A Healthy Thanksgiving

Thanksgiving can be one of the best holidays to get nutrient dense foods onto your plate. Here are some recipes that I have created or have adapted from other cooks who have the same vision, which is to be the best that we can be and that starts by putting whole foods into our bodies. These recipes are packed with nutrition and are absolutely delicious! There level of difficulty is ranked 1-5 so tackle the ones that best suit you and what you are excited to make. Don’t be afraid to spend some time in the kitchen and put extra love into your food.

Happy Thanksgiving and happy cooking! 


Antioxidant-rich Cranberry Sauce (Difficulty: 2)


2 cups of cranberries

4 tablespoons of maple syrup

¼ cup of water

1 tablespoons of coconut oil

¼ teaspoon of sea salt


1.    Wash your berries.

2.    Mix all of the ingredients over medium heat for about 10 minutes or until it starts becoming saucy.

3.    Stir occasionally.

4.    If the sauce is still to tart you can sweeten to taste using a natural sweetener like maple syrup or honey.


Cauliflower Mashed Potatoes (Difficulty: 3)


1 head of cauliflower

1 large clove of garlic, chopped into small pieces

2 tablespoon of oil (grass-fed butter, ghee or olive oil)



2 tablespoons of milk (for dairy-free use unsweetened almond milk) 


1.    Wash and chop cauliflower from it’s stem and the rest into small florets.

2.    Put the pieces of cauliflower into a pot and cover with water.

3.    Bring to a boil and then reduce to simmer.

4.    Cover for about 15 minutes or until cauliflower is cooked all the way through.  

5.    Drain and place into your food processor (I prefer to use a Vitamix).

6.    Add the rest of the ingredients and blend to your desired consistency.

7.    If you are struggling to blend you can add more milk or water. 

Gluten Free Corn Bread (Difficulty: 2) 

(*this will also be used in our stuffing recipe)


Bob’s Red Mill Gluten Free Cornbread mix

1¼ cup of milk (for dairy-free use unsweetened almond milk)

½ of oil or melted butter (I like to us Ghee for it’s health benefits)

2 eggs   


1.    Grease your 9x9 non-stick pan with oil (coconut oil, butter or ghee) and preheat oven to 375°F.

2.    Place entire package into mixing bowl.

3.    Add the rest of the ingredients and blend well.

4.    Pour into baking pan.

5.    Bake for 25 minutes or until nicely browned.

Root Vegetable Stuffing (Difficulty: 4)


4 cups of gluten free cornbread

2 leeks

1 celery root peeled and diced

9 stalks of celery, chopped finely

3 apples

2 eggs

1½ tablespoons of poultry seasoning (I used the crazy chicken seasoning from The Spice Station on Sunset Blvd. in Silverlake)

1 cup of chopped pecans (you can also use walnuts)

2 tablespoons of oil (olive oil, ghee or coconut oil)

¼ cup of port wine or sherry


1.    Heat up your oil in a large pan over medium heat and sauté your leeks for 2-3 minutes.

2.    Add celery, celery root and apple one at a time, cooking for 3 minutes after each ingredient is added.

3.    Add pecans, salt and pepper and sauté for another 2 minutes.

4.    Add 2 tablespoons of your wine and cook for one more minute. Set you pot aside and cool for 10 minutes.

5.    Preheat oven to 350°F.

6.    Place your cornbread, eggs and remaining wine into your vegetable pot and mix well.

7.    Put your mixture into a glass baking dish and bake for 45 minutes.

* Recipe adapted from Sally Kravich from sallykravich.com

Mini Pumpkin Pies (Difficulty: 3)

Pie Filling

1 can of organic pumpkin pie puree (I like the brand farmers market)

1 tablespoon of ground cinnamon

½ teaspoon of ground nutmeg

¼ teaspoon of ground ground cloves

½ teaspoon of ground cardamom

3 tablespoons of melted coconut oil

¼ cup of maple syrup

½ tablespoon of ground vanilla

¼ teaspoon of sea salt


2 cups of oat flour

1 cup of hazelnut flour

¼ cup of melted coconut oil

¼ cup of maple syrup


1.    Preheat oven to 350°F.

2.    Mix all of the pie filling ingredients together in one bowl

3.    Mix all of the crust ingredients together in another bowl until it becomes dough-like.

4.    Line your cupcake tray with liners or cover your tray with coconut oil.

5.    Use your finger to form the crust of your mini pies (make sure it has a hole for your filling).

6.    Place pie filling onto the crust.

7.    Bake for 10 minutes.

8.    Remove and let it cool so crust can harden.

* Recipe was adapted from Sarah Britton of mynewroots.org

{I collaborated with fitness guru Natalie Yco and posted these recipes on Kate Hudson's Fabletics blog 11/14/14 }