One of the best parts of Thanksgiving is sampling all the yummy foods, especially the side dishes. We’ve stepped away from the unhealthy foods such as white potatoes and gravy and are offering you some great healthy side dishes. Don’t forget to fill up on the healthy foods so you are not so tempted to eat all the desserts. Speaking of desserts, we’ll showcase our spread of dessert recipes tomorrow!

Click here to print and download all of our Thanksgiving Recipes!

Butter, Herb & Spice Pasta
1/4 c. butter
1 tsp. parsley
1 tsp. garlic
1 tsp. Italian seasoning
1 tsp. red pepper flakes
9 oz. Quinoa pasta

Prepare pasta to directions on package. Melt butter, add herbs and spices. Drain pasta, add butter mixture. Serve hot or at room temperature.

Thanksgiving Veggie Salad
2 c. sugar snap peas or snow peas, strings removed
1Tbsp. extra virgin olive oil.
1 c. grape tomatoes (can halve if desired)
1/4 c. mint leaves, chopped
Salt & pepper to taste
1/2 c. coarsely crumbled feta cheese.

In large skillet, cook peas in hot oil for 2 –4 min over med heat until crisp and tender. Stir in tomatoes, mint salt & pepper. Heat through. Add cheese and toss to combine. Makes 4-6 servings.

Nutty Cranberry Salad
1/4 c. shelled pistachios
1 c. quinoa
1 c. brown rice
1 medium white onion, sliced
2/3 c. extra virgin olive oil
Grated zest and juice of one orange
2 tsp. lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 c. dried cranberries, roughly chopped
2 handfuls of arugula (or spinach)
Salt and pepper to taste

Preheat the oven to 350º. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven; allow cooling slightly and then chopping roughly. Set aside. Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 – 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.

While the grains are cooking, sauté the white onion in 4 Tbsp. of the olive oil until golden brown. Leave to cool completely. In a large mixing bowl combine the rice, quinoa, cooked onion, and the remaining oil. Add all the rest of the ingredients, taste and adjust the seasoning. Serve at room temperature. Makes a large platter.

See more salad recipes here.

Mashed Pumpkin
3-4 cups Pumpkin, cooked, mashed
1 onion, chopped
2 Tbsp. Extra Virgin Olive Oil
½ cup green pepper, chopped fine
Butter, Sea Salt & Pepper to taste

Fry the onion in oil until translucent or lightly brown. Add pumpkin and cook until soft. Mash it with a mixer and top with butter, salt and pepper.

Cauliflower & Sweet Potato Mash
2 large sweet potatoes, peeled and cubed
1 head of cauliflower, cut into florets
1 T. extra virgin olive oil
5 cloves of garlic, chopped
1/4 tsp. nutmeg
1/2 tsp. LCM Signature Blend
Sea Salt and black pepper
1/4 c. coconut milk
1/4 c. sour cream

Clean cauliflower and cut into florets. Peel and cube sweet potatoes. Place into a roasting pan and drizzle with olive oil, mixing to coat.  Add spices and garlic and mix well. Cover and bake at 425 for 35-45 minutes. Remove from oven and place in a pan with the coconut milk and sour cream and cook on medium heat until heated through. Sprinkle with more spices, if desired.

Mashed Cauliflower
1 head cauliflower — cut into florets
1/2 cup water
1/3 cup whole whipping cream or coconut milk
3/4 tsp. sea salt
1/4 tsp.  white pepper
1/8 tsp.  garlic powder
1/8 tsp. onion powder

Divide a head of cauliflower into florets that are all roughly the same size.
Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.

When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture. Pour all of the pureed cauliflower into a medium sauce pan. Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

Stuffed Squash
2 small Acorn Squash, halved and seeded
1⁄2 c. carrot, diced
1⁄2 c. red bell pepper, diced
1⁄2 c. zucchini, thickly sliced
1⁄2 c. onion, diced
1⁄2 tsp. minced garlic
MCT Oil (in a spray bottle)Preheat the oven to 350 degrees. Use spray to coat large baking dish. Place acorn squash halves in pan with 1⁄4 cup of water and steam for 10 to 15 minutes. Lightly steam-fry remaining ingredients for a few minutes. Stir frequently. Spoon vegetables into squash halves, spray the squash with MCT oil and bake until squash is tender, about 20-25 minutes.

Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
1/3 cup pure maple syrup
2 Tbsp. butter, melted
1 Tbsp. lemon juice
Dash of salt and pepper

Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Asparagus and Tomatoes
1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup coconut oil or MCT oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

Thanksgiving Green Beans
1 bag of fresh green beans
1 Tbsp. Butter
1 c. of water
1 Tbsp. Signature Blend Spice
Salt and Pepper
2 Tbsp Heavenly Ranch Dressing
1/2 c. toasted sprouted bread crumbs (see below)

Steam green beans until slightly cooked. Mix with butter and spices and place in a baking dish. Take a few slices of sprouted bread and crumble. Place some coconut oil in a small heavy skillet and add breadcrumbs. Toast over medium heat, stirring constantly, until golden brown, 2 to 3 minutes. Mix crumbs with Heavenly Ranch seasoning and sprinkle over the beans. Bake at 350 for 20-25 minutes, or until beans are cooked.

Green Bean Ceaser
2 cans green beans
2 Tbsp. extra virgin olive oil
1 Tbsp. vinegar
1 Tbsp. dried mined onion
1 Tbsp. chopped garlic
1/4 tsp. salt
1/8 tsp. pepper

2 Tbsp. dry sprouted bread crumbs
3 Tbsp. grated Parmesan cheese
1 Tbsp. butter, melted

Toss the main ingredients and pour into a greased 9 x 13 pan. Combine topping ingredients and pour over the bean mixture. Bake at 350º for 30-40 minutes.

Roasted Veggies
1 zucchini
1 summer squash
1 red or yellow bell pepper
1 green bell pepper
1 bunch asparagus
1 red onion
3 Tbsp. coconut oil
Little Choices Matter Signature Blend Spice

Cut the veggies into bite size pieces. Toss with olive oil and seasoning. Spread in 9 x 13 pan. Cook at 450º for 30 minutes, stirring occasionally.

Zucchini Italian
2 Tbsp. butter
1/2 onion, chopped
1/2 green pepper, chopped
1/2 tsp. oregano
1 tomato, wedged
4 c. zucchini, sliced
1 c. grated parmesan cheese

Sauté onion, green pepper and oregano in butter until onion is transparent. Add zucchini & cook until tender. Add tomatoes & cheese. Mix until cheese is melted.

Sprouted Bread Stuffing/Dressing

5 cups cubed sprouted bread
1 cup chopped onion
2 Tbsp. Coconut oil
3/4 cup chopped celery
2 1/2 tsp. dried sage
1 1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 Tbsp. Signature Blend Spice
1 apple, chopped (optional)
1/3 cup minced fresh parsley
finely chopped turkey giblets
3/4 cup turkey stock
4 Tbsp. butter, melted

In a large skillet, cook the onions in oil over medium heat, stirring until lightly browned. Add the giblets, celery, sage, rosemary, and thyme; cook, for 2 minutes while stirring occasionally.

Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes at 350, or until lightly toasted. Transfer toasted bread cubes to a large bowl. Pour giblet mixture over bread in bowl. Mix in chopped apples, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

See more side dishes here.