Healthy Thanksgiving Recipes - 21 Day Fix Approved!

Healthy Thanksgiving Recipes - 21 Day Fix Approved!

As we approach Thanksgiving, I want to pull together for you a collection of healthy and Fix approved recipes of all your favorite classic dishes that are traditionally served at the Thanksgiving Feast. So, as you plan your menu or think about what dish you are going to bring to the big family gathering, you can prepare with some healthy versions of classic dishes WITHOUT sacrificing flavor. With a little planning and prep, you WILL survive this Thanksgiving (and all of the leftovers too) with your health and fitness goals in check!

Glazed Yams with Cinnamon and Nutmeg
By making a few substitutions to this classic fall side dish, we’ve made it healthier without sacrificing the flavor.
Yield: 12 servings, 2/3 cup each

2½ lbs. medium yams, peeled, cut into 2-inch pieces (about 8 cups)
1 tsp. sea salt, divided use
2 tsp. grated orange peel
2 Tbsp. 100% orange juice
1 Tbsp. fresh lemon juice
3 Tbsp. butter, melted
2 Tbsp. raw honey (or maple syrup)
½ tsp. ground black pepper
½ tsp. ground cinnamon
¼ tsp. ground nutmeg

1. Preheat oven to 350° F.
2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with ¼ tsp. salt. Set aside.
3. Combine orange peel, orange juice, lemon juice, butter, and honey in a small bowl; whisk to blend.
4. Pour orange juice mixture over yams; toss to coat.
5. Sprinkle evenly with remaining ¾ tsp. salt, pepper, cinnamon, and nutmeg.
6. Bake yams, stirring occasionally, for 50 to 60 minutes, or until fork tender.

21 Day Fix Container Count: 1 yellow, 1 Tsp

I don't think that I have ever had a Thanksgiving without green bean casserole! I can't wait to try this lighter version! This is a classic and one of my absolute favs! You don't have to add the onions and mushrooms if you would prefer not to...

Green Bean Casserole
Yield: 8 servings

5 Tbsp. whole wheat purpose flour, divided use
½ tsp. paprika
½ tsp. garlic powder
1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use
3 tsp. olive oil, divided use
8 oz sliced mushrooms
½ tsp. onion powder
3 fresh thyme sprigs, leaves removed and chopped, stems discarded
½ tsp. sea salt
½ tsp. ground black pepper
½ cup nonfat milk
2 Tbsp. dry sherry wine
1 lb. frozen French-cut green beans
1 cup nonfat plain yogurt

1. Preheat oven to 400° F.
2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.
3. Add sliced onion; mix until well coated. Set aside.
4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat.
5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.
6. Heat remaining 1 tsp. oil in skillet over medium-high heat.
7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.
8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.
9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.
10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.
11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
12. Add yogurt; mix until combined.
13. Place green bean mixture in casserole dish. Top with onion mixture.
14. Bake for 10 to 15 minutes, or until casserole is bubbly.

21 Day Fix Container Count: 1 Green, 1/2 Yellow

Note: I think it would be totally OK to just go ahead and use the store bought fried onions rather than attempting to fry your own - that sounds like a lot of work! It's the cream of mushroom soup that is the biggest fattening culprit that we are trying to avoid anyway! (just add an orange or 2 tsp if you are using the store bought onions to container count)  :)

You can't have Thanksgiving without macaroni and cheese, can you??? Check out this healthy version of this classic dish!!

In order to make this macaroni casserole more wholesome, there’s a hefty serving of vegetables nestled in all that melted cheese. Red and yellow peppers and broccoli provide a pop of color, without detracting from the indulgent flavor of this dish. The recipe also calls for whole wheat macaroni noodles, instead of pasta made from refined flour. You can use any whole grain pasta, or even those made from lentils or beans! Once covered with cheese, nobody will be the wiser.

Three Cheese Macaroni Casserole
Yield: 10 servings, about 1½ cups each

1 lb. dry whole wheat macaroni (or penne pasta)
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups chopped broccoli
2 cloves garlic, chopped
2½ cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese
¼ cup chopped fresh basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Nonstick cooking spray

1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion, bell peppers, and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
6. Combine ricotta cheese, mozzarella cheese and Parmesan cheese in a large bowl; mix well.
7. Add macaroni, onion mixture, and basil; mix well.
8. Season with salt and pepper if desired; mix well.
9. Place macaroni mixture in a 13 x 9-inch ceramic (or glass baking dish) that has been coated with spray. Bake for 25 to 30 minutes, or until cheese is bubbling.

21 Day Fix Container Count: 1/2 Green, 2 Yellow, 1 Blue

NOTE: If you truly are anti-vegetable or if you think the kiddos won't go for it with the bell peppers mixed in, I think it would be OK to just omit the veggies all together. I am sure that you will eat other veggies as a side dish, right? Just take the 1/2 Green container off of the container count if you omit the veggies.

