My take on two classic dishes.

This Thanksgiving falls on the first full day of Chanukah. Known as the Jewish festival of lights, Chanukah commemorates the reclaiming of the temple by the Jews from the Syrian Greek forces. When a small band of rebels won back the temple, they found there was only enough olive oil to keep the menorah (candelabra) burning for one day, but miraculously, the oil burned for eight days until they were able to replenish their supply.

Oil is a major theme of the holiday and that’s why Chanukah is traditionally observed by eating potato pancakes or latkes fried in olive oil! I’ve taken the liberty of tweaking the traditional fried potato pancake recipe and making it more Fat Flush-friendly with spaghetti squash.

Spaghetti squash is one of my Fat Flush signature foods and is high in beta carotene, potassium and vitamin C. This particular recipe lends itself well for Chanukah celebrations, or as a light breakfast or snack.

Spaghetti Squash Latkes

Makes 1-2 servings.

Olive Oil Spray
2 cups cooked spaghetti squash
1 large egg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon chia seeds

Directions: Lightly coat a sauté pan with a few spritzes of olive oil and heat over medium heat. In a medium-sized bowl, mix the cooked spaghetti squash with the egg, cinnamon, ginger, and chia seeds. Ladle about 2 tablespoons of the squash mixture into the pan; cook until small bubbles form on the surface of the pancake. Flip the pancake over and continue cooking until almost dry. Repeat with the remaining batter, spritzing your pan with additional olive oil if needed.

Variation: As a special occasion treat, swap the olive oil for 1 tablespoon coconut oil.

Now for Thanksgiving!

Cranberries, one of the original North American foods we traditionally enjoy at Thanksgiving, makes for a surprisingly delicious and colorful chutney. It pairs nicely with turkey leftovers!

Fresh Cranberry Chutney

Makes about eight 1-cup servings.

2 cups apples, peeled, cored, and chopped
4 cups fresh or frozen cranberries
¼ cup chopped onion
2 stalks celery, chopped
1 red bell pepper, seeded and chopped
½ cup apple cider vinegar
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
Zest from 1 orange

Directions: Combine all the ingredients in a 2-quart saucepan. Simmer for 20 to 25 minutes, or until all veggies and fruits are tender, stirring often. Let cool and store the chutney in a covered container in the refrigerator until serving.

As a special occasion variation, add a tablespoon of honey for extra sweetness.

Expressing My Gratitude…

May all of you gather this Thanksgiving in the loving company of your family and friends. My sincere appreciation for every single one of you. I am deeply thankful for all of your support and commitment throughout the years.  And, for those of you celebrating Thanksgivukkah, enjoy this once in a lifetime event!