Healthy Thanksgiving Round Up

Still looking for some amazing and healthy Thanksgiving recipes? Well I put together the perfect recipe round up for you! I know you’ve got the turkey covered so here are some ideas to turn up the nutrition at your Thanksgiving table.


THE Stuffing

stuffing

Healthy Cornbread Stuffing from Hungry Hobby (pictured above)

Lightened Up Holiday Stuffing with Fennel, Apple & Turkey Sausage from The Foodie Physician

Southern Cornbread Dressing from Key Ingredients

THE Sweet Potatoes

sweet-potato

Bourbon Sweet Potato Casserole with Buttery Pecans from Family Food on the Table (pictured above)

Cinnamon Maple Roasted Sweet Potatoes from Hungry Hobby

Easy Mashed Sweet Potatoes from Nourished Simply

Baked Sweet Potatoes with Garlic Butter from The Domestic Dietitian

THE Greens

broccoli-salad

Broccoli Salad with Pomegranate Arils & Maple Walnuts from Simple Swaps (pictured above)

Brussels Sprouts and Apple Salad from Sincerely Nourished

Maple Roasted Butternut Squash, Brussel Sprouts & Cranberries from Eat Real Live Well

Green Beans Gremolata from Family Food on the Table

THE Cranberry Sauce

cranberry-sauce

Healthy Cranberry Sauce from Midlife Croissant (pictured above)

Simple Refined-Sugar Free Cranberry Sauce from Eat Real Live Well

 THE “Others”

acorn-squash

Roasted Acorn Squash with Pomegranate and Pistachios from Grateful Grazer (pictured above)

Roasted Potatoes with Basil Butter from Sincerely Nourished

Parsnip “Rice” with Fresh Thyme & Sage from Clean Eating Veggie Girl

Easy Roasted Turnips with Leeks and Pancetta from Midlife Croissant

Creamy Buttermilk Cauliflower Mash from Hungry Hobby

Feta Jalapeño Corn Muffins from Balanced Kitchen

THE Desserts

gingerbread-2

Gingerbread Bread Pudding from Kara Lydon (pictured above)

Easy Healthy Apple Crisp Stacks from Family Food on the Table

3 Ingredient Creamy Chocolate Pudding from Hungry Hobby

Pecan Pie Bars from Living Well Kitchen

Crustless Mini Pumpkin Pies from Nutrition Starring You

Vegan Pumpkin Pie from Simple Swaps


I hope you all have an amazing Thanksgiving with your friends and families tomorrow! Happy Thanksgiving from Sincerely Nourished!

Raquel

Melon & Prosciutto Salad

Cantaloupe is by far my favorite melon (watermelon is a close second). They have so much sweet flavor! Plus, they are packed with vitamin C, vitamin A and potassium. One cup of cantaloupe provides about 140 calories, 59 milligrams of vitamin C, 5411 IU vitamin A and 427 milligrams of potassium. Cantaloupes should be heavy for their size and give a little with pressure plus they should be fragrant. Ripe melons can be stored at room temperature and cut melons should be stored in an airtight container in the refrigerator. To eat cantaloupe, slice the melon and scoop out the seeds. For this recipe redux recipe I decided to use multiple shapes (cheating with the mini mozzarella balls a bit) for fun! I hope you enjoy this super easy and delicious appetizer that goes perfectly with some wine.


Melon & Prosciutto Salad

IngredientsDSC_1232

  • 4 oz prosciutto
  • 8 oz mini mozzarella balls
  • 1/2 small cantaloupe
  • 1 tbsp balsamic glaze
  • Fresh basil leaves

Directions

Cut cantaloupe in 1/2 inch cubes. Arrange prosciutto, mini mozzarella, and cantaloupe squares on a platter. Drizzle with balsamic glaze and garnish with fresh basil leaves.

Number of servings: 4 | Serving size: 1/2 cup
Calories: 245, total fat: 18 g, total carbohydrate: 6 g, dietary fiber: 1 g, sugars: 5 g, protein: 17 g

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What is your favorite melon? Tell me below!

