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Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Celebrate big taste and better-for-you meals this holiday season!

Thanksgiving is almost here…time to celebrate around the dinner table! This year, skip the food coma by mixing in a few healthy alternative dishes. Start with a hearty Roasted Beet Salad and Autumn Vegetable Vegetarian Moussaka for fans of fall flavor. And how about a delicious Roasted Stuffed Pumpkin with Shiitake Mushroom Gravy?

Clementine Glazed Roasted Turkey is a healthy way to prepare your holiday bird, while Cauliflower Gratin and Vegetarian Cornbread Stuffing are new twists on classic Thanksgiving dishes. For dessert, serve your guests a fruity and delicious Mixed Berry Pudding Cake or Poached Pears. You can even dazzle them with Vegan Tiramisu, with creamy cocoa flavor!

Autumn Vegetable Vegetarian Moussaka

Autumn Vegetable Vegetarian Moussaka

Moussaka is a classic Greek dish usually made with layers of eggplant, potatoes and meat. Here we are skipping the meat and adding nutrient-dense autumn vegetables.

Hands-on Time: 30 min. | Total Time: 75 min. | Serves: 10-12 | Difficulty: Medium

Ingredients:
  • 4 Tbsp. olive oil, divided
  • 2 cups vegetable broth
  • Salt and fresh ground black pepper
  • 1 tsp. dried oregano, or 1 Tbsp. fresh
  • 4 medium potatoes, about 1½ lbs., peeled and sliced ¼” thick
  • 1¼ lbs. butternut squash, peeled, seeded and sliced ¼” thick
  • 1 bunch asparagus, trimmed
  • 2 leeks, cut into ¼” slices and washed well, about 2 cups
  • 4 cloves garlic, thinly sliced
  • 1 can (14.5 oz.) Muir Glen Organic Fire-Roasted crushed tomatoes
  • 1 can (15 oz.) garbanzo beans, drained and rinsed
  • 3 oz. feta cheese crumbles, about 1 cup
  • 2 Tbsp. butter
  • 6 Tbsp. all-purpose flour
  • ½ tsp. ground allspice
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 3 cups whole milk
  • 2 eggs, beaten
  • 2 Tbsp. grated Pecorino Romano or Parmesan cheese
Directions:
  1. Preheat oven to 400°F. Brush 3 sheet trays with 1 teaspoon olive oil each and arrange the potatoes on one tray, squash slices on another and the leeks and asparagus together on the third tray. Pour ⅔ cup vegetable broth over each tray and season with salt, pepper and oregano.
  2. Roast vegetables until tender, about 10 minutes for the asparagus and leeks and about 20-25 minutes for the squash and potatoes. Allow vegetables to cool while you prepare the tomatoes and the béchamel sauce.
  3. Heat 2 tablespoons olive oil in a medium saucepan and add the garlic and cook 30 seconds to a minute over medium-low heat until fragrant. Season with salt and pepper and add the tomatoes and garbanzo beans and stir, and gently crush the garbanzo beans and cook for 5-7 minutes to reduce excess moisture. Set aside.
  4. Melt the butter in a medium saucepan and whisk in the flour, allspice, cinnamon and cloves. Cook the mixture until fragrant and slightly golden over medium-low heat. Gradually whisk in the milk and cook mixture while stirring until thickened. Remove from heat and whisk in the eggs and Pecorino cheese.
  5. In a 9”x13” baking pan brushed with the remaining olive oil, arrange the potatoes in a single layer. Next layer on the asparagus and leeks. Spread the tomatoes and garbanzo beans over the asparagus and then sprinkle with the feta cheese. Top with the squash and pour the béchamel over the entire dish, covering the squash layer evenly. Reduce oven temperature to 350°F and bake for 40-45 minutes, until the top is golden brown.
  6. Turn on the broiler and broil the top of the moussaka 5-8” away from broiler to brown evenly. Allow the dish to stand for 10 minutes before cutting into squares and serving. Refrigerate leftovers.

Wine Pairing: Pinot Noir

Nutrition Analysis:

Per serving: Calories 270, Calories from Fat 110, Total Fat 12g (18% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 320mg (13% DV), Carbohydrates 33g (11% DV), Dietary Fiber 6g (24% DV), Sugars 7g, Protein 10g, Vitamin A 120%, Vitamin C 40%, Calcium 20%, Iron 15%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Baked Apples Stuffed with Spiced Tart Cherry Filling & Walnuts

Baked Apples Stuffed with Spiced Tart Cherry Filling & Walnuts

When apples are in season this is a great way to celebrate them and let them be the star. Serve warm with a dollop of Vegan ‘Ice Cream’ or a drizzle of coconut cream.

