Healthy Thanksgiving Recipes with Lifetones

Healthy Thanksgiving Recipes with Lifetones

Thanksgiving is now only a few days away, and some of us are out and about doing our last minute shopping to create a delicious spread for the family.

The holidays and all of the delicious foods make it a tricky time to stick to healthy habits. However, Lifetones wanted to help you do your best by offering a few recipes for this Thanksgiving that are both delicious and nutritious.

Caramelized Brussel Sprouts with Pancetta
Brussel Sprouts
3 pounds brussel sprouts
6 tablespoons extra-virgin olive oil
6 shallots, thinly sliced
2 ounces thickly sliced pancetta, diced to ¼ inch pieces
Kosher salt
¼ cup oil-packed sun-dried tomatoes, drained and chopped

1. Boil brussel sprouts in salted water until crisp and tender (about 5 minutes).
2. Drain and pat dry. Cut in half lengthwise
3. Heat 2 tablespoons of olive oil in a large skillet. Cook the shallots over medium low, stirring until lightly browned (about 10 minutes). Set aside.
4. Add the remaining olive oil to the skillet. Add brussel sprouts (cut side down) and pancetta. Season with salt and cook over high heat, stirring occasionally until the sprouts are browned and tender (about 10 minutes).
5. Add the sun-dried tomatoes and shallots, stirring until warmed through (about 5 minutes).
6. Transfer to a serving bowl and season with salt to taste. Enjoy!

Healthy Apple & Pear Crisp
Pear Crisp

Pure Maple Syrup
Coconut Oil
Vanilla Extract
Coconut Sugar

1. Optional: Peel your apples and pears. Leaving the peels on makes this dish feel a bit more rustic, which can be great!
2. Wash, core, and dice your apples and pears.
3. Mix the apples and pears with lemon juice, coconut sugar, and cinnamon. Mix well. You can mix these right in the baking dish to create one less dish to wash! Spread evenly on the bottom of your baking dish.
4. Combine oatmeal, walnuts, pure maple syrup, coconut oil, vanilla extract, and a pinch of salt in a mixing bowl. Stir well.
5. Top your apple and pear layer with your oat crumble topping.
6. Bake at 350 degrees Fahrenheit for 35-40 minutes. Serve hot!

Cauliflower Stuffing
Cauliflower Stuffing

4 tablespoons butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 head of cauliflower, chopped
1 cup baby bella mushrooms, chopped
Kosher salt
Freshly ground black pepper
¼ cup freshly chopped parsley
2 tablespoons freshly chopped rosemary
1 tablespoon freshly chopped sage (or 1 teaspoon ground sage)
½ cups low-sodium vegetable broth or chicken broth

1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute until soft (about 7 minutes).
2. Add cauliflower and mushrooms. Season with salt and pepper. Cook until tender (about 8 minutes).
3. Add parsley, rosemary, and sage, and stir until combined.
4. Pour in broth and cook until everything is tender and liquid has been fully absorbed (about 10 minutes).

Orange-Scented Green Beans

Green Beans

Peel of 1 orange
2 pound trimmed grean beans
2 tablespoons butter
Kosher salt
2 tablespoons fresh chives

1. In a pan, bring 2 inches of water to a boil.
2. Add orange peel and green beans. Cook for 5 to 6 minutes, until beans are cooked through but still have a nice snap to them.
3. Drain the green beans, discard orange peels, and return the green beans to the pan.
4. Toss with butter, salt to taste, and chives.
5. Transfer to a serving dish and enjoy!

Lemon-Maple Squash


4 pounds butternut squash, sliced into thick wedges (seeds removed)
⅓ cup maple syrup
⅓ cup water
Zest of 1 lemon
Juice of 1 lemon
½ teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
4 tablespoons butter

1. Place squash cut-side up in a baking dish
2. In a mixing bowl, combine maple syrup, water, zest, juice, red pepper flakes, and a pinch of salt and pepper.
3. Pour the glaze over the squash.
4. Distribute dots of butter evenly atop the squash.
5. Bake for 20 minutes at 350 degrees Fahrenheit.
6. Flip squash and continue to bake until caramelized and tender (about 25 minutes).

We hope you enjoy a healthy and happy holiday with your family and closest friends. Remember to let us know if you try any of the recipes above. We'd love to hear how they turn out!

Caramelized Brussel Sprouts with Pancetta by Food and Wine
Healthy Apple and Pear Crisp by The Simple Veganista
Cauliflower Stuffing by Delish
Orange Scented Green Beans by Food Network
Lemon Maple Squash by Food Network

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