Top 5 Thanksgiving Recipes the Fam Will LOVE! And Healthy, Too.

You know we have your back, today and every day.

Which is why we wanted to take some time to offer up some clean Thanksgiving meal recipes for your family to enjoy. These are sure our top 5 favorites!

1. Sweet Potato Pecan Casserole

Ingredients:

Nonstick coconut oil spray

5 medium sweet potatoes, cut into chunks

1/3 cup local honey

1 large, cage-free organic brown egg

1 tsp. ground cinnamon

1/4 tsp. nutmeg

1/8 tsp. ginger

Dash Himalayan salt

1/3 cup finely chopped pecans

2 Tbsp. grass-fed butter (we prefer Kerrygold; optional)

Directions:

Preheat oven to 350 degrees. Coat an 8-inch baking dish with coconut oil spray. Boil sweet potatoes in hot water until tender, then transfer to bowl and let cool slightly. Add the honey, egg, and 1/2 tsp cinnamon, nutmeg, ginger, and 1/2 tsp. salt. Whip with mixer until smooth. Spread into prepared baking dish. Mix pecans and remaining cinnamon in a separate bowl. Sprinkle over the potatoes. (Optional: Lay chunks of butter atop the dish in various places.) Bake 40-45 minutes until mixture browns around the edges. Serve hot.

2. Spinach Cranberry Salad

Ingredients:

1 large container baby spinach

1/2 cup cranberry raisins

1/4 cup sliced jicama

1/2 cup pecans or walnuts

Dressing Ingredients:

1 cup fresh raspberries

2/3 cup balsamic vinegar

1/4 cup olive oil

1 Tbsp. local honey

1/2 tsp. sea salt

Directions:

Pour dressing ingredients into blender and blend until liquid. Set aside. Combine all salad ingredients in large salad bowl. Drizzle with dressing (or leave dressing out with a spoon for self-serve).

3. Vegan Gravy

Ingredients:

1 medium onion, quartered

2 stalks celery, chopped finely

1 medium carrot, chopped finely

3 cloves of garlic, crushed

Himalayan sea salt

4 Tbsp. + 1 tsp. of olive oil

1 oz. dried shiitake mushrooms

6 sprigs thyme

2 sun-dried tomatoes

2 Tbsp. Bragg’s liquid aminos

1 Bay leaf

1/3 cup flour

1/4 cup parsley

Freshly ground black pepper (to taste)

Directions:

Roast onions, celery, carrots, and garlic with 1 tsp. olive oil and 1 tsp. salt on a baking sheet at 450 degrees in the oven. Roast until some vegetables are charred, 25 minutes. Bring the roasted vegetables, 1 cup water, thyme, mushrooms, sun-dried tomatoes, aminos, bay leaf, and 1 tsp. salt to a simmer in a medium sauce pan. Cook 8-10 minutes. Add 6 cps water and 1/2 tsp. salt, bringing back to a simmer. Gently simmer 45 minutes. Strain the stock in a strainer. Heat the remaining 4 Tbsp. oil over medium heat. Add the flour to the saucepan and stir 2 minutes. Slowly pour in the stock while whisking constantly, 8-10 minutes. Add parsley and pepper and serve.

4. Bacon Brussel Sprouts

Ingredients:

Brussel sprouts

Bacon

Lemon juice

Himalayan sea salt

Black pepper

Olive oil

Directions:

Cook bacon and chop into small pieces. Toss brussel sprouts, bacon chunks, olive oil, and a squeeze of lemon juice in a large bowl. Pour onto cookie sheet and top with salt and pepper. Bake on top rack of oven 20 minutes (or until slightly charred) at 400 degrees.

5. Paleo Pumpkin Pie

(Recipe from Abel James, The Fat-Burning Man)