Healthier Recipes for Thanksgiving

I say healthier, because really I’m not one for making mashed cauliflower to replace mashed potatoes on the big day. It’s just not right. I also believe that during the holidays you should enjoy your food, enjoy your life, and not have any guilt associated with the food you do or don’t choose to eat. For more detail on learning food freedom one on one coaching is available. These are some of my favorite ways to make things fit my lifestyle better though. These are also my favorite recipes to include or bring along with me to Thanksgiving dinner.

Mashed freakin potatoes. There’s nothing healthy about this recipe, but they’re so good I couldn’t pass on sharing. I actually got this recipe from Katy Roach’s instagram in 2019 and these mashed potatoes were a huge hit at our family dinner. Nothing fancy, but seriously so good!
5 pounds of potatoes skinned, boiled, and mashed
1 block cream cheese
However much shredded sharp cheddar cheese melted in
Add milk until consistency of your preference
Garlic Powder
Sea Salt

Pumpkin Pie Cheesecake
For The Crust
1. 1, 12 ounce box gingersnap cookies
2. 1/4 cup sugar
3. 6 tbsp. butter, melted
For The Cheesecake
1. 4, 8 ounce packages of cream cheese
2. 1 cup packed brown sugar
3. 1/2 cup granulated sugar
4. 1/4 cup heavy cream
5. 1, 15 ounce can pumpkin puree
6. 1 tbsp vanilla extract
7. 1/4 cup all purpose flour
8. 1 tbsp cinnamon
9. 1 tsp nutmeg
10. 1 tsp ground ginger
11. 1/2 tsp ground cloves
12. 3 large eggs


  1. Preheat oven to 325 degrees. Place a large sheet pan on the very bottom rack in the oven and fill at least halfway full with hot water. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Crush 35-40 cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter. Press the mixture evenly in the bottom of the prepared pan.
  3. Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
  4. Beat the eggs in one at a time until just combined. Do not over beat the batter.
  5. Pour the cheesecake batter into the prepared crust. Place the pan on the oven rack directly over the pan of water. Bake for 90 minutes. 
  6. Remove the cheesecake and place on a wire rack. Cool for 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
  7. Let the cheesecake cool for an hour, then place in the refrigerator for at least 6 hours or until chilled through.
  8. Remove the cheesecake from the pan and place on a plate or cake stand. Decorate the top edge of the cheesecake with Cool Whip and extra gingersnap cookies. Dust with pumpkin pie spice.

Fixate Mini Pumpkin Pies
This is a healthy(er) option if you are wanting to take it easy with the richness of your pumpkin pie situation

  • 1 cup gingersnap cookies
  • 1 Tbsp. + 1 tsp. coconut oil
  • 2 scoops Pumpkin Spice Plant-Based Vegan Shakeology
  • 1 cup part-skim ricotta cheese
  • 2 Tbsp. unsweetened almond milk
  • 1 dash pumpkin pie spice (or cinnamon)


  1. Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.
  2. Add cookies and coconut oil to a food processor; cover. Pulse to blend.
  3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.
  4. Add ricotta cheese, Shakeology, and almond milk to food processor; cover. Pulse until smooth.
  5. Evenly divide ricotta mixture among prepared muffin cups; sprinkle with spice blend (or cinnamon). Refrigerate for at least 20 minutes before serving.
  6. Store refrigerated in an airtight container for up to 24 hours, or freeze for up to 4days. If frozen, set out at room temperature for 15 minutes before serving.

Green Bean Caserole

  • 5 Tbsp. whole-wheat flour, divided use
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • 1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use
  • 3 tsp. olive oil, divided use
  • 8 oz. sliced mushrooms
  • ½ tsp. onion powder
  • 3 fresh thyme sprigs, leaves removed and chopped, stems discarded
  • ½ tsp. sea salt
  • ½ tsp. ground black pepper
  • ½ cup reduced-fat (2%) milk
  • 2 Tbsp. dry sherry wine
  • 1 lb. frozen French-cut green beans
  • 1 cup reduced-fat (2%) plain yogurt


  1. Preheat oven to 400° F.
  2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.
  3. Add sliced onion; mix until well coated. Set aside.
  4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat.
  5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.
  6. Heat remaining 1 tsp. oil in skillet over medium-high heat.
  7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.
  8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.
  9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.
  10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.
  11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
  12. Add yogurt; mix until combined.
  13. Place green bean mixture in casserole dish. Top with onion mixture.
  14. Bake for 10 to 15 minutes, or until casserole is bubbly.

These are just a few things that I like to have at Thanksgiving, and as you can see I don’t really skimp on the ingredients or try to make the food “clean”. I don’t like that language and I really believe it leads to more guilt associated with food choices than anything.

** Access to hundred more healthy recipes are included with one on one coaching with me**

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