It is an exciting day!
Because I have decided to share what I cooked for Thanksgiving last week. So welcome to day 25: what I made for Thanksgiving. It was basically a bunch of yummy and healthy comfort food that doesn’t have to be limited to Thanksgiving day. I will definitely be making the recipes again!
First up: Lentil Loaf
I followed the recipe pretty much exactly! For the onion, I used green onion which is the only difference. I didn’t read the directions fully when it came to cooking the carrots and mushrooms so I didn’t chop them small enough and used a food processor for a couple pulses after cooking to get them into small pieces and it worked really well!
I absolutely LOVED this recipe and it was very easy to make! The bonus was I had extra cooked lentils so I made some curry with them on Sunday.
Side dish 1: Mashed Cauliflower Green Bean Casserole
This one I modified a bit more to make it more accessible with the ingredients I had at home. I steamed the cauliflower in my pressure cooker. I added almond milk instead of coconut milk to the cauliflower in a blender with salt and pepper (I didn’t use nutritional yeast because I didn’t want to go buy some). That went over the cooked green beans in a casserole dish and I sprinkled it with the topping which was just olive oil and breadcrumbs mixed together to make a crumble. I also sprinkled dried cranberries on top for extra flavor and color.
I loved this recipe as well! It was again, really easy and delicious. If you have never had mashed cauliflower, I definitely recommend it. It is creamy and delicious and Eric thought it was potatoes!
Side dish 2: Boxed Stuffing with Extras
Because we had to have stuffing! I got Aldi’s cornbread stuffing since it was the only vegetarian one they had. I just simmered carrots, celery, and cranberries in veggie broth for 15-20 minutes then added the stuffing mix and let it soak up the liquid. Yummy and easy!
Side dish 3: Sautéed Kale and Cranberries
I love me some sautéed kale! I headed some oil and green onions in a skillet and added the kale and cranberries. Stir around and let cook for about 10 minutes on a lower heat. I added a splash of balsamic vinegar at the end for extra flavor!
There you have it!
It was a healthy and yummy meal and all of the dishes would do well on their own this time of year. Warm and definitely healthy comfort food!
That’s all for day 25: what I made for Thanksgiving!
Remember to work out today – here are suggested videos if you own resistance bands!
Resistance Band Videos for Any Level
