Thanksgiving is a time for gathering with loved ones, sharing delicious food, and creating cherished memories. However, for those mindful of their cholesterol intake, the traditional holiday spread can sometimes feel daunting.
The good news is that you can still enjoy a sumptuous Thanksgiving feast without compromising your health.
With an array of flavorful and satisfying low-cholesterol recipes, you can delight your family and friends with dishes that nourish both body and spirit.
In this blog post, we present 50+ Thanksgiving low-cholesterol recipes that will transform your holiday menu into a heart-healthy celebration.
From appetizers and side dishes to main courses and desserts, these recipes are designed to satisfy your cravings while supporting your health goals.
Each recipe is crafted with wholesome ingredients, focusing on fresh produce, lean proteins, and flavorful spices, ensuring that every bite is as delightful as it is nutritious.
Join us as we explore the world of low-cholesterol cooking this Thanksgiving, where you can indulge in delicious meals without the worry.
Let’s make this holiday season not just memorable but also health-conscious, allowing everyone at the table to enjoy a meal that is both festive and good for the heart!
50+ Flavorful Thanksgiving Low-Cholesterol Recipes to Transform Your Table
This Thanksgiving, there’s no need to sacrifice flavor for health. With our collection of 50+ low-cholesterol recipes, you can create a festive feast that appeals to everyone, regardless of their dietary needs.
From hearty vegetable dishes to delectable desserts, each recipe is crafted to ensure you can enjoy your holiday favorites while maintaining a heart-healthy lifestyle.
By incorporating these recipes into your Thanksgiving celebration, you can show your loved ones that healthy eating can be delicious and satisfying.
Embrace the spirit of gratitude and togetherness this holiday season, knowing that you are providing nourishing meals that contribute to everyone’s well-being.
So gather your family, set the table, and savor the joy of a Thanksgiving filled with good food, good company, and a focus on health. Happy Thanksgiving!
Herb-Roasted Turkey Breast
Recipe Summary: This herb-roasted turkey breast is a flavorful and moist alternative to traditional whole turkey. By using a lean turkey breast, this dish is naturally lower in cholesterol while still being a centerpiece for your Thanksgiving feast. The herbs provide aromatic flavors that infuse the turkey, making it a hit with your family and friends.
Ingredients:
- 1 (4-5 lb) turkey breast, bone-in, skinless
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup low-sodium chicken broth
Instructions:
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together olive oil, garlic, thyme, rosemary, sage, salt, and pepper.
- Rub the mixture evenly over the turkey breast.
- Place the turkey in a roasting pan and pour the chicken broth into the pan.
- Roast the turkey breast in the preheated oven for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
- Baste the turkey with the broth every 30 minutes to keep it moist.
- Once done, let the turkey rest for 10-15 minutes before slicing.
This herb-roasted turkey breast is not only low in cholesterol but also packed with flavor. The combination of fresh herbs and olive oil ensures that the meat remains tender and juicy. Paired with some roasted vegetables or a light salad, this dish can create a balanced and satisfying Thanksgiving meal. Your guests will appreciate the healthier choice while still enjoying the classic flavors of the season.
Quinoa Stuffing with Dried Fruits and Nuts
Quinoa stuffing is a fantastic gluten-free, low-cholesterol alternative to traditional bread stuffing. This dish combines the nutty flavor of quinoa with the sweetness of dried fruits and the crunch of nuts. It’s a nourishing side dish that adds color and texture to your Thanksgiving table while being heart-healthy.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 cup mixed dried fruits (such as cranberries, apricots, and raisins)
- 1/2 cup chopped walnuts or pecans
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions:
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5-7 minutes until softened.
- Stir in the dried fruits, nuts, thyme, sage, and cooked quinoa. Mix well and season with salt and pepper.
- Cook for an additional 5 minutes, allowing flavors to meld together.
- Transfer to a serving dish and garnish with additional nuts or herbs if desired.
This quinoa stuffing with dried fruits and nuts is a delightful addition to any Thanksgiving meal. The quinoa provides a good source of protein and fiber, making it a nutritious alternative to traditional stuffing. The combination of sweet and savory flavors, along with a satisfying crunch from the nuts, creates a dish that everyone can enjoy. This recipe not only fits a low-cholesterol diet but also enhances your Thanksgiving spread with its vibrant colors and textures.
