Story by Ann Gibbs- Nutritionist

Appetizer:

Crudité Platter: Create a colorful platter with an assortment of fresh vegetables like carrot sticks, bell pepper strips, cucumber slices, cherry tomatoes, and snap peas. Serve it with a light and tangy Greek yogurt dip or hummus.

Main Course:

Herb-Roasted Turkey Breast: Choose a skinless turkey breast and season it with a blend of fresh herbs like rosemary, thyme, and sage. Roast it until it reaches an internal temperature of 165°F (74°C). Slice it thinly and serve.

Side Dishes:

Quinoa-Stuffed Acorn Squash: Prepare hearty and flavorful stuffing using cooked quinoa, sautéed onions, celery, mushrooms, dried cranberries, and chopped nuts. Stuff the mixture into halved acorn squash and bake until the squash is tender.

Roasted Brussels Sprouts with Balsamic Glaze:

Toss halved Brussels sprouts with olive oil, salt, and pepper, then roast them until they are crispy and caramelized. Drizzle a balsamic glaze made with reduced balsamic vinegar over the top for added flavor.

Mashed Cauliflower and Root Vegetables:

Instead of traditional mashed potatoes, make a lighter alternative by combining steamed cauliflower with other root vegetables like parsnips or turnips. Mash them until smooth and creamy, and season with garlic, herbs, and a touch of low-fat milk or vegetable broth.

Sautéed Garlic Green Beans: Quickly sauté fresh green beans with garlic in a small amount of olive oil until they are bright green and tender-crisp. Season with a sprinkle of salt and pepper.

Cranberry-Orange Relish:

Make a fresh cranberry relish by combining cranberries, fresh orange juice, orange zest, a touch of honey or maple syrup, and a pinch of cinnamon Allow the flavors to meld together in the refrigerator before serving.

Salad –Mixed Green Salad with Citrus Dressing: Prepare a vibrant salad using a variety of fresh greens like spinach, arugula, and mixed lettuces. Add colorful vegetables such as cherry tomatoes, cucumbers, sliced radishes, and thinly sliced red onions. Toss the salad with a light citrus dressing made from fresh lemon or orange juice, olive oil, Dijon mustard, and a touch of honey.

Dessert: Baked Apples with cinnamon and Walnuts:

Core and slice apples, then sprinkle them with cinnamon and chopped walnuts. Bake until the apples are tender and the topping is golden brown. Serve with a dollop of Greek yogurt or a drizzle of pure maple syrup.

Pumpkin Chia Pudding:

Create a creamy and satisfying dessert by blending canned pumpkin puree, almond milk, chia seeds, a touch of maple syrup, and pumpkin spice. Let the mixture set in the refrigerator until it thickens, and serve with a sprinkle of cinnamon on top. Remember to consider any dietary restrictions or preferences within your family and adjust the recipes accordingly. Enjoy a delicious and healthy Thanksgiving meal!

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