With Thanksgiving just around the corner, the tantalizing aroma of holiday feasting is in the air. This year, at SportPort Active, we invite you to embark on a holistic culinary adventure that not only celebrates the tradition of giving thanks but also nurtures your body and soul. Join us as we explore three trending Thanksgiving recipes, each handpicked by renowned chefs for their deliciousness and health benefits.
These dishes have been carefully curated by esteemed chefs who not only excel in the culinary realm but also share our unwavering belief in the synergy of deliciousness and well-being. As you dive into these flavors, know that you're not just savoring a meal; you're embracing a holistic approach to the season's bounty, complete with the bonus of calorie counts for each serving.
Chef Maria Rodriguez
A passionate advocate for farm-to-table cooking, Chef Maria Rodriguez has made a name for herself by creating dishes that harmonize nutrition and flavor. Her herb-roasted root vegetablescombine a variety of seasonal produce with aromatic herbs, resulting in a dish that celebrates the earthy essence of Thanksgiving. Chef Maria believes in the power of whole foods to nourish both body and soul, making her choice a perfect addition to a holistic holiday celebration.
Herb-Roasted Root Vegetables
Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced root vegetables with olive oil, minced rosemary, thyme, and garlic. Season generously with salt and pepper.
Spread the vegetables in a single layer on a baking sheet.
Roast for 30-40 minutes or until the vegetables are tender and golden brown, giving them a gentle stir halfway through.
Serve these herb-roasted root vegetables as a comforting side dish that celebrates the earthy flavors of the season.
Calories per Serving: Approximately 150 calories.
Chef Emily Parker
With a background in nutrition and a passion for creative cooking, Chef Emily Parker has been a trailblazer in crafting recipes that strike a balance between indulgence and wellness. Her cranberry pecan stuffed acorn squash brings together the sweetness of dried cranberries and maple syrup with the earthy flavors of acorn squash and quinoa. Chef Emily believes that holiday feasts should be a celebration of health-consciouschoices, making her dish a standout in this holistic Thanksgiving menu.
Cranberry Pecan Stuffed Acorn Squash
2 acorn squash, halved and seeds removed
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tablespoons fresh sage, minced
2 tablespoons maple syrup
Salt and pepper to taste
Preheat your oven to 375°F (190°C).
Place the acorn squash halves on a baking sheet, cut side down. Roast for 25-30 minutes until tender.
In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
In a mixing bowl, combine the cooked quinoa, dried cranberries, chopped pecans, minced sage, maple syrup, salt, and pepper.
Fill each roasted acorn squash half with the quinoa mixture.
Return to the oven for an additional 10-15 minutes, or until the stuffing is heated through.
Serve these cranberry pecan stuffed acorn squashes as a delightful fusion of sweet and savory flavors.
Calories per Serving: Approximately 290 calories.
Chef David Miller
A pioneer in plant-based cuisine, Chef David Miller has mastered the art of creating sumptuous dishes that cater to a variety of dietary preferences. His vegan pumpkin pie with almond crust showcases his talent for combining traditional flavors with health-conscious ingredients. Chef David's dedication to culinary innovation and sustainability shines through in this dessert, proving that indulgence can coexist with nutrition.
Vegan Pumpkin Pie with Almond Crust
For the Almond Crust:
1 1/2 cups almond flour
3 tablespoons coconut oil, melted
1 tablespoon maple syrup
A pinch of salt
For the Pumpkin Filling:
1 1/2 cups canned pumpkin puree
1/2 cup coconut milk
1/4 cup maple syrup
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Instructions: For the Almond Crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix the almond flour, melted coconut oil, maple syrup, and a pinch of salt.
Press the mixture into the bottom of a pie dish to form the crust.
Bake the crust for 10-12 minutes, or until it's lightly golden. Allow it to cool.
For the Pumpkin Filling: In a blender, combine the canned pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract. Blend until smooth.
Pour the pumpkin filling into the cooled almond crust.
Bake in the preheated oven for 35-40 minutes, or until the filling is set and slightly jiggles in the center.
Allow the pie to cool, then refrigerate for at least 2 hours before serving.
Serve this vegan pumpkin pie with almond crust as a decadent yet health-conscious dessert that captures the essence of autumn.
Calories per Serving: Approximately 260 calories.
We hope you enjoy these chef-curated Thanksgiving recipes that harmonize flavor, nutrition, and holistic well-being during your holiday celebration!