Your Clean Eating Thanksgiving Menu

Can you believe it’s already Thanksgiving?!  

I know Thanksgiving can be stressful when you are in charge of the menu and if you want to eat clean that just adds another layer of stress. I wanted to be sure you had a few simple clean Turkey Day recipes to make things a little easier. Here are some fantastic recipes that I will be making this year when we host our family.


Pumpkin Hummus


  • 1 cup canned pumpkin puree
  • 2 & ½ tablespoons fresh lemon juice {about 1 large lemon}
  • 1 tablespoon extra-virgin olive oil
  • 2 Tbsp. tahini
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • 1 tsp. kosher salt
  • 2 garlic cloves
  • 1 {15 oz.} can garbanzo beans, rinsed and drained
  • Handful of pepitas {optional}


  1. Place all ingredients, except pepitas, in a blender and blend until smooth.
  2. Top with pepitas
  3. Serve with GF Chips, crackers or vegetables.


Side Dishes

Skinny Sweet Potato Casserole


Maple Pecan Topping

  • 3 tablespoon maple syrup
  • 6 tablespoons almond flour
  • 1 1/2 tablespoon melted vegan butter, ghee or Kerry Gold Butter
  • 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

  • 5 medium sweet potatoes
  • 3 tablespoons coconut sugar
  • 3 tablespoons maple syrup
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Maple Pecan Topping

  1. While sweet potato are cooking, mix all the ingredients for the maple pecan topping together and set aside until needed.


  1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.

  2. Place sweet potatoes in the oven for 30 minutes until fork soft. You can peel and boil the potatoes if you want but I think they have a better flavor oven roasted.

  3. When the sweet potato is finished peel and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.

  4. Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.

  5. Bake for 30 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.


Crispy Brussel Sprouts with Bacon and Garlic


  • 10 brussel sprouts
  • 3 pieces of bacon, chopped
  • 2 garlic cloves, thinly sliced
  • ¼ cup avocado oil
  • 2 tablespoons rock salt, sea salt or "Kosher" salt
  • Salt and pepper


  1. Peel off any bad leaves from the brussel sprouts

  2. Bring a pot of water to the boil. Add rock salt.

  3. Blanch brussel sprouts for 4 minutes then drain and refresh in cold running water.

  4. Cut sprouts in half lengthwise.

  5. Heat avocado oil on high. Add bacon and cook 1 minute.

  6. Add Brussels sprouts and fry until they start to brown around the edges and the bacon crisps.

  7. Add garlic slices and fry 1 minute until softened.

  8. Drain brussels sprouts to remove excess oil. Serve hot.


End on a Sweet Note

Apple Crumble


The Apple Part:

  • 5-6 med pink lady or granny smith apples peeled, cored, and sliced to about 1/4 inch thickness
  • 1-2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger

The "Crisp" Part (Topping)


  1. Preheat the oven to 375 degrees

  2. In a large bowl, toss the sliced apples with the spices, then put the apples in a 9 or 10 inch pie dish or baking dish and set aside.

  3. For the crisp topping, put all the ingredients except for the oats in a food processor and process or pulse until the pecans are finely ground and a paste is created.

  4. Mix in oats with a spoon.

  5. Spread the topping all over the apples to fully cover (or as fully as possible) and bake in the preheated oven for 50 minutes - 1 hour or until the apples are bubbly and the topping is brown and crisp.

  6. Let sit for at least 30 minutes to cool down before serving warm. 

  7. Try topped with Cashew Milk Ice Cream! YUM!


No-Bake Pumpkin Tarts

makes 8 mini tarts


For the crust:

  • 1 cup walnuts
  • 1/4 cup shredded coconut
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon salt

For the filling:

  • 1 cup pumpkin puree
  • 1/4 cup almond milk
  • 1/4 cup coconut oil, melted
  • 3/4 cup Medjool dates, pitted
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground clov es 


1. Line a standard muffin tin with 8 parchment cups, and set aside.

2. To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you’ll wind up with nut butter instead!)

3. Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. 

4. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup.

5. Place the pan in the fridge to set while you prepare the filling.

6. Add all filling ingredients into the food processor and mix until smooth

7. Add the filling to the chilled crust and then place back into the fridge to at least an hour. 

8. These can be made the night before just leave them in fridge and take out when ready to serve. 


I hope you enjoy these delicious dishes! HAPPY THANKSGIVING!!