Hi All! So earlier in the week we talked about different ways to eat in a healthy way during MY FAVORITE EATING DAY OF THE YEAR! I love it so much it deserves all caps! I also shared my recipe for the most delicious, healthy and easy turkey and gravy in part 1. Today I want to focus on my healthy side dishes and dessert. Now, I love all the ooey, gooey side dishes at Thanksgiving- mashed potatoes, sweet potato casserole, stuffing, green been casserole, corn pudding, etc, etc, etc… However, those side dishes are full of calories and all kinds of badness, so I’m giving you some alternates to bring to someone else’s gathering, or to serve at your own.
So first we go to the stuffing- Ok, I have to admit that I LOVE stuffing!! I’m not much of a bread person but when it’s all mushed together and baked it becomes delectable! A healthy swap for all that bread though is my stepmom, Karen’s wild rice stuffing and I want to share that with you now.
Wild Rice Stuffing
- 1 small bag of gluten free stuffing (or rip up 1/2 loaf of gluten free bread)
- 2 boxes of Long grain and wild rice
- 32 oz. container of organic free range chicken broth
- 1 cup chopped celery
- 1/2 cup finely chopped onion (I don’t like big chunks of onion in my stuffing)
- 3 teaspoons fresh thyme, rosemary and sage
- Teaspoon each of salt and pepper
First, sauté onions and celery in a dab of butter or EVOO, in a big pot that you’ll make the stuffing in. Then, make the stuffing according to package directions. In a separate pot make the rice according to the directions. When the rice is done, add it to the stuffing, onions and celery, and add the chicken broth to make it super moist. Last, put the mixture into a greased baking pan and put it in the oven at 350 degrees for 45 minutes or until the top is crusty but the inside is still soft- and that’s it! No sausage or any meat in it, no stuffing it into the turkey (that thought makes me nauseous), and no big hunks of bread. It’s just one small bag of stuffing and most of the recipe is long grain rice which is whole grain. Yay! By the way, it is completely delicious too and you’ll really like it.
Next up are my wonderful Brussels sprouts. Now you may hate Brussels sprouts, as many in my family did before this dish, but these will turn you into a believer in the sprouts from Brussels!
Brussels sprouts with bacon
- 4 strips bacon
- 2 tablespoons butter
- 1 pound organic Brussels sprouts, halved
- 1/2 large onion, chopped
- Salt and pepper to taste
First, cook the bacon in the same skillet you’ll make the Brussels sprouts. Place the bacon on a plate with a paper towel to rid of grease, and chop it. Drain the fat from the skillet but leave the bits at the bottom of the pan. Add the butter to the pan and sauté until melted. Then add the onion and Brussels sprouts and cook, stirring occasionally, until they are golden brown, or approximately 8-10 minutes. Salt and pepper to taste, and then put the bacon back into the pan and give it all a toss to combine. Then, serve. The sprouts get this golden brown crust that is so delicious and the bacon and onions give them such a great flavor. My mouth is watering just thinking about it! Can you see how this is a healthier dish than green bean casserole in which most of the ingredients come from a can?!! Yes, I thought you would!
Now I know that when everyone thinks about dessert and Thanksgiving they think about some kind of pie, apple, pumpkin, pecan, etc,etc, etc., and I think of them too. But instead I make a gluten free berry crisp and let me tell you why. You get all the flavor of a pie without all of the calories. One slice of pecan pie is approximately 520 calories versus my berry crisp which comes in at 295 calories. And it’s really good too! Here we go!
Gluten Free Mixed Berry Crisp
- 1 medium sized package frozen mixed berries thawed
- 1 tablespoon organic honey
- 2 cups gluten free baking flour
- 2 cups gluten free oats
- 1 1/2 cups packed organic brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups butter
First, preheat your oven to 350 degrees. Next, combine the berries and the honey in a large bowl and set it aside. In another bowl, combine all the rest of the ingredients except for the butter. Then, cut in the butter by using two knives and cutting until the mixture is crumbly. Last, you take half of the crumbly mixture into a 9 by 13 baking pan, then add the berries, and top with the other half of the mixture, and bake it for 30-40 minutes or until the fruit is bubbly and the topping is brown. It’s just sooo good and far better for you than pecan pie!
So that’s what I’ll be making next Thursday, what will you be making? Let me know what you like to make, and I hope you try some of my recipes. Drop me a note if you do. Food like this will help you live a life of vitality- like Valerie!