Thanksgiving Sides and Pie


Thanksgiving is just around the corner, can you believe it? Is it me or does it feel like 2018 flew by faster than any other year?  This year I am serving up some of my favorite side dishes and desserts with a healthier twist.  These recipes are not complicated and combined take under 2 hours to complete.  They also make for delicious leftovers (I know because I have been eating them all week)!  With the pie, I opted for a store bought crust to save time, which is totally okay.  I chose a whole wheat crust with minimal ingredients so that it reflected something I would make in my own kitchen.  Please check out the recipes below! I hope you love them and that you have a wonderful holiday with family and friends.  Remember- no food guilt allowed- enjoy yourself as it is only one day of the year!


Cauliflower Mashed Potatoes


  • 1 medium head cauliflower
  • 2 large russet potatoes
  • 4oz chive and onion goat cheese
  • ¼ cup milk
  • 4 cups low sodium chicken broth
  • Salt and Pepper to taste

Directions:  Peel potatoes and dice into 1/2-inch cubes. Place in large pot on stove.  Remove cauliflower from stem and dice into large pieces.  Place in pot with potatoes and cover with chicken broth. Bring to a boil, cooking for about 15 minutes until both potatoes and cauliflower are fork tender. Drain and place into a food processor.  Add in milk and goat cheese.  Blend for approximately 1-2 minutes until smooth, scraping sides of food processor to incorporate evenly.  You may need to add more milk for desired thickness. Add salt and pepper to taste. Enjoy!


Green Bean Casserole

  • 1lb fresh green beans
  • 6oz baby bella mushrooms
  • ½ large onion, sliced thin
  • ¼ tsp garlic, minced
  • 5 cups low sodium chicken broth
  • ½ cup milk
  • 2 tbsp. all-purpose flour
  • ¼ cup whole wheat bread crumbs
  • ¼ cup Parmesan cheese
  • Olive oil
  • Salt and pepper, to taste

Directions: Bring a large pot of water to a boil, add in green beans and cook for approximately 5 minutes until tender, but still with some crunch.  In the meantime, heat olive oil in a large pan over medium heat, add in mushrooms and cook until golden. Add chicken broth and milk to pan, then whisk in flour and Parmesan until smooth.  Let simmer until sauce thickens.  Add in string beans then pour into a prepared baking dish, set aside.  In a small pan, heat olive oil over medium high heat. Add in onions, cooking until brown, then place garlic in pan and continue to cook for another minute.  Spread onion mixture on top of green beans. Sprinkle with bread crumbs. Place under broiler on high until crust becomes golden and crisp. Enjoy!



Pumpkin Pie


  • 1 can (15oz) pumpkin puree
  • 1 (14oz) can full-fat coconut milk
  • 1/3 cup rolled oats, pulsed in a food processor
  • 2 tbsp ground flax seed
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 tsp Saigon cinnamon
  • 1.5 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tbsp pure vanilla extract
  • 2 large eggs

Directions: Preheat oven to 400°F. In a high speed blender, pulse together the oats and flax seed.  Add in all remaining ingredients, except eggs. Blend ingredients together until smooth, then add in eggs and continue to blend for another 30 seconds. Pour into prepared pie crust. Bake for approximately 30 minutes, edges should be firm with center appearing slightly under-cooked. Let cool and then place in the refrigerator for a minimum of 3 hours until firm. Serve with whipped cream (I used SoDelicious® coconut whip). Enjoy!

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