Hands-on Time: 5 min. | Total Time: 30 min. | Serves: 6 | Difficulty: Easy

Ingredients:
  • 6 baking apples, such as Granny Smith, Gala or Fuji
  • ¼ cup dried tart cherries, chopped fine
  • 3 Tbsp. maple syrup, plus 1 tsp.
  • 3 Tbsp. butter, melted
  • 1 tsp cinnamon
  • ½ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 1 tsp. fresh ginger root, grated
  • ¼ cup whole wheat Panko bread crumbs
  • 2 Tbsp. chopped walnuts
Directions:
  1. Preheat the oven to 400°F. Using a melon baller, scoop out the center of the apples, to remove the core. Once the core and seeds are out, scoop out a bit more apple flesh to hollow out apple and reserve apple in a bowl. Add dried cherries to the apple pieces.
  2. Mix the melted butter, 3 tablespoons maple syrup and spices and brush the inside of the apple cavity with the mixture. Mix the remaining spiced butter with the apples and cherries and add the bread crumbs. Stir to coat evenly.
  3. Fill the apples with the apple-cherry stuffing and sprinkle with chopped walnuts. Drizzle with remaining 1 teaspoon maple syrup. Bake apples for 25-30 minutes until softened. Serve warm or at room temperature. Refrigerate leftovers.

Wine Pairing: Moscato

Nutrition Analysis:

Per serving: Calories 230, Calories from Fat 70, Total Fat 8g (12% DV), Saturated Fat 4g (20% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 5mg (0% DV), Carbohydrates 42g (14% DV), Dietary Fiber 6g (24% DV), Sugars 32g, Protein 1g, Vitamin A 10%, Vitamin C 15%, Calcium 4%, Iron 4%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Roasted Cauliflower Gratin with Preserved Lemon and Thyme

Roasted Cauliflower Gratin with Preserved Lemon and Thyme

This creamy gratin has the vibe of an upscale macaroni and cheese but with nutrient packed cauliflower instead of macaroni.

Hands-on Time: 10 min. | Total Time: 55-60 min. | Serves: 6-8 | Difficulty: Medium

Ingredients:
  • 4 Tbsp. butter, divided
  • 2 lbs. cauliflower, about 1 large head, trimmed and chopped into ½” pieces
  • 1 tsp. salt
  • ½ tsp. fresh ground black pepper
  • 2 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 1½ tsp. fresh thyme leaves, divided
  • 1 Tbsp. preserved lemon rind, minced
  • ½ cup ricotta cheese
  • ½ cup shredded Parmesan cheese, divided
  • ½ cup Panko bread crumbs
Directions:
  1. Preheat the oven to 425°F. Add 2 tablespoons of butter to a large baking sheet and heat in the oven for 3-5 minutes until butter is melted. Add the cauliflower and season with salt and black pepper. Roast the cauliflower for 30-35 minutes, stirring occasionally to lightly brown.
  2. In a large saucepan, melt 1 tablespoon butter and add the flour and whisk together over low heat to make a roux. Cook for 2-3 minutes until the roux becomes golden and then gradually whisk in the milk until smooth. Simmer over medium-low heat until sauce is thickened. Stir in 1 teaspoon thyme, preserved lemon, ricotta and ¼ cup of the Parmesan cheese. Remove from heat and set aside.
  3. Melt the remaining 1 tablespoon butter and toss with the Panko, remaining Parmesan and remaining ½ teaspoon thyme leaves. Season with additional salt and fresh ground black pepper.
  4. Reduce the oven temperature to 375°F. Toss the roasted cauliflower in the cheese sauce to coat evenly. Butter a 2 quart baking dish and spread cauliflower mixture into the dish and top with the seasoned bread crumbs. Place the dish in the oven and roast until golden and bubbly, about 20-25 minutes. Serve warm. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 180, Calories from Fat 100, Total Fat 11g (17% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 35mg (12% DV), Sodium 410mg (17% DV), Carbohydrates 13g (4% DV), Dietary Fiber 3g (12% DV), Sugars 5g, Protein 8g, Vitamin A 8%, Vitamin C 90%, Calcium 20%, Iron 4%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Clementine Glazed Roast Turkey Breast

Clementine Glazed Roast Turkey Breast

Enjoy the flavor of this seasonal fruit favorite roasted with the holiday bird.

