Thanksgiving is a new concept to us – we’ve been in the US for 7 years, so… Okay, I guess RELATIVELY new? That being said, like anything, I IMMEDIATELY adopted the food. Of course.
At first, we were like WHAAAT THE HEEELLL IS THIS SH*****T?! Who puts marshmallows on sweet potatoes? And then… Well, no, we never changed our minds on that one.
So, I know the holidays are a super tense time for anybody who has an eating disorder or has issues around over-eating like I do. I now measure most of my food so that I can see the actual serving sizes that I need and, funnily enough, I learned that I’m actually supposed to be eating more than I thought – I was actually starving my body for a while, there. I urge anybody who hasn’t before to get a super cheap scale (this is the one I have – super cheap and decently accurate: affiliate link, so I’ll get a teeny tiny payout if you buy using this) and try weighing out your food for a couple of weeks to get the hang of it. If you have an addictive personality like me, donate that baby to somebody else once you’ve got the hang of it, so that you don’t obsessively spiral.
So, over the years, I’ve developed a couple of recipes for traditional American Thanksgiving dishes that are macro-balanced, based on whole foods and actually nourishing for your body. I’ve also made them as simple as possible, so that I can get on with entertaining anyone who is over for dins!
I love texture, so I had to make sure the stuffing was both ooey-gooey in the center, but crunchy on the outside and the flax is the secret to that!
I managed to fit all 3 into my macros for one dinner, so it was a whole meal of sides! What whaaaaaat?!
Ingredients
- 325 g green beans
Sauce
- 1/2 onion
- 1 clove garlic
- 4 mushrooms white button
- 1 tsp sage dried or fresh (diced)
- 1 tsp thyme dried or fresh
- 137 g tofu extra firm
- 26 g cashews soaked in water for 1 hour
- 1 tbsp Mushroom Seasoning this is the one I use (affiliate)
Instructions
- Add green beans to boiling salted water and cook until desired firmness. I like mine pretty snappy, so only a couple of minutes is needed.
- Brown onion and garlic in non-stick pan on medium heat with a little salt. Add mushrooms and saute until moisture is evaporated. Add sage and thyme.
- Blitz tofu, soaked cashews and mushroom powder in food processor and add water until it looks like a thick soup. Mix with mushroom mixture on stove until hot. Serve over green beans.
Notes
Nutrition Facts
The Healthiest Green Bean Casserole You'll Ever Eat
Serving Size
528 g
Amount per Serving
Calories
419
% Daily Value*
Fat
22.07
g
34
%
Saturated Fat
3.93
g
25
%
Polyunsaturated Fat
7.43
g
Monounsaturated Fat
8.62
g
Carbohydrates
37.24
g
12
%
Fiber
12.49
g
52
%
Sugar
15.62
g
17
%
Protein
30.61
g
61
%
* Percent Daily Values are based on a 2000 calorie diet.
- To increase protein - add tofu
- To increase carbs - add more of another side dish like sweet potato casserole
- To increase fats - add soaked cashews
Nutrition
Serving: 528gCalories: 419kcalCarbohydrates: 37.24gProtein: 30.61gFat: 22.07gSaturated Fat: 3.93gPolyunsaturated Fat: 7.43gMonounsaturated Fat: 8.62gFiber: 12.49gSugar: 15.62g
Tried this recipe?Let us know how it was!
Ingredients
- 250 g Sweet Potato
- 30 g Milk I use soy
- 15 g Bread Crumbs gluten free, or whatever!
- 3.5 g Almond Butter
Sweet Spices (optional)
- 1 tsp Cinnamon
- 1 tsp Allspice
- 1 tsp Nutmeg
Savory Spices (optional)
- 1 tsp Sage dried
- 1 tsp Garlic Powder
- 1 tsp Thyme
Instructions
- Cook your sweet potatoes by wrapping in foil and placing in a 350F/180C oven for 1 hour. Alternately, prick holes in the skin with a fork and nuke for around 6 minutes.
- Combine Bread Crumbs and Almond Butter and mess them around with your fingers until you get a sandy texture.
- Add soy milk and sweet potato to a mixer along with whichever combination of spices sounds good to you. Top with crumbs and bake for another 20 minutes until browned.
Notes
Nutrition Facts
The Healthiest Sweet Potato Casserole You'll Ever Eat
Serving Size
384 g
Amount per Serving
Calories
606
% Daily Value*
Fat
5.34
g
8
%
Saturated Fat
0.76
g
5
%
Polyunsaturated Fat
2.01
g
Monounsaturated Fat
1.72
g
Carbohydrates
126.2
g
42
%
Fiber
19.33
g
81
%
Sugar
22.22
g
25
%
Protein
20.74
g
41
%
* Percent Daily Values are based on a 2000 calorie diet.
- To increase protein - add more of another side dish like green bean casserole
- To increase carbs - add more 'taters
- To increase fats - add soaked cashews to the sweet potato
Nutrition
Serving: 384gCalories: 606kcalCarbohydrates: 126.2gProtein: 20.74gFat: 5.34gSaturated Fat: 0.76gPolyunsaturated Fat: 2.01gMonounsaturated Fat: 1.72gFiber: 19.33gSugar: 22.22g
Tried this recipe?Let us know how it was!
Ingredients
- 1/2 onion sliced finely
- 3 cloves garlic minced
- 3.5 g flax seeds ground
- 1 tbsp mushroom seasoning this is the one I use (affiliate)
- 1/2 cup water
- 120 g Sourdough
Spices
- 1 tsp sage dried or fresh (sliced)
- 1 tsp thyme dried or fresh
- 1 tsp rosemary dried or fresh
- 1 tsp black pepper ground
Instructions
- Brown onion with a little salt in a non-stick pan on medium. Add 3 cloves garlic and spices.
- Add mushroom powder, water and flax seeds. Mix to combine then dump ripped up bread in and mix until all wet.
- Add to heatproof dish and stick in 350F/180C oven for 15 minutes until crispy.
Notes
Nutrition Facts
The Healthiest Sourdough Stuffing You'll Ever Eat
Serving Size
144.5 g
Amount per Serving
Calories
457.2
% Daily Value*
Fat
13.23
g
20
%
Saturated Fat
1.53
g
10
%
Polyunsaturated Fat
8.07
g
Monounsaturated Fat
2.28
g
Carbohydrates
69.33
g
23
%
Fiber
9.33
g
39
%
Sugar
5.92
g
7
%
Protein
17.38
g
35
%
* Percent Daily Values are based on a 2000 calorie diet.
- To increase protein - add more of another side dish like green bean casserole
- To increase carbs - add more bread
- To increase fats - add more flax
Nutrition
Serving: 144.5gCalories: 457.2kcalCarbohydrates: 69.33gProtein: 17.38gFat: 13.23gSaturated Fat: 1.53gPolyunsaturated Fat: 8.07gMonounsaturated Fat: 2.28gFiber: 9.33gSugar: 5.92g
Tried this recipe?Let us know how it was!
