Ahhh Thanksgiving! I just love it. Who doesn’t love all the tasty food? I cooked all afternoon and ate throughout the day. All in all I would say I had a pretty healthy Thanksgiving. I managed to avoid the dreaded “food hangover” and that was very important to me.
I started the day by making Pumpkin Doughnuts. You’re probably thinking donut, how can that possibly be healthy? I promise they are! I found the recipe on a blog called The Dusty Baker.
Pumpkin Spice Donuts
Pre-heat oven to 325 degrees.
Whisk together in a small bowl:
- 1/2 cup brown rice flour
- 1/2 cup arrowroot starch (or tapioca starch)
- 1/4 cup teff flour
- 1 Tbsp sweet rice flour (or sticky rice flour)
- 1 Tbsp flax meal
- 1 1/4 tsp. baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
Whisk together in a large bowl:
- 1/2 cup palm sugar (or white sugar)
- 1/2 cup pumpkin purée
- 3 Tbsp coconut oil or canola oil
- 3/4 cup almond milk, warm, with 1 1/2 tsp white vinegar
I modified this recipe by using:
- 1 1/4 cups of Pamela’s Gluten Free Pancake & Baking Mix. This mix is easy to find at many grocery stores.
- omitting the baking soda & powder it’s in the Pamela’s mix already.
- Using 1 1/2 tsp of apple cider vinegar instead of white vinegar
- I am not a fan of canola oil, I think, honestly , it’s junk, so I used coconut oil. You could probably use in olive oil in this recipe.
These donuts are Gluten Free, Vegan , Lactose Free, & full of fiber, that’s what makes them healthy.
After breakfast we headed to one of my favorite places in Austin, the Pennybacker bridge. If you haven’t been, there are hiking trails that take you up the edge of the cliffs on before the bridge where you can get an amazing view of West Austin. It felt great to get out and enjoy the beautiful day and get in some exercise before eating our big Thanksgiving meal!
After hiking around we headed home to start cooking, we opted for a Thanksgiving dinner instead of lunch. I forgot to get pictures of everything we cooked, but since I am the only one who really doesn’t eat a lot of meat, it was pretty traditional. You know, a turkey (hormone & anti-biotic free), stuffing, dressing…that sort of thing. The only thing that wasn’t traditional is that we used fresh, organic ingredients to make everything. Growing up, most foods at Thanksgiving definitely came out of a can. Everything tastes better when it’s fresh & organic. Not to mention safer without toxic pesticides and GMOs.
2 cups cranberries
1/2 cup apple juice
1/2 cup honey
1 teaspoon grated rind from oranges
1/2 cup walnuts
Pinch of cinnamon
Combine all ingredients except orange rind in a sauce pan. Simmer, after about 5 minutes berries will pop, simmer for a few minutes longer. This will make the cranberries jell well. Remove from heat and stir in grated orange rind, walnuts & pinch of cinnamon.
Initially my boyfriends sister made these but when we ate leftovers here’s how I made them.
4-5 handfuls of green beans, washed & ends chopped
1 Tbsp olive oil
2 cloves garlic minced
Red pepper flakes, salt and pepper to taste
I didn’t really measure anything out, so if you may need to adjust this recipe to your taste. In a skillet heat oil, add garlic & let cook for about a minute. Add green beans, cooking until tender (about 10 minutes). Add red pepper, salt & pepper to taste. These beans are so very addicting, I almost ate them all while cooking other things.
Prior to Thanksgiving I was getting so many pears in my Greenling local box, so I was happy they sent this recipe! It’s not to heavy, perfect for Thanksgiving.
Cranberry Pear Crisp
(adapted from Marthastewart.com)
4-6 pears, peeled & cut into 1/4 inch pieces
1 Tbsp lemon juice
1 1/2 cups fresh cranberries
1/3 cup plus 1/4 cup sugar
1/2 cup all-purpose flour (I always use organic whole wheat flour)
1/2 cup (1 stick) chilled butter (Organic is a must)
1/4 cup light brown sugar
1 Tbsp cinnamon
1 cup organic rolled oats
Pinch of salt
- Pre-heat oven to 400 degrees
- Toss pear & lemon juice in a bowl
- add 1/3 cup of sugar and cranberries, stir to combine
- transfer pear mixture to a three quart baking dish, set aside
- (To make the topping) Pulse flour & butter in a food processor until pea-sized crumbs form.
- add remaining granulated sugar + 1/4 cup brown sugar , cinnamon, oats and salt
- pulse until large climbs form
- Sprinkle topping over fruit mixture
- bake in preheated oven for 25-30 minutes, until fruit is bubbling and tender and topping is golden brown
To drink I made what I’m calling a cranberry spritzer. I found this “recipe” in the latest addition of Whole Living magazine. Whole Living did an interview with Daphne Oz (Yes, daughter of Dr. Oz), she drinks these instead of alcoholic drinks at holiday parties. It reminded me of how tasty mixing fruit juices with sparkling water is.
Cranberry Lime Spritzer :
6 o.z of San Pelligrino over ice
3 o.z 100% cranberry juice
Juice from 1 wedge of lime
My cranberry juice that I used had no added sugar, making it very tart, so I added a tad of honey. You could add a bit of stevia (preferably) or raw sugar if need be.
I’m going to make some of these recipes for Christmas, they are definitely worth making again! Hope everyone had a great Thanksgiving.