Thanksgiving is one big calorie trap that starts a downward spiral of bad eating habits that can last well into January. Ok, I’m being dramatic. But, I can’t help but realize that everywhere I turn, there’s some sort of delicious calorie-laden food being advertised to me. But it doesn’t have to be bad for you, to taste good. Sure, you can make the same green bean casserole but I’m here to share three of my favorite healthy thanksgiving recipes that I plan on serving alongside my Thanksgiving dinner this year.
Honey Glazed Carrots
Boil one bag of baby carrots until tender. While cooking combine three tablespoons honey with two tablespoons brown sugar and a squeeze of lemon. Warm in a skillet until the mixture bubbles. Pour over cooked carrots and toss until coated. Photo credit Simply Recipes
Creamy Butternut Squash Soup
Clean and cut butternut squash into cubes. Drizzle with olive oil and sea salt. Roast in oven, along with a few sprigs of rosemary, until tender. Once cooked, place the butternut squash in a food processor and blend until smooth. Serve in bowl and garnish with crispy turkey bacon and scallions. Photo credit FreeRecipes.org
Mustard Spike Kale
In a large sauce pan, sauté one whole leek in two tablespoons of olive oil. Once translucent, add one bunch of cleaned, and cut kale. Add one can of low sodium chicken broth and cook down. If you need more liquid, just use water. Once cooked through, add one tablespoon of spicy mustard and a half cup of fat free sour cream. Season to taste with salt and pepper.
photo credit Simply Recipes
Christina Montoya Fiedler is a Los Angeles based parenting writer. Follow her @cmf2009 and read more on her blog at MamatotheRescue.
Comments
I love cooked carrots and those look delicious. Too bad no one in my family likes them besides me!
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