• Amanda / ThisCrazyLife on YouTube

Healthy Thanksgiving Recipes

Hey guys! I can't believe we're already here in the year.. prepping for the holidays! Last year, I posted Healthy Thanksgiving Recipes on my YouTube Channel! These recipes are perfect for the holidays because they are easy, delicious, & healthy! I hope you guys find these as delicious & easy as I do!





R O A S T E D T U R K E Y


Ingredients:

  • Whole Turkey

  • 3-4 Tbsp Butter (room temp & cubed)

  • 1/2 C cooking white wine

  • 1 1/2 Tbsp dried rosemary

  • Salt & Pepper

  • Oven Bag


Set your oven to 325 degrees. Remove giblets from turkey & give it a rinse. Then, place the turkey inside the oven bag in your roasting pan. Cover with butter, rosemary, salt & pepper. (Make sure to get some inside & outside the turkey!) Next, add white cooking wine inside the turkey bag & close up the oven bag, securing with tie provided. Roast turkey for 13 minutes per lb of turkey. (Be sure to check on the turkey 2-3 times during the cooking time, & basting as needed!) When turkey is done cooking, remove from the oven & let rest for 10 minutes. (Reserve turkey drippings for gravy!) Enjoy!!





S L O W C O O K S W E E T P O T A T O E S


Ingredients:

  • Whole Sweet Potatoes

  • Salt + Pepper


Optional Toppings:

  • Butter/Coconut oil

  • Cinnamon

  • Yogurt

  • Bacon

First, you'll wash the sweet potatoes (leave skin on!). Place in slow cooker in a single layer. Cook on high for 3-4 hours OR on low for 6-8 hours (or until fork tender). Once their done cooking, cut a slit down the middle, & add desired toppings & enjoy!!


**To bake in oven, follow step 1, then preheat oven to 425 degrees & poke sweet potatoes all over with a fork. Place sweet potatoes on a baking sheet & bake for 45-50 minutes or until fork tender. Then, follow step 3 & enjoy!





D E L I C I O U S D E V I L E D E G G S


Ingredients:

  • 12 eggs

  • 1/3-1/2 C Mayo

  • 1 Tbsp Dijon Mustard

  • 1/2 Tbsp Apple Cider Vinegar

  • Salt + Pepper

  • Paprika (optional)

Hard boil your eggs. Do this the traditional way, or in the Instant Pot. Place trivet in Instant Pot, add eggs, & one cup of water. Close lid & cook on manual for 5 minutes. Once they're cooked, place them in an ice bath to stop the cooking process, then peel & rinse. Cut eggs in half & place yolks into a small/medium bowl. Add mayonnaise, dijon mustard, apple cider vinegar, salt & pepper, and mix with a fork or hand mixer, until smooth. (You can add more or less mayo depending on how creamy you want the filling.. also, a hand mixer will make it much smoother!) Next, add the filling to a sandwich baggie, squeeze the air out, & cut a corner off. Pipe the filling into the center of each egg. Sprinkle with paprika on top (optional) and salt & pepper to taste! Enjoy!!





O R A N G E C R A N B E R R Y S A U C E


Ingredients:

  • 12oz bag cranberry sauce

  • 1 C juice (apple, orange, or cranberry)

  • 1/2 C PURE maple syrup (not pancake syrup!)

  • Orange zest (optional)


Add cranberries, juice, maple syrup & zest (optional) to a medium sauce pan. Stir together & cook on medium/high heat until it reaches a boil. (You will see the cranberries start to "pop" & burst!) Once it reaches a rolling boil, turn head to medium/low heat for 10 minutes, or until sauce thickens a bit. Remove from heat & store in an air tight container. This can be served hot or chilled, depending on your preference. Enjoy!!




C R I S P Y F R I E D O N I O N S

(topping for Green Bean Casserole)


Ingredients:

  • 1 large onion

  • 1 C almond milk (unsweetened)

  • 1 C flour (gluten free if needed)

  • Salt & Pepper

  • Onion or Garlic Powder (optional)

  • Oil to fry


Slice onion into very thin slices. Then, set aside & add 1 inch of oil to a deep skillet & heat on medium/high. Get two bowls: in one, add almond milk, & in the other, add flour. Add salt, pepper, & onion or garlic powder to season (optional). Add sliced onions into milk, & slowly take small batches of onions out of the milk & dip into flour mixture. Mix to coat. Once onions are coated in flour mixture, add small batches to the hot oil & fry for 45 seconds to 1 minute, or until golden brown. Remove from oil & lay on a paper towel to dry.



