Nov
19
2012
Nutrition // Recipe

Clean Thanksgiving Recipes

Author An article by Neghar    Comments 3 Comments

 

 

Let’s not get ahead of ourselves, folks. Put the Christmas lights down and step away slowly. It’s time to give thanks.

I am one of those (seemingly rare) people that wants to take it one holiday at a time. The mad dash for Christmas that starts the day after Halloween makes me feel as though we are in a hurry to move forward–when all I want to do is be present and enjoy the season.

Thanksgiving is really only one day out of the year that overconsumption is encouraged, so it stands to reason that it would be one of my favorite days. This year, however, I am in shoot prep and have to be incredibly strict since the shoot happens to commence the day after my family vacation to Hawaii. An unfortunate coincidence, yes, but a wonderful opportunity to practice self control while traveling.

So, in the spirit of clean holiday eating–which we know is hard to do when attending social gatherings–I have two awesome recipes for you today that will help you stay on track this Thursday.

 

Sausage & Cauliflower Casserole

1 head organic cauliflower
1 pound ground sausage or 5 links (chicken sausage works great here)
2 organic eggs
3/4 cup full fat canned coconut milk
grated parmesan (optional)
A small ramekin of rosemary, thyme, salt and pepper

Directions:

  • Chop the cauliflower (and sausage links) into one inch pieces. Sprinkle with some of the seasoning and brown lightly in a pan. Transfer to a well oiled medium baking dish. I used my 2 quart ceramic oval casserole, but how cute is this one?!

  • Mix eggs and coconut milk with the remainder of the spices and pour evenly over cauliflower and sausage.
  • Bake at 375 for 30 minutes or until top is golden and liquid is absorbed. If using cheese, sprinkle on top about 5-10 minutes before removing from the oven.

 

Thanksgiving Protein Muffins

2 Tbsp flax meal
2 eggs
tbsp almond butter
tbsp cinnamon
tsp pumpkin pie spice
tsp baking soda
tsp vanilla extract
pinch of salt
2 big handfuls dried fruit and nuts (I used dates, raisins and pecans since that’s what I had on hand. The more you use, the sweeter the muffins!)
Directions:
  • Dump all ingredients in a bowl and mix together well.
  • Pour mixture into a well oiled muffin tin, about 3/4 full in each.
  • Bake at 375 for 15-20 minutes until tops are golden
  • Be very careful not to over bake! They will be dry.
 
I’m going to spend this week experimenting with holiday recipes (pumpkin soup is next!), nurturing my close relationships and enjoying the fall season.  After Thanksgiving, it’s full speed ahead on all things holly and jolly, including constant Elf quotes (“you don’t smell like Santa; you smell like beef and cheese!”) and nightly viewings of my sons favorite holiday movie, The Nightmare Before Christmas.
Have a strong week, 
GGS Crew

About the Author: Neghar Fonooni

Neghar Fonooni is a writer, coach, veteran and mom. She is an unabashed scifi geek with an inherent love for yoga, cooking and wine. You can find out more about her at Eat, Lift and be Happy

Facebook Comments

Free

New Graphic
New Graphic

Download the 60 page GirlsGoneStrong Recipe Book and 99 Weightlifting Tips FOR REAL WOMEN 100% free. Enter your name and best email in the boxes below.

We never spam and won't share your info with anyone.

Featured Articles

Find us on Facebook