A Delicious Thanksgiving Meal Fit Chic LA Style …..
In keeping the trend this week of staying on your path to excellence during this holiday season, here are some amazing Thanksgiving Recipes that will not only taste delicious, but will stay in line with all your health and fitness goals!
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
- Salt and pepper, to your taste
- 1 cup low sodium chicken broth
Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and sauté 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and serve.
- 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
- 1 cup olive oil mayonnaise
- 1 cup grated parmesan cheese
- 1 (10 3/4-ounce) can gluten free condensed cream of mushroom soup
- 2 eggs, lightly beaten
- 1/2 cup of almond flour
- 2 tablespoons grassfed butter, melted
- 2 cloves of garlic
Savory Sweet Potato Stuffing
Serves: 8 Time: about 2 hours (40 minutes hands-on time)
This has all the savory depth of flavor you’d expect from a traditional bread stuffing, and you’ll recognize familiar fall flavors in there, but get ready for some unexpected notes: the burst of sweetness from the raisins and the crunch from the pecans.
- 4-5 small sweet potatoes, peeled and cut into 1/2 inch pieces
- 4 tablespoons olive oil
- salt & freshly ground pepper
- 4 celery stalks, thinly sliced
- 2 medium onions, chopped
- 1/2 cup dry white wine
- 8 oz. country style (not in a casing) pork sausage
- 2 large eggs, beaten
- 1/2 cup chicken broth
- 4 tablespoons golden raisins
- 3 tablespoons chopped fresh sage
- 1/2 cup chopped pecans
- Preheat oven to 400° F. On a baking sheet, toss the sweet potatoes with 1 tbsp oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes.
- Meanwhile, heat 3 tbsp. oil in a large skillet over medium heat. Add the celery, onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
- Transfer the mixture to a large bowl along with the roast sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375.
- Add the beaten eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with olive oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the almond flour and pour the melted butter evenly over the mix. Bake for 35 minutes or until set and browned.
Rosemary Apple Turkey:
- 1 turkey (16 pounds)
- ¾ cup olive oil
- ½ cup balsamic vinegar
- 1 tablespoon sea salt
- 10 apples (sliced in half and cored)
- 5 sprigs rosemary
- Preheat oven to 325 degrees and arrange rack as low as possible in the oven.
- Remove the bird’s gizzards
- Rinse turkey and dry using paper towels. Tie its legs together with a string.
- Place turkey (breast side up) in a roasting pan.
- Put rosemary and two apple halves inside turkey. Sprinkle turkey with olive oil and balsamic vinegar, adding sea salt to taste.
- Place remaining apple wedges around the roasting pan.
- Place roasting pan in the oven and roast for 4 hours (15 minutes per pound). *Note: if you see the turkey’s skin browning too soon, cover turkey with foil.
- To know when you’re turkey is done, check its temperature by sticking a meat thermometer into it’s thigh. At 175 degrees, the turkey is done.
- Once turkey is done, remove it from the oven and let it cool off for 20 to 30 minutes. Carve and serve!
Here’s to a Happy Healthy Thanksgiving CPM’ers.
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Posted by Annie.