3 Recipes for a Healthy Thanksgiving
November 8, 2012
Culinary Nutritionist Natalia Hancock gives 3 traditional Thanksgiving recipes a healthy makeover.
Thanksgiving is the one holiday where it's OK to indulge. With all of the traditional heavy fare, no wonder we often need an afternoon nap! Here are 3 recipes for Thanksgiving dinner that are much healthier versions than the traditional versions, but just as delicious.
Roasted Sweet Potatoes
4 large sweet potatoes (2lbs), peeled and chopped
2 tbsp olive oil
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
½ tsp black pepper
2 tsp brown sugar
Preheat oven to 375 degrees and place large baking sheet inside.
Steam sweet potatoes in large pot filled with 1 inch of water and a steam basket (or other preferred steaming method) for 5 minutes to start cooking process and remove from heat.
In a bowl, toss with olive oil, cinnamon, nutmeg, salt and pepper and spread sweet potatoes on the hot baking sheet and place back in the oven.
Roast for 20-25 minutes or until tender. Toss with brown sugar and serve.
Nutritional information per ¾ cup serving:
Saturated Fat: 0g
Vitamin A 321%
Compared to Traditional Sweet Potato Casserole with Marshmallows (¾ cup):
Saturated Fat: 7g
Sodium: 360 mg
Vitamin A 278%
Cranberry Orange Relish
12oz cranberries, fresh
1 Navel orange, quartered, seeds removed, with skin
¼ cup sugar
Wash orange and cranberries, then quarter the orange and remove seeds.
Pulse in a food processor until mostly chopped but small pieces of cranberry and orange are still identifiable.
Remove from food processor and add sugar. Refrigerate up to 3 days. Makes 20, 1oz/2 Tbsp servings
Nutritional information per 2 tbsp serving:
Vitamin C 13%
Compared to Traditional Cranberry Sauce (canned, 2 tbsp):
Vitamin C 2%
6 medium apples washed and cored
3 tbsp chopped walnuts
3 tbsp raisins
3 tbsp dried cranberries
3 tbsp oats
1½ tsp cinnamon
1 tbsp brown sugar
1 tbsp honey
3/4 cup water
Preheat the oven to 350 degrees. Wash and core the apples.
Combine nuts, raisins, cranberries, oats and cinnamon in a small bowl.
Place apples in a 9x13" baking dish, and fill the cored apples with fruit and nut mixture.
Pour the water in the dish and drizzle the honey over the apples.
Cover with foil and bake 20-30 minutes or until apples are tender.
Nutritional information per apple:
Saturated Fat: 0g
Vitamin C 14%
Compared to Traditional Apple Pie (per slice):
Sodium: 341 mg
Latest Posts Subscribe to the SPE RSS feed
November 23, 2015 by Allison Aaron, Culinary Nutritionist
Don't let this year's Thanksgiving dinner put you in a food coma! Allison Aaron shares her tips to a lighter, but still satisfying, Thanksgiving dinner.
November 20, 2015 by Angela Foo, Dietetic Intern
Culinary Nutritionists from SPE Certified and our sister restaurant Rouge Tomate have been working with WITS for years. Our team had the opportunity to attend their first Annual Fall Summit which celebrated the 10 year anniversary for the WITS organization and served as a forum to share more about this organization and the great work they do in schools.