Be prepared to share this recipe with your guest, because they will ask you for it! And it’s so simple. Tho two ingredients are unexpectedly delicious together, and it’s a welcome way to add a little bit of fruit to your feast. Enjoy these Brussels sprouts hot or cold. They develop a mellow nutty flavor that goes perfectly with sweet grapes. I think this would be a fabulous side dish for Thanksgiving!

Brussels Sprouts With Roasted Grapes

2 cups Brussels sprouts, cut in half (about 6 oz.)
1 cup red grapes
1 Tbsp. olive oil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 Tbsp. sliced raw almonds (for garnish; optional)

Preheat oven to 375° F.
Combine Brussels sprouts, grapes, and oil in a large bowl. Season with salt and pepper if desired; mix well.
Arrange Brussels sprouts mixture with Brussels sprouts cut side down, on metal baking sheet.
Bake for 15 to 20 minutes, or until Brussels sprouts are golden brown on the cut side. Stir; continue baking for 10 to 15 additional minutes, or until tender when pierced with a fork.
Top with sliced almonds (if desired).

21 Day Fix Container Count: 1 Green, 1/2 Purple, 2 Tsp

We can't have Thanksgiving without corn bread!!

Coconut Oil Cooking Spray
1 1/4 cups whole wheat pastry flour
3/4 cup cornmeal
3 tbsp raw sugar or stevia
2 tsp baking powder
1/2 tsp sea salt
1 cup unsweetened vanilla almond milk
1/4 cup melted coconut oil
1 egg beaten
pure honey

Preheat your oven to 400 degrees. Spray an 8X8 baking dish with cooking spray, set aside.
Whisk together the flour, cornmeal, sugar, baking powder and salt.
Stir in remaining ingredients until just combined. Pour into pan.
Bake 20 minutes or until a toothpick in the center comes away clean.
Let cool, then cut into 9 squares.
Super easy and delicious! I bet your guests won’t even know it is 21 Day Fix Approved.

21 Day Fix Containers – per 1 slice 1 YELLOW, 1 1/2 TSP

Mashed Sweet Potatoes! Here is a a spin on an old classic - mashed potatoes. Sweet potatoes are loaded with nutrition and make deliciously sweet and creamy mashed potatoes. *Even if you don't want to serve this at Thanksgiving, I think it would a great dish to try for any meal! Who doesn't love sweet potatoes??

Yield: 6 servings, about ½ cup each

2 lbs. medium sweet potatoes, peeled, cut into cubes
Hot water
½ tsp. sea salt (or Himalayan salt), divided use
1 cup canned lite coconut milk, warm, divided use
1 Tbsp. finely chopped fresh thyme, reserve a small amount for garnish
Ground black pepper (to taste; optional)

1. Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
2. Add ½ cup coconut milk; mash with a potato masher.
3. Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
4. Garnish with thyme, if desired.

21 Day Fix Container Count: 1 Yellow, 1/2 Blue


Mushroom and Garlic Gravy

We have to have gravy too, right?? For a lighter gravy, try this one made with garlic and mushrooms.  :)

Yield: 13 servings, 3 Tbsp. each
1 Tbsp. olive oil
½ medium onion, finely chopped
¼ cup finely chopped mushrooms
3 cloves garlic, finely chopped
¼ cup arrowroot (or cornstarch)
3 cups low-sodium organic vegetable broth
1½ tsp. reduced-sodium soy sauce
Ground black pepper (to taste; optional)
6 fresh parsley sprigs, chopped (for garnish; optional)

1. Heat oil in medium saucepan over medium-high heat.
2. Add onion, mushrooms, and garlic; cook, stirring frequently, for 3 to 5 minutes, or until soft.
3. Add arrowroot; mix well to form a smooth paste.
4. Slowly add broth; whisking constantly to blend. Season with soy sauce and pepper.
5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes, or until thickened.
6. Garnish with parsley if desired.Mushroom

21 Day Fix Container Count: 1/2 Green

We can't forget dessert! With cinnamon, nutmeg, and pure pumpkin puree, this pumpkin pie is sure to become a Thanksgiving favorite!

Pumpkin Pie with Whole Wheat Crust

Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water

Ingredients for Pumpkin Pie:
1 (15 oz) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
⅔ cup evaporated nonfat milk

Instructions For Pie Crust:
Preheat oven to 425° F.
Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

For Pie:
Reduce oven temperature to 350° F.
Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
Add cinnamon, nutmeg, salt, and milk; mix until just blended.
Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

21 Day Fix Container Count: 2 yellows

It just wouldn't be Thanksgiving without the cranberry sauce, now would it?! This cranberry sauce is a great alternative to the super sugary variety. Sweetened with fruit juices and pure maple syrup, the sweet and sour flavors are well-balanced in this popular holiday condiment.

