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3 Healthy Thanksgiving Recipes That Everyone Will Enjoy 


  • 2 large sweet potatoes, peeled and cubed

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon kosher salt

  • 1 chili pepper, chopped

  • 1 teaspoon adobo sauce, 


Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chili and sauce and continue mashing to combine. Serve immediately.

Healthy Stuffing

  • 4 tbsp. butter

  • 1 onion, chopped

  • 2 large carrots, peeled and chopped

  • 2 celery stalks, chopped or thinly sliced

  • 1 small head cauliflower, chopped

  • 1 c. baby Bella mushrooms, chopped

  • Kosher salt, black pepper, 1/4 c. freshly chopped parsley, 2 tbsp. freshly chopped rosemary, 1 tbsp. freshly chopped sage

  • 1/2 c. low-sodium vegetable or chicken broth


In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed 10 minutes.  



  • 1 cup all-purpose flour

  • ½ teaspoon sugar

  • ⅛ teaspoon baking powder

  • ⅛ teaspoon salt

  • 3½ tablespoons canola oil

  • 2-3 tablespoons cold water

  • 15-ounce 100% pumpkin puree

  • 1 cup unsweetened almond milk

  • 1 teaspoon vanilla extract & cinnamon, ¼ teaspoon allspice & teaspoon clove

  • 3 egg whites, beaten

  • ⅓ cup brown sugar


In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water 1 teaspoon at a time if needed, until moistened.Transfer the dough to a 9-inch pie dish and press the dough evenly along the bottom and sides of the pie dish. Crimp the edges, or press with the tines of a fork as desired, then set aside until ready to fill.Preheat the oven to 400°F.In a large mixing bowl, stir all of the ingredients together until thoroughly combined.Pour the filling in the set-aside pie shell and place the pie on a cookie sheet to put into the oven.Bake for 15 minutes, then lower the oven temperature to 350° F, and continue baking until the center is set, 1½ hours.Allow the pie to come up to room temperature on a cooling rack for at least an hour before serving.