Pumpkin and Sweet Potato Mash
This pumpkin and sweet potato mash is a creamy, comforting side dish that brings together the flavors of fall. Using pumpkin and sweet potatoes ensures a naturally sweet and nutrient-rich mash that is low in cholesterol and high in vitamins. This dish is a perfect accompaniment to your Thanksgiving turkey and adds a lovely splash of color to your plate.
Ingredients:
- 2 cups sweet potatoes, peeled and diced
- 1 cup canned pumpkin puree (not pie filling)
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup low-fat milk or almond milk (optional)
Instructions:
- In a large pot, bring water to a boil. Add the diced sweet potatoes and cook until tender, about 15 minutes.
- Drain the sweet potatoes and return them to the pot.
- Add the pumpkin puree, olive oil, cinnamon, nutmeg, salt, and pepper. Mash with a potato masher or fork until smooth and creamy.
- If you prefer a creamier texture, stir in the low-fat milk or almond milk until desired consistency is reached.
- Serve warm as a side dish.
The pumpkin and sweet potato mash offers a delightful twist on traditional mashed potatoes. Rich in fiber and antioxidants, this dish is not only heart-healthy but also satisfies those sweet cravings without added sugars. It’s a wonderful way to enjoy the flavors of Thanksgiving while being mindful of dietary needs. This mash pairs beautifully with turkey and stuffing, ensuring that your Thanksgiving meal is both festive and nutritious.
Green Bean Almondine
Green Bean Almondine is a classic dish that combines the crispness of fresh green beans with the nutty crunch of almonds. This recipe is not only simple to prepare but also low in cholesterol, making it an excellent side dish for Thanksgiving. The bright flavors and textures will complement your main courses beautifully.
Ingredients:
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1/2 cup sliced almonds
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lemon wedges for garnish (optional)
Instructions:
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes until tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced almonds and cook, stirring frequently, for 2-3 minutes until they are golden brown.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the blanched green beans to the skillet and toss to coat. Drizzle with lemon juice and season with salt and pepper to taste.
- Cook for another 2-3 minutes until the green beans are heated through. Serve warm, garnished with lemon wedges if desired.
Green Bean Almondine is a delightful side dish that adds both flavor and visual appeal to your Thanksgiving table. The vibrant green beans paired with the crunchy almonds create a satisfying texture contrast, while the lemon juice adds a refreshing zing. This dish is an excellent way to include vegetables in your meal without the added cholesterol. It’s easy to prepare and will surely impress your guests, making it a must-have for your holiday feast.
Cauliflower and Chickpea Curry
This Cauliflower and Chickpea Curry is a hearty and flavorful dish that serves as a wonderful alternative to traditional meat-based casseroles. Packed with spices and nutrients, this recipe is low in cholesterol and full of plant-based protein. It’s a unique addition to your Thanksgiving menu that will delight everyone at the table.
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 can (14 oz) diced tomatoes
- 1 cup low-sodium vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the curry powder and cumin, stirring well to coat the onion mixture.
- Add the cauliflower florets, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
This Cauliflower and Chickpea Curry offers a hearty, warming option for Thanksgiving that is both satisfying and low in cholesterol. The aromatic spices and rich flavors create a comforting dish that can stand alone or complement your turkey and other sides. This curry is not only a great way to incorporate plant-based proteins into your meal, but it also introduces a different flavor profile that will excite your taste buds. It’s an excellent choice for vegans and meat-eaters alike, ensuring everyone can enjoy a delicious, healthy dish this holiday season.
Baked Apple Crisp with Oats
Baked Apple Crisp is a beloved dessert that brings together the warmth of baked apples with a crunchy oat topping. This low-cholesterol version uses natural sweeteners and heart-healthy oats, making it a guilt-free way to enjoy a classic holiday treat. Serve it warm with a scoop of low-fat vanilla yogurt for a delightful finish to your Thanksgiving meal.
