Thanksgiving Radical Recipe Makeovers
Your traditional Thanksgiving recipes made Radically healthy – and still delicious!
I am thoroughly convinced that the saying “A moment on the lips, a lifetime on the hips” came from our decadent traditional holiday celebrations of food and family. Tables piled high with rich casseroles and homemade baked goods are part of some of our favorite holiday memories.
But, what do you do when you’ve committed to a healthier lifestyle and foods full of simple carbs and sugars aren’t part of your plan? You get Radical!
Thousands of you following my Radical Metabolism plan requested the “Extreme Makeover: Thanksgiving Edition” for your favorite holiday foods, and my team of clever nutritionists and chefs has really come through for you! I’ve handpicked some of my favorites from their personal holiday line-ups to share with you today. And as always, I wish you and yours a very Happy Thanksgiving, from my table to yours.
Tracy’s Radical Sweet Potato Casserole
How many of us watched our mothers or aunts cooking sweet potatoes with butter and brown sugar then topping them with marshmallows before putting them in the oven? This sugary, carb-filled casserole got a Radical makeover from our own Tracy St. Peter, who has been serving her healthy version to rave reviews from her family for years!
The sweetness in her casserole comes from peaches and is enhanced by slim-stimulating Ceylon cinnamon. Topping with pecans will lightly toast them as they bake, adding a depth of flavor and some extra crunch. Tracy recommends all organic ingredients and using spices that haven’t been irradiated.
Radical Sweet Potato Casserole
- 5 pounds sweet potatoes (baked, peeled and mashed)
- 2 cups fresh or frozen peaches, peeled and chopped
- ¼ cup ghee
- ¼ cup heavy cream
- ½ teaspoon Ceylon cinnamon
- ¼ teaspoon fresh ground nutmeg
- ½ teaspoon Celtic sea or Himalayan salt
- 1 cup pecans, coarsely chopped
- Bake potatoes in oven at 375 degrees F until tender, about 45 minutes. Let cool, then peel. Roughly mash, then add ghee, cream, and spices. Mash together, leaving some texture. Fold in chopped peaches.
- Spread mixture in the bottom of a greased 9×13 baking dish. Top with pecans. Bake uncovered for 20-25 minutes. Enjoy!!
Green Bean Casserole Gets An Upgrade
Traditional green bean casserole topped with crunchy onions is rich and creamy – and full of processed foods with chemicals, excitotoxins and highly inflammatory fats. Try this Radical version instead, which uses fresh green beans and gets its crunch from Spanish almonds.
Radical Green Beans with Almonds
- 32 ounces organic fresh green beans (rinsed and trimmed)
- 6 sprigs fresh marjoram
- ½ cup organic bone broth
- To taste Celtic sea or Himalayan salt
- 1 tablespoon fresh squeezed organic lemon juice
- 1 teaspoon finely grated organic lemon zest
- 1 cup organic dried, unsweetened whole cranberries
- ½ cup coarsely chopped Spanish almonds
- Preheat oven to 450°F. Spray large rimmed baking sheets with nonstick cooking spray.
- Combine green beans, and marjoram in large bowl. Add bone broth and season to taste with salt. Toss; then single layer in prepared baking sheet.
- Roast vegetables for about 25 minutes, adding more bone broth if necessary.
- Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of cranberries and chopped almonds. Toss to coat; season with salt and sprinkle with remaining cranberries and almonds.
Teresa’s Radical Pomegranate Gelatin Dessert
We all remember the sugary Jello desserts of our youth – and the even worse sugar-free versions that came later. Whether you remember these concoctions favorably or with a shuddering cringe, this upgraded and updated version from my dear friend and personal chef Teresa is bursting with flavor and healthy collagen, and is sure to become a new favorite!
NOT Yo Mama’s Jello Dessert
- 1 cup unsweetened cranberry juice, divided
- 1 cup water
- 1 ½ Tablespoons grass-fed collagen (such as Great Lakes brand)
- 2 Tablespoons Lakanto Monkfruit Maple Syrup, honey or 2 teaspoons stevia
- Pinch of sea salt
- 1 cup pomegranate seeds
- Lightly oil a casserole dish, gelatin mold, or glass bowl with avocado oil spray.
- Pour the cranberry juice and water into a saucepan. Sprinkle the collagen over the top, whisk together and allow to sit for 5 minutes.
- Place the saucepan on the stove and turn to medium heat, whisking until collagen is thoroughly dissolved.
- Remove from heat and stir in sweetener of choice.
- Spread half of the pomegranate seeds in the bottom of dish and pour the collagen mixture over the top. Chill in the fridge for 2 to 4 hours or until fully set and firm to the touch.
- Sprinkle the rest of the pomegranate seeds on top and serve with a dollop of Almond or Cashew Cream.