‘Tis the season for fall recipes, tastes of home and cooking with family or friends in the spirit of cooler temps and time together. Whether you’re bringing a dish to a Friendsgiving function or want to contribute a healthy dish to your family Thanksgiving, I’ve got you covered!
Below I’ve compiled 10 of my favorite seasonal recipes, and any of them will be a perfect addition to your holiday meal — organized by veggie-packed side dishes and a couple fruit-inspired desserts.
Bringing food is a thoughtful gesture to not show up empty handed, and it enables you to share your desire for a healthy lifestyle with others. It will give you the opportunity to show off how great quality ingredients can taste, and it allows you the comfort of knowing that there will be at least one thing available to eat at the gathering that’s aligned with your goals. And before you start cooking, if you’re counting macros or tracking your food, check out my step-by-step post on logging a recipe here.
Enjoy, and happy Thanksgiving!
1 | Butternut Hummus
3/4 pound cooked butternut squash (about 3 cups)
2 tablespoons lemon juice
2 tablespoons tahini
8 pitted green olives
1 clove garlic
Purée all ingredients in a food processor, adding 1 or 2 tablespoons water, if needed. Serve with raw veggies or crackers.
2 | Warm Cranberry Slaw
1 bag TJ’s Cruciferous Crunch
2 teaspoons extra virgin olive oil
1/8 teaspoon sea salt
Juice of 1 lemon
Handful of dried cranberries
Handful of sliced almonds
1/2 cup shaved parmesan cheese
In a large skillet over medium-high heat, add olive oil.
When heated, add cruciferous crunch and sauté 3 minutes until slightly wilted.
Remove pan from heat and pour contents into a large bowl. Add salt and lemon juice and toss until coated.
Divide greens among two plates and top with a handful of dried cranberries, almonds and cheese. Serve warm.
3 | Everything Cream Cheese Crispbreads
TJ's Gluten Free Crispbreads
1 container whipped cream cheese
TJ's Everything But The Bagel Sesame Seasoning Blend
Fresh Dill, for garnish (optional)
Generously slather a crispbread with cream cheese. Sprinkle liberally with seasoning blend and top with fresh dill.
4 | Caramelized Cauliflower, Date, and Lentil Salad with Spiced Apple Cider Vinaigrette
1 head cauliflower, cut into small florets
1 red onion, thinly sliced
3 tablespoons extra virgin olive oil
1/4 tsp cinnamon
1 pinch cayenne pepper
1 cup uncooked green lentils
1 cup pecans
6 dates, pitted and chopped
2 persimmons, sliced
1 cup fresh herbs – such as parsley, cilantro, or basil
6 cups mixed greens
Spiced Apple Cider Vinaigrette
1/4 cup apple cider vinegar
1/3 cup extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1 teaspoon black pepper
Preheat the oven to 425°F and spread the cauliflower florets and sliced onions out over a baking sheet. Mix the oil, cinnamon, and cayenne pepper in a small bowl, pour over the veggies and toss to coat. Roast in the oven for 20 minutes until the cauliflower is caramelized and golden on the edges.
Meanwhile, cover the lentils with 3 cups water in a saucepan and bring to a boil. Lower the heat and cook gently until soft, about 20 minutes. Drain the excess cooking liquid and set aside in a bowl to cool in the fridge.
Remove the cauliflower from the oven and toast the pecans at 350°F for 5 minutes until fragrant.
Whisk all of the ingredients for the vinaigrette together in a large serving bowl. Add the lentils, roasted cauliflower and onions, pecans, chopped dates, persimmon slices, herbs, and greens to the bowl and toss to combine. Serve and enjoy!
5 | Lemon Garlic Green Beans
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter.
Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes.
Add lemon zest and season with salt and pepper.
6 | Mediterranean Pasta Casserole
8 oz box of Organic Chickpea Fusilli by Explore Cuisine
1/4 cup red onion diced
1 pint grape tomatoes
15 oz of northern beans (drained and rinsed)
3/4 cup fresh flat leaf parsley
3/4 cup fresh basil
1/2 cup artichoke hearts (from a jar, chopped)
1/2 cup kalamata olives halved
1 cup mozzarella cheese shredded
Prepare the pasta, per the directions on the box.
In a 9x13 oiled casserole dish add in cooked pasta and remaining ingredients.
Bake at 350 degrees F for 20 minutes.
Top with additional parsley for a pop of color.
7 | Brussels Sprouts With Cranberries
1 lb brussels sprouts trimmed and quartered
1 tablespoon olive oil
42 grams walnuts chopped
40 grams low-sugar dried cranberries
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Heat oil in pan on medium high heat.
Place brussels sprouts in pan and saute until desired caramelization.
Sprinkle with nutmeg, salt and pepper.
Turn heat to low and add walnuts and cranberries to warm through.
8 | Cauliflower Potato Mash
450 grams cauliflower (1 large head), chopped
100g Yukon Gold potatoes, peeled and quartered
3 Laughing Cow Garlic and Herb Cheese Wedges
30 grams low-sodium chicken broth or bone broth
Garlic salt to taste
4–5 cracks of pepper
2 stalks of rosemary
Boil cauliflower and potatoes until soft (stovetop or microwave, 10 minutes in boiling water).
Add cauliflower, potato, Laughing Cow cheese wedges, herbs, spices and chicken broth into a food processor and blend until creamy. Occasionally remove food processor lid and stir to make sure everything gets blended evenly.
If your food processor is small, it might be worth doing this step in two batches.
Transfer into serving dish and set aside for 30 minutes to overnight to let the mash firm up. It’s easy to reheat.
9 | Peppermint Hot Chocolate
2 cups almond milk or coconut milk
1/4 cup cacao powder
1 tablespoon maple syrup
3/4 teaspoon peppermint extract
2 to 4 marshmallows (optional)
Pour the almond milk into a small saucepan. Place over medium heat and whisk in the cacao powder and maple syrup.
Bring to a simmer, and then reduce the heat to medium-low. Simmer, uncovered, for 5 to 10 minutes, until the cacao lumps have dissolved.
Remove from the heat and stir in the peppermint extract.
Pour into 2 mugs. Top each mug with one or two 1-inch marshmallows, if desired, and serve.
10 | Pomegranate Coconut Chocolate Bark
10 ounces Enjoy Life Chocolate Chips or dark chocolate, melted
1/2 cup finely shredded coconut flakes
1/2 - 1 cup pomegranate seeds
Melt chocolate or chocolate chips in a double boiler or microwave.
Mix in coconut into melted chocolate.
Spread out coconut chocolate on a parchment paper lined baking sheet. Spread out to about ⅛-1/4 inch thick.
Sprinkle chocolate pomegranate seeds.
Place in freezer and freeze for 1+ hours until hard. Break into pieces and serve immediately.