Hands-on Time: 20 min. | Total Time: 60 min. plus overnight brining time | Serves: 6-8 | Difficulty: Medium

Ingredients:
  • 1 turkey breast, boneless or partial bone-in, skin on, about 2-2½ lbs.
  • 2 cups water
  • ¼ cup Kosher salt
  • ¼ cup brown sugar
  • 1 bay leaf
  • 8 black peppercorns, crushed
  • 1 sprig rosemary, minced
  • 5 clementines, zested and juiced
  • 2 Tbsp. butter
  • 1 shallot, minced
  • 1 cup white wine, such as Pinot Grigio or an un-oaked Chardonnay
  • 1 cup chicken or turkey broth
  • ¼ cup honey
  • ½ tsp. fresh ground black pepper
Directions:
  1. Bring 1 cup water to a boil, and add salt, sugar, bay leaf, peppercorns, ½ of the rosemary and zest of two of the clementines. Stir to dissolve salt and sugar and add the remaining cup of water and allow to come to room temperature. Add the turkey breast to the brine and store refrigerated in a covered container or resealable bag overnight, or at least 5 hours.
  2. Make the glaze by melting the butter in a medium saucepan and add the shallot and sauté until golden. Deglaze the pan with the wine, clementine juice, chicken broth and honey and simmer to reduce the liquid by half. Add the remaining clementine zest, remaining rosemary and ground black pepper and simmer to reduce about another ½ cup.
  3. Remove the turkey breast from the brine and discard the brining liquid. Place the turkey into a small roasting pan and pat dry. Keep the glaze warm in a small saucepan. Preheat the oven to 450°F. Brush the turkey with the glaze and roast, basting with the glaze every ten minutes or so. Roast the turkey for 45-50 minutes until golden brown and cooked to an internal temperature of 165°F. Bring the remaining glaze to a simmer and served with the sliced turkey. Refrigerate leftovers.

Wine Pairing: Zinfandel

Nutrition Analysis:

Per serving: Calories 280, Calories from Fat 50, Total Fat 5g (8% DV), Saturated Fat 2.5g (12% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 4300mg (179% DV), Carbohydrates 29g (10% DV), Dietary Fiber 2g (8% DV), Sugars 25g, Protein 25g, Vitamin A 2%, Vitamin C 50%, Calcium 4%, Iron 15%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Coconut Chocolate Truffles (Vegan)

Coconut Chocolate Truffles (Vegan)

These delectable truffles are so rich and satisfying that no one would ever guess that they are vegan.

Hands-on Time: 10 min. | Total Time: 3 hrs. 10 min. | Serves: 15-20 | Difficulty: Easy

Ingredients:
  • 5 oz. coconut milk (from a can of coconut milk)
  • 1 Tbsp. extra virgin coconut oil
  • 6½ oz. bittersweet chocolate, coarsely chopped
  • ¼ tsp. orange extract
  • 1 tsp. vanilla extract
  • Pinch sea salt
  • Chopped pistachios, shredded unsweetened coconut or cocoa powder for rolling truffles
Directions:
  1. Warm the coconut milk and coconut oil in a small saucepan until just about to boil. Remove from heat and stir in the chocolate, stirring continually until melted. Add the orange and vanilla extracts and pinch of salt and mix until smooth.
  2. Immediately transfer the mixture to a small container to cool. When the mixture is at room temperature, cover and chill in the refrigerator and chill for at least 2-3 hours until firm.
  3. Using a small scoop or teaspoon scoop the chilled chocolate mixture into small balls and roll in chopped pistachios, shredded coconut or cocoa powder and put into a container and cover and store in the refrigerator until ready to serve. Store refrigerated.
Nutrition Analysis:

Per serving: Calories 100, Calories from Fat 70, Total Fat 8g (12% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Carbohydrates 7g (2% DV), Dietary Fiber < 1g (3% DV), Sugars 5g, Protein < 1g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Holiday Leftover Wraps

Holiday Leftover Wraps

Wrap up the holiday with a ‘remix’ of the tasty tidbits left in your refrigerator.

Hands-on Time: 5 min. | Total Time: 5 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 4 whole grain 8” tortillas
  • ¼ cup cranberry sauce
  • 1-2 Tbsp. Chipotle salsa or your favorite salsa or hot sauce
  • 2 cups mashed squash, sweet potatoes or potatoes
  • 2 cups dark leafy greens, such as baby kale, spinach or arugula or roasted asparagus
  • 8 oz. turkey meat, thinly sliced
  • 4 oz. shredded sharp cheddar
Directions:
  1. Warm tortillas. Mix the cranberry sauce and salsa together and spread evenly on each tortilla.
  2. Fill each tortilla with mashed sweet potatoes, greens, sliced turkey and sprinkle with shredded cheddar.
  3. Wrap the tortilla around the filling. Refrigerate leftovers.

Try some other leftover upgrades:

  • Mix ¼ cup pesto into 1 cup mashed potatoes
  • Mix ½ cup squash or sweet potato puree into prepared hummus
  • Mix 2 Tbsp. Dijon mustard with 2 Tbsp. cranberry sauce
  • Mix 1-2 tsp. Sriracha into ¼ cup cranberry sauce
Nutrition Analysis:

Per serving: Calories 390, Calories from Fat 120, Total Fat 13g (20% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 55mg (18% DV), Sodium 1400mg (58% DV), Carbohydrates 46g (15% DV), Dietary Fiber 2g (8% DV), Sugars 11g, Protein 22g, Vitamin A 110%, Vitamin C 20%, Calcium 30%, Iron 20%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Mixed Berry Lemon Pudding Cake

Mixed Berry Lemon Pudding Cake

This old fashioned dessert is mixed as one batter but separates into a sponge cake on top with a luscious pudding on the bottom, filled with blackberries, raspberries and blueberries.

