Keeping Thanksgiving CLEAN

Thanksgiving is generally the time for stuffing yourself with fatty foods rich in cream, butter and sugar, however there are alternative ways to cook your thanksgiving sides without sacrificing the flavor! I thought I would share a few of my favorites! Most of these are gluten free and vegan, and for sure all are vegetarian :) Enjoy! If you end up cooking some of them, I would love to hear how you liked them - leave a comment!

Creamy White Bean and Vegetable Mash -a healthy alternative for the butter and cream filled mashed potatoes)
serves 6

2 Tbsp extra-virgin olive oil
1 Onion, chopped
1 stalk celery, thinly sliced
1 Carrot, peeled and thinly sliced
2 lb yukon gold potatoes, peeled and cut into 1-inch chunks
2 Cups cooked white beans, drained (equivalent to 1 16 oz can)
Coarse salt, and ground pepper

1. Heat oil in a medium sauce pan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.
2. Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

Whole Grain Skillet Corn Bread
serves 8

1 cup yellow cornmeal
1 cup whole wheat flour
1/4 cup honey or agave
1/2 tsp baking soda
1 Tbsp baking powder
1 tsp coarse salt
1 egg
1 cup low-fat buttermilk (soy milk and almond milk work also)
1/4 cup plus 1 Tbsp extra-virgin olive oil
2 tsp honey

1. Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. n a medium bowl, whisk together cornmeal, flour, 1/4 cup honey, baking soda, baking powder, and salt. In a small bowl, whisk together egg, milk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.
2. Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with 2 tsp honey, then let cool. Cut into wedges

Stuffed Acorn Squash with Quinoa and Pistachios
serves 8

4 small acorn squash, halved and seeds removed
4 Tbsp extra-virgin olive oil
Salt and Pepper
1 cup quinoa, rinsed
1/2 cup chopped fresh parsley
1/2 cup feta, crumbled
1/2 cup roasted, salted pistachios, chopped
2 tsp red-wine vinegar
pinch of red pepper flakes

1. Heat oven to 425 degrees. Brush squash with 2 tsp olive oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
2. Meanwhile, bring quinoa and 2 cups water to boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
In a large bowl, combine cooked quinoa, parsley, feta, pistachios, remaining 2 tsp olive oil, and vinegar. Season with salt and red pepper flakes. Divide filling among squash.

And of course, there is always a good spinach salad!! I hope you enjoy these and your upcoming Thanksgiving Holiday!!! I will post some dessert Ideas in a few days!