Sticking to Your Convictions about Eating During the Holiday Season
One thing they didn’t warn us about when we were kids—adults can feel peer pressure, too. It doesn’t go away; it just looks different. Picture this: you show up to Thanksgiving dinner at an extended family member’s house, only to discover that most foods set out, you don’t eat. Not wanting to hurt anyone’s feelings, you have a big ole’ helping of homemade bread-based stuffing, garlic and cream cheese mashed potatoes and the classic pumpkin pie topped with ice cream. After you leave, you feel overstuffed and sick. And then the same thing happens again on Christmas Eve. And Christmas Day. And then again on New Year’s Eve. Sound familiar? For many years, there was a battle for us around the holidays—go with the flow even though we didn’t feel comfortable OR alienate our family.
Anxiety about what we eat during the holidays can be overwhelming, but it doesn’t have to be. We learned that we don’t have to sacrifice our core lifestyle values to please the crowd. If you have the same concerns, we’ve got FIVE recipes for you for this Thanksgiving—traditional favorites with a healthy and delicious twist. Consider offering some of these choices in addition or instead of the usual suspects.
Super Spinach Dip:
1 14-ounce can artichoke hearts, rinsed, squeezed of excess moisture and patted dry
1 c packed organic baby spinach
1 can cannellini beans, rinsed
1 scallion, chopped
juice squeezed from half of a lemon
1 oz. finely grated dairy-free parmesan alternative, like this one from Thrive Market:
1-2 Tbs Superseed Super Greens (link smoothie mix)
Sprinkle of black pepper
In blender, puree artichoke hearts, spinach, beans, scallion, lemon juice, parmesan alternative, and 1 Tbs Superseed Super Greens. Chop up marinated artichoke hearts and mix in. Dip this plant-based Spinach Artichoke Dip with Superseed Pizza Crusts.
Thaw 2 Superseed Pizza Crusts in the fridge or on counter top for an hour or so. Preheat oven to 400 degrees. When no longer frozen, slice crusts into triangles. Brush with avocado oil and sprinkle with sea salt & pepper. Spread out on a baking sheet, bake for approx 13-14 mins. Let cool for a few minutes. Serve with Super Spinach Dip
Superseed Green “meatballs” or stuffing
1/2 cup (80g) finely chopped onion
1-2 minced garlic cloves
2 cups broccoli florets,
2 celery stalks, finely chopped
1 tablespoon dried sage
1/2 tbsp thyme
1/4 cup fresh parsley, chopped
1/2 cup Green Smoothie mix in
1/2 cup shredded Parmesan cheese or dairy free parmesan alternative
2 Tbsp vegetable stock
On med/low heat, sauté garlic and onion until onion is translucent and fragrant. Add to food processor with the broccoli and celery and pulse until grated. Add herbs, salt, pepper, smoothie mix in, cheese. Process, adding vegetable stock 1 tablespoon at a time, until combined and a dough forms. If dough is still too crumbly, add more veggie stock one tbsp at a time. Preheat oven to 450 and line a baking sheet with parchment paper. Using a small ice cream scoop or spoon, scoop a small amount of dough and shape into a ball. Place on prepared baking sheet. Continue until all dough is used. Bake for 15 minutes, turn balls over and rotate pan and bake for another 15 minutes. Remove from oven and serve warm.
OR make as a stuffing alternative by reducing the amount of vegetable stock and leaving mixture crumbly. Eat as is or spread in pan and bake until crisp.
Pesto, Fig, Pear & Walnuts Pizza Pizza (Pizza by @naturally_natalieeng)
PREP TIME: 5 MINS. COOK TIME: 20 MINS. SERVES: 1 PIZZA
"Made this Pesto, Fig, Pear, and Walnut pizza on my favorite @superseed_life crust. All gluten-free, vegan, keto, and paleo!!"
The lovely details include...
- @superseed_life grain-free crust
- @wholefoods kale pesto
- drizzle of olive oil
- @daiya dairy-free mozzarella cheese
- figs, pears, and walnuts
- fresh basil from my basil plant :’)
Preheat the oven to 400 degrees. Parbake thawed Superseed Life Pizza Crust for 5 mins.
Remove from oven and spread with pesto and drizzle with olive oil. Top with cheese and basil and put back in oven for 12-13 minutes, or until cheese is melted.
Top with sliced figs, pears and walnuts.
Slice and enjoy!
Pumpkin Pie with Superseed Life Snickerdoodle Crust
15-20 Snickerdoodle Cookies, frozen
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
1/4 cup maple syrup
1/4 cup brown swerve or sweetener of choice
1/3 cup unsweetened plain almond milk
1 Tbsp melted coconut oil
2 1/2 Tbsp arrowroot powder
3 tsp pumpkin pie spice
1/4 tsp sea salt
Preheat oven to 350. Add frozen Superseed Life Snickerdoodle Cookies to a food processor and crush until it you get coarse crumbs. Press the mixture into the bottom of a 9in pie pan. Refrigerate for at least 30 minutes to firm. Add all pie ingredients to a large bowl and whisk to combine. Taste and adjust spices as needed. Set aside. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight. Slice and serve with whipped coconut cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional).
Whipped Coconut Cream Topping (optional)
1 16oz can of full fat coconut cream, refrigerated overnight
1/4 cup powdered swerve or sweetener of choice
1 tsp vanilla
Chill your coconut cream or coconut milk in the refrigerator overnight), being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, chill a large mixing bowl 10 minutes before whipping. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of arrow root powder - 1 to 4 Tbsp , during the whipping process. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered stevia and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
Digestive Ginger Lime Mocktail
1/4c fresh lime juice
1tsp ginger zest
Stevia or sweetener of choice to taste
18oz chilled sparkling water
Combine all ingredients, stir and enjoy.
Garnish with lime peel twist and ginger slices.
The holidays should be a time to celebrate and enjoy spending time with family and friends, honor loved ones who are no longer present and acknowledge the blessings and trials overcome throughout the past year. But for so many of us, there is added pressure around the big family meals. If you want some inspiration for Thanksgiving dinner, give these recipes a shot! Wishing you happy + healthy cooking success!