Hands-on Time: 15 min. | Total Time: 45 min. | Serves: 6 | Difficulty: Medium

Ingredients:
  • ½ cup fresh raspberries
  • ½ cup fresh blackberries
  • ½ cup fresh blueberries
  • 3 Tbsp. soft unsalted butter
  • ¾ cup sugar
  • 2 lemons, zested and juiced
  • 3 eggs, separated
  • ½ cup buttermilk
  • ¾ cup whole milk
  • 2 Tbsp. all-purpose flour
  • Powdered sugar to dust the tops of the puddings
  • Fresh berries for garnish, if desired
Directions:
  1. Preheat oven to 350°F. Butter 6 (6 oz.) ramekins. Bring 4 cups of water to a boil and keep warm.
  2. Distribute the berries equally amongst the ramekins and place ramekins in a large baking dish. Mix the butter, sugar and lemon zest together in a bowl until creamy. Beat in the egg yolks one by one until smooth and pale yellow. Mix in the buttermilk, milk, lemon juice and flour until smooth.
  3. In another bowl, beat the egg white to a stiff peak. Gently fold ½ the egg whites until smooth. Then fold in the remaining egg whites.
  4. Pour the batter equally over the berries in the ramekins and pour boiling water into the baking pan to reach half way up the outsides of ramekins. Bake for 25-30 minutes until cake is set on top. Remove ramekins from baking pan and allow to cool. Dust tops of cakes with powdered sugar. Garnish with more fresh berries, if desired Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 240, Calories from Fat 90, Total Fat 10g (15% DV), Saturated Fat 5g (25% DV), Trans Fat 0g, Cholesterol 135mg (45% DV), Sodium 80mg (3% DV), Carbohydrates 32g (11% DV), Dietary Fiber 2g (8% DV), Sugars 30g, Protein 6g, Vitamin A 8%, Vitamin C 20%, Calcium 10%, Iron 4%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Poached Pears with Raspberry Sauce

Poached Pears with Raspberry Sauce

A classically elegant dessert needs few ingredients to enhance the natural flavor of the fruit…a pear-fect dish!

Hands-on Time: 10 min. | Total Time: 20 min. | Serves: 8 | Difficulty: Easy

Ingredients:
  • 4 Bosc pears, peeled and halved
  • ½ vanilla bean pod
  • 1½ cups white wine, such as Pinot Grigio
  • ¼ cup sugar
  • 1 pint raspberries
  • 1 cup non-dairy Vanilla frozen dessert
Directions:
  1. Using a melon baller, scoop out the seeds and core of the pear halves. In a medium saucepan combine the wine, vanilla bean and sugar in a pot and bring to a simmer. When sugar has dissolved, add the pear halves, nestling them into the pot to make sure they are all completely submerged in the poaching liquid. Cover and simmer gently until pears are just tender, but not too soft, about 10-15 minutes.
  2. Remove pears from poaching liquid and allow to cool completely. Continue to simmer the poaching liquid and reduce by half. Add the raspberries, and crush berries lightly. Simmer for 5-10 minutes.
  3. To serve, fill the cavity of each pear with a scoop of the vanilla frozen dessert and drizzle with the raspberry sauce. Refrigerate leftovers.

Wine Pairing: Sauvignon Blanc

Nutrition Analysis:

Per serving: Calories 160, Calories from Fat 20, Total Fat 2g (3% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 15mg (1% DV), Carbohydrates 29g (10% DV), Dietary Fiber 7g (28% DV), Sugars 21g, Protein 1g, Vitamin A 0%, Vitamin C 20%, Calcium 2%, Iron 2%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Pomegranate Granita

Pomegranate Granita

This spiced granita is a perfect palate cleanser and full of healthy antioxidants to boot!

