10 Thanksgiving Recipe Faves Made Healthy

by Sarah TheHealthyHomeEconomist November 24, 2014

healthy thanksgiving recipes

Can you believe it?  Thanksgiving is this week!

If you need some last minute ideas for healthy Thanksgiving recipes to make and share, below are ten to consider for incorporation into your Holiday meal.

Thanksgiving is a very special holiday for this blog, as it marks the anniversary of filming and posting videos of how to incorporate Traditional Cooking techniques in your home.

The very first video I posted five years ago was of me making turkey stock with my leftover Thanksgiving turkey bones.

That video was a total lark (not to mention my crazy hairstyle) but folks responded so positively that I decided to start doing them regularly. There are now well over 100 videos on The Healthy Home Economist YouTube Channel!

I thought it might be nice to round up all the healthy Thanksgiving recipes into one place including any videos. I hope you find something in this list that makes your Thanksgiving hosting duties a bit more manageable … and nutritious!

Best of all, even the folks you will be celebrating with who eat the Standard American Diet (SAD) will find these recipes tasty.  Healthy does not mean unappetizing; it should and can mean delicious and satisfying.  That is what the essence of Traditional Cooking is all about.

Healthy Thanksgiving Recipes

How to Make Turkey Stock:  Don’t laugh – this was my VERY FIRST video for this blog 5 years ago.  The info is great but I am a serious dweeb on camera!   I’ve hopefully improved a bit since then.

Fermented Potatoes:  If you have trouble with mashed potatoes, try this recipe.  It makes all that starch a lot more digestible with the bonus of enzymes and probiotics from the fermentation process.

How to Make REAL Gravy:  My hubby gets into the act and shows you his awesome gravy making skills in this video!

Healthy Sweetened Condensed Milk:  Skip the canned stuff even if organic.  The heavy processing to make sweetened condensed milk is highly denaturing and renders it very allergenic (fast path to the post-holiday cold).  Make this instead.

Sprouted Stuffing:  Very digestible and yummy.  Won’t put you on the couch for a 2 hour nap afterward.

Sweet Potato Casserole (no sugar): You will love this recipe that uses no sugar and is still sweet and tasty.

Pumpkin Pie (dairy free):  What is Thanksgiving without pumpkin pie?   This recipe shows you how to make the best tasting pumpkin pie without that nasty evaporated milk from the supermarket!

Pumpkin Cookies (Grain Free):   If pumpkin pie is not your thing, try these festive pumpkin cookies instead!  Or hey, make both.  Your guests will be happy I’m sure.

Pumpkin Bread:  Anything pumpkin is a go for Thanksgiving, so if you have some leftover pumpkin puree from making the pies or cookies, try this pumpkin bread recipe.

Get Creative with Leftover Turkey:  This post is a recipe for my homemade turkey salad.

Bon appetit!

Sarah, The Healthy Home Economist

 

Picture Credit

 

Comments (28)

  1. Pingback: 10 Thanksgiving Recipe Faves Made Healthy » Nourishing News

  2. My favorite staple food for Thanksgiving is my Grandmother’s Cornbread Dressing. We don’t stuff our turkey here. At first, the thought of not having it was brining up feelings of panic. However, I realized two things. First, this isn’t something I plan to eat every day, so enjoying it once or twice a year won’t hurt me any. Second, there are plenty of things I can do to make it healthier. It is already a “from scratch” recipe for the bread and corn bread, but I can soak/sprout the grains before making them this year. Instead of store bought broth, make sure I use bone broth. It is already fabulously loaded with butter! I can have my dressing and eat it, too! I can do this.

    Reply
  3. Thanks for all your work on putting all these videos. I love them. They really help me to understand things better. I like the way you explain things, there are really easy to follow.

    God Bless you,

    Luisa

    Reply
  4. Pingback: Thanksgiving Recipe Roundup — The Healthy Home Economist- Recipes And Family

  5. Thank you for the recipes. We really do have similar taste. First thing I noticed were my plates included in this photog!!

    Reply
  6. Unrelated question, I hope you don’t mind. My grandfather is 80 and going through chemo therpay for bladder cancer. Would the Beiler Broth or Potassium Broth be good options for him? Is one better than another? Is there an article that you might be able to point me to for reading? Thank you all you do. You affecting numerous generations!

    Reply
  7. Oh no….did you go through the scanners at DFW? I refused them at both O’hare to Dallas and at DFW back to O’Hare! Got the pat down, no big deal. Don’t wear a skirt or dress, wear jeans and a tshirt and things are ok.

    Just like the vaccines, they make you think there is no option to opt out with them!
    No Shots, No School…..NOT TRUE!!!! All states have exemptions! http://www.vaclib.org or http://www.nvic.org or http://www.vaxtruth.org (I may have gotten the .org mixed up on the first 2 try .com if .org does not work).

    Reply
  8. I tried the pumpkin cookie recipe recently and I must have done something wrong. I used all arrowroot and it was super runny when I was finished the recipe. I ended up adding a bunch more arrowroot and even some almond flour, but it still wasn’t thick enough for a cookie, so I baked it in a pie pan. Arrowroot is some interesting stuff! I find it has a very gummy consistency. Any tips on using it succesfully?

    Reply
  9. Liked the video where your husband makes gravy! it is great to see him helping you in the kitchen, my husband only does mashed potatoes, and barbeque and meat over fire in the summer, the rest is up to me LOL. :)
    I also had success making gravy with stock and tapioca starch, turns out really well, the kids love it!
    marina\’s last post: Get Rid of Head Lice with Neem Oil

    Reply
  10. Just watched your making stock recipe again – your first one. You are not a dweeb at all. In fact, I liked it because I felt I was visiting you in your kitchen and you were just talking to me, rather than reading a scriptl I have been making my own stock for a couple of years – the only difference is that I let the stock sit for 30 minutes after adding the vinegar and before putting it on the heat. I’ll check Nourishing Traditions for turkey to make sure that is still correct.
    Thanks again for all the good info you share with us.

    Reply

Leave a Comment

CommentLuv badge

Login to your account

Can't remember your Password ?

Register for this site!