While many of us will not let the virus dampen our holiday plans, most will take precautions to try to stay as healthy as possible. One of the best things we can do to stay healthy is to do everything we can to make sure that our immune systems are in tip-top shape. With that in mind, may we suggest the following tasty Thanksgiving dishes that are healthy enough to also support your immune system?
Bulgur and Wild Rice StuffingDoes anyone in your circle of family or friends know what bulgur is? If you are like most people, the answer is, “no.” You may not know what it is, but this recipe will make a delicious and light “stuffing” for your holiday feast, and not only is it scrumptious, it is actually good for you!
Ingredients2 cups of water
1 cup bulgur
1 cup wild rice
2 onions (chopped)
1 ½ tsp. Olive oil
3 chopped celery stalks
2 bouillon cubes, chicken flavored
3 cups of water
2 minced garlic cloves
½ cup pecans
½ cup of raisins
½ cup of parsley
Salt and pepper – use as much or as little as you prefer
DirectionsUsing medium heat and a heavy saucepan, heat up the oil. Throw in the garlic, onions, and celery and saute until the ingredients are soft. This should take approximately 5 minutes.
- Stir in your wild rice. Adding the salt and chicken broth, bring the mixture to a boil.
- Reduce the heat on your boiling mixture, cover it, and let it simmer until the liquid is absorbed and the rice is tender. This process should take about 40 to 45 minutes.
- While simmering the above mixture, preheat your oven to 350°F.
- Soak the bulgur and water in a bowl for about 30 minutes.
- Place pecans on a baking sheet. Spread out the nuts and bake until fragrant, which should take about 10 minutes. Let cool. Chop coarsely.
- In the small saucepan, cover the raisins with water and bring to a boil. Reduce heat and simmer on low for approximately 5 minutes. Drain water and set the pan aside.
- Stir the pecans, soaked bulgur, parsley, and raisins into the cooked wild rice. Season according to taste with pepper and salt.
Pumpkin SoufflePumpkin pie is a traditional favorite, and we would never suggest that it should be replaced! But if your family just cannot get enough pumpkin flavor this time of year (like so many others), or if you are seeking a more healthy option, this pumpkin souffle can be a wonderful addition to your holiday table.
Ingredients1 can unsweetened pumpkin (16 ounces)
2 lightly beaten eggs
1/2 cup cane sugar (raw)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 can evaporated milk (12 ounces)
1 tsp vanilla extract
1/2 tsp salt
- Preheat your oven to 350 F.
- Grab a medium-sized bowl and mix all ingredients together.
- Butter a baking dish and pour in the mixture.
- Bake for 1 hour.
- Allow 15 minutes for souffle to cool.
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and CranberriesWhile this recipe can look intimidating, it is really not difficult to prepare. In fact, this recipe provides six servings, and takes only 20 minutes to prepare and 20 additional minutes to cook.
IngredientsRoasted Brussels Sprouts
- 3 cups Brussels sprouts, remove yellow leaves and make sure to trim the ends of the sprouts
- 3 tablespoons of olive oil
- Salt to taste, approximately ¼ teaspoon
- 1½ lbs butternut squash, cut into 1-inch cubes, peel, and seed squash (this should yield approximately 4 cups of uncooked, cubed squash).
- 2 tablespoons olive oil
- 3 tablespoons of maple syrup
- ½ teaspoons of ground cinnamon
- 2 cups of halved pecans
- 1 cup cranberries (dried)
- 2–4 tablespoons of maple syrup is optional
DirectionsRoasted Brussels Sprouts
- Preheat your oven to 400 °F. Take 1 tbsp. of the olive oil and lightly grease a foil-lined baking sheet.
- Take Brussels sprouts and cut all of them in half.
- Combine cut Brussels sprouts with 2 tablespoons of the olive oil, salt (to taste) and toss to combine all into a medium bowl.
- Place Brussels sprouts (cut side downward) onto the foil-lined baking sheet. Roast sprouts for about 20–25 minutes in your preheated oven.
- During the final 5–10 minutes of roasting, turn sprouts over so they brown evenly. You want nicely charred, but not blackened cut sides on your sprouts.
- Preheat the oven to 400 °F. Line your baking sheet with foil. Take 1 tablespoon of your olive oil and use it to grease your baking sheet lightly.
- In a medium bowl, combine 1 tablespoon of the olive oil, cubed butternut squash, maple syrup, and cinnamon. Toss ingredients.
- Spread squash over your baking sheet in a single layer. Bake for 20–25 minutes until softened, making sure to turn once at the halfway point.
- Preheat oven to 350 °F.
- Use parchment paper to line your baking sheet.
- Toast pecans in a preheated oven. You want pecans to be darker in color after toasting. This should take about 5 minutes (maybe a bit longer).
- Combine roasted butternut squash, roasted Brussels sprouts, pecans, and cranberries in a large bowl. Lightly mix all together.
- (OPTIONAL): 2–4 tablespoons of maple syrup can be added if you so desire. However, be sure to not overdo it. Start with just 2 tablespoons and add the rest incrementally and only to the desired taste and level of sweetness. Combine with your tossed squash, sprouts, cranberries, and pecans.
Brain Body Health – For a Healthier ThanksgivingWe at Brain Body Health care about your health. We hope that these recipe ideas will brighten up your holiday table while increasing healthy choices for your friends and family. At Brain Body Health, we take great pride in providing our customers with all-natural products designed to enhance their well-being. You can shop any time at our online store and we are always here to serve you by answering any questions you may have via phone, email, or using our online contact form.
We wish you and yours a happy and safe Thanksgiving!