Here are 3 recipes from our guest blogger Katy that bring all the traditional flavors of the season with less than the traditional amount of fat and sugar! Enjoy!
Cherry Almond Quinoa Stuffing
A protein-packed, gluten free stuffing alternative
1 cup vegetable stock
1 cup quinoa
1 Tbsp unsalted butter
1 onion, chopped
6 stalks celery, diced
1 Tbsp fresh sage
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup dried tart cherries
1/2 cup almond slivers, toasted
2 Tbsp fresh parsley, chopped
Preheat oven to 350F
Combine the stock with 1 cup of water in a medium pan and bring to a boil over high heat. Add the quinoa and return to boiling. Reduce heat, cover and simmer for 12 min or until all the liquid has been absorbed.
Meanwhile, melt the butter in a large skillet over medium heat. Saute the onion and celery in the butter, until translucent, about 10 min.
Remove the onion and celery from heat and add the quinoa to the skillet. Stir in the sage, salt and pepper, almonds and cherries. Transfer stuffing to an 8-inch square pan and bake for 30 min.
Garnish with parsley before serving.
Crustless Pumpkin Pie
A healthy take on an All-American classic
2 tsp cinnamon
1 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp salt
1/3 cup spelt, oat, almond, or whole wheat flour
1/3 cup maple syrup
1 (15-oz) can pumpkin puree
3/4 cup + 2 Tbsp milk (can be dairy-free)
2 Tbsp oil
2 1/2 tsp pure vanilla extract
1 Tbsp ground flax OR 2 tsp cornstarch
Preheat the oven to 400 F.
Grease a 9-inch round pan.
In a large bowl, stir together all of the ingredients. Smooth into the prepared pan.
Bake on the center rack for 35 minutes. The pie will still be very soft after baking.
Remove from oven and allow to cool completely before transferring, uncovered, or very loosely covered, to the fridge. Allow the pie to cool for at least 6 hours before slicing and serving.
*Recipe slightly adapted from https://chocolatecoveredkatie.com/2016/11/14/impossible-pumpkin-pie-vegan/
Healthy Mashed Sweet Potatoes
Looking to mix things up? Try serving this delicious dish for Thanksgiving breakfast!
Serves 4-5.
2 lbs sweet potatoes
2 Tbsp honey (more to taste)
1 tsp cinnamon1/8 tsp salt
1/4 cup raisins
1/4 cup chopped pecans, walnuts, or pumpkin seedsoptional: 2 Tbsp raw almond butter
Preheat the oven to 375 F.
Wash and lightly dry sweet potatoes. Prick with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool.
Peel cooled sweet potato and lightly mash with cinnamon, honey and salt.
Top with raisins and chopped nuts.
Just before serving, drizzle with almond butter.
*Recipe slightly adapted from http://www.healthy-liv.com/sweet-potato-breakfast-bowl/