Turkey day and holiday fare

It’s that time of year again-Thanksgiving is around the corner along with the holiday season!

  • Use tips from the mindful eating blog to help guide your intake including chewing every bite slowly and eating off a smaller plate.
  • Use the healthy plate model when framing your plate: make the base of your plate a non-starchy vegetable.
  • Try to minimize the calories you drink. I don't know about you, but I'd rather have dessert instead!
  • Eat with your non-dominant hand to give your brain exercise (and to slow you down).
  • Be sure not to skip breakfast that morning so your body does not go into primal hunger overdrive.
  • Go for an after-dinner walk rather than sitting on the couch and dozing off right away.

Below are a few healthy, festive recipes to enjoy along with your favorite, classic ones.

Chickpea stuffing


  • 4 cans of chickpeas rinsed well
  • 2 shallots
  • 1 cup vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 6 large carrots, chopped
  • 2 celery stalks chopped
  • 1 package of mushrooms, sliced
  • 2 eggs or 2 tbsp of flax plus 6 tbsp of water


  • Pre-heat oven to 375F
  • Drain and rinse chickpeas well
  • Heat 1/2 cup of broth in a large sauteing pan
  • Add in shallots, carrots and celery until onions/celery and stir for about 10 minutes, or until vegetables get a little soft
  • Add all ingredients to a greased 9x9 baking dish, stirring in remaining 1/2 cup of vegetable broth
  • Bake for 1 hour until top looks golden and crispy


Cauliflower stuffing


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped finely and put in a food processor so resembles "rice" (you can also buy it already don this way)
  • 1 c. chopped mushrooms
  • kosher salt to taste
  • Freshly ground black pepper
  • 1/4 c. Freshly Chopped Parsley
  • 2 tbsp. chopped fresh rosemary
  • 1/2 c. vegetable or chicken broth


  • Heat skillet over medium heat. Add in olive oil, onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  • Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.
  • Add parsley and rosemary stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.


Butternut squash apple soup


  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup low fat milk or almond or coconut milk


  • Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine.
  • Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in milk.
  • Use an immersion blender to puree the soup until smooth.  Taste, and season with additional salt and pepper if needed.
  • Serve warm, with optional garnishes if desired.


Apple Crumble


Filling Ingredients:

  • 6 cups finely chopped apples
  • 1 tbsp coconut oil
  • 2 tsp cinnamon
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
  • ½ cup maple syrup (or liquid sweetener of your choice)
  • 1½ tbsp lemon juice
  • Optional: a handful of raisins or dried cranberries

Topping Ingredients:

  • 1 cup almond flour (or any other nut flour)
  • ½ cup slivered almonds
  • ¼ cup maple syrup (or liquid sweetener of your choice)
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • optional: an additional 2 tbsp slivered almonds for topping


  • Preheat oven to 350F. Oil a pie dish (or any similar size pan) and set aside.
  • Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread evenly.
  • Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form. Sprinkle this mixture over the apples in the pie dish. Garnish with slivered almonds if desired.
  • Bake in a preheated oven for approx 30 minutes, until the crumble turns golden brown.

Source: http://www.unconventionalbaker.com/recipes/simple-paleo-gluten-free-vegan-apple-crumble/