November 22, 2013

Thanksgiving Favorites: Healthy Alternatives

Thanksgiving Favorites: Healthy Alternatives

Thanksgiving is a time for being together with family and friends, reflecting on the good things in your life and of course the food! We all know that a Thanksgiving dinner can really pack on the pounds, from the appetizers to the dessert, every yummy morsel is jam packed with calories. Guess what? It doesn't have to be! You can still have a delicious holiday meal and keep your waist line trim.

We thought that we would share a few of our favorite healthy Thanksgiving favorites! What are some of your Thanksgiving favorites?

Rosemary Roasted Carrots: courtesy of

Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:6-8 servings


2 bunches of small carrots (about 24), peeled
1 tbsp. olive oil
1 tbsp. minced rosemary
salt and pepper


Preheat oven to 400 degrees F.

Toss carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper.

Bake 20-25 minutes or until tender.

Apple Cider Glazed Sweet Potatoes: courtesy of

Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings


1 1/2 lbs. sweet potatoes, peeled and cut into 3/4-inch
1 tbsp. olive oil
salt + pepper to taste
1/2 c. spiced apple cider

Preheat oven to 400 degrees F.

Toss sweet potatoes with oil on a rimmed baking sheet.
Season with salt and pepper. Bake 25 minutes, stirring halfway through cooking

While potatoes are roasting, heat apple cider in a small
saucepan over high heat. Bring to a boil and cook until reduced to about 2
tablespoons, about 12 minutes.

Drizzle sweet potatoes with apple cider reduction; toss
to coat. Bake 5 minutes more.

Herb-Roasted Turkey Breast: courtesy of

Prep Time:10 minutes
Cook Time:1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield:8 servings


1 (6 pound) bone-in turkey breast, halved, skin removed
2 tablespoons olive oil
4 garlic cloves, crushed
2 tsp. chopped fresh sage leaves, or 1 tsp. dried
2 tsp. chopped fresh thyme leaves, or 1 tsp. dried
2 tsp. chopped fresh rosemary leaves, or 1 tsp. dried
1 tsp. salt
1/2 tsp. freshly ground black pepper


Preheat the oven to 375 degrees F.

Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic,
herbs, salt and pepper and rub the mixture into the turkey breast.

Transfer to a roasting pan and roast until the juices run clear when pierced
with fork and a thermometer inserted into thickest part of turkey registers 170
degrees F, 1 to 1 1/4 hours.

Let rest, covered with foil, for 10 minutes before carving



John Smith
John Smith

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