Healthy Thanksgiving!

We've gathered some of our favorite healthy holiday recipes for you to try!

Cauliflower Holiday Stuffing

Ingredients :

1 large head Cauliflower (about 1-pound), cut into small florets

1 medium red onion, thinly sliced

2 stalks celery, small diced

1 cup finely chopped crimini mushrooms

3 tablespoons olive oil

1/4 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

2 tablespoons freshly chopped parsley


1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, combine the cauliflower florets, onion, celery, mushrooms, olive oil, garlic powder, Italian seasoning, salt, and pepper. Stir the mixture until all of the vegetables are well coated in the seasonings.

3. Spread the mixture in a single layer on the sheet pan, using two pans if necessary.

4. Roast for 30 minutes, turning halfway, until the cauliflower is golden brown and the onions are caramelized.

5. Top the stuffing with the fresh parsley before serving.

(Recipe by

Whole Roasted Carrots with Maple Tahini

This 7 ingredient  Whole Roasted Carrots with Maple Tahini recipe is easy to make but boasts BIG flavors. This light side dish is paleo and vegan!

Course: Sides

Cuisine: gluten-free, grain-free, paleo, vegan

Servings: 4 servings

Ingredients: 1/2 pound carrots peeled and trimmed

Avocado oil


1/4 cup pomegranate arils

2 tablespoons chopped parsley For the Tahini Sauce: 1/4 cup tahini

1/4 cup water

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 tablespoons chopped parsley

1/4 teaspoon salt

1/4 teaspoon pepper


Preheat the oven to 450 degrees. Arrange the carrots on a baking tray. Drizzle them with avocado oil and season with salt and pepper. Bake for 15-25 minutes or until the carrots are tender.While the carrots are cooking, whisk together all of the sauce ingredients.Once the carrots are cooked, drizzle with sauce, top with pomegranate and parsley and serve.

(Recipe by

Vegan Butternut Squash Stuffed Shells

Author: Jeanine Donofrio Serves: 4

Ingredients 1½ cups cubed butternut squash

extra-virgin olive oil, for drizzling

16 jumbo shells

cashew cream 1½ cups raw cashews*(see note)

1 cup fresh water

1 garlic clove

3½ tablespoons fresh lemon juice

½ teaspoon sea saltfreshly ground pepperfilling 4 cups fresh baby spinach

1 cup crumbled firm tofu

1 teaspoon dried oregano

½ teaspoon lemon zestpinch of red pepper flakes

1 cup cashew cream (from the recipe above)

sea salt and freshly ground pepper

Instructions 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.

2. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, ½ teaspoon salt and pepper.

3. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least ¼ teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.

4. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.

5. Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill each shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells and bake, covered, for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.

Notes *Depending on your blender, you may want to soak the cashews in water for a few hours (or overnight) in order for them to become creamy when pureed. Drain and rinse when ready to use. If using a Vitamix blender or similar, soaking is not necessary.

Sweet Potato Pie Bars

These Sweet Potato Pie Bars are Gluten-Free, Vegan, and made with only 9 healthy ingredients! Perfectly spiced, Refined Sugar-Free, and Oil-Free. 

Yield 9-12 bars


For the Filling:

4 cups Sweet Potato, peeled & diced (about 2 medium)

½ cup Unsweetened Non-Dairy Milk (I used Soy)

½ cup Maple Syrup

3 tbsp Arrowroot Powder*

1 tbsp Pumpkin Pie Spice

1 tsp Vanilla Extract

Pinch of Salt

For the Crust:

1 cup Pecans

1 cup Rolled Oats

2 tbsp Flax + 5 tbsp Filtered Water

3/4 tsp Salt


1. Preheat the Oven to 350F. Add the diced Sweet Potatoes to a Vegetable Steamer or a Pot + Colander combination with 3″ of water. Cover and steam for 15 minutes, or until fork tender.

2. In the meantime, prepare the base layer for the Bars. Mix 2 tbsp of Ground Flax with 5 tbsp of Filtered Water in a small bowl and set aside to let thicken. Add the Pecans, Rolled Oats, and Salt to a Food Processor and process until a fine crumble forms.

3. Once the Flax Egg has thickened, add it to the Pecan and Oat mixture and pulse until well combined; the mixture should form a sticky “dough.”

4. Press the dough into a greased or lined 9×9″ baking tray; I like to use a spatula to make sure it is really packed down and even. Quickly rinse out the Food Processor, then return it to its base.

5. Add the Steamed Sweet Potato to the Food Processor with the remaining ingredients, and process until thick and smooth. Spread this mixture over top of the Pecan and Oat crumble, using a spatula again to even out the top.

6. Place the baking tin in the oven and bake for 30-35 minutes; let cool for at least 30 minutes before removing from the pan and slicing. Top as desired (I like to serve mine with some Coco Whip and a Pecan), and store leftovers in the fridge for up to one week.

(Recipe by

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