Thanksgiving IS a food holiday. The meal is the primary event.
The good news is that turkey is a healthy, lean protein. The bad news is that the side dishes can be filled with fat, sugar, and way too many calories.
The average Thanksgiving feast clocks in at about 3,000 calories. Many of them packed in the mashed potatoes, gravy, and stuffing.
But, with a little planning, you can fill your table with some easy Thanksgiving side dishes. And you can turn your leftovers into more healthy meals.
Just fix these healthy Thanksgiving sides using healthy Thanksgiving recipes from the LadyBoss® Pocket Personal Trainer.
Creamy Greek Yogurt Mashed Potatoes
Creamy Greek Yogurt Mashed Potatoes
Ingredients
- 3 lbs Yukon gold potatoes
- 1 c skim milk/fat-free milk
- 1 ¼ c plain unsweetened Greek yogurt
- Kosher salt and fresh ground black pepper to taste
Instructions
- Peel potatoes and cut into small, even-sized cubes (about 1″ each).
- Place them in a large saucepan and cover with water. Sprinkle with salt and bring to a boil.
- As soon as the potatoes start to boil, turn heat to low, put a lid over the saucepan, and continue cooking for 18 to 20 minutes, or until potatoes are tender when pierced with a fork.
- Drain excess water and use a potato masher to mash the potatoes.
- Add milk and yogurt and continue mashing, mixing to combine.
Notes
Tip: Season with salt and pepper before serving.
My secret to the creamiest no-guilt thanksgiving potatoes? Greek yogurt!
Twice Baked Potatoes
Twice Baked Potatoes
Ingredients
- 4 large baking potatoes
- 8 slices turkey bacon
- 1 c plain Greek yogurt
- ½ c almond milk
- 4 tbsp coconut oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 c fat-free cheddar shredded
- 8 green onions
Instructions
- Preheat oven to 350 F.
- Bake potatoes in the oven for 1 hour. Then let them cool for 10 minutes.
- Cook bacon slices over medium heat until no longer pink and edges are crisped to your liking. Cool, break into pieces.
- Microwave coconut oil until liquid (20 seconds at a time).
- Slice the potatoes in half lengthwise and scoop out the white centers into a large bowl.
- In a large mixing bowl, add potato insides, Greek yogurt, almond milk, melted coconut oil, sea salt, pepper, 1/2 cup cheddar cheese, bacon, and 4 chopped green onions. Mix Ingredients or blend until it becomes creamy.
- Spoon mixture into the skins.
- Top with remaining cheese and green onions.
- Bake in the oven for an additional 15 minutes.
- Broil for the last 2 minutes to let the tips of the potatoes crisp (optional).
Notes
Tips: While working with the potatoes, be careful not to tear the skins. Work slowly in order to save their shape.
Warm Sweet Potato Salad
Warm Sweet Potato Salad
Ingredients
- 3 large sweet potatoes peeled and cubed (about 2 lbs)
- 1 small red onion thinly sliced
- 2 tbsp extra-virgin olive oil
- ½ c dried cranberries
- ½ c crumbled feta optional
- ¼ c freshly chopped parsley optional
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 400°.
- On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
- Distribute sweet potatoes evenly on a baking sheet in a single layer.
- Bake until tender, about 20 minutes.
- Let cool for 10 minutes then transfer to a large bowl.
- Meanwhile, make the dressing: In a small bowl, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
- Toss sweet potatoes with dressing, cranberries, feta, and parsley.
Notes
Tip: Serve warm, at room temperature, or cool.
I love this salad warm, straight from the oven, but it’s also good at room temperature or chilled. You can bulk it up with leafy greens or quinoa, put it in a wrap, or even top it with leftover lean turkey, fresh cranberry sauce and a little gravy.
Warm Sweet Potato Salad (Dressing)
Ingredients
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ½ tsp ground cumin
- ¼ tsp ground paprika
- ¼ c extra-virgin olive oil
Instructions
- Meanwhile, to make the dressing: In a small bowl, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
Cranberry Stuffed Sweet Potatoes
Cranberry Stuffed Sweet Potatoes
Ingredients
- 2 small to medium sweet potatoes baked and hollowed out
- ⅛ tsp salt
- 4 c fresh spinach chopped
- ½ c fresh cranberries
Instructions
- Preheat the oven to 375°F and line a baking sheet with foil.