Hands-on Time: 5 min. | Total Time: 30 min. plus overnight freezing time | Serves: 12 | Difficulty: Easy

Ingredients:
  • 3 cups 100% pomegranate juice
  • 1 orange, zested and juiced
  • ½ cinnamon stick
  • 3 whole cloves
  • 3 cardamom pods, crushed
  • 1 tsp. fresh ginger root, grated
  • ¼ cup honey
  • 2 Tbsp. Grand Marnier
  • ½ cup pomegranate arils for serving
Directions:
  1. Simmer the pomegranate juice until reduced by half. Steep the orange zest and spices in hot pomegranate juice and allow to cool completely. Strain out spices and add the orange juice, honey and Grand Marnier, stirring to mix.
  2. Pour the mixture into a covered container and place in the freezer. Stir every couple of hours with a fork to freeze evenly.
  3. When mixture is evenly slushy and frozen allow to freeze overnight. Scoop and serve with pomegranate arils.
Nutrition Analysis:

Per serving: Calories 80, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Carbohydrates 18g (6% DV), Dietary Fiber 0g (0% DV), Sugars 15g, Protein 0g, Vitamin A 0%, Vitamin C 6%, Calcium 0%, Iron 0%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Roasted Shaved Brussels Sprouts with Garlic and Red Chili Flakes

Roasted Shaved Brussels Sprouts with Garlic and Red Chili Flakes

Quick to prepare, this healthy side dish is sure to be a hit!

Hands-on Time: 5 min. | Total Time: 30 min. | Serves: 6 | Difficulty: Easy

Ingredients:
  • 1¼ lbs. Brussels sprouts, trimmed and ‘shaved’ or sliced thin, about 7 cups
  • 3 Tbsp. olive oil
  • 4 cloves garlic, sliced thin
  • ¼ - ½ tsp. hot pepper flakes
  • ¼ tsp. sea salt
  • 1 lemon, zested and cut into 8 wedges
Directions:
  1. Preheat oven to 450°F. When oven is hot, drizzle a large sheet tray with olive oil and place in the oven to heat it. Heat pan 5 minutes. Toss the shaved Brussels sprouts onto the hot pan, and scatter garlic, pepper flakes, and salt evenly over the sprouts and return the pan to the oven.
  2. Roast the Brussels sprouts until just beginning to brown, about 20-25 minutes, stirring once halfway through baking time.
  3. Toss the Brussels sprouts with lemon zest and juice squeezed from 4 of the lemon wedges. Serve the Brussels sprouts with remaining lemon wedges on the side. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 100, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 280mg (12% DV), Carbohydrates 9g (3% DV), Dietary Fiber 3g (12% DV), Sugars 2g, Protein 3g, Vitamin A 15%, Vitamin C 100%, Calcium 4%, Iron 8%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Roasted Beets and Beet Greens with Mustard Vinaigrette

Roasted Beets and Beet Greens with Mustard Vinaigrette

When beets appear with lush green tops, make the most of them and add them to your cooking rather than tossing them out. They add a boost of nutrients, color and texture to this hearty salad.

Hands-on Time: 15 min. | Total Time: 75 min. | Serves: 6-8 | Difficulty: Easy

Ingredients:
  • 2 bunches green top beets, about 1½ -2 lbs., washed well, trimmed
  • 3 Tbsp. olive oil
  • 1 Tbsp. minced shallot
  • 1 Tbsp. coarse grain mustard
  • 1 Tbsp. sherry vinegar
  • 1 tsp. honey
  • ¼ tsp. salt
  • ⅛ tsp. fresh ground black pepper
Directions:
  1. Preheat oven to 375°F. Trim beet roots by cutting off green tops, reserving greens, and placing beets cut-side down in a lightly oiled baking dish. Cover dish with aluminum foil and roast beets until tender, about 30-45 minutes. When beets are tender, allow to cool and then peel and cut beets into bite-sized pieces.
  2. Finely chop the stems of the washed beet greens and coarsely chop the leaves.
  3. Heat the olive oil in a medium sauté pan and add the shallot and the chopped beet stems. Sauté until tender. Add the mustard, sherry vinegar, honey, salt and pepper and toss in the beet greens and stir to wilt them. Remove from heat and toss with the roasted beet root pieces. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 120, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 170mg (7% DV), Carbohydrates 12g (4% DV), Dietary Fiber 3g (12% DV), Sugars 9g, Protein 2g, Vitamin A 0%, Vitamin C 10%, Calcium 2%, Iron 6%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Roasted Pumpkin and Apples with Pecans and Maple Syrup

Roasted Pumpkin and Apples with Pecans and Maple Syrup

Essential autumn ingredients bake beautifully together, topped with pecans and a drizzle of maple syrup.