Raquel

Roasted Potatoes with Basil Butter

Potatoes are usually one of the first things cut out when someone goes on a diet. But, when eaten in moderation with a general, healthful diet they can be a great addition. There are many varieties of potatoes and they are all high in potassium, fiber, vitamin C and vitamin B6. Eating potatoes on occasion as your starch with some other veggies on the side is the way to go. These mini potatoes covered in delicious basil butter go perfectly with some chicken or beef and some greens.


Roasted Potatoes with Basil Butter

Ingredientsroasted potatoes 3

  • 1 lb mini potatoes
  • 4 tbsp butter at room temperature
  • 2 tbsp olive oil
  • 1 bunch fresh basil leaves
  • 2 cloves garlic
  • Pinch salt and pepper
  • 1 tbsp grated Parmesan cheese

Directions

Preheat oven to 400 degrees F. Place rinsed and scrubbed potatoes in a large bowl. In a food processor combine butter, olive oil, basil, garlic, salt and pepper. Add basil butter to potatoes and toss to coat. Spray a baking dish with nonstick spray. Place potatoes in one layer in dish. Roast until potatoes are tender and golden or about 1 hour. Sprinkle with grated Parmesan cheese when warm.

Number of servings: 6 servings | Serving size: 1/2 cup
Calories: 167, total fat: 13 g, total carbohydrates: 11 g, dietary fiber: 1 g, sugars: 1 g, protein: 2 g

roasted potatoes 1

What’s you favorite way to eat potatoes (besides french fries!)? Tell me below!

Raquel

Peach & Brie Galette with Basil

peaches and basilThis is my first monthly Recipe Redux post. Woo! This month the Recipe Redux is celebrating their five year anniversary! I took inspiration from Zen & Spice’s Baked Brie with Honey, Peaches & Basil to create this recipe. Brie is my all time favorite cheese and baking it just makes it even better. Brie is a soft cow’s milk cheese named after the French region it comes from. One ounce of Brie contains about 95 calories, 6 grams of protein, 8 grams of fat, and 52 milligrams of calcium. Brie is definitely not your everyday food. It is high in saturated fat and sodium like many other cheeses, however when I’m feeling like indulging or have an event to attend brie is always on the list.


Peach & Brie Galette with Basil

IngredientsDSC_1165

  • 1/2 sheet frozen puff pasty, thawed
  • 2 yellow peaches, sliced
  • 6 oz Brie, sliced
  • 1 tbsp honey
  • Handfull fresh basil, chopped

Directions

Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or spray with nonstick cooking spray. Put puff pastry dough on lined baking sheet (I used a half sheet pan). Add slices of Brie to cover the center of the dough leaving a 1/2 inch border. Layer sliced peaches on top of Brie. Drizzle one tablespoon of honey over peaches and Brie. If dough has come to room temperature place in refrigerator for about ten minutes. Bake in preheated oven for 30 minutes. Sprinkle with fresh basil. Let cool before slicing. Enjoy warm or cold!

Number of servings: 10 | Serving size: one inch slice
Calories: 144, total fat: 10 g, total carbohydrates: 10 g, dietary fiber: 1 g, sugars: 4 g, protein: 5 g

brie galette 1

What’s your favorite way to eat Brie? Tell me below!

Raquel

Basil Green Goddess Dressing

Basil is an herb that is a member of the mint family. It is mainly used in Italian and Southeast Asian cuisines. It is a great herb to keep in your kitchen via an herb garden, fresh from the grocery store, or dried in your pantry. I would love to have a basil plant someday, but I would need to grow a green thumb first! Basil contains vitamin K, vitamin A, vitamin C, and calcium. You would need to eat a lot of basil to get the benefits of these nutrients, but you can get tons of flavor from this herb without sodium! This is what I think is the best benefit to using fresh or dried herbs – no sodium. This dressing is delicious on any fresh, spring or summer salad, or drizzled over tomatoes with mozzarella. Take your pick!


