Skip to content

5 Amazingly Healthy Thanksgiving Side Dishes

 

Let this year’s Thanksgiving dinner be one to remember, not just because of the coronavirus pandemic, or because Trump lost the election, let it be remembered for the quality, healthy feast you prepared that won’t just be delicious but that you would be guilt-free after eating. Following is a list of mouth-watering side dishes that you can prepare for your Thanksgiving celebration, amidst what is going on around you.

Orange, Cranberry, And Quinoa Salad

This masterpiece was created to promote the flavors of quinoa, cranberries, kale, oranges, pomegranates, and honey. The total prep time is fifteen minutes, cook time is also fifteen minutes, additional time required is fifteen minutes, giving a total time of forty-five minutes for this dish.

Ingredients:
1 cup of quinoa
2 cups of water
2 large leaves of kale
2 cups of fresh cranberries
2 tbsp of extra virgin olive oil
1 tsp of honey
2 tbsp of grated orange zest
6 small oranges
1/4 cup of mixed nuts
1/4 cup of pomegranate arils
1/4 cup of chopped fresh mint

Instructions:
Take quinoa and rinse with water and then strain
Then in a small to medium pot, combine the quinoa and two cups of water and bring to a boil
As water is boiling, cover the pot, then reduce the heat to low, then continue cooking until the water is gone and the quinoa is cooked for about twelve to fifteen minutes
Once cooked, remove quinoa from the heat, remove the cover and use a spoon to stir up the quinoa. Allow the quinoa to cool in a large mixing bowl
Wash the kale and remove the stems. Chop the kale finely and add to the quinoa
In a food processor blend the honey, cranberries, and olive oil on the pulse to coarsely chop. DO NOT puree
As the quinoa is cooled completely, mix in gently the oranges and cranberry mixture
In the quinoa stir in the orange zest
After peeling the oranges, coarsely chop them and mix with quinoa
Then stir in pomegranate, nuts, and mint
Cover and place in the fridge until ready to serve

Maple Cranberry Sauce

Ingredients:
1 bag of 12oz cranberries
1 cup of cranberry juice (or apple, orange)
1 cup of pure maple syrup – DO NOT use pancake syrup
3 tbsp of juice – this can also be orange zest, lemon zest, or juice

Instructions:
Wash the bag of cranberries with cool water, then place them into a medium saucepan
Pour in the 1 cup of cranberry juice – or whichever juice you have
Pour in 1 cup of maple syrup
Add in orange juice or orange zest, lemon zest or lemon juice
Stir everything together and turn the heat on high until it reaches a boil
Once it comes to a boil, lower the heat and continue cooking over lower heat for about ten minutes or until the juice is thick, remove from heat

Cheesy Cauliflower Mash

During Thanksgiving, there is no way you should be skipping out on mashed potatoes. Although potatoes are fine, cauliflower is better.

Ingredients:
1 head of cauliflower
2 tbsp of heavy cream
1 tbsp of butter
2 oz of Dubliner or other sharp cheese
Salt and pepper to taste

Instructions:
Clean and trim cauliflower, breaking it into medium-sized pieces
Place this into a microwave-safe bowl with 2 tbsp of cream and 1 tbsp of butter
Microwave uncovered and on high for six minutes
Stir to coat the cauliflower with cream/butter mixture, then microwave on high for six additional minutes
Remove from the microwave and put it into a high-speed food processor or blender along with the cheese. Puree until smooth
Season with salt and pepper to taste

Sweet Potato Casserole With Maple Pecan

Ingredients:
MAPLE PECAN TOPPING
3 tbsp of maple syrup
6 tbsp of almond flour
1 ½ tbsp of melted vegan butter
¾ cup of pecans, coarsely chopped

SWEET POTATO CASSEROLE
3 1/3 pounds of sweet potato, that are peeled and cut into one-inch cubes
3 tbsp brown sugar
3 tbsp maple syrup
¼ cup of almond milk – unsweetened
6 tbsp of coconut oil or olive oil as a substitute
6 tbsp of vegan butter at normal room temperature
1 tsp of cinnamon
½ tsp salt

Instructions:
MAPLE PECAN TOPPING
As the sweet potato is boiling or just before it boils, get all the ingredients and mix them together for the maple pecan topping and set it aside until it is required

CASSEROLE
Preheat the oven to approx. 350 degrees Fahrenheit and then prepare the casserole dish. Set this aside
In a 4 QT pot of boiling water, boil the sweet potato for about twenty minutes until fork soft
When the sweet potato has finished boiling, drain and then mash. Add the remainder of the ingredients and using the potato masher, mix all the other ingredients together until they are incorporated about two minutes of mashing
Spoon the sweet potato mix into the casserole dish and then top with the maple pecan topping
Place in the oven on bake for thirty minutes – ensure the nuts do not burn, if the nuts are browning to quickly cover them with a foil – then remove from the oven
Allow to cool for approximately ten minutes and then serve

Stuffing That Is Gluten Free

Ingredients:
6 cups of dry bread cubes – cook at 200 degrees Fahrenheit until dry or chop into cubes, then set out for a day or so until dry
2 tbsp of olive oil or butter
2 tsp minced garlic
1 cup of chopped yellow onion
1 cup of chopped celery

2 tsp of Italian seasoning – or any combination of sage, thyme, oregano, basil, and rosemary
3 cups of chicken stock
1 egg, slightly beaten

Instruction
Saute the garlic, celery, and onion
Add the seasoning and bread
Then add the chicken stock and egg and mix just until combined
Then dump into a greased baking pan
Place in the oven on bake for about thirty minutes at 350 degrees Fahrenheit or until the top of it is toasted