- Lightly coat the foil with nonstick cooking spray.
- Place the 4 sweet potato halves on a baking sheet, skin side up, and lightly coat with nonstick cooking spray. Sprinkle with salt.
- Bake at 375°F for 15 minutes.
- While the sweet potato skins bake, prepare the filling.
- Lightly coat a large pan with nonstick cooking spray, and preheat over medium-low heat.
- Add the spinach and sauté until it has wilted.
- Add in the cranberries.
- Flip over the sweet potato skins and divide the filling between them.
- Bake at 375°F for 5-7 minutes. Cool on the pan for 1-2 minutes before serving.
Notes
Tips: To bake and hollow out the sweet potatoes, liberally pierce each with a fork. Place on a microwave-safe plate and microwave on HIGH for 8-10 minutes, flipping the sweet potatoes upside down halfway through, or until fork-tender. Let them rest for 5-10 minutes before scraping out the insides, leaving a 1/4-inch border.
Sweet Potato Quinoa Salad
Sweet Potato Quinoa Salad
Ingredients
- 1 small sweet potato unpeeled, diced into bite-sized pieces
- 1 tbsp olive oil
- ¼ c quinoa
- ½ c black beans
- ¼ red pepper diced
- 2 c spinach
- 1 tbsp dried cranberries
- 1 tbsp sunflower seeds
- Fresh ground pepper to taste
Instructions
- Preheat oven to 400 F.
- Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of pepper.
- Spread evenly on a baking sheet, and roast for 20 minutes, or until the potatoes are soft.
- Place the quinoa and ½ cup of water in a covered pot on high. Bring to a boil.
- Reduce to simmer, and cook for 15 to 20 minutes or until quinoa absorbs liquid and is tender.
- Allow the roasted potatoes and quinoa to cool to room temperature.
- Mix quinoa, spinach, diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.
Notes
Rainbow Quinoa Salad
Rainbow Quinoa Salad
Ingredients
- 1 c quinoa rinsed
- 2 c of water
- ¼ tsp salt
- 1 ½ c shelled frozen edamame
- 3 medium carrots peeled and diced
- ½ yellow pepper diced
- ½ red pepper diced
- 2 tbsp liquid aminos
- 1 tbsp sesame seeds
Instructions
- Place the quinoa and water in a covered pot. Heat on high until it boils.
- Lower the heat to low and cook for about 15 minutes or until the quinoa is soft and the water absorbed.
- Pour the quinoa into a medium-sized bowl and mix in the frozen edamame, carrots, and peppers.
- Pour liquid aminos over the quinoa and veggies and mix thoroughly.
Healthy Green Vegetables
Including a green vegetable or two as one of your healthy Thanksgiving sides is a great option. Many people inadvertently wreck the health benefits of green vegetables by covering them in butter, cheese, or a creamy sauce.
Instead, sautée or roast your favorites — green beans, asparagus, spinach, zucchini, or brussels sprouts using olive oil or coconut oil using these healthy Thanksgiving recipes.
Smoky Pan-Roasted Green Beans with Crisp Almonds
Smoky Pan-Roasted Green Beans With Crisp Almonds
Ingredients
- 8 oz green trimmed
- ¼ c blanched whole almonds coarsely chopped
- 3 tbsp extra-virgin olive oil plus more as needed
- 1 large shallot or ¼ small onion minced
- 1 tbsp fresh flat-leaf parsley leaves thinly sliced or 1 tsp dried
- 1 lemon
- Fresh ground black pepper and Kosher salt to taste
Instructions
- Bring a large pot of water to a rolling boil and add salt.
- Fill a large bowl with ice and water.
- Add the green beans to the boiling water and cook until bright green but still firm (about 2 minutes).
- Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
- Meanwhile, in a small saucepan, combine the almonds and olive oil, adding more oil if needed to just cover the almonds.
