By: Melanie Nelson, Director of TLS Sales
It’s hard to believe that Thanksgiving is right around the corner. Whether you’ve just completed Fit for Fall or not, planning ahead is the best way to keep those healthy choices going throughout the Holidays. Many will be doing a Turkey, Ham or both. Some go with a pot-roast, seafood or your vegan plant–based option. Here is a TLS-friendly Thanksgiving feast full of flavor to accompany your favorite protein, no matter what that may be. Your mouth and waistline will thank you!
Asparagus and Red Pepper with Balsamic Vinegar (RR, SS, CC) Serves 4
1-2 TBSP butter or your favorite med-high heat oil like Avocado oil.
1 bunch fresh asparagus
1/2 sliced red onion
1 sliced red bell pepper
1 dash salt & pepper to taste
1 TBSP balsamic vinegar
1 TBSP sesame seeds
1 TBSP pine nuts
Melt the butter/oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt & pepper, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 3-5 minutes. Last minute or so, add the balsamic vinegar.
Remove from heat and add sesame seeds and pine nuts; toss to combine & serve.
SWEET POTATO MASH (CC) Serves 4 -6
5 TBSP butter
¼ tsp salt
1/4 tsp black pepper
1/2 tsp nutmeg
2 tsp cinnamon 1
1/2 cup chopped pecans
3 – 4 sweet potatoes
1 tsp stevia or monk fruit
Poke the sweet potatoes several times with a sharp knife and roast at 400 degrees, until soft, about 45-60 minutes depending on the size.
Make the topping: Pulse 1 cup of the pecans in food processor or blender until it is ground into a meal. Add 1 tsp of sweetener, 1 tsp cinnamon, a pinch of salt and 2 TBSP if the butter and the process until blended. Mix the rest of the pecan pieces in by hand.
Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put the pulp into the food processor or blender and process with the rest of the butter (3 TBSP). (Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/ process.) Add the rest of the seasonings (1 tsp nutmeg, salt, and pepper).
Put sweet potato in a buttered baking dish and sprinkle pecan topping over the top. Bake at 375 degrees just until topping is browned. Serve.
Napa Cabbage and Avocado Salad (FS, RR, SS, CC, P2) Serves 4
4 TBSP soy sauce (or Bragg’s Liquid Amino Acids)
2 TBSP olive oil
2 tsp stevia, monk fruit or honey
1 tsp dark sesame oil
1/8 tsp ground ginger (or fresh minced)
1/8 tsp chili powder
Salt and pepper to taste
1 – 2 Avocado
1/2 cup sprouts
½ cup peas
1 scallion (green onions)
1 jalapeño pepper,
Shred the Cabbage and place the cabbage in a large bowl. Let ½ cup of frozen peas defrost or run under hot water. Cut up Avocado into cubes and mince the scallions. Remove stem of the jalapeno pepper, then cut lengthwise, scrape seeds out and finely mince. Add the peas, scallions, jalapeno and sprouts to the bowl and toss to combine.
In a small bowl, whisk the soy sauce, oils, ginger, honey, chili powder, salt and pepper for dressing. Pour over the cabbage. Add avocado and toss gently.
These almost sound too good to be true, but rest assured they are TLS-approved. Make your plan and enjoy your TLS-friendly Thanksgiving meals. Enjoy! Be sure to let us know how you liked it.