Basil Green Goddess Dressing

Ingredients

  • 1/2 shallot, choppedBasil Dressing 2
  • 1 cup fresh basil, stems removed
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

In a food processor, combine all ingredients on high until smooth. Serve immediately or store in the refrigerator for 3-5 days.

Number of servings: 3 | Serving size: 2 tablespoons
Calories: 166, total fat: 19 g, total carbohydrates: 1 g, dietary fiber: 0 g, sugars: 0 g, protein: 1 g

Basil Dressing 1

What is your favorite make at home dressing? Tell me below!

Raquel

Tomato Basil Salad

Tomatoes come in all shapes and sizes. There are cherry tomatoes, grape tomatoes, plum tomatoes, roma tomatoes, beefsteak tomatoes – the list goes on and on! A few weeks ago I used these mini heirloom tomatoes from Trader Joe’s for another recipe and I can’t get enough of them! Tomatoes are a great source of vitamin C, potassium, and the antioxidant lycopene. Lycopene is part of the carotenoid family which give tomatoes their red color. There is some evidence to suggest lycopene can protect against certain types of cancer and reduce your risk for heart disease by decreasing LDL cholesterol and blood pressure.

This recipe is super simple! But, that doesn’t make this any less tasty. I love putting this on top of store bought or homemade pizza. Especially Trader Joe’s Organic Spinach & Ricotta Pizza. You can double or triple this recipe to serve as a side dish or simple salad.


Tomato Basil Salad

IngredientsDSC_0910

  • 1 cup mini heirloom tomatoes
  • 1 clove garlic, minced
  • 2 tbsp fresh basil leaves
  • 1 tbsp olive oil
  • Pinch of salt and pepper

Directions

Cut the tomatoes in quarters and add to a small bowl. Chiffonade the fresh basil leaves and combine with the tomatoes. Throw in the garlic, olive oil, salt, and pepper and toss to combine. Let marinate for about 15 minutes.

Number of servings: 2 | Serving size: 1/2 cup
Calories: 85, total fat: 7 g, total carbohydrates: 5 g, dietary fiber: 2 g, sugars: 3 g, protein: 1 g

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Tomatoes and basil is one of my favorite combinations. What is your favorite veggie (or fruit) and herb combo? Tell me below!

Raquel

Cannellini Caprese Salad

This salad is a delicious, nutrient filled treat. Tomatoes are a great source of vitamin C, potassium, and the antioxidant lycopene. I found these adorable mini heirloom tomatoes at Trader Joe’s. The more colorful, the better! Mozzarella, while slightly higher in fat and sodium, is a good source of calcium and vitamin D. One ounce of mozzarella cheese has about 22% of the Recommended Dietary Allowance. Basil has been taking over my recipes lately. It is a great way to add flavor without adding sodium and it’s a good source of vitamin K. Finally, (no need to remind you, but…) cannellini beans, like other types of beans and legumes, have plenty of dietary fiber and bring plenty of plant protein to the table.

I love this combination as a salad and the balsamic glaze at Trader Joe’s makes it ten times easier to make. Shout out to TJ’s on this one!


 

Cannellini Caprese Salad

Ingredients

  • 8 oz mini buffalo mozzarella, cut in halfDSC_0875
  • 15 oz can cannellini beans, drained and rinsed
  • 1 cup mini heirloom tomatoes, cut in half
  • 10 basil leaves, torn
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze
  • Salt and pepper

Directions

Combine mozzarella, beans, tomatoes and basil in a bowl. Sprinkle with salt and pepper. Drizzle salad with olive oil and balsamic glaze.

Serves: 6 | Serving size: 1/2 cup
Calories: 200, total fat: 12 g, total carbohydrates: 15 g, dietary fiber: 3 g, sugars: 1 g, protein: 9 g

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This is one of my favorite ways to use basil. What’s yours? Tell me below!

