Thanksgiving Dinner - The Healthy Recipe!

This blog is for my readers in America. I know, I know. I might have lost a few of you by saying Thanksgiving and Healthy in the same sentence, but hear me out! From what I understand, part of the fun during this holiday (besides spending time with family) is filling your tummies with home-made food - and lots of it! After weeks of carefully following your healthy eating plan, it's difficult to restrain and not over-indulge in those heavy and sometimes high-in-fat foods. You deserve a holiday treat but moderation is key. 

We don't celebrate Thanksgiving here in Australia but I really love the message behind this particular holiday - to be thankful for everything we have in our lives. This includes are bodies! If we did celebrate it in Australia, I would treat my family and friends to a healthy home-made meal. Here are some things I would have on the menu! 

Ingredients:

• 4 large apples
• ¾ cup whole oats
• ¾ cup chopped pecans
• 1 tsp cinnamon
• ¼ tsp ginger
• 1 pinch allspice
• 3 tbs pure maple syrup
• ¾ cup water

Method:

1. Preheat oven to 180c (350f).
2. In a bowl combine oats, pecans, cinnamon, ginger, allspice, and maple syrup and mix thoroughly.
3. Remove the apple cores without cutting through to the bottom of the apples and scoop out a little flesh.
4. Fill the apple centres with the oat mixture.
5. Place apples in a small baking dish and add water to the bottom of the dish.
6. Bake for about 30-40 minutes, depending on the size of the apples. You want them to be tender but not mushy. If a knife easily slides through, then they are done.
7. Remove from oven and serve warm. If you wish to indulge a little you could serve them with some cream or ice-cream.

Quinoa With Garlic, Pine Nuts & Raisins

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins
Serves: 4
Dietary preferences:  Gluten-free, Vegetarian, Vegan, Dairy-free

Ingredients:

• 1 cup quinoa, rinsed well
• ¼ cup pine nuts
• 2 tbs extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped apple
• 1/3 cup chopped parsley
• ¼ cup raisins
• 1 tbs fresh lemon juice
• Salt and pepper

Method:

1. Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. A 1 ¾ cups of water (or use low sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
2. Meanwhile, toast the pinenuts in a pan, over medium high heat, stirring, until golden. Watch these carefully as they burn easily. Transfer to a plate.
3. Add the olive oil and garlic to the pan, and cook over medium heat, stirring, until golden.
4. Fluff the quinoa with a fork. Add the pine nuts, garlic and oil, chopped apple, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Ingredients:

• 1 (2-3 pound) butternut pumpkin
• 2 tbs unsalted butter
• 1 onion, chopped
• 5 cups of chicken stock
• Pinch of nutmeg
• Salt & freshly ground black pepper

Method:

1. Cut pumpkin into 1-inch chunks.
2. Melt the butter in a large pot, add onion and cook until translucent for about 8 minutes.
3. Add pumpkin and stock. Bring to a simmer and cook until the pumpkin is tender, for about 15 – 20 minutes.
4. Take the pot off the heat and let it cool down for a few minutes.
5. Use a stick blender, or regular blender to puree the soup until it is smooth and lump free.
6. Place back on the heat to warm through and stir in nutmeg, salt and pepper. You can also choose to add some chilli flakes for a little bit of added kick.

Ingredients:

• 2 skinless, boneless turkey breasts
• 1 cup chopped flat leaf parsley
• 3 gloves of garlic, minced
• 1 tbs olive oil
• 1 tbs chopped fresh sage
• 1 tbs lemon zest
• Salt and pepper
• Extra olive oil

Method:

1. Preheat oven to 190c (375f). Line a baking tray with baking paper or foil.
2. In a small bowl, combine, parsley, garlic, sage and olive oil. Stir to combine. Add a pinch of salt and pepper to taste. Set aside.
3. Lay the turkey breast on a cutting board, using a meat mallet flatten both sides slightly. Use half the herb mixture and cover the breast. Repeat with second breast. 
4. Roll up the turkey breast lengthways and secure with kitchen string or toothpicks.
5. Place on baking sheet and top with remaining herb mixture and some more salt and pepper. 
6. Bake for 40-50 minutes, or until the centre temperature is cooked when poked with a toothpick and the juices run clear.
7. To serve slice at an angle.

Happy Thanksgiving!