fbpx
pro-church-media-ZBlGrPvGiHg-unsplash

Thanksgiving Recipe Roundup: Part 3

Thanksgiving is right around the corner, do you know what you’ll be serving up this year? The Nourish dietitians are here to share their favorite recipes – from appetizers to side dishes to desserts – to inspire your Thanksgiving day menu. This is part 3 of our recipe roundup, be sure to check out part 1 here and part 2 here for even more recipes!

We will be posting a few of our dietitian’s favorite recipes each week so stay tuned for new recipe inspo every week leading up to Thanksgiving. Happy holidays!

Abigail’s pick: Butternut Squash Soup

Photo and recipe via: https://cookieandkate.com/roasted-butternut-squash-soup/

“This soup is a staple at my Thanksgiving usually served during the appetizers! Not only is it a cozy way to start the delicious holiday meal but it is packed with Vitamin A and Vitamin C. You can even top it with some pumpkin seeds for some added nutrients. My tip: to save on time pick up already sliced butternut squash and roast for about 25-35 minutes.” -Abigail

Katie’s pick: Crispy Brussels Sprouts with Creamy Mustard Sauce

Ingredients:

10 oz shaved Brussels sprouts

1 tbsp olive oil

4 gloves of garlic

2 tbsp Dijon mustard

½ cup of non-fat plain greek yogurt

1 tbsp. water

Salt and pepper to taste

Directions:

Preheat oven to 425 degrees. Spray roasting pan with non-stick cooking spray. Toss brussels sprouts in olive oil and garlic. Season with salt and pepper and roast for 25-30 minutes, stirring halfway through. While the brussels sprouts are cooking, combine Dijon mustard, greek yogurt, and 1 tbsp of water. Once brussels sprouts are fully cooked, drizzle mustard sauce over top and serve immediately.

“This is one of my favorite side dishes because it packs a lot of fiber and contains some heart healthy fats – it will be sure to satisfy your taste buds and your stomach!” -Katie

Mary’s pick: Cornbread Stuffing (gluten-free)

Photo and recipe: https://mygluten-freekitchen.com/gluten-free-cornbread-stuffing/

“This recipe is gluten-free for anyone who wants a classic stuffing recipe but without the food sensitivities – it uses cornbread instead of white bread and tastes amazing!” -Mary

Julie’s pick: Apple, Quinoa & Almond Kale Salad

Photo and recipe: https://freshaprilflours.com/apple-quinoa-almond-kale-salad/

“I love a sweet and savory salad at the holidays, and this one doesn’t disappoint!  I’ll go a little extra with the kale to give it tons of color.  I make extra for leftovers and pair it with either poultry or fish to enjoy it beyond holiday meals!” -Julie

Share this post

Share on facebook
Share on linkedin
Share on pinterest
Share on print
Share on email

More from the blog...

Uncategorized

Tips for Summer Cookouts

Memorial Day Weekend has come and gone, signaling that warm weather is here and summer is right around the corner. With warm weather often comes

Read More »