Thanksgiving is right around the corner! (Can you believe it?) What are some of your favorite holiday meals and recipes that you look forward to? Here are a few recipes that I am loving this Thanksgiving season! Share yours by commenting below and I’ll feature the top 3 in my next post!
Cranberry, Apricot and Pecan Wild Rice Pilaf (GF + vegan)
Looking for a healthier alternative to the oh-so-favorite side dish, “stuffing”? Try this colorful wild rice pilaf! If making in advance, be sure to leave out the pecans until just before serving and reheat in the skillet.
Recipe adapted from and photo from ohsheglows
Yield: 4.5-5 cups
- 1 tbsp extra virgin olive oil
- 1.5 cups chopped celery + 1/2 cup, divided
- 1 heaping cup chopped sweet onion
- 2 garlic cloves, minced
- 1 & 1/2 cups uncooked wild rice
- 2 cups vegetable broth (be sure to use gluten-free if required)
- 1 & 1/2 cup water
- 1 bay leaf
- 3/4-1 tsp kosher salt (or to taste) + black pepper as desired
- 3/4 cup pecans, chopped
- 1/2 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/4 cup golden raisins
- 1/2 cup fresh cranberries, thinly sliced
1. Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside.
2. Sautee onion, oil, and garlic in a skillet over medium-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes.
3. Add wild rice, broth, bay leaf, and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through.
4. After 30 minutes, uncover, stir, and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesn’t burn.
5. Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans.
Note: Dish can be made 1 day in advance. Do not add pecans until just before serving. Allow to cool then place in an air tight container in the fridge. Reheat in a skillet just before serving and stir in pecans.
Creamy Pumpkin Soup Topped with Curried Pecans (GF + vegan)
Start dinner with a festive healthy soup. Yum!
Thanks to Tina Leigh Integrative Health
Prep Time: 10 minutes
Cooking Time: 25 minutes
Yields: 4 servings
1 tablespoon extra virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
15 ounces pumpkin, pureed
2 cups low-sodium vegetable broth
3 tablespoons pure maple syrup
Sea salt and freshly ground black pepper
1/4 cup pecan pieces
11 (14-ounce) can unsweetened coconut milk
Preheat the oven to 375°F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
Warm Thanksgiving Kale and Squash Salad
Adapted from Institute for Integrative Nutrition
1 large purple turnip, washed, diced into 1/2″ cubes w/ skin
1/2 acorn squash, washed, seeded, diced into 1/2″ cubes w/ skin
1/2 small butternut squash, washed, seeded, diced into 1/2″ cubes w/ skin
2 tbs. grapeseed or canola oil (for baking)
1/2 head of kale, sliced paper thin crosswise
1/2 head of Lacinto Kale, sliced paper thin crosswise
1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
2 tbs. dried cranberries
1 tbs. fresh flat leaf parsley, chopped
2 carrots, diced small
sea salt and pepper to taste
gomasio for flavor (optional
2 tbs first cold pressed EV olive oil
- Preheat oven to 375 degrees.
- Place the diced turnip, acorn and butternut squash in a large baking tray.
- Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
- Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
- Add sea salt, gomasio and pepper to taste and serve warm.
Happy Healthy Eating!
Your Healthy Grocery Girl