Can you believe Thanksgiving is in less than a week? Omg me EITHER!! Life comes at ya fast. I absolutely love this time of year, but so much of the time, our family events are food centric. And no holiday is more food centric than Thanksgiving!!
Here’s the thing: I am a HUGE fan of eating all your holiday faves and not feeling guilty about it.
Like…do your thing. But there are so many easy ways to take your Thanksgiving classics and give them a healthy update. And if you do that…more cals leftover for pie right? Kidding!!
Because we don’t count calories in Team LSF!
The first recipe is an update to your standard Mac N Cheese. Still ALL the amazing cheese you could ever want…but with noodles made from chickpeas! Aka, low on the glycemic index, gluten free, high in fiber and nutrients. So…you just won Thanksgiving.
Even your most high maintenance aunt is going to be into it.
Then, we make moves to the mashed potato territory. I know: don’t mess with the mashed potatos right? But mashed potatoes are pretty starchy, and a lot of them in a day is going to make you feel really weighed down! So we’re swapping in some cauliflower and ADDING some protein! Delicious flavor, same buttery texture. Boost for your metabolism!
Last, but certainly not least? Desert! Or brunch. Or really whenever. I’m sharing my fave paleo pumpkin bread recipe (could also be called a cake if you’re feeling fancy and want to drizzle some Stevia-sweetened greek yogurt on top).
I’m not personally paleo all the time
…but I’m not going to lie: when I keep the simple carbs to a minimum I tend to feel more energy and BIG plus! My skin gets real nice real quick.
Enjoy your Thanksgiving, babe! And make sure to comment with YOUR favorite “healthified” Thanksgiving recipe.
Chickpea Mac’ N Cheese
- 1 tablespoon avocado oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- Sprinkle of salt and pepper
- 1 tablespoon hempseeds
- 1 – 8oz box chickpea pasta (serves 4)
- 3 cups whole milk
- 2 tablespoon cassava flour
- 1 tablespoon dijon mustard
- 1/2 cup raw gruyere cheese
- 1/2 cup raw sharp cheddar
- 1/2 cup raw sheep’s milk
- 1/2 cup raw manchego
- 2 cups cooked broccoli
Add olive oil to a pan over medium heat and begin to sauté the onion and garlic until cooked through and slightly browned. Add a pinch of salt and pepper.
In a medium saucepan, bring water to boil and cook chickpea pasta according to directions on the box.
Pre-heat oven to 400 degrees while pasta finishes cooking.
Once pasta is finished, strain it and use the saucepan to begin making the cheese mixture.
Over medium heat, add mustard and milk and slowly being to add in the coconut flour, whisking regularly.
Slowly drop in the cheese adding a ½ c at a time while continuing to stir.
Once all cheese is melted, add in the onion and garlic and mix well.
Stir in the broccoli and pasta until everything is coated evenly.
Finally coat a ceramic or oven safe dish with non-stick spray and place the mac and cheese in the dish.
Top with hemp seeds and place in the oven for about 15 minutes.
Remove from the oven when the top is lightly browned, plate it, and enjoy!
Buttery Cauliflower Mashed Potatoes
- 2 heads of cauliflower
- 1/2 cup grated cheddar cheese
- 1/4 cup sour cream
- 2 tbsp butter (softened!)
- 2 scoops Vital Proteins Grassfed Collagen Peptides
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 2 tbsp chopped chives
Chop the cauliflower heads into small florets, then steam for 8-10 minutes, until soft.
Drain the cauliflower, then wait for it to cool a bit. Then (this sep is key!) squeeze in a clean kitchen towel to get as much water out as possible.
Transfer the cauliflower to a food processor or blender along with all other ingredients except for the chives. Combine and blend together until extremely smooth.
Mix chives in, or throw them on top, with a little extra cheese and a little extra butter.
Paleo Pumpkin Cake/Bread
- 4 cups Almond Flour
- 2 cups Organic Pumpkin
- 3/4 cups Coconut Sugar
- 4 Eggs
- 1 cups Milk or Almond Milk
- 4 Tablespoons Cinnamon
- 2 Teaspoons Baking Soda
For Frosting Drizzle:
- 2 Scoops Vanilla Protein Powder
- Milk of choice (either grass-fed organic cow milk, or dairy free option!)
Pre-Heat Oven to 375 degrees.
Then blend all ingredients together in a blender or food processor. This will help smooth out the Almond Flour.
Coat cake pan of choice with coconut oil
Bake for about 20 minutes or until you can insert a toothpick and remove it clean.
Then, let it cool!
For the icing drizzle, slowly add milk of choice to protein powder until you reach desired consistency.
Drizzle icing over cooled cake and serve. Wow your family. Nailed it!