- Cook over medium heat until the almonds are golden (about 6 minutes).
- Remove from the heat and stir in the shallot.
- Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking.
- Add the beans and season with salt.
- Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
- Top with the almond mixture, then the parsley.
- Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving.
- Season with salt and pepper.
This simple almond-shallot topping goes well with classic green beans. Pan-roast beans until they char slightly.
Roasted Asparagus
Roasted Asparagus Recipe
Ingredients
- 1 lb asparagus
- 1 ½ tbsp olive oil
- ½ tsp ground black pepper
- 2 tbsp liquid aminos
Instructions
- Preheat oven to 425 F.
- Trim asparagus by cutting off woody bottoms.
- Place asparagus on a foil-lined baking sheet and drizzle with olive oil and liquid aminos.
- Sprinkle with ground pepper.
- Stir until asparagus is completely coated
- Bake for 10-15 minutes or until tender.
Notes
NOTE: BLOG DOES NOT CONTAIN A PICTURE OF RECIPE.
Sautéed Spinach
Sauteed Spinach & Garlic Recipe
Ingredients
- 1 pound fresh spinach leaves
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- Sea Salt and pepper to taste
- 1 lemon
Instructions
- Soak spinach leaves in the sink with cold water, rinse and repeat until clean.
- Spin in a salad spinner or pat dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet on medium-high heat. Add garlic and sauté until it starts to brown (about 1 minute).
- Add spinach to skillet and gently toss with oil, garlic, and a pinch of salt and pepper until evenly coated.
- Cover the pan and cook until spinach is wilted (about 1 minute). Uncover and mix again.
- Cover the pan and continue to cook for 1 minute.
- Using a slotted spoon, remove spinach into serving dish.
- Finish with a squeeze of lemon juice.
Notes
Serve Warm
Sautéed Zucchini Squash
Sauteed Zucchini Squash
Ingredients
- 2 lbs zucchini cut in half-moons about ½-inch thick
- ⅓ c extra virgin olive oil
- 1 garlic clove
- Fresh ground pepper to taste
Instructions
- In a large skillet, warm olive oil over medium heat.
- Add the garlic and saute until fragrant and golden (about 2 minutes).
- Add the zucchini and cook, stirring often, until tender (about 5 minutes).
- Season with ground pepper.
Notes
Fill Up On The Good Stuff
Load up your plate with turkey and these healthy Thanksgiving sides. Then you won’t have to feel guilty if you decide to indulge in a piece of your favorite pie.
Or, better still, whip up this healthy pumpkin pie cheesecake.
Kaelin’s No-Bake LadyBoss® LEAN Pumpkin Pie Cheesecake
Kaelin’s No-Bake LadyBoss LEAN Pumpkin Pie Cheesecake Recipe
Ingredients
- 15 oz can pumpkin
- 8 oz fat-free or reduced-fat cream cheese room temperature or softened
- 3 scoops LadyBoss LEAN
- 3 tbsp granulated sugar substitute
- 1 tbsp pumpkin pie spice
- 1 c fat-free Cool Whip
- 1 9 inch reduced-fat graham cracker crust
Instructions
- Mix the protein powder, sugar substitute, and pumpkin pie spice together in a large bowl.
- Add pumpkin and cream cheese.
- Mix until smooth.
- Fold in Cool Whip.
- Pour into the pie crust. Use a rubber spatula to smooth the top to the edges.
- Chill in the refrigerator for at least 4 hours.
Notes
Tips: It’s best to chill the cheesecake for as long as possible. Ideally, you want it to set overnight.
A simple, high protein pumpkin pie cheesecake filling inside a reduced-fat, ready-made graham cracker crust. This no-bake pumpkin pie cheesecake recipe combines 6 simple ingredients to create a super creamy filling that’s high protein, low fat, and delicious. Seriously, you’ll never believe a cheesecake this creamy has just 5 grams of fat per slice!
If you’re joining family or friends for the feast, you can bring one or two of these easy, stress-free, Thanksgiving side dishes.
Who knows you may even win over a few new converts to the LadyBoss® Lifestyle.
