About this Recipe

There’s no need to fall off track this Thanksgiving. You can celebrate with a bounty of healthy foods this season. Skip the stuffing and limit the mashed potatoes this year and fill your table with these super healthy sides. The hassleback honey nut squash is a real show stopper! Enjoy these recipes whether you’re paleo, keto, ketotarian, vegan or just want this season to be about clean eating. 

Tricia Williams
Tricia Williams
Tricia Williams is a talented Chef recognized as a leader in the fields of Nutrition and Holistic Health. Some years ago, Tricia founded Food Matters, a boutique, nutritionally-sound meal delivery service. Closely collaborating with her clients’ coaches, integrative physicians, and nutritionists, Tricia was able to successfully tailor meal plans that met both their taste preferences and their health goals.

Hasselback Honey Nut Squash with Lemon Tahini

Dressing Ingredients:

  • ¼ cup tahini
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 tbsp. maple syrup (or allulose)
  • Sea salt and pepper to taste
  • ¾ cup raw almond butter
  • ¼ cup coconut oil, melted
  • 1 tsp. liquid allulose
  • 1 pinch of sea salt

Squash Ingredients:

  • 3 honey nut squash seeded
  • 2 tbsp. extra virgin olive oil
  • Sea salt to taste
  • 10 mint leaves, torn
  • ¼ cup pistachios, chopped
  • ¼ pomegranate seeds

Directions

Dressing:

  1. Place tahini, water, olive oil, lemon zest, lemon juice, maple, salt and pepper in a blender.
  2. Blend until smooth and creamy. Refrigerate in an air-tight container for up to 1 week.

Squash:

  1. Preheat oven to 425 degrees.
  2. Rub squash with olive oil and season with sea salt.
  3. Place flat on parchment lined baking sheet. Cook for 15 minutes.
  4. Remove from oven and transfer to a cutting board.
  5. Allow to cool slightly.
  6. Using a sharp knife, score rounded sides of squash crosswise, cutting as deep as possible, without cutting all the way through.
  7. Return squash to baking sheet scored side up.
  8. Roast for an additional 30 minutes or until fully cooked.
  9. Top with mint, pistachios and pomegranates.
  10. Serve with lemon tahini dressing.

Shaved Brussels Sprouts Salad

Dressing Ingredients:

  •  1 tbsp. lemon juice

  • 2 tbsp. apple cider vinegar

  • 1 tsp. maple syrup or monk fruit

  • 2 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • ⅓ cup extra virgin olive oil

  • Sea salt to taste

  • Cracked black pepper to taste

Salad Ingredients:

  • 1 ½ pounds brussels sprouts, shaved on a mandolin, ends discarded

  • 1 small red onion, shaved on a mandolin
  • ½ cup parmesan, shaved with a peeler

Directions

Dressing:

  1. Place lemon juice, vinegar, maple syrup, mustard and garlic in a blend.
  2. Mix together on medium speed.
  3. With blender running, slowly stream in olive oil.
  4. Season with salt and pepper.

Salad:

  1. Toss brussels and onions in a large bowl.
  2. Coat evenly with dressing.
  3. To serve, top with shaved parmesan.

Sriracha Cranberry Sauce

Ingredients:

  • 12 ounce bag fresh cranberries
  • ½ cup water
  • ¼ tsp. orange zest
  • ½ cup monk fruit or allulose
  • 1 tbsp. of sriracha sauce or to taste
  • Sea salt to tast

Directions

  1. Combine cranberries, water, orange zest, monk fruit and sriracha in a medium saucepan and place over medium heat.
  2. Stirring occasionally until cranberries burst, about 10-12 minutes.
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