Hands-on Time: 15 min. | Total Time: 60 min. | Serves: 8 | Difficulty: Easy

Ingredients:
  • 2 Tbsp. coconut oil, melted
  • 2 tsp. pumpkin pie spice
  • 1 Tbsp. fresh ginger root, grated
  • ½ tsp. sea salt
  • Fresh ground black pepper to taste
  • 2 lbs. pie pumpkin, winter squash or sweet potatoes, peeled, seeded and cut into ½” slices
  • 3 baking apples, peeled, cored and cut into ½” slices
  • ½ cup chopped pecans
  • ¼ cup maple syrup
Directions:
  1. Preheat oven to 375°F. In a large bowl mix the melted coconut oil with pumpkin pie spice, ginger root, salt and pepper. Toss in the squash and apples and mix well to coat. Arrange the squash and apples in a large 8”x12” baking dish.
  2. Cover the squash and apples with a sheet of aluminum foil and bake for 20 minutes covered. After 20 minutes, remove the foil, top with the pecans and drizzle with maple syrup and return the pan to the oven and bake another 15-20 minutes, until squash is tender and nuts are toasted.
  3. Serve warm. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 220, Calories from Fat 80, Total Fat 10g (15% DV), Saturated Fat 3.5g (18% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 90mg (4% DV), Carbohydrates 34g (11% DV), Dietary Fiber 4g (16% DV), Sugars 18g, Protein 2g, Vitamin A 360%, Vitamin C 30%, Calcium 4%, Iron 8%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Greek-Inspired Spiralized Vegetables

Greek-Inspired Spiralized Vegetables

Choose your favorite veggies and make up this quick and easy side dish with Mediterranean flavors.

Hands-on Time: 5 min. | Total Time: 20-25 min. | Serves: 6-8 | Difficulty: Easy

Ingredients:
  • 2 Tbsp. olive oil
  • 2 containers (10 oz.) spiralized vegetables, such as zucchini, butternut squash, carrots or beets (your choice of variety)
  • ½ red onion, thinly sliced into julienne strips
  • 3 cloves garlic, minced
  • ½ cup Kalamata olives, pitted, chopped
  • 1 cup Italian parsley, coarsely chopped
  • ¼ cup fresh mint, chopped
  • ½ cup feta cheese, crumbled
  • Salt and fresh ground black pepper to taste
Directions:
  1. Preheat oven to 400°F. Brush a large sheet tray with olive oil and preheat pan in the oven for 5 minutes. Toss the spiralized noodles, onions and garlic onto the hot pan and roast until vegetables are just about tender. Remove from heat.
  2. Toss the roasted vegetables with the remaining ingredients.
  3. Season with salt and pepper and serve warm. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 110, Calories from Fat 70, Total Fat 8g (12% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 10mg (3% DV), Sodium 290mg (12% DV), Carbohydrates 9g (3% DV), Dietary Fiber 2g (8% DV), Sugars 2g, Protein 3g, Vitamin A 90%, Vitamin C 35%, Calcium 8%, Iron 6%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Stuffed Acorn Squash

Stuffed Acorn Squash

Enjoy this flavorful squash dish as a vegetarian entrée or carve into wedges and serve as a side.

Hands-on Time: 10 min. | Total Time: 60 min. | Serves: 4-8 | Difficulty: Easy

Ingredients:
  • 2 small acorn or Delicata squash, halved, seeds scooped out, about 2-3 pounds
  • 1 (6 oz.) package Lundberg ‘Organic Whole Grain Quinoa and Rice Rosemary Blend’
  • 4 Tbsp. of vegan margarine or vegan butter, divided
  • 1 cup apples, cored and diced
  • 1 cup celery, finely diced
  • ½ cup raisins, chopped
  • ¼ cup walnuts, finely chopped
  • 4 Tbsp. maple syrup
  • Salt and fresh ground black pepper to taste
Directions:
  1. Heat oven to 400°F. Lightly oil a baking sheet and place squash cut-side down on the pan and bake until squash is just tender, 20-30 minutes.
  2. While squash is roasting prepare the rice, according to package directions, using 2 tablespoons of the margarine. When rice is cooked, add the apples, celery, and raisins to the hot rice and let sit covered until you are ready to stuff the squash.
  3. When squash is roasted turn them cavity-side up and season with salt and pepper and drizzle with half of the maple syrup. Fill each with the rice mixture and sprinkle with chopped walnuts. Drizzle with remaining maple syrup and bake squash halves for another 15-20 minutes. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 280, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 2.5g (12% DV), Trans Fat 1.5g, Cholesterol 0mg (0% DV), Sodium 250mg (10% DV), Carbohydrates 51g (17% DV), Dietary Fiber 5g (20% DV), Sugars 15g, Protein 4g, Vitamin A 15%, Vitamin C 35%, Calcium 8%, Iron 10%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Thanksgiving Leftovers ‘Buddha’ Bowl

Thanksgiving Leftovers ‘Buddha’ Bowl

The beautiful bowl will make you thankful for leftovers. Be creative with the selection you have left in your refrigerator and give them a new flavor twist!