Ingredients:
- 4 large apples, peeled, cored, and sliced
- 2 tablespoons honey or maple syrup
- 1 teaspoon cinnamon
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar (or coconut sugar)
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/4 cup chopped nuts (such as walnuts or pecans)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, toss the sliced apples with honey (or maple syrup) and cinnamon. Spread the apples evenly in a greased 9×13-inch baking dish.
- In another bowl, combine the oats, whole wheat flour, brown sugar, and salt. Add the applesauce and mix until crumbly. Stir in the chopped nuts.
- Sprinkle the oat mixture over the apples in the baking dish.
- Bake for 25-30 minutes or until the topping is golden brown and the apples are tender.
- Allow to cool slightly before serving.
This Baked Apple Crisp with Oats is a delightful way to end your Thanksgiving feast. It captures the essence of fall with its warm apples and comforting spices while remaining low in cholesterol. The oat topping provides a satisfying crunch and a wholesome twist that complements the sweet, tender apples underneath. This dessert not only tastes delicious but is also a healthier alternative to traditional pies. Serve it warm with a dollop of low-fat yogurt for an indulgent yet guilt-free treat that will please everyone at your table.
Sweet Potato and Black Bean Salad
This Sweet Potato and Black Bean Salad is a vibrant, nutrient-dense dish that combines the sweetness of roasted sweet potatoes with the hearty texture of black beans. It’s a filling side that brings a colorful presentation to your Thanksgiving table. Rich in fiber, vitamins, and minerals, this salad is low in cholesterol and high in flavor, making it a fantastic addition to your holiday feast.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: avocado slices for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- In a large bowl, combine the black beans, red bell pepper, red onion, and fresh cilantro.
- Once the sweet potatoes are done, let them cool slightly before adding them to the bean mixture.
- In a small bowl, whisk together the remaining olive oil, lime juice, cumin, salt, and pepper. Pour over the salad and toss gently to combine.
- Serve chilled or at room temperature, garnished with avocado slices if desired.
This Sweet Potato and Black Bean Salad offers a delightful blend of flavors and textures that will brighten your Thanksgiving spread. The sweet potatoes provide natural sweetness, while the black beans add protein and heartiness, making this dish satisfying and nutritious. Packed with colorful veggies, this salad not only looks appealing but also provides essential nutrients. It’s an excellent option for those looking for a fresh, light dish amid the heavier traditional fare, ensuring everyone at the table can enjoy a heart-healthy and delicious meal.
Garlic Mashed Cauliflower
Garlic Mashed Cauliflower is a creamy, flavorful alternative to traditional mashed potatoes, making it a perfect low-cholesterol side dish for your Thanksgiving dinner. With roasted garlic adding a rich depth of flavor, this dish satisfies those comfort food cravings without the cholesterol found in butter and cream. It’s an excellent way to include more vegetables in your holiday meal while keeping it delicious.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 4 cloves garlic, roasted (see instructions below)
- 2 tablespoons olive oil
- 1/4 cup low-sodium vegetable broth (or more, to taste)
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions:
- To roast garlic: Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for 20-25 minutes until soft. Allow to cool slightly, then squeeze out the roasted garlic into a bowl.
- Steam or boil the cauliflower florets until tender, about 10-15 minutes. Drain well.
- In a large bowl, combine the cooked cauliflower, roasted garlic, olive oil, and vegetable broth. Use a potato masher or immersion blender to mash until smooth and creamy. Adjust the broth for desired consistency.
- Season with salt and pepper to taste. Serve warm, garnished with chopped chives or parsley.
Garlic Mashed Cauliflower is a deliciously creamy and healthy side dish that will be a hit at your Thanksgiving gathering. This recipe replaces high-cholesterol dairy ingredients with wholesome cauliflower and olive oil, resulting in a rich, savory dish that is lower in calories and cholesterol. The roasted garlic adds a sweet and aromatic flavor that elevates this dish to something truly special. This mashed cauliflower pairs wonderfully with turkey and gravy, ensuring that you can enjoy all the traditional flavors of Thanksgiving while maintaining a heart-healthy approach.
Maple-Glazed Brussels Sprouts
Maple-Glazed Brussels Sprouts are a delicious and nutritious side dish that adds a touch of sweetness to your Thanksgiving