Live Fit Holiday! – Healthy Thanksgiving Recipes

1. Bring cranberries, pineapple juice, applesauce and water to a boil in a sauce pan over a medium-high heat.
2. Lower to medium heat, and stir constantly until the cranberries start to burst, about 10-15 minutes.
3. Reduce to a simmer and pour the juice and zest over the cranberry mixture. Let simmer for 10-15 minutes.
4. Remove from heat and cool completely.
5. Store in fridge at least 4 hours but preferably overnight before serving.

1. Preheat oven to 375 degrees.
2. Chop bread into 1 inch cubes and toast bread in the oven until dry and crispy, about 5 minutes.
3. Heat olive oil in a saucepan over medium-high heat. Add onion, celery, and garlic and cook about 3 minutes or until onions are translucent.
4. Add broth and herbs and let the broth heat up.
5. Add bread cubes, and cranberries is desired, and stir to combine.
6. Pour mixture into a casserole dish (or stuff the turkey!) and bake for 35-45 minutes, or until top is golden and crispy.

1. In a stockpot, boil water over high heat.
2. Cut cauliflower into small pieces and boil for about 6 minutes, or until fork tender.
3. Drain well and pat dry with paper towels.
4. Place cauliflower, parmesan cheese, garlic, salt and pepper in a large bowl. Blend with a hand mixer until almost smooth.
5. Garnish with chives.

For the Crust

1. Preheat oven to 350 degrees.
2. Place flour, coconut oil, and egg in your food processor and pulse until mixture forms a ball
3. Press dough into a 9-inch pie dish. Using a fork, poke holes on the bottom of the crust to prevent air pockets.
4. Bake for 8-12 minutes.

For the Pie

1. Mix all ingredients together in a bowl.
2. Pour filling mixture into the crust. Place foil around the edge of the pie crust to prevent burning.
3. Bake for 45 minutes to an hour or until center is set.
4. Cool to room temperature on wire rack.
5. Refrigerate until ready to serve.