Cranberry Sauce


½ cup 100% orange juice

½ cup unsweetened apple juice

1 tsp. finely chopped orange peel

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

1 (12 oz) bag fresh cranberries, rinsed

1 cup chopped raw pecans

½ cup raisins

⅔ cup canned crushed pineapples, packed in juice

2 Tbsp. pure maple syrup


Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.  Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.  Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.  Add maple syrup; mix well.  Cool before serving.

21 Day Fix Container Count: 1/2 yellow (serving size = 2 tbsp)

To satisfy your sweet tooth in a healthy way, try this on Thanksgiving! This savory apple crisp dessert features the rich flavor of baked apples, walnuts, oats, and a touch of maple syrup.

Apple Crisp


4 cups peeled, sliced apples

3 Tbsp. pure maple syrup, divided use

1 tsp. ground cinnamon, divided use

½ cup old-fashioned rolled oats (use gluten-free oats if desired)

¼ cup finely chopped raw walnuts



1. Preheat oven to 375° F.

2. Combine apples, 2 Tbsp. maple syrup, and ½ tsp. cinnamon in a medium baking dish; mix well. Set aside.

3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining ½ tsp. cinnamon in a medium bowl; mix well.

4. Top apple mixture with oat mixture. Bake for 25 to 30 minutes or until apples are soft.

21 Day Fix Container Count: 1 purple, 1/2 yellow, 1 blue

Deviled eggs are a big crowd pleaser in my household, but I had to find a way to make it Fix approved! Try this recipe -- I promise no one in your family will know that there is hummus in it unless you tell them! :) Perfect for the big feast!


Healthy Deviled Eggs


6 large hard-boiled eggs

1/3 cup hummus

1/4 cup Greek yogurt

1/4 teaspoon sea salt

1/4 teaspoon ground pepper

1/4 teaspoon Dijon mustard

Paprika & chives for garnish

Peel and slice each hard-boiled egg in half lengthwise. Remove yolks and place them in a large mixing bowl or mixer. Add hummus, Greek yogurt, sea salt, pepper and mustard. Mash with a fork until well combined or blend in mixer till smooth. Place egg whites on a flat surface. Using a teaspoon or pastry bag, fill the cavity of each egg white with mixture. Garnish with paprika and chives. Chill and serve.

21 Day Fix: 2 egg halves – 1/2 Red, 1/4 Blue


This looks like a perfect alternative to that sweet potato casserole that we all know and love! Did you know that butternut squash counts as a vegetable on 21 Day Fix?? SCORE!!!!


Butternut Squash Casserole with Pecan Oat Streusel is everything you love about sweet potato casserole but with butternut squash instead! It's light and fluffy, with a hearty whole grain streusel to make it an extra special holiday dish.


For the casserole:

1 tablespoon extra virgin olive oil

1 large butternut squash, halved, seeds removed

4 large eggs

⅓ cup pure maple syrup

½ cup milk (I used skim)

2 tablespoons unsalted butter, softened

½ teaspoon salt


For the streusel:

¾ cup old fashioned rolled oats

¾ cup all-purpose flour

⅓ cup light brown sugar, packed

½ cup pecan pieces

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

pinch salt

6 tablespoons unsalted butter, cut into small cubes


Prepare the casserole:

Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil. Rub the butternut squash halves with the olive oil and place cut side down on the baking sheet. Roast 35-45 minutes or until fork tender. When cool enough to handle, scoop out the flesh and puree until smooth. Puree may be made in advance, and if excess liquid is visible, strain the puree before preparing the filling. Reduce the oven temperature to 350 degrees. Spray an 8x8" baking dish with cooking spray. Beat or whisk the butternut squash, eggs, maple syrup, milk, butter, and salt until smooth (or as smooth as possible). Pour into prepared baking dish.

Prepare the streusel:

Combine the oats, flour, brown sugar, pecans, cinnamon, cardamom, and pinch of salt in medium bowl. Cut in the cold butter in with a pastry blender, fork, or your fingers, until it's in pea-sized clumps. Sprinkle over the top of the butternut squash filling and bake at 350 degrees for 30-40 minutes, or until browned and puffed up around the edges and in the center. Cool on a wire rack for about 10 minutes, then serve.


Canned butternut squash puree may be used as a time saver, which can be found at Whole Foods stores, or Trader Joe's during the fall and winter. Each can has about 1½ cups of puree, so you will need 3 cans to make this recipe.

The maple syrup may be substituted with granulated sugar, brown sugar, or honey.

Recipe by Flavor the Moments.

Here are some tips from Autumn Calabrese herself on surviving the feast with your health and fitness goals in tact.  I just love Autumn and everything she has to say.  She is the mastermind behind this fantastic program (21 Day Fix) that has allowed me to lose 25 pounds!  I think that the simplicity of the program that she has designed is just pure genius!  Here are her tips on the prefect Fixed Thanksgiving Plate!