covered for 5 minutes.
Add all the remaining ingredients except the currants. Cook until cranberries have popped, about 10 minutes. Remove from heat. Stir in arrowroot/water and currants. Let cool and then place in a glass container and refrigerate overnight.
Pumpkin Corn Bread
This is from my favorite cookbook, Nourishing Meals. It’s so good I have not altered the recipe one bit. Make sure you use organic cornmeal as anything else is GMO.
Preheat oven 350 degrees. Oil 8×8 baking pan.
- 1 1/2 cups of organic cornmeal
- 3/4 teaspoon sea salt
- 1 cups brown rice flour or almond flour
- 1 tablespoon baking powder
In another bowl, whisk together:
- 1 cup pumpkin puree
- 1 cup milk (almond, coconut, or anything you like)
- 1/3 cup melted coconut oil or butter
- 2 large organic eggs
- 1/3 cup honey
Mix the wet ingredients into the dry and pour into the baking pan. Bake for 35 minutes. Let cool before serving.
If you have any questions or need help, I’m here to support you.
Have a great week. Donna
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