Hands-on Time: 10 min. | Total Time: 20 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 6 cups cooked brown rice, warmed
  • 8-12 oz. cooked turkey meat, sliced thin
  • 1 Tbsp. Thai red curry paste
  • ¼ cup turkey gravy
  • 6 cups roasted vegetables, such as carrots, Brussels sprouts, Broccoli, or Asparagus, cut into bite-sized pieces, warmed
  • ½ cup cranberry sauce
  • 1 tsp. fresh ginger root, grated, or 1 Tbsp. ‘Ginger People’ ginger juice
  • 1 Tbsp. rice wine vinegar
  • 1 tsp. toasted sesame oil
  • ½-1 tsp. Sriracha sauce
Directions:
  1. Reheat vegetables in the microwave, oven or sauté pan. Warm up the gravy with the Thai curry paste. Add turkey and simmer gently to warm through.
  2. Divide the warm rice into 4 bowls and arrange the turkey and vegetables over the rice in an artful manner.
  3. Mix the cranberry sauce with the ginger, vinegar, sesame oil and Sriracha and adjust the seasonings according to your taste preference. Add a fried egg on top if you need more protein, or are short on turkey or skipping it all together.

Wine Pairing: Riesling

Nutrition Analysis:

Per serving: Calories 570, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 35mg (12% DV), Sodium 1700mg (71% DV), Carbohydrates 107g (36% DV), Dietary Fiber 13g (52% DV), Sugars 24g, Protein 24g, Vitamin A 790%, Vitamin C 30%, Calcium 10%, Iron 20%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Roasted Stuffed Pumpkin with Shiitake Mushroom Gravy

Roasted Stuffed Pumpkin with Shiitake Mushroom Gravy

This delicious centerpiece makes for a beautiful vegetarian meal!

Hands-on Time: 20 min. | Total Time: 2 hr. | Serves: 6-8| Difficulty: Medium

Ingredients:
  • 1 (3 lb.) pie pumpkin
  • 4 oz. Tempeh, crumbled
  • 1 tsp. Fennel seed
  • ½ tsp. Smoked Spanish paprika
  • ¼ tsp. dried sage
  • 1 tsp. fresh ground black pepper, divided
  • 1 Tbsp. low-sodium soy sauce
  • 4 Tbsp. olive oil, divided
  • 1 cup cooked barley, farro or Freekeh
  • 1 shallot, minced, divided
  • 2 Tbsp. red onion, minced
  • ½ cup celery, diced
  • 1 cup carrots, diced, or variety of root vegetables, including parsnips, rutabaga, turnips or beets
  • 3 Tbsp. dried cranberries
  • ¼ cup dried apples, diced
  • 1 Tbsp. chopped fresh herbs, such as rosemary, thyme, sage and marjoram
  • 2 cups vegetable or mushroom broth, divided
  • 2 Tbsp. vegan margarine or coconut oil
  • 2 cups shiitake, crimini or button mushrooms, washed and sliced (about 5 oz.)
  • 1½ tsp. cornstarch
  • 4 Tbsp. Port, Sherry or Marsala wine
  • Salt and fresh ground pepper to taste
Directions:
  1. Preheat the oven to 375°F. Cut off the top of the pumpkin, set aside and scoop out the seeds. An ice cream scoop is helpful to get the interior of the pumpkin clean. Measure the capacity of the pumpkin cavity by filling it with water and then pouring that water into a liquid measuring cup. The average capacity of a three pound pumpkin is 2-2½ cups. If you are using a larger pumpkin, you can adjust the filling recipe accordingly. Rub the pumpkin inside and out with 1 tablespoon of the olive oil and season the interior liberally with salt and pepper. Place the pumpkin on a baking sheet lined with a large piece of aluminum foil.
  2. Mix the tempeh crumbles with the fennel, paprika, sage, ¼ teaspoon black pepper, soy sauce and 1 tablespoon of the olive oil. Spread onto a small baking sheet and roast the tempeh ‘sausage’ until crispy, about 15 minutes.
  3. Heat 1 tablespoon of olive oil in a medium saucepan and sauté half of the shallot, and the onion, celery, and root vegetables until caramelized and tender. Stir in the cooked grain, dried fruits, herbs and 1 cup of the vegetable broth and simmer to heat through. Pour the mixture into the cavity of the pumpkin, place the top of the pumpkin back on, wrap the in aluminum foil around the pumpkin and roast on the baking sheet for 1-1½ hours until pumpkin is golden and tender. Allow pumpkin to rest so that the liquid is absorbed while you prepare the gravy.
  4. In a small saucepan, melt the vegan margarine and add the remaining shallot and mushrooms and sauté until mushrooms are softened. Mix remaining cup of vegetable broth with the cornstarch. Deglaze the mushrooms with the port wine and stir to release anything stuck to the pan, and then add the vegetable broth. Simmer the gravy until slightly thickened. Season with salt and pepper and serve with slices of the stuffed pumpkin. Refrigerate leftovers.

Wine Pairing: Chenin Blanc

Nutrition Analysis:

Per serving: Calories 240, Calories from Fat 110, Total Fat 12g (18% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 180mg (8% DV), Carbohydrates 30g (10% DV), Dietary Fiber 3g (12% DV), Sugars 11g, Protein 6g, Vitamin A 350%, Vitamin C 30%, Calcium 8%, Iron 15%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Vegan Tiramisu

Vegan Tiramisu

This classic dessert gets a delicious vegan makeover!

