Tired of the same old Thanksgiving recipes? Want to stay on track with your healthy eating and incorporate a healthy dish into your meal? I’ve got you covered!
These Thanksgiving recipes are not only nutritious and delicious, but easy to make. Plus, their gluten free!
Say good-bye to bread stuffing and hello to wild rice, mushroom, and cherry stuffing! The combination of the nuttiness of the wild rice with the earthiness of the mushrooms, and the sweet-tart flavor of the cherries will have everyone asking for more!
WILD RICE, MUSHROOM AND CHERRY STUFFING
Ingredients
- 1 quart low-sodium chicken or vegetable stock
- 1 cup wild rice or mixed brown, red, and black rice (we like the blend from Trader Joe’s)
- 1 onion, chopped
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 cup dried cherries
- 1 pound mixed mushrooms, including shiitake, crimini, and oyster mushrooms, cleaned and coarsely chopped
- 2 tsp. finely chopped thyme
- 1/4 cup Italian flat-leaf parsley, chopped
Instructions
- Heat 2 1/2 cups broth in a large saucepan until it reaches a boil. Add the rice. Bring to a boil and reduce to simmer and cover the pan. Cook about 20 minutes and then add the dried cherries to the pan. Cook an additional 10-20 minutes, or until the rice is cooked.
- Coat a large nonstick skillet with canola oil cooking spray and place over medium-high heat until hot. Add the onion, shallot, and garlic, a pinch of sea salt and ground black pepper, and saute until they become lightly golden. Add the mushrooms and saute until the mushrooms have released their liquid and that liquid has evaporated. Add the thyme and parsley and remove from the pan to a bowl. Add the cooked rice and mix well. Taste and adjust seasoning with more salt and pepper, if needed.
Recipe adapted from www.Urockgirl.com
MY ALL-TIME FAVORITE CRANBERRY SALAD
Thanksgiving is just not Thanksgiving for me without this salad. I love the combo of sweetness from the fruit with the chopped walnuts.
I hope you love it as much as I do!
Ingredients
- 1 1/2 c boiling water
- 2 small sugar Free Raspberry Jello boxes
- 1 can 16 oz whole berry Cranberries
- 1 c cold water
- 1 T lemon juice
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1 can Mandarin Oranges, drained
- 1 c chopped walnuts
Instructions
- Mix hot water and jello until dissolved.
- Add all ingredients except oranges and walnuts. Stir well.
- Refrigerate for 1 hour or until almost firm.
- Add oranges and walnuts. Pour into serving bowl.
- Refrigerate until set, 3-4 hours.
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