Food is an expression of love for me, and I warmly invite you to my Thanksgiving table “to experience my healthy version of the traditional feast!

It can be so challenging to stay on track with our health and weight loss goals over the holidays, when we’re salivating over tables full of familiar, rich foods we’ve eaten since childhood. I absolutely love to host friends and family and provide a spread none are soon to forget. I undertake this labor of love knowing people are leaving my table at least as healthy as they were when they arrived, because I’ve reinvented some of the classics to make them waistline-friendly.

Today, I’m sharing four of my favorite healthy twists on classic dishes that are sure to please the crowd, and are both Fat Flush friendly and Radical Metabolism ready.

The Healthiest Turkey Gravy

Even a perfectly cooked, pasture-raised turkey doesn’t taste complete without a drizzle of gravy over it. My take on gravy is very veggie and very delicious! Simply cut up mirepoix vegetables – celery, carrot, and onion or shallots – into small chunks and place in the bottom of the pan you’re roasting the turkey in. I also like to add peeled garlic cloves and a few slices of tart green apple for more depth of flavor. Once the turkey is done, scoop the soft, roasted vegetables out and puree in the blender. Use as much of this pureed vegetable mix as needed to thicken the turkey juices into a rich, flavorful gravy. Add seasonings to taste.

Cranberry Chutney

It just isn’t a Thanksgiving meal without a side of cranberries, and as you Fat Flushers know, I’m quite partial to this tart superfruit. This sweet and savory recipe uses Lakanto, a monkfruit sweetener that tastes just as sweet as sugar, without all the carbs.

• ¼ cup finely diced shallots
• 1 tablespoon of ghee (can substitute coconut oil)
• 2 cups fresh organic cranberries
• ½ cup filtered water
• 3 tablespoons Lakanto syrup
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon fresh orange zest
• 1 teaspoon pumpkin pie spice
• juice of 1 small orange
• Real Salt to taste

Easy Recipe: Wild Rice and Roasted Cauliflower Stuffing

This stuffing packs all the traditional savory flavors without the inflammation and belly bloat from traditional bread-based stuffing.

Ingredients

• 1 cup wild rice, sifted and washed
• 2 cups chicken bone broth
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon ground sage
• 1/8 cup dried parsley
• 4 tablespoons ghee
• 1 teaspoon minced fresh garlic
• ½ cup diced shallots or leeks
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small head of cauliflower, chopped into small florets
• ½ cup chicken bone broth
• Real Salt to taste
• Toasted pecans or slivered almonds to garnish

Directions

In covered medium saucepan cook wild rice in 2 cups of chicken broth and spices. Simmer for 45 minutes or until wild rice has burst and is soft.

In saucepan, melt ghee and sauté garlic, shallots, carrots and celery until soft. Remove from heat and add cauliflower, ½ cup chicken bone broth and salt, toss to coat. Place in large oven-safe dish and bake uncovered in 400 degree oven while wild rice is cooking, at least 30 minutes. Once wild rice is cooked, remove vegetable mixture from oven, stir in wild rice, and garnish with toasted nuts, if desired.

Easy Recipe: Pumpkin Pie

No Thanksgiving meal is complete without a slice of pumpkin pie. This healthy take on the classic can be made with or without the crust. Top with a dollop of whipped coconut cream and a sprinkle of cinnamon for added decadence.

Recipe adapted from Rachel Conners’ Paleo Pumpkin Pie

Ingredients

For the Crust:
2 cups almond flour
2 tablespoon Lakanto
¼ teaspoon Real Salt
1/3 cup butter or solid coconut oil
1 egg, beaten

For the Filling:
1 15-ounce can pumpkin puree
2 eggs (room temperature)
½ cup full fat canned coconut milk
½ cup maple flavored Lakanto syrup
2 tablespoons creamy almond butter
¼ teaspoon Real Salt
2 ½ teaspoons pumpkin pie spice

Directions

For the Crust:
In a medium bowl, stir together the almond flour, Lakanto, and salt. Cut in the butter or coconut oil with a pastry blender or fork until crumbly. Stir in egg until dough forms a ball. Press the dough into a disc and wrap in plastic wrap. Place in freezer while you prepare the filling. Once you are ready to bake, roll out dough into a 12 inch circle between 2 sheets of parchment paper. Lay dough into 9 inch pie pan and press into place.

For the Filling:
Preheat oven to 350 degrees. In a medium bowl, whisk together all of the ingredients for the filling until completely smooth and combined. Pour the filling into the prepared pie crust. Bake for 45-50 minutes until the center of the pie is set and doesn’t jiggle. Let cool for at least 2 hours before serving.

From my family to yours, I wish you a warm and festive Thanksgiving holiday, and would love to hear what you’re serving at your table.