G R E E N B E A N C A S S E R O L E


Ingredients:

  • 2 lbs green beans (fresh or frozen)

  • 2 Tbsp oil

  • 1/2 medium onion (diced)

  • 2 cloves garlic (minced)

  • 1 C mushrooms (stemmed & finely chopped)

  • 2 Tbsp flour (gluten free, if needed)

  • 3/4 C chicken or veggie stock

  • 1 C almond milk (unsweetened)

  • Crispy fried onions (see recipe above)


Preheat oven to 400 degrees. Lightly sauté green beans until warmed (cooked if fresh), and set aside. In a large pot, add a drizzle of oil, onion & garlic. Sauté for 2-3 minutes. Add mushrooms & sauté an additional 2-3 minutes. Sprinkle in flour (add more oil or butter if needed) & stir to coat veggies. Slowly add broth while whisking. Then, slowly add almond milk while whisking, until combined. Cook for 5-7 minutes. Add green beans to casserole dish. Pour mushroom mixture over the top & stir to combine. Sprinkle fried onions (recipe below) & bake for 15 minutes or until warmed through & golden brown on top. Enjoy!!




B A C O N B R U S S E L S S P R O U T S


Ingredients:

  • 2 C brussels sprouts

  • 3 slices bacon

  • Salt & Pepper

Cook bacon until crispy. Then, transfer to a paper towel to drain. Leave bacon drippings in the skillet. Chop the ends off the brussels sprouts & cut in half into bite sized pieces. Add brussels sprouts into skillet with bacon drippings & cook until golden brown & crispy (about 15 minutes), stirring occasionally to prevent burning. While brussels sprouts cook, cut bacon into bite sized pieces. Remove from heat, season brussels sprouts with salt & pepper, and top with bacon! Enjoy!!




G A R L I C M A S H E D C A U L I F L O W E R


Ingredients:

  • 1 large cauliflower or 2 small heads (cut into florets)

  • 1 Tbsp oil

  • 1 clove garlic (minced)

  • Salt & Pepper

Steam cauliflower florets about 10 minutes or until tender. (This can be done on the stove, in an electric steamer, or Instant Pot.) Heat olive oil in a skillet over medium heat. Cook & stir garlic for 1-2 minutes & remove from heat. Transfer 1/2 of the cauliflower to a food processor & blend on high. Then, add the rest of the steamed cauliflower. Blend until creamy. Add in cooked garlic & blend again. Enjoy!!




H O M E M A D E T U R K E Y G R A V Y


Ingredients:

  • 2 Tbsp butter (grass fed, dairy free, or oil)

  • 2 Tbsp gluten free flour

  • 1 C turkey pan drippings liquid

*You will need to adjust these measurements to work with how much pan drippings you have. Just keep the ratio the same.


Add your butter (fat) into a pan on medium heat. Then, sprinkle in your flower. Whisk together continuously to create a roux. Next, you'll slowly add in the pan drippings to the roux, whisking continuously to keep it nice & smooth. Once all of the pan drippings have been added, you can cook your gravy on low to thicken a bit more. (It will also thicken slightly as it cools!) Add salt & pepper to taste (if needed). Enjoy!!




B L U E B E R R Y G R U N T D E S S E R T


Ingredients:

  • 4 C blueberries (fresh or frozen)

  • 1/2 C PURE maple syrup or honey (not pancake syrup)

  • 1/2 C water

  • 1 Tbsp lemon juice

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg


Drop Biscuit Topping Ingredients:

  • 2 cups gluten free flour

  • 4 tsp baking powder

  • 1/2 tsp salt

  • 3 Tbsp butter (grass fed or dairy free)

  • 3/4 C almond milk (more if needed)

Add all your ingredients in to a pot on the stove. You'll cook & stir the mixture on the stove until about 10 minutes, until the blueberries start to break down a little. As your blueberry mix is cooking, you're going to make your drop biscuits! In a bowl, you're going to add the flour, baking powder, salt, & butter and mix it with a fork to make sure its all nice & mixed well. After its mixed well, you'll add in about 1 cup of milk and mix. You will want this dough to be wet, not dry and crumbly. Once your blueberries are all done cooking, add them into a nonstick baking dish. On top of that, you'll take some spoonfuls of the dough and drop it on top of the blueberry mixture!


Tag me on Instagram when you try these recipes, let me know how you like them, & which one you want to try first! If you've tried these meals but added something different, I'd love to hear about it!


Love you guys!!

XO, amanda



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