Turkey Day

I still can’t believe that the holiday season is upon us. I have been totally counting down the days until Thanksgiving… It’s so close I can taste it (especially with the acorn squash recipe below)! How fortunate are we to have a day dedicated to spending time with family and friends, eating, watching football and just being thankful for all that we have!? As you prepare your menu for Thanksgiving Day, consider incorporating some of the health(ier) recipes below!
Take a second to look around and realize how amazing this life is. I encourage each of you to grab a friend or a relative and spend some time giving back to your community this holiday season. Donate your time, a hug or a meal to someone in need because sometimes the impact that you can have on an individual can mean the world to them. Lets spread positive vibes this holiday season!
I am currently taking part in Lauren Gleisberg’s #LGfitmas challenge, which is comprised of daily workout challenges posted to her blog + a huge accountability base on Instagram + occasional recipes, and more! Fortunately, it just started today so it’s not too late for you to get on board! The holidays often times present a number of challenges with holiday parties, treats and more but I am looking forward to mixing up my routine with this challenge and holding myself accountable. PSA: Lauren offers variations so you can do the exercises at home, no excuses!

Roasted figs drizzled with balsamic and topped with goat cheese crumbles from Joelle Charming
6 fresh figs
Balsamic vinegar
Goat cheese
  1. Preheat the oven to 400 degrees.
  2. Slice figs in half and place in baking dish or cast iron skillet.
  3. Drizzle with balsamic vinegar.
  4. Cook for 30 minutes or until roasted to your preferred color.
  5. Drizzle with more balsamic and sprinkle with goat cheese.

Healthy chicken wings topped with herbs and honey (+ they only require 3 ingredients!) from The Roasted Root

2 pounds frozen chicken wings, thawed
3 Tablespoons Italian seasoning
Honey to taste for serving
  1. Preheat your oven to 450 degrees F.
  2. Place the chicken wings in a large mixing bowl and add the Italian seasoning. Toss the wings and seasoning together until all the wings are coated.
  3. Place the wings on a large non-stick baking sheet in a single layer.
  4. Bake in the oven for 20 to 30 minutes, or until crispy and cooked through.
  5. Remove from oven, transfer to a serving platter, and drizzle with honey.

2-Ingredient Paleo Fudge from Gluten Free Gigi

1 canned coconut milk (with about 16 grams of fat per serving)
16 ounces (about 2 cups, chopped or morsels) dark chocolate
  1. Prepare an 8×8-inch square baking dish by lining it with foil, leaving a bit of overlap at the top edges. This will allow you to easily lift out the fudge block later for slicing.
  2. In a medium saucepan, combine chocolate and coconut cream over low heat, stirring until mixture is smooth. Do not boil or overheat, only heat until the chocolate is just melted.
  3. Spoon the mixture into your foil-lined pan and cool to room temperature, about 30 minutes.
  4. Then, chill the fudge in the fridge 1 hour. Transfer to the freezer until firm (about 1 hour).
  5. The stages of chilling really contribute to a smoother finished product and it’s totally worth it for making the silkiest fudge. (You can go straight to the freezer with it if you like, but I really recommend the staged chilling.)
  6. Once the fudge is set, remove it from the freezer, then lift the foil up to remove the fudge from the pan.
  7. Pull back the foil edges, then slice fudge block into small squares.
  8. Transfer squares to a freezer-safe container, separating layers with wax paper.
  9. Store in the freezer, and remove a few minutes prior to enjoying so the fudge softens just a bit.
  10. It will melt rather quickly, so freezer storage is essential.

Pumpkin Hummus


1 can chickpeas, rinsed and drained
1 c canned pumpkin
¼ c tahini
¼ c chopped cilantro
5 cloves garlic, chopped
2 Tbsp fresh lemon juice
2 tsp ground cumin
1 tsp paprika
 Process all ingredients in food processor until smooth and creamy.

Acorn Squash

Processed with VSCOcam with c1 preset

 Acorn squash
Brown sugar
Maple Syrup
1. Using a sturdy knife, cut the squash in half
2. Place face down on an oiled tray. Bake for 30 minutes at 400 degrees.
3. Take the squash out of the oven, flip it over and add a teaspoon of brown sugar, cinnamon, butter and maple syrup.
4. Bake for an additional 20 minutes. Enjoy!

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