Three Fast + Easy Thanksgiving Recipes

Friends you’ve all been waiting patiently for a few very much requested healthy Thanksgiving recipes for your big holiday tomorrow! If you’re doing some last minute Thanksgiving prep, these are for you. Get them all done in an hour or less, with just a few simple ingredients.

These healthy Thanksgiving recipes are designed to be easily adaptable to different lifestyle and dietary preferences, since you’re all epic and have your own cooking ways. I wanted to make these family-friendly crowd-pleasers that will nourish you with color and flavor. Let’s get right into it, and happy holiday!

RECIPE 1: PALEO PUMPKIN BREAD

PALEO!
Prep Time: 5 minutes
Cook Time: 1 hour
Difficulty Level: Easy
Serves: 8-10
Ingredients:
1 can pumpkin puree
1/3 cup coconut oil
1/3 cup peanut butter
2 tsp vanilla
1/3 cup maple syrup
2 eggs
2 cups almond flour
1/4 tsp each baking powder + baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Method:
  1. Preheat oven to 350F. Grease an 8×5″ or 9×5″ loaf tin with coconut oil and line with parchment. Whisk together all your wet ingredients (pumpkin, coconut oil, PB, maple, vanilla, and eggs).
  2. In a separate bowl whisk together the dry ingredients (almond flour, baking powder, baking soda, and spices).
  3. Combine the dry into the wet and whisk until just combine. Pour into loaf tin. Bake for 55 minutes to 1 hour or until a fork/skewer inserted in the center comes out clean.

RECIPE 2: EPIC FLAVORFUL BRUSSELS SPROUTS

VEGAN!
Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty Level: Easy
Serves: 4-5

Ingredients:

2 Tbsp maple syrup
1 cup grapes
2 cups brussel sprouts, halved
1/2 cup walnut halves
2 Tbsp olive oil
Dressing:
1 Tbsp apple cider vinegar
1/4 cup olive oil
Sea salt, to taste
1/4 tsp black pepper
1/4 cup apple juice (or sub 2 tsp maple syrup)
Method:
  1. Preheat oven to 425 F. Toss brussel sprouts with walnuts, grapes, olive oil, maple syrup, and a pinch of salt on a sheet tray.
  2. Roast for 20 minutes or until brussels sprouts are golden.
  3. Shake dressing ingredients in a mason jar or whisk until well combined. Pour over brussel sprouts and serve.

RECIPE 3: VEGAN SKILLET SOURDOUGH STUFFING

VEGAN!
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty Level: Easy
Serves: 6

Ingredients:

2 slices day-old sourdough bread, chopped into 1″ pieces
1 small onion, finely chopped
3 stalks celery, finely chopped
2 large carrots, finely chopped
2 Tbsp olive oil
1 tsp dry oregano
2 tsp chopped dry rosemary
Sea salt, to taste
Black pepper, to taste
1/2 cup veggie broth
  1. Preheat oven to 375 F. Brown onion, celery, and carrots in olive oil on a cast iron or oven-safe skillet set to medium-low heat until translucent.
  2. Add spices and continue stirring another minute. Pour in broth and stir until slightly reduced. Add chopped sourdough and mix well.
  3. Bake stuffing in skillet in the oven for 30 minutes until browned. Tent with foil if bread is browning too quickly. Remove, let cool to room temp, and serve.

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