Low-Carb Mashed Potatoes

You can get another vegetable in your Thanksgiving meal with the low-carb mashed potatoes recipe. It is the perfect alternative for people who are prone to overeating and getting high blood sugar.

Ingredients

• 1 cauliflower (medium head)
• 1 tbsp extra virgin olive oil
• 3 tbsp of butter (grass-fed)
• Black pepper, Himalayan or Celtic salt to taste
• Quarter cup of milk (grass-fed) or coconut milk (unsweetened)
• Quarter tsp of chives (fresh)
• Quarter tsp of garlic (minced)

Preparation

First, cut the cauliflower into little pieces and clean them. Now boil or steam them till they are cooked, but are not overdone. Drain the water well, and puree them with seasonings, milk, and oil in a food processor or hand blender. Blend them all till you get the consistency found in mashed potatoes. Now add garnish with chives and butter and serve immediately.

Sugar-Free Cranberry Juice

Cranberries may be rich in antioxidants, but they are really sour. You can reduce the sugar in them by sweetening with spices, honey, and fruit in place of sugar.

Ingredients

• 1 orange, juiced and zested
• 1 stick of cinnamon
• 2 tbsp of honey
• 4 cups of cranberries (fresh)
• Quarter cup of applesauce
• Quarter cup of pineapple juice
• Quarter cup of water
• Quarter tsp of ground nutmeg, cinnamon or all-spice

Preparation

1. Take a medium sized pot and combine the water, applesauce, honey, pineapple juice, and cranberries in it.
2. Now over medium heat, bring the mixture to a boil, and then reduce to let it simmer.
3. Now add the nutmeg and cinnamon stick.
4. Keep stirring to blend it all and leave to simmer until you notice some cranberries bursting open.
5. Now add the orange zest and juice, and let it cool before serving.

Butternut Squash Soup

This is a great recipe and because it can be reheated easily can be enjoyed after Thanksgiving as well.

Ingredients

• Three quarter cup of onion (chopped)
• Quarter to half tsp of cumin (ground)
• Quarter cup of coconut milk (unsweetened)
• Half cup of carrot (thinly sliced)
• Black pepper, Himalayan or Celtic salt to taste
• 2 tbsp of coconut oil
• 2 cups of chicken stock (free range)
• 1 butternut squash (large)

Preparation

1. First you have to scoop out the seeds and cut the squash in half.
2. Now peel it and cut it into small 1 inch pieces.
3. Put them in a large pot with onion and coconut oil over medium heat.
4. Let them cook for about 5 minutes, and then add the pepper, salt, cumin, and carrot.
5. Now cook for a minute, and then add the chicken stock and squash.
6. Bring them all to a boil and reduce the heat to let them simmer for 20 minutes till the vegetables become tender.
7. Now remove from heat and with a food processor or hand blender, puree the soup.
8. Now put it back on heat and add the coconut oil for seasoning.

Roasted Brussels Sprouts

You can add pomegranate seeds to really make it delicious, while adding a little apple will reduce the bitterness commonly associated with Brussels sprouts.

Ingredients

• 1 tsp of extra virgin olive oil
• 1 small apple, sliced, cored, and peeled
• 1 pint of cleaned Brussels sprouts, left whole
• 1 cup of pomegranate seeds

Preparation

1. First preheat your oven to 375 degrees, and then toss some oil, apple and Brussels sprouts together in a bowl.
2. Now take some aluminum foil and cover the cookie sheet evenly with the Brussels sprouts and apple mixture.
3. Now uncover and roast them for 20 minutes and sprinkle some pomegranate seeds over them before serving.

Pumpkin Pie

Pumpkin Pie is a Thanksgiving classic, but we bring it to you with an exciting twist. You don’t have to feel guilty binge eating on this beauty, since this is a lower-sugar and healthier option.

Ingredients

• Quarter to half cup of raw sugar
• Quarter cup of maple syrup
• 1 tsp of ground cinnamon
• Half tsp of Himalayan or Celtic salt
• Half tsp of ground ginger
• Quarter tsp of ground cloves
• 2 large eggs (organic free range)
• 1 can (15 oz.) of pumpkin (organic unsweetened)
• 1 cup of coconut milk
• 1 unbaked 9-inch deep-dish pie shell (organic gluten-free)

Preparation

1. First preheat your oven to 425, and then take a bowl and combine all the dry ingredients in it.
2. Now beat the eggs, and stir in the sweetener mixture and pumpkin.
3. Now add the coconut milk, and pour into the unbaked pie shell.
4. Now bake at 425 for 15 minutes, after which you should bring the temperature down to 350, and bake for a further 40-45 minutes, or till the knife comes clean out.