Six keys to a better (and healthier) Thanksgiving Day

Thursday, November 16, 2017 04:43PM
Jessica's tips for a healthy and happy Turkey Day.


It's almost here. Jessica has some ways to help you fully enjoy your Turkey Day! And check out the recipes below for some healthy swaps to some Thanksgiving favorites.

STUFFING (QUINOA REMIX)
1 cup quinoa (white or red)
2 cups + cup @Tyent USA water
1 cup chopped organic chicken sausage, diced or crumbled
1 cup broccoli rice
1 cup cauliflower rice
1 cup carrots, chopped
1 cup celery chopped
1 yellow onion, chopped
cup fresh cranberries
1 tbsp EVOO
1 tsp pepper
1 tsp salt
1 tbsp fresh thyme
2 bay leaves

DIRECTIONS
Quinoa:
In stock pot, simmer quinoa in 2 cups alkaline water, EVOO, and bay leaves for 12 minutes until fluffy - the water will help cook the quinoa evenly and quickly and extract the flavor from the bay leaves
Base:
In sauté pan, sauté sausage until brown, then remove sausage and place in side dish
In same sauté pan, cook onions for 4-5 minutes until translucent
Add carrots, celery and sauté another 4-5 minutes
Add spices
Lower heat to low
De-glaze the pan with cup alkaline water - this will help to pick up all the bits at the bottom of the pan and infuse the flavor through the recipe
Add cauliflower and broccoli to pan and let cook 1-2 minutes

Bring it all together:
Remove the bay leaves from the quinoa
There should be no more water left in the pot

Add sausage, base ingredients into the quinoa pot and mix together
Cook together for 3-4 minutes and add more @Tyent water if it looks dry
Turn off heat and stir in fresh cranberries
Serve hot and top with cranberries, thyme, and slices almonds
Enjoy warm or at room temperature

ROASTED POTATOES WITH POMEGRANATE SEEDS
3 large sweet potatoes, peeled and chopped *
3 large purple sweet potatoes, peeled and chopped *
1 large butternut squash, peeled, seeded, and chopped
1 fresh pomegranate or cup seeds
3 tbsp Avocado or Coconut Oil
1 tsp pepper
1 tsp salt
1 tsp nutmeg
*Peeling is optional

Directions:
Preheat your oven to 375 F
Prepare your squash and potatoes
In a large bowl, toss with seasoning and cooking oil
Lay out evenly on a parchment lined baking sheet - *USE TWO if your potatoes overlap! This will ensure vegetable roasting, not steaming!
Roast for 40-42 minutes until browned and fork soft
Top with pomegranate seeds
Serve warm or at room temperature

BALSAMIC MUSHROOMS OVER GREEN BEANS (HARICOT VERTS)
4 cups cleaned green beans
2 cups white or baby Portobello mushrooms, sliced
1 medium sweet yellow onion, diced
cup balsamic vinegar

1 cup water
3 tbsp Avocado or Coconut Oil
1 tsp pepper
1 tsp salt
1 tsp fresh thyme

Directions:
Green Beans:
Preheat your oven to 375 F
Clean and remove the ends of your green beans
In a large bowl, toss green beans with 2 tbsp cooking oil
Lay out evenly on a parchment lined baking sheet - *USE TWO if your greens overlap! This will ensure vegetable roasting, not steaming!
Roast for 15 -20 minutes until bright green and fork soft but still firm

Balsamic Mushrooms:
In a skillet or sauté pan, add 1 tbsp cooking oil
Add onions and sauté over medium until translucent, about 5 minutes
Add salt, pepper, and of the thyme
Lower heat to low
Add mushrooms and sauté for 3-4 minutes
Deglaze pan with water and balsamic vinegar
Cook on low until liquid reduces by
Remove from heat

Bring it all together:
In a serving dish, add your green beans
Top with mushrooms
Top with remaining fresh thyme
Enjoy warm or at room temperature

MORE WEEKLY WELLNESS TIPS:

Email Jessica your food questions at Jessica@Eatyourwaytowellness.com and follow her on Facebook. Check back each Thursday for more Weekly Wellness tips.
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