Here's a full, healthy Thanksgiving dinner that the entire family will enjoy. There's need to have to sacrifice the flavors of the season for eating healthy. Go ahead and start cooking, your family will thank you!
Let us give you just one more thing to be thankful for! For more information about FIT Medical Weight Loss programs and how we can help you reach your weight loss goals contact one of our clinics below or click here for more information. You won't regret it!
Appetizer - Roasted Garlic Chickpeas
Ingredients:
- 2 15 oz Cans of chickpeas, rinsed and drained
- 2 tablespoons of olive oil
- 1/2 teaspoon of sea salt
- 1 - 2 teaspoons of garlic powder
Instructions:
- Preheat oven to 400 degrees
- Drain chickpeas and rinse under cold water and dry with paper towels
- Combine olive oil with garlic powder and stir to coat evenly.
- Spread in a single layer on a baking sheet. Bake for 30 - 40 minutes.
- Let cool and server
Side Dish - Cranberry Relish
Ingredients
- 1.5 cups of water
- 12 oz fresh cranberries
- 2 packages of sugar-free raspberry gelatin mix
- 1/4 tsp cinnamon
- 1/8 teaspoon of ground cloves
- Zest of one orange
- 4 stalks of celery - finely chopped
- 1/2 cup walnut pieces
Instructions
- Bring water to boil in a medium saucepot. Add the cranberries.
- Allow the pot to return to a boil. Cover and reduce to a simmer for 10 minutes.
- Remove from heat, stir in gelatin mix, spices, and zest.
- Once cooled, add chopped celery and walnut pieces. Stir.
- Refrigerate for two hours. Serve.
Main Dish - Turkey and Gravy
Ingredients
- 2 cans of low-fat cream of chicken soup
- 6 oz of cooked sliced turkey breast
- 1 tablespoon of minced green onion
- Dash of ground sage
- 1/2 cup of hot water
Instructions
- Dilute one can of soup with 1/4 cup of water. Season with sage and stir in onions.
- Place soup mixture in the bottom of oven-safe dish
- Layer turkey on top.
- Mix remaining soup and water. Pour over turkey.
- Heat in microwave until warm.
Dessert - Pumpkin Pie
Crust Ingredients:
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
Pie Ingredients:
- 4 eggs
- 1/2 cup heavy cream or coconut cream for dairy-free
- 15 ounces pumpkin puree
- 1/3 cup Splenda
- 1 tsp vanilla or pumpkin spice liquid stevia
- 2 tsp pumpkin pie spice
- 1 tsp maple extract
To make the crust:
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter.
- Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into the pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out the dough between two pieces of parchment paper and flip over into a 9-inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise, it will burn.
To make the Pie:
- Prepare your pie crust and let cool while you make the filling.
- Preheat oven to 350 degrees F.
- Mix all ingredients together in a large bowl and stir until well combined.
- Pour filling into pie crust. Place pie onto a baking sheet for easy removal from the oven.
- Cover crust edges before baking or they will burn.
- Bake 40-50 minutes or until set.
- Cool 30 minutes then refrigerate.
- Add some sugar-free whipped cream and enjoy!
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