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iamwellandgood thanksgiving recipes opener If there’s one food-related lesson we’ve learned in the last two weeks (other than the fact that you can make a full-on “milkshake” with turmeric), it’s that our readers have cooking skills that rival some of the finest healthy chefs in the entire universe.

That’s because, when we put out the call to show us just how #iamwellandgood you—and your Thanksgiving recipes—are, we were flooded with ideas that were both amazingly healthy and delicious.

And while we’d love to spend Thanksgiving tasting all your dishes and drinking all your wine (thanks for the invites, BTW), we’ll just have to re-create your dishes at our respective (parents’) homes.

Read on to see five recipes created by Well+Good readers that we’ll be trying this Thanksgiving. And then be sure to share your #iamwellgood holiday photos with us throughout the week—who knows, maybe our yoga mats will turn into flying magic carpets, at which point we’ll be able to take each and every one of you up on those invitations. —Sarah Sarway

(Photo: Cameron Whitman for Stocksy)

 

Get Started
2/6
mashed purple sweet potatoes Mashed Coconut Purple Sweet Potatoes with Sage Butter
By Adeline Waugh @vibrantandpure

Ingredients
3 small or 2 large purple sweet potatoes (peeled and sliced)
1 cup culinary coconut milk
A few fresh sage leaves
2 Tbsp ghee butter (use coconut oil if vegan or omit this step entirely)
1 tsp sea salt
1 Tbsp coconut oil

Peel and chop sweet potatoes. Heat coconut oil in a medium-sized pot. Once the coconut oil is warm and liquefied, add chopped sweet potatoes, salt, and coconut milk, and turn heat to medium-high.

Cover pot, letting the sweet potatoes simmer in coconut milk for approximately 20 minutes, or until softened completely. (If you find the potatoes aren’t covered or seem too dry, add a bit of water throughout the process as needed.)

Once potatoes are cooked and softened, remove from heat and mash with a large utensil of your choosing. You can make them as smooth or chunky as you’d like; I usually use my high speed blender for this type of thing but the potatoes were so soft it was very easy to manually mash them.

Heat ghee butter in a small sauce pan. After it has liquefied, add in sage leaves and turn to medium-high heat. The butter will start to spatter a bit, so you might want to keep it covered. Let the mixture cook for about five minutes, or until the sage leaves are a bit fried and the butter is noticeably sage scented. Add to your sweet potatoes and enjoy!

(Photo: Adeline Waugh)

 

3/6
Baked Fennel and Apples with Cheddar
Baked Fennel with Apples and Cheddar
By Rebeccah Wassner @athletefood

Ingredients
6 cups peeled, cored, and sliced apples (about 5 medium-sized apples)
2 fennel bulbs, thinly sliced
2 tsp fresh thyme leaves
Sea salt
Pepper
1 hot pepper, sliced very thinly (optional)
1.5 to 2 cups grated sharp cheddar cheese (amount differs due to size of dish)
3 Tbsp gluten-free breadcrumbs

Preheat oven to 350 degrees.

Toss apples and fennel with thyme, salt, and pepper in casserole dish (approximately 2.5 quarts or use an 8 by 10-inch baking dish)

Distribute cheese evenly on top of apples and fennel. Sprinkle breadcrumbs on top of cheese. Place peppers as a decorative garnish on top.

Bake approximately 40 minutes. Cheese should be golden and apples should be cooked, but still slightly firm.

(Photo: Rebeccah Wassner)

 

4/6
Spiralized sweet potato casseroles Spiralized Marshmallow Sweet Potato Casserole Buns
By Ali Maffucci, @inspiralized 

Ingredients
Olive oil cooking spray
1 large sweet potato (about 340 grams), peeled
Salt and pepper, to taste
1/2 tsp cinnamon
1/2 tsp nutmeg
1 whole egg
1/2 Tbsp olive oil
1/2 cup vegan mini-marshmallows

Place a large skillet over medium heat and coat with cooking spray. Place in the sweet potato noodles and season with salt, pepper, cinnamon, and nutmeg. Cook for about seven minutes, or until noodles have softened completely. The noodles will turn bright orange as they cook.

Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.

Take out two six-ounce ramekins. Place enough noodles to pack the ramekin half-way full.

Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc.) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15 minutes.

Once the noodles are done cooling, remove the cans and paper from the two ramekins. Place a large skillet over medium-low heat and add in the olive oil. Very carefully, over the skillet, turn one ramekin over and tap the bottom with one hand until the noodles come out. Repeat for the other ramekin.

Cook (without moving) the noodle buns for about three to four minutes, and then flip over and cook an additional two to three minutes (or until all noodles are compact). There will be a slight char on both sides.

While the buns are cooking, set the oven to a medium-high broil.

Coat a baking tray with cooking spray. Place the noodle buns onto the tray and top with marshmallows. Pack the marshmallows in to cover the top of the bun.

Place the marshmallow-topped buns into the oven and broil for about two minutes, or until the tops of the marshmallows brown lightly.

Remove from the oven and serve individually on a platter, or cut into quarters and serve with toothpicks as an appetizer!

(Photo: Ali Maffucci)

 

5/6
Lentil Shepherd's PieLentil Shepherd’s Pie
By Paulina Ashkenazi @holy_kale

Ingredients
2 cups of lentils
1 head of cauliflower
1 box of mushrooms
1-2 medium onions
3 celery stalks
3 carrots
Cumin
Garlic Powder
Salt
Pepper
Splash of low-sodium vegetable broth

Boil lentils until soft, and drain. Dice mushrooms, onion, celery, and carrots and sauté until soft. Combine vegetables with lentils, and season with salt, garlic, cumin, and pepper.

Meanwhile, preheat oven to 400 degrees. Separate cauliflower into florets and boil with half of an onion. Once softened, drain and place in blender with onion and a splash of low-sodium vegetable stock. Blend until soft. They should look like mashed potatoes.

Place filling in a casserole dish and cover with the topping. Bake until firm and slightly brown.

(Photo: Pauline Ashkenazi)

 

6/6
Grandma's sweet potato souffle goes healthyGrandma’s Sweet Potato Soufflé Goes Healthy
By Haley Davis @brewinghappiness 

Ingredients
Filling:
3 heaping cups sweet potato, cooked (should be about 3 potatoes)
1/2 cup vegan buttery spread, melted (ie. Earth Balance)
1/3 cup maple syrup (sub agave or coconut nectar)
1/2 cup coconut sugar
2 Tbsp flaxseed + 3 1/2 Tbsp water (mixed and set aside for 5 minutes)
1/2 cup almond milk (sub soy or skim)
1/2 tsp vanilla extract
1/2 tsp salt

Topping ingredients:
1 cup coconut sugar
1/3 cup coconut oil, melted
1 cup pecans, chopped
1/4 cup flour (sub gluten-free all purpose flour)
1/3 cup coconut shreds

Preheat oven to 350 degrees.

Combine and blend all of of your filling ingredients in a blender, food processor, or with an electric mixer. Once the filling is smooth, pour the mixture into a oven-safe pan.

Mix together all of the topping ingredients, and sprinkle liberally over the top of your sweet potato filling.

Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes. Then, eat up!

(Photo: Hayley Davis)

No holiday meal would be complete without a superfood cocktail. Here are four that we’ll be sipping on Thanksgiving..