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Healthy Thanksgiving Recipes FREE PDF

Be sure to scroll down for the sugar-free Carrot & Pineapple Jello Salad and Sheet-Pan Roasted Root Veggies.

Is there ever a thing as too many Thanksgiving Dinners?  This week was the big Thanksgiving Dinner for our Vegetarian Club. This was a MEAL and an EVENING to remember! So delicious, so beautifully decorated, so much fun with people who love to eat healthy and deliciously.

Well, a pictures says a thousand words! Few of us are in a position to be 100% WFPB … and this is a time to relax. Really! It’s one day of the year!!! But these recipes are fabulous and by providing one or several of these for your Thanksgiving dinner, you give yourself some healthy options with everyone else.

Tofu turkey? I don’t know that I’d make it, but I liked it! The country gravy is really delicious.  The recipes for the Carrot and Pineapple Jello salad are not in the book let, but are printed below and on the webpage.

WFPB Recipes 650x1500 REVISED

We did NOT miss the mashed potatoes because the Pilgrim Rice Pilaf was absolutely divine in its place.  The desserts were as tasty as could be, especially the maple flavored ice cream, which is not pictured.

Carolyn’s Sugar-Free Carrot and Pineapple Jello Salad

2 small  packages of sugar-free jello: 1 orange and 1 cherry
2-3 cups of finely grated carrots (how I love my salad-shooter tool!)
1 cup of finely chopped celery
1 large 16 oz. can of crushed pineapple, save the juice!
1 small 8 oz. can of mandarin oranges, save the juice!

Make the jello according to the instructions, but use the juice from the canned fruit as part of the required cold water.

Combine the carrots, celery, pineapple and oranges in a pretty salad bowl. Pour the jello over and allow to set.

This is about twice as many veggies and fruits as the usual carrot jello salad, and it is delicious!

Linda  Sheet-Pan Roasted Root Veggies

Linda is the CUTEST lady. I wish you all could meet her and that we could all sit down to a huge plate of this delicious veggie side dish. Her husband Roy was a truck driver who ate whatever and whenever for many years spending so much time on the road.  When his health started to plummet, he switched dramatically to a WFPB diet and he’s told us more than once he’d eaten like this all his life — although he’s sure grateful for how it turned things around for him since starting!

2 large carrots
2 medium parsnips, peeled
2 medium beets, peeled
1 medium red onion
1 medium sweet potatoes
3 Tbsp. Extra Virgin Olive Oil
1½ tablespoons apple cider vinegar or balsamic vinegar
1 tablespoon fresh herbs, such as thyme, rosemary or sage
½ teaspoon kosher salt
½ teaspoon ground pepper

Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.

Cut carrots and parsnips into ½-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into ½-inch-thick wedges. Cut sweet potato into ¾-inch cubes. You should have about 12 cups raw vegetables.

Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.

Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.

To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.

Carolyn Allen is the mother of 5 children and grandmother to 11 (so far!). She and her husband, Bob, have been helping people feel and look better for years with My Miracle Tea. Read More
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