Thanksgiving Lightened Up

Thanksgiving is my absolute favorite holiday. I look forward to the stuffing, the sweet potatoes, and the days of leftovers. I’m always looking for ways to trim down my favorite recipes so I can enjoy them without the extreme calorie load. Let’s face it, what do pumpkin pie, mashed potatoes, and stuffing have in common? If you said pounds of butter, you’re right. Butter, sugar, and more saturated fat than one can shake a stick at. Let’s get healthy this Thanksgiving one ingredient at a time and create some new traditions your family will love.

Ahh.. the candied sweet potatoes. I’m not going to lie and say I don’t love them in all their sugary glory. They are nostalgic, and could really be a dessert on their own. The dark side to these beauties is that a 1/2 cup is almost 300 calories, and can contain about 20g of sugar. If you add this to the turkey, stuffing, etc, you’re looking at an entire day’s worth of calories! I love to lighten them by using natural sweeteners like crushed pineapple, a touch of maple syrup, and a sprinkling of toasted pecans. Heaven.

Reduce the fat in potatoes by whipping them with low sodium broth, and a touch of non-dairy milk, and use broth instead of butter to sauté vegetables for the stuffing.

Cranberry sauce gets a healthy makeover with maple syrup, and orange juice in place of cups of refined sugar. Add other fruits like finely chopped apples, and simmer in apple cider for an extra flavor boost.

Try making pie crusts with coconut oil, and whole wheat flour, and sweeten desserts with date puree, maple syrup, or stevia if you don’t mind the taste. Chill cans of full-fat coconut milk, and whip with a touch of sweetener, and vanilla for a luxurious alternative to dairy cream.

For the green bean casserole, please don’t use canned beans. They are sad, overcooked, and usually over-salted. Opt for fresh or frozen, and make your own sauce using low-fat milk, and flour, instead of canned cream soups that are chock full of mystery ingredients, and fat.