Healthy Thanksgiving Recipes

IMG_9730.JPGI know Thanksgiving is a time when most of us like to indulge. But I know some of us are working on staying healthy through the holiday season.

These recipes are healthy, full of fall flavor and will definitely satisfy you! Eating healthy is different for everyone so feel free to adjust these recipes to what you consider to be healthy. Healthy food doesn’t have to be boring and can still pack in in tons of flavor you love. I was getting so hungry while I made all these dishes. They are all gluten free, of course vegan, refined sugar free and only one recipe has a 1 tbsp of oil in it.


3-4 cups of kale
1/4 tsp salt
1 tbsp apple cider vinegar
1 apple, chopped
8-10 candied pecans or nut of choice
2/3 cup quinoa, cooked
1 tbsp tahini
2 tbsp apple cider vinegar
1/2 tsp maple syrup
1 tsp garlic powder
1 tsp nutritional yeast
1 tsp salt
1 lemon wedge for juice






In a bowl add in kale and pick out any stems. Add in 1/4 tsp of salt + 1 tbsp apple cider vinegar and begin to massage your kale. Massage your kale for about 5 minutes until it becomes dark green and soft. You want it to be very tender since you are eating it raw. Then add your chopped apple, quinoa and nuts. I like to chop the nuts up it makes the little bit of nuts go a longer way. I found vegan candied pecans and frozen quinoa at Trader Joes. The frozen quinoa makes this go a lot quicker. To make your dressing put the tahini, 2 tbsp of apple cider vinegar, maple syrup, garlic powder, lemon juice, nutritional yeast and salt into a bowl and mix to combine. This made just enough dressing to give the salad a light flavor. If you want more dressing just make a second batch. Toss all the ingredients together and you are done.

Serves 2-3 people


2 russet potatoes
4 cups spinach
1/2 cup cashews
1 zucchini
2 tbsp nutritional yeast
1/2 tsp salt
1 tsp garlic powder
1/2 tsp apple cider vinegar
1/4 cup plant milk [I like almond milk unsweetened, original]
1 tsp paprika







Preheat oven to 450F. Clean two potatoes and pierce with a fork a few times. You could also sub in sweet potatoes for regular potatoes here.Bake in the oven for about 30-40 minutes until cooked and soft. Prepare a vegan cheese sauce by boiling cashews and zucchini for 10-15 minutes to get soft. In a high speed blender or food processor combine cooked cashews and zucchini, nutritional yeast, salt, garlic powder, apple cider vinegar and plant milk. Blend until smooth. Taste to see if it needs any additional salt or garlic powder. Cook spinach on the stove until soft and wilted.  Once potatoes are done cooking, take them out and cut them in half. Be careful they will be hot. Scoop the insides out and place them into a bowl. Add in 1/4 tsp of salt, 2 tbsp almond milk and 2-3 tbsp of the vegan cheese sauce. Mash until smooth and then add in spinach and mix together. Take the potato shells and add this filling back in there. Top with some paprika and more cheese sauce. Bake for another 10-15 mins until cheese sauce turns golden.

Serves 2-4 people depending on size of your potato


2 apples, roughly chopped
1 cup of oats
Coconut sugar
1 tbsp coconut oil
Cornstarch slurry [1 tbsp cornstarch + 1 tbsp water]











Cut up apples and cook in a pan with about 1/2 cup of water for about 15 minutes. Sprinkle with 1 tbsp cinnamon, 1/4 tsp nutmeg and 2 tbsp coconut sugar. In a separate pan melt 1 tbsp of coconut oil. Once oil is melted, add in oats, 2 tbsp coconut sugar, 1 tbsp cinnamon and cook for 10-15 minutes on medium heat. Once all the water is gone from the apples, add in another 1/4 cup of water and corn starch slurry.  Cook on a medium low heat and watch carefully. Stir continuously until thickened. Then assemble by putting some of the oats down into a little cup, then your apple and a sprinkling more of the oats. To indulge a little you can add a touch of maple syrup and a small scoop of vegan vanilla ice cream.

Makes 2 servings in 10 oz ramekins

Hope you enjoy these recipes!! If you want to share this post on Pinterest please use this picture. Thank you ❤

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