Happy and Healthy Thanksgiving Recipes

November 18, 2016

In case you don’t know me by now… oh how I love pumpkins!!!  Here are two of my favorite healthy Thanksgiving recipes.

And…if you are like me, you can’t get enough pumpkin, so be sure to start your Turkey Day with a healthy breakfast. Also check out my Pumpkin-spiced Bulletproof coffee recipe too.

Pumpkin Cauliflower Roast

Ingredients:
– 1 small baking pumpkin, seeded
– 1 head of cauliflower, cut into florets
– 2 ½ tbsp. olive oil
– 1 tsp. sea salt
– 1 tsp. black or dried red pepper
– 4 to 6 ounces frozen peas, prepared

Directions:

  1. Preheat oven to 400 degrees. Rinse outside of pumpkin and the cauliflower head. Cut pumpkin in half, remove stem piece and scoop out seeds. (You can save the seeds for roasting later.) Cut pumpkin into one-inch cubes. Cut cauliflower into small florets.
  2. Place pumpkin cubes and cauliflower florets into separate resealable bags. Pour half of the olive oil into each bag and sprinkle in salt and pepper. Shake well to coat all pieces.
  3. Place coated pumpkin cubes into a 13×9 glass casserole dish. Cover with foil and cook in the oven for 20-25 minutes. Using oven mitts, remove the casserole dish, uncover and add the coated cauliflower florets, stirring gently. Re-cover with foil.
  4. Cook an additional 20-25 minutes. Test for doneness: fork inserted into pumpkin cubes should go in easily but not crumble.
  5. Meanwhile, prepare the frozen peas according to package directions. Drain and cover to keep warm.
  6. Remove the pumpkin/cauliflower from the oven; using oven mitts, uncover the foil from the glass dish and add the peas. Stir gently. Serve warm.

Pummus (Pumpkin Hummus!)

Ingredients:

– 2 Tbsp. tahini (sesame seed paste)
– Juice of one-half lemon
– 1 Tbsp olive oil
– 1 tsp. ground cumin
– ½ tsp. sea salt
– ¼ tsp. red pepper or chipotle pepper
– 1 15-ounce can pumpkin puree (NOT pumpkin PIE puree)
– 2 garlic cloves, chopped or minced
– 1 – 2 Tbsp. toasted pumpkin seeds (optional)

Directions:

  1. Put first 8 ingredients into a food processor and process until smooth.
  2. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seeds (optional).
  3. Refrigerate or serve at room temperature.
  4. For dipping, pair with carrots, celery, sliced bell peppers, cucumber slices, or any of your favorite fresh vegetables.
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