Raquel

Spring Vegetable Pasta

Whole wheat pasta may not be the prettiest, but it sure does have some great qualities! It has more fiber and protein than your average pasta. One cup of whole wheat pasta has 4 grams of fiber and 5 grams of protein. Plus, it has B vitamins such as thiamin, riboflavin, niacin, and vitamin B6. This is one of the easiest swaps you can make for a healthier dish. I always use whole wheat instead of regular in any recipe that calls for pasta. It does have a slightly nuttier flavor, but it’s nothing you can’t get used to.

Add a protein to this dish like chicken or shrimp and you’ve got the perfect dinner. Or add some mushrooms to keep it vegetarian. Spring and summer produce some of my favorite vegetables so take advantage of all of them with dishes like this!


Spring Vegetable Pasta

Ingredients

  • 2 cups whole wheat pasta, cookedDSC_0838
  • 1 red bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 2 medium zucchini, chopped
  • 1 cup kale, chopped
  • 1/2 cup cherry tomatoes, cut in half
  • 1 head of broccoli, chopped
  • 1/4 cup fresh basil, chopped
  • Juice 2 lemons
  • 2 tbsp olive oil
  • Salt and pepper
  • Shaved Parmesan cheese

Directions

Cook pasta according to package directions. Reserve 1 cup of pasta water. While pasta is cooking heat olive oil in a medium pan. Add all chopped veggies and basil to the pan, sprinkle with salt and pepper, and saute for 8-10 minutes until soft. Squeeze lemon juice over the top. Add reserved pasta water and shave Parmesan cheese over top. Combine with cooked pasta and serve.

Serves: 4 | Serving size: 1/2 cup pasta, 1/2 cup veggies
Calories: 215, total fat: 9 g, total carbohydrates: 28 g, dietary fiber: 3 g, sugars: 3 g, protein: 8g

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What is your favorite transitional dish from winter to spring? Tell me below!

Raquel

Mediterranean Pesto Bowl

DSC_0691The Mediterranean diet focuses on eating a primarily plant based diet and including healthy fats, especially from olive oil. Olive oil contains primarily monounsaturated fat. Unsaturated fats can help decrease total cholesterol and LDL cholesterol. Per 1 tablespoon, olive oil contains 10 grams of monounsaturated fat. Olive oil also contains a polyphenol called hydroxytyrosol which may help reduce your risk of heart disease. Bonus: 1 tablespoon of olive oil contains 13% of the recommended daily allowance for vitamin E.

Olive oil is made by pressing whole olives. Olives themselves are also packed with the same nutrients as olive oil. There are tons of varieties of olives. Darker colored olives have been shown to contain more polyphenols and antioxidants than lighter colored varieties. Black olives are high in copper, iron, fiber, and vitamin E. I’m a sucker for kalamata olives, but I always watch the portion size due to high sodium levels from curing. Olives can be great as part of a well balanced snack too!


Mediterranean Pesto Bowl

Ingredients

  • 1/2 cup cooked quinoaDSC_0670
  • 1/4 cup tomato, diced
  • 1/4 cup cucumber, diced
  • 1/4 cup marinated artichoke hearts
  • 1/4 cup kalamata olives, pitted
  • 1 tbsp pesto
  • 1 tbsp olive oil
  • 1 tsp chives, chopped
  • Salt and pepper
  • Optional: 1/4 cup feta cheese

Directions

In a small bowl, whisk together pesto, olive oil, and a pinch of salt and pepper. Set aside. In a larger bowl, combine quinoa, tomato, cucumber, artichoke hearts, and kalamata olives. Dress with pesto dressing and top with chives.

Number of servings: 2 | Serving size: 1 cup
Calories: 225, total fat: 18 g, total carbohydrates: 14 g, dietary fiber: 2 g, sugars: 2 g, protein: 3 g

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What is your favorite way to eat quinoa? Tell me below!

Raquel