Are you ready for the upcoming Thanksgiving feast!?
This holiday is about being surrounded by loved ones, gathering around delicious food and feeling grateful for all of the blessings in our lives.
If you’re on the search for some healthy inspiration, we’re sharing a few of our tried-and-true favorite dishes. Not only are these healthy and completely Tone It Up approved, they’re sure crowd pleasers your whole family will love!
SWEET AND SAVORY PUMPKIN SOUP
Featured from the Fall Edition of your Tone It Up Nutrition Plan!
Makes 3-4 Servings
Ingredients
- 2 Cups of Pumpkin Purée
- ¼ Cup Coconut Milk, unsweetened
- ½ Cup Vegetable Stock
- OPTIONAL: 2 sweet potatoes, peeled & diced
- 1 Cup Carrots, chopped
- 2 Tbs Honey or 2 Tbs Brown Sugar
- 1 Tbs Coconut Oil
- 1 tsp Turmeric
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- pinch of sea salt
- pinch all spice
- pinch of Nutmeg
- 1 whole clove of Garlic
- Optional: Add tempeh, ground turkey or chicken
Add all ingredients to your slow cooker (including chicken or turkey, if using). Set it on low to medium heat for 4-6 hours. When ready, you’ll have a warm, comforting pumpkin soup waiting for you! If using tempeh, warm up and add immediately before serving. Serve with 5 pecans on top!
M A P L E B A L S A M I C B R U S S E L S S P R O U T S
Makes 4 Servings
Ingredients
- 4 cups brussels sprouts
- 2 Tbs grape seed oil
- 4 Tbs pure maple syrup
- 2 shallots, minced
- 4 Tbs slivered almonds
- 4 Tbs balsamic vinegar
Directions
Cut off the ends of the brussels sprouts and cut in half lengthwise. Steam brussels sprouts for 5-8 minutes or until tender. Next, heat up oil in a pan over medium heat, add shallots, brussels and almonds. Add balsamic vinegar about 4 minutes in. Sauté brussels sprouts on medium heat for 5-6 minutes. Add in maple syrup right after removing the pan from heat. Enjoy!
P E C A N M A P L E S W E E T P O T A T O C A S S E R O L E
Makes 8 servings
Ingredients
- 6 large Sweet Potatoes, peeled and cubed
- 1 Tbs. Cinnamon
- 1 tsp. Nutmeg
- 1 Tbs. Maple Syrup
- 1 Tbs. Olive Oil
- 1/2 Cup Almond Milk
- 1 Cup Pecans, (crushed or whole)
- 2 Tbs. real Honey
- 1 Tbs. Cinnamon
Directions
Bring a large pot of water to a boil and add cubed sweet potatoes. Lower heat and simmer for about 15 minutes until potatoes have softened. Drain the sweet potatoes and place back in the pot. Add almond milk, maple syrup, oil and spices and mash or whip with a mixer until a smooth even consistency has been reached. Season with fresh ground black pepper and a pinch of sea salt to taste.
In a separate bowl, mix together pecans, honey and cinnamon until the pecans are completely covered. If you want a more crumbly topping, crush the pecans using a food processor before mixing with honey and cinnamon.
Coat a baking dish with organic cooking spray. Evenly spread the mashed sweet potatoes in the dish. Top with honey pecan blend. Place in oven preheated to 350° degrees for 25 minutes.
R O S E M A R Y S W E E T P O T A T O F R I E S
- 2 medium sweet potatoes, cut into long pieces
- 1 tsp ground cumin
- 2 tsp sea salt
- a dash of cinnamon
- 1 1/2 tsp chili powder
- 2 tbs dried rosemary
Preheat oven to 400 degrees. Place sweet potato pieces in a zip-lock bag. Add olive oil, toss in remaining ingredient and shake bag until fries are evenly covered with spices. Spray nonstick pan with canola oil and lay out your fries. Fries should take about 18-22 minutes or until they are golden.
F R U I T I N F U S E D C R A N B E R R Y S A U C E
Not only are cranberries a tradition, but they are also a natural superfood packed with nutrients and antioxidants to enrich your body.
Ingredients
- 12 oz. – 1 lbs. Fresh Cranberries
- 1 Cup of Pears (or apples) Skinned, cored and diced.
- 1 Cup Water
- 1/2 Cup Natural Real Maple Syrup
- 1 tsp. Cinnamon
- Juice from 1 Orange
- 1 tsp. Orange Zest
Directions
Rinse cranberries and place in a pot on the stove over high heat with the water. Add diced pears and bring water to a boil. Once boiling, add remaining ingredients except the orange zest.
The berries will begin to burst, thickening the mixture into a sauce. Stir frequently. Once all the berries have burst reduce to a simmer. Add in orange zest and continue stirring occasionally for about 10 minutes. Remove from heat and allow to cool for five minutes. Cover sauce and chill in the freezer for several hours before serving.
M A P L E P U M P K I N D O N U T S
Makes 5 donuts/servings.
Ingredients
- 2 scoops vanilla Perfect Fit Protein
- 1/4 cup almond meal
- 1 Tbs coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 cup pumpkin puree
- 3 tbsp almond milk
- 1 egg white
- 1 tbsp coconut oil
Directions
Mix all dry ingredients together. In a separate bowl, mix wet ingredients. Combine wet mixture into dry and stir until fully incorporated. Pour batter into donut maker or donut baking mold (we got ours fromTarget) and bake until golden brown or until toothpick comes out clean! Enjoy plain or drizzle with maple frosting. If you’re using a baking mold, bake at 350° degrees for about 8 minutes or until cooked.
Happy Holidays :)
pssttttt… see you on Friday morning ;)