Three HBFIT Approved Thanksgiving Recipes

Thanksgiving is all about spending time with family, giving thanks, and of course, eating great food. There’s nothing like a homemade Thanksgiving meal, and you should never deprive yourself of yummy food just because you pride yourself on living a healthy lifestyle. We wanted to share three of our favorite recipes with you that are simple, healthy, and perfect for Thanksgiving. These dishes are easy, guilt-free, and delicious, so go ahead and indulge!

Scalloped Sweet Potatoes 

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What you’ll need:

  • ¼ cup olive oil
  • ¼ cup honey
  • 1 tsp ground cinnamon
  • 2 tsp chopped rosemary
  • 6 medium sweet potatoes, thinly sliced (do not peel)
  • Kosher salt
  • Freshly ground black pepper

Directions:

  • Preheat your oven to 400 degrees and coat a large oven-to-table baking dish with nonstick cooking spray
  • In a large bowl, combine oil, honey, cinnamon, and rosemary. Add the sweet potatoes and sprinkle lightly with salt and pepper. Stir to coat on all sides
  • Arrange the sweet potato slices in the prepared baking dish by standing them upright in tight rows. You should have parallel lines of sweet potato slices along the length of the dish. Drizzle with any remaining oil mixture
  • Bake, covered, for 45 minutes
  • Bake again- uncovered, for another 20-30 minutes, until perfectly golden and glazed.

Celery Root Puree

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What you’ll need:

  • 1 2lb celery root, peeled and cut into 1” pieces
  • 1 medium fennel bulb
  • 1 apple (Fuji or Granny Smith)
  • ½ cup apple cider
  • Salt and pepper
  • 1 T cream cheese (cashew cheese works for a vegan option)

Directions:

  • Cut the fronds from fennel. Cut the bulb in half crosswise and remove some of the core from each half
  • Cut each half into 1” pieces. Then, peel, core and cut apple into big chunks
  • Put the vegetables and apple in 2 quart saucepan, then add apple cider and heat to simmer over medium heat
  • Continue simmering until vegetables are soft, about 30 minutes. If the mixture starts to get dry, add more cider as needed
  • When vegetables are done, remove mixture to a food processor, add the cream cream or cashew cheese and pulse until no large pieces remain.
  • Season with salt and pepper to taste, then enjoy!

Chocolate Avocado Mousse

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What You’ll Need:

  • 1 large ripe avocado, cut into chunks
  • 1/4 cup natural cocoa powder
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup or agave
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt
  • Suggested toppings: chia seeds, cocoa nibs, shredded coconut, or berries

Directions:

  • In a blender, combine the avocado, cocoa powder, almond milk, maple syrup, vanilla and salt
  • Blend on medium until completely smooth, scraping down the sides of the blender often. Increase the speed to high and blend about 30 seconds to lighten the mousse
  • Spoon into 2 serving glasses or cups
  • If you have the time, chill in the refrigerator until cold, about an hour. If not, enjoy right away with the toppings of your choice.

1 Comment

  • Aubrey November 24, 2016

    These all look very good!

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