Thanksgiving is right around the corner, it’s an opportunity to spend time with our loved ones while enjoying a delicious dinner. As our yearly tradition, we curated 6 healthy recipes we believe will allow us to enjoy this day without regrets.
Salad with vinaigrette and walnuts
INGREDIENTS
| 1 red onion, sliced | ¼ cup sherry vinegar |
| 3 tablespoons olive oil | 1 tablespoon Dijon mustard |
| 1 clove of garlic grated | 1/4 cup panela cheese, chopped |
| romaine lettuce and spinach | 1/4 toasted walnuts |
PREPARATION
In a bowl, mix the 2 tablespoons of vinegar and the red onion, let it rest for about 15 minutes. In another bowl, we mix the olive oil, the remaining 2 tablespoons of vinegar, the mustard and add the garlic.
Then, we add the lettuce and spinach, in the mustard bowl and mix. Last, add panela cheese and walnuts to taste.
Source: goodhousekeeping
Cauliflower soup
INGREDIENTS
| 1 ½ cauliflower | 1 white onion |
| 4 unpeeled garlic cloves | Avocado oil spray |
| 1 tablespoon of cumin | 1 tablespoon of coriander |
| Salt of our choice | 4 cups chicken broth |
| Roasted cauliflower florets | Chopped toasted almonds |
| Thyme | Pepper |
PREPARATION
Preheat the oven to 450 degrees. Cut the cauliflower in half through the stem, and then in four. Then, remove the saplings by cutting from the stem.
Add the cauliflower trees to a baking sheet. Drizzle the avocado oil over the little trees and add cumin, pepper, salt and coriander. Mix everything on the baking sheet.
Then, we cut the onion in half, without removing the outer layer. We drizzle a little oil on the chopped side of the onion, then place the onion halves facing down on the baking sheet.
With a knife we cut one side of the unpeeled garlic cloves. This will make it easier to squash them after baking. We place them on aluminum foil, drizzle with a little avocado oil and wrap them in foil. We place them on the baking sheet with the cauliflower trees and bake for about 30-35 minutes, or until the cauliflower trees begin to brown.
When we take them out, we put aside the best cauliflower trees to decorate our soup. Next, we pour the remaining cauliflower into the blender. We remove the outer layer of the onion halves and garlic cloves and add them to the blender as well.
Last, pour the chicken broth into the blender and blend. If you want a lighter consistency, just add more broth or water.
When serving, pour the cauliflower soup in a bowl, add some roasted cauliflower trees to your liking along with toasted almonds and a little thyme. Yum!
Source: downshiftology
Cranberry sauce
INGREDIENTS
| 4 cups blueberries | ½ cup organic honey |
| ½ cup of orange juice | ½ cup of water |
| Orange zest to taste |
PREPARATION
In a pot over medium heat, add orange juice, honey and water. Bring to a boil, add the blueberries and mix. Then, let it boil over low heat for about 5-10 minutes while stirring with a small stick. The blueberries will pop and the mixture will begin to thicken. Turn off and let cool for about 15 minutes. Then, we pour it into a container and put it in the refrigerator. Once it thickens and cools, add the orange zest and enjoy!
Source: downshiftology
Baked sweet potatoes
INGREDIENTS
4 sweet potatoes Butter
Panela cheese to taste Red onion slices to taste
Salt and pepper to taste Sprigs of rosemary
PREPARATION
Preheat the oven to 300 degrees.
Wash the sweet potatoes thoroughly. Cut them in half, place them face up on a baking sheet, spread a little butter, add the red onion slices, rosemary sprigs, pepper and salt to taste. Next, put them in the oven for about 30-40 minutes or until they are tender, we can prick with a fork or knife to test if they are ready. To serve we can add a little panela cheese on top and enjoy!
Source: downshiftology
Turkey meatballs
INGREDIENTS
1 kilo ground turkey 2 eggs lightly beaten
Half an onion, minced ¼ cup almond flour
4 garlic cloves, minced 1 ½ tablespoon rosemary, minced
1 ½ tablespoon chopped thyme 1 tablespoon salt
½ tablespoon of black pepper 3 tablespoons of olive oil
1 cup chicken broth ¼ cup Dijon mustard
¼ cup unsweetened maple syrup 2 tablespoons mayonnaise
Rosemary Thyme
PREPARATION
In a large bowl, add the ground beef, minced onion, eggs, garlic, almond flour, thyme, rosemary, salt, and pepper. Using our hands, we mix everything.
With a medium size scoop, or with our hands, we mold the meat into meatballs until there is no mixture left. Then, put the meatballs on a plate.
In a large pan over medium heat, add 2 tablespoons of olive oil. Add half of the meatballs in the pan and fry until cooked well. Remove and brown the remaining meatballs by adding another tablespoon of oil to the pan. Remove the remaining meatballs once they’re browned as well. Add the chicken broth to the frying pan and scrape the browning from the bottom with a spatula. Then, add the Dijon mustard, mayonnaise and maple syrup. We mix everything and let it boil over low heat until the consistency turns creamier. Add the meatballs to the pan and let it heat. To serve, we garnish our dish with a little rosemary and thyme. And voila, we have our turkey meatballs!
Source: downshiftology
Pumpkin custard
INGREDIENTS
425 grams of pumpkin puree 1 tablespoon liquid stevia
1 tablespoon ground cinnamon ¼ tablespoon ginger
⅛ tablespoon cloves 4 egg yolks
¾ cup of hot coconut cream Chopped walnuts to taste
PREPARATION
Preheat the oven to 350 degrees. In a large bowl, mix the pumpkin puree, stevia, ginger, cinnamon and cloves. Add and beat the egg yolks very well and add the hot coconut cream little by little. Pour the mixture into individual baking molds.
Bake for about 30-40 minutes or until the mixture sets. Let cool and store in the refrigerator. To serve, we make it nuttier by adding chopped walnuts on top.
Source: lowcarbyum