Delicious, stay on track Thanksgiving meal. Whether you are cooking for the whole family or contributing a dish or two we’ve listed some healthy Thanksgiving day meal options to help you and the family keep it on the lighter side.

Tangy and Zippy Green Beans

Yields 10 servings

· 2 pounds fresh or frozen green beans, trimmed
· 1 Tbsp Olive or avocado Oil
· 1 large red onion, quartered and thinly sliced
· 2 cloves garlic, peeled and minced
· 1 1/2 teaspoons red wine vinegar
3 tablespoons chicken broth
· salt and pepper to taste
· 3 tablespoons finely chopped cilantro (optional)
· Crushed red pepper (optional)

1. Bring a large pot of lightly salted water to boil. Place green beans in the water, and cook about 3 minutes. Remove from heat, and drain in a colander. Place under cold water until no longer hot. Drain, and pat dry. Alternatively, thaw frozen green beans.

2. Melt 1 Tbsp olive or avocado oil in a medium skillet over medium heat. Stir in the onion and garlic, and saute until onion is tender. Melt remaining butter in the skillet, and mix in the green beans. Stir in the vinegar and broth. Season with salt and pepper. Mix in cilantro. Cover, reduce heat, and simmer 15 minutes, or until green beans are tender.

Garlic Cauliflower Mashed Potatoes


  • 1 head cauliflower, cut into florets (or 1 lb frozen cauliflower)
  • 1 Tbsp olive oil
  • 1 clove garlic, smashed or 1/2 tsp minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon reduced-fat cream cheese or laughing cow wedge
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. Alternatively, thaw frozen cauliflower.
  2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
  3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Lightened Up Gravy

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped mushrooms
• 1/4 cup finely chopped celery
• 2 tbsp fresh parsley
• 2 cups turkey stock with fat skimmed off the top
•2 tbsp cornstarch
• Sea salt and pepper to taste

1. In a saucepan, begin heating the onion, mushrooms, and parsley with about 1/2 cup of the turkey stalk until tender.

2. In a separate bowl, combine cornstarch, pepper, and 1/2 cup of the broth, being sure to stir until completely dissolved. Add this mixture to the broth in the saucepan and blend until well mixed. Finally add the remaining turkey broth and then bring to a boil for 2 minutes, stirring until its thoroughly thickened.

Cranberry Relish Salad

-1 bag fresh cranberries
-1 orange, with peel
-1 apple
-2 Tbsp chopped walnuts
-2 tsp stevia (or to taste) or other sweetener of choice

1. Pulse cranberries, orange, and apple in food processor, blender, or mini chopper until thoroughly, coarsely chopped.
2. Stir in rest of desired ingredients.

Paleo Pumpkin Pie

For the crust
  • 1-1/4 cups almond flour
  • 3 Tbsp organic ghee or coconut oil
  • pinch of sea salt

For the pie
  • 1 15- ounce can pumpkin
  • 1/2-3/4 c coconut milk
  • 1/2 c honey
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

  • Preheat oven to 325 degrees.
  • Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
  • Add filling ingredients to food processor and process until smooth. Pour the filling into the crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.
  • Cool completely and refrigerate 2 hours.