Eat well this Thanksgiving

Eating healthy can be hard on Thanksgiving, with creamy mashed potatoes and sugary desserts at your fingertips. But you can revamp your Thanksgiving menu. From turkey to pumpkin “pie”, these recipes from bistroMD are nutritious and delicious.

Roasted Turkey Breast with Cranberry Chutney:

Cranberry Chutney
¾ pounds tart apples (chopped)
2¼ pounds of cranberries
2 cups light brown sugar
1¼ cups cider vinegar
½ tablespoon cinnamon
½ tablespoon salt
½ tablespoon ground ginger
¾ teaspoon ground cloves
¾ teaspoon pepper flakes
½ pound dark raisins

Place all ingredients in saucepan. Cook for 25-30 minutes.

Roasted Turkey Breast
2 pounds of boneless turkey breast with skin on
¼ teaspoon of fresh thyme
¼ teaspoon of fresh oregano
⅛ teaspoon of sea salt
1/16 teaspoon of black pepper
1 teaspoon of olive oil

Preheat oven to 325 degrees. Mix the seasonings together with all of the other ingredients. Gently lift up the skin of the turkey and rub three-quarters of the mixture underneath the skin and under the turkey, rub the remaining seasoning mixture on top of the skin. Place turkey in a roasting pan and roast for 45 minutes or until the internal temperature reaches 165 degrees. Remove and cool slightly. Discard the skin. Slice turkey and plate.

Roasted Butternut Squash and Wild Rice Blend
1 cup wild rice blend
1 butternut squash, cubed
1 fennel bulb, sliced
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper

Preheat oven to 425 degrees. Cook rice according to package directions. Spread butternut squash and fennel evenly, in a single layer, on a baking sheet. Drizzle olive oil, sea salt and black pepper over the squash mixture and toss with your hands to coat. Roast for 20-30 minutes, until squash is turning golden around the edges. Stir squash mixture halfway through cooking. Once rice is complete, fluff with a fork and transfer to a serving bowl. Combine butternut squash and fennel with the rice, toss and serve

Gluten Free Pumpkin Pie Tartlets

Pie Crust
1½ cups almond flour
1 egg
2 tablespoons butter, unsalted

Pie Filling
1 can (15 ounce) pumpkin puree
½ can coconut milk, unsweetened
½ cup honey
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ginger, ground
¼ teaspoon cloves, ground
½ teaspoon sea salt

Preheat oven to 350 degrees. Add all pie crust ingredients to a food processor or blender and combine until a smooth dough forms. Spritz muffin pan with non-stick olive oil spray or use muffin liners. Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.

Add all pie filling ingredients to a medium-sized bowl and mix using a hand mixer until smooth or add all ingredients to a blender or food processor and blend until smooth. Divide filling amongst muffin cups. Bake approximately 10-15 minutes or until center is set. Allow tartlets to cool at least 10 minutes before removing from pan.