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Healthy Thanksgiving Recipes

Whether you are working with a restricted diet, food allergies or just want to take it easy on Thanksgiving, below are some nutritiously remastered traditional recipes. The following recipes have all the flavor, but won’t leave you feeling heavy and weighed down. Why not serve up a delicious and nutritious meal this Thanksgiving!


Beet and Apple Salad

(GF, can be made DF)


  • 3 large beets

  • 4 thyme sprigs

  • 1/3 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 1 tsp dijon mustard

  • 3 tbsp horseradish

  • 1/3 cup chopped pistachios

  • 1 green apple, sliced

  • 1/4 cup goat cheese crumbles (exclude if dairy free)

Preheat oven to 375 degrees F. Lightly coat the beets with olive oil, then adding fresh thyme, salt and pepper. Cover each beet with foil and roast for about 1 hour and 45 minutes. Let cool, then dice beets. In a separate dish, mix the vinegar, mustard, 1/2 cup of oil, horseradish, and salt/pepper. Then toss beets and apples with dressing. Top with pistachios and goat cheese.

Side Dishes

Paleo Mashed Potatoes:

(GF, can be made DF)


  • 2 lbs russet potatoes

  • 3-4 tbsp ghee or non-dairy butter

  • 3 garlic cloves, crushed

  • 3/4-1 c full fat coconut milk

  • 2 tbsp fresh chives

  • Sea salt and fresh pepper

Dice the potatoes roughly the same size and place into a large pot. Cover with water, season generously with salt and bring to a boil. Once boiling, reduce heat to medium and boil for 20 minutes.

Begin to heat coconut milk and crushed garlic in medium sauce pan. Drain potatoes and lightly begin too mash, until a good amount of steam is released. Then mix in coconut milk mixture and ghee (non dairy butter if vegan). Mix thoroughly until creamy, then salt and pepper to taste. Top with fresh chives and serve!

Cauliflower Stuffing

(GF, DF)

Yields: 10 - 1/2 cup servings


  • 1 Large Head Cauliflower

  • 1 Large Onion

  • 2 Large Carrots

  • 1/3 cup Celery

  • 2.5 cloves garlic

  • 1/3 cup Olive Oil (can also use butter or ghee)

  • 1/2 tsp Poultry seasoning

  • 1/2 tsp Dried thyme

  • 1/2 tsp Ground Sage

  • 1 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 2 1/4 tbsp fresh parsley

  • 1/4 cup Pecans (optional)

Preheat oven to 450 Degrees F, line baking sheet, and grease well. Chop up cauliflower, onion, carrots, and celery. Combine vegetables, oil and spices into a bowl and mix well. Spread mixture on to baking sheet. Cook at 450 for 20 min, or until cauliflower starts to brown. Then add fresh parsley and pecans (if using) and cook for another 10 minutes. Let cool 5-10 minutes before serving.


Vegan Pumpkin Pie

(GF, DF)


  • 2 cups pumpkin puree

  • 1 cup coconut cream

  • 1/4 cup maple syrup

  • 1/2 cup coconut sugar

  • 1/4 cup cornstarch

  • 2 teaspoons vanilla

  • 2 teaspoons all spice

  • 2 teaspoons cinnamon

  • 1.5 teaspoons pumpkin pie spice

  • 1 teaspoon ginger

  • 1 teaspoon nutmeg

  • 1 Gluten Free Frozen Pie Crust

Combine all ingredients in a large bowl and mix well. Then transfer mixed ingredients to pie crust, bake for 50-60 minutes at 350 degrees F. Once pie has finished cooking, allow plenty of time to cool prior to serving.


*GF = Gluten Free

*DF = Dairy Free


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