Hands-on Time: 45 min. | Total Time: 75 min. | Serves: 8 | Difficulty: Medium

Ingredients:
  • 1 teaspoon coconut oil
  • 1 cup ‘aquafaba’, the liquid drained from a can of garbanzo beans
  • ¼ teaspoon cream of tartar
  • ⅔ cup vegan sugar (sugar that is ‘bone char’ free)
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 3 tsp. vanilla extract, divided
  • 1 cup espresso or strong brewed coffee
  • 2 Tbsp. maple syrup
  • 4 Tbsp. coffee liquor, such as Kahlua
  • 2 Tbsp. rum
  • 12.3 oz. container Silken-style tofu, extra firm
  • 2 Tbsp. honey
  • Pinch salt
  • ⅛ tsp. fresh grated nutmeg
  • 1½ cups vegan whipped topping
  • 1 Tbsp. cocoa powder, for dusting
Directions:
  1. Preheat oven to 350°F. Lightly brush a 13” x 18” with coconut oil and line with parchment paper. In a stand mixer, whip the ‘aquafaba’ with the cream of tartar until stiff peaks begin to form and gradually beat in the sugar. Sift the flour and corn starch together and fold into the ‘aquafaba’ mixture and mix gently until smooth, but careful not to deflate the batter. Stir in 1 teaspoon vanilla extract.
  2. Spread the batter into the prepared baking pan and bake for 20-25 minutes, until cake is set and slightly browned. Cool cake 10 minutes before removing from pan, and then invert onto a parchment lined cooling rack and cool completely. Peel off the parchment paper on the top and allow cake surface to dry out while it cools.
  3. Prepare the ‘soak’ by mixing the espresso, maple syrup, rum, and coffee liquor together and set aside. Blend the tofu, honey and remaining 2 teaspoons vanilla extract in a blender or food processor until smooth. Season with a pinch of salt and grated nutmeg. Store in the refrigerator until ready to assemble the dessert.
  4. Cut the cake with a circle cutter or glass that you are serving it in. Cut 24 cake circles, using scraps if necessary, depending on the size of your serving glass. In 8 ounce ramekin or serving glass, place a cake layer, brush with 1 of the espresso soak. Spread with 1½ tablespoons whipped topping and top with another cake round. Brush that cake round with 1 tablespoon soak, and spread with 1½ tablespoons tofu filing and top with cake. Brush that cake round with 1 tablespoons soak and then top with another 1½ tablespoon whipped topping. Dust the top with cocoa. Repeat these steps to make 8 individual desserts. Top each with a chocolate covered espresso bean if desired.
Nutrition Analysis:

Per serving: Calories 300, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 5mg (0% DV), Carbohydrates 50g (17% DV), Dietary Fiber < 1g (4% DV), Sugars 30g, Protein 6g, Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 8%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

Vegetarian Tex-Mex Cornbread Stuffing

Vegetarian Tex-Mex Cornbread Stuffing

This healthy stuffing has plenty of flavor to please vegetarians and meat-eaters alike.

Hands-on Time: 10 min. | Total Time: 50 min. | Serves: 10-12 | Difficulty: Easy

Ingredients:
  • 2 Tbsp. olive oil
  • 1 red bell pepper, finely diced, about 1¼ cup
  • ½ red onion, finely diced, about ½ cup
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and diced, about 2 cups
  • 1 tsp. dried oregano, or 1 Tbsp. fresh oregano
  • 1 tsp. ground coriander
  • ½-1 tsp. ground Chipotle pepper
  • ½ tsp. salt
  • 1 can (15 oz.) black beans, rinsed and drained
  • 6 cornmeal muffins, cubed, about 4 cups
  • 1 cup vegetable broth
  • 3 oz. sharp cheddar cheese, shredded, about ¾ cup
  • ¼ cup pumpkin seeds
Directions:
  1. Preheat oven to 400°F. Spread olive oil in a large roasting pan, about 9”x13”. Add the red bell pepper, onion, garlic, sweet potato and spices. Roast vegetables about 15-20 minutes, until tender, stirring halfway through baking time.
  2. Stir in the black beans, cornbread cubes, and vegetable broth and stir gently to mix evenly.
  3. Top the stuffing with shredded cheese and sprinkle with pumpkin seeds. Bake for 35-40 minutes until stuffing is hot and cheese is melted. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 210, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 25mg (8% DV), Sodium 460mg (19% DV), Carbohydrates 27g (9% DV), Dietary Fiber 4g (16% DV), Sugars 2g, Protein 7g, Vitamin A 35%, Vitamin C 35%, Calcium 10%, Iron 10%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!

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