Vegetarians may miss out on the main turkey course at Thanksgiving, but everyone knows the side dishes are the best part anyway. Plus many of them are vegetarian-friendly. We rounded up five of our favorite healthy recipes for next week’s big meal that will leave omnivores and vegetarians alike full and satisfied.
1. Butternut Squash and Apple Soup
Make this soup the night before, then serve it on Thanksgiving Day for your guests as they wait for the main course.
2. Brussels Sprouts With Slivered Almonds and Dates
This recipe puts a twist on your average sprouts side dish and adds a good dose of protein and fiber thanks to the nuts and dates.
3. Stuffing-Friendly Thanksgiving Salad
Dietitian Carlene Thomas’s salad contains all the typical flavors of Thanksgiving: sweet potatoes, cranberries, and apples.
4. Pumpkin Pie Shake
When one pumpkin pie isn’t enough to feed your whole table, make mini pumpkin pie shakes instead.
5. Whole-Grain Apple Crisp
Grains, nuts, walnut oil, and, of course, plenty of apples turn your average pie into a guilt-free treat.
My apartment has a serious problem: too many recipe books. They take over a corner of my kitchen and an entire bookshelf in my living room, and gather dust in a box in my bedroom. But every once in a while, I actually crack open one of those bad boys and find a winner of a recipe.
Last week the cookbook was Fresh & Fast Vegetarian by Marie Simmons. Her pan-seared tofu with eggplant and curried tomato-mint sauce stood out, not only because eggplants are in season, but also because the recipe only takes about 30 minutes to cook. Plus tofu is a great protein replacement for meat. Don’t like tofu? Simmons says the recipe is still delicious without it.
All we want to do this weekend is to stay warm—and this garlicky chickpea soup by local nutritionist Robyn Webb should do the trick.
With the American Diabetes Association, Webb recently published The Smart Shopper, a cookbook that includes tons of diabetic-friendly recipes for “stress-free meals from the deli counter, freezer, salad bar, and grocery shelves.” And when we came across this recipe while flipping through the book, we had to try it for ourselves.
October has come and gone, so step aside, pumpkin-flavored everything. We’ve got our sights set on Thanksgiving and can’t wait for sweet potato overload. In the meantime, we can still enjoy the vitamin-rich roots by cooking up some tasty and healthy recipes.
Here are five of our favorite sweet potato recipes to try in the weeks leading up to November 28.
The Sticky Fingers Sweet & Eats bakery puts a twist on the traditional latke.
It finally feels like fall, and our cravings for hearty, comforting soups are in full swing. So clean off that dusty slow cooker and try one of our healthy recipes for chili and soup, or boil a pot of pasta and top it with some in-season cauliflower. Whichever recipe you choose, it’s sure to warm you right up.
Even if baking isn’t your forte, we promise you can do no wrong whipping up this four-ingredient oat bar recipe from the Kitchn.
Bananas, oats, dates, and nuts—that’s all you need.
You’ll end up with a banana-oat bar that’s great as a simple snack just before a workout or as an addition to your bowl of yogurt for breakfast.
I can count on one hand the number of times I had Brussels sprouts while growing up. I’m not a picky eater by any means, but the thought of eating a Brussels sprout was completely foreign to me.
Then nutrition expert Elise Museles introduced me to this recipe, which even the biggest of Brussels sprout haters will enjoy. Not only does it make a pleasing side dish to almost any meal, but one serving also provides almost 200 percent the recommended daily value of vitamin K, plus a wealth of vitamins C, E, and A.
The cruciferous vegetable is in season now until February, so it’s the perfect time to stock up and enjoy.
We may be experiencing one of those strange heat waves this week, but that’s not stopping us from enjoying the fall bounty. And this recipe combines two fall favorites into one to create a flavorful breakfast.
These healthy pumpkin pancakes topped with apples come from the book Recipe Rehab, which features classic recipes without the extra calories. But after whipping up this meal one recent Saturday afternoon, we can promise you won’t know the difference.
Serving size: 12 pancakes
Nutrition per serving: 331 calories, 5 grams fat, 98 milligrams cholesterol, 389 milligram sodium, 10 grams protein, 4 grams fiber, 63 grams carbohydrates.
We couldn’t be more excited for apple-picking season. There’s just something so great about a trip to the orchard—especially indulging in some hot apple cider, cider doughnuts, or apple pie. The only problem: what to do with the pounds upon pounds of fresh apples that end up taking up the whole kitchen counter.
One of our favorite options is this easy snack that will please even the pickiest of eaters: a baked apple with oats, honey, peanut butter, and cinnamon.
The apple provides a good dose of vitamin C, and along with the oats you’re covered when it comes to fiber. The honey will also satisfy your sweet tooth in a natural way.
Accept it, guys: It’s pumpkin season. The major coffee chains are currently overrun with pumpkin lattes/cupcakes/basically anything you can ingest—but for a healthier indulgence, we set out to make our own fall-inspired treat.
Say hello to our new favorite dessert: the pumpkin pie shake. All that’s required for this super-simple recipe, based on a Cooking Light version, is whipping together a few ingredients. We can guarantee it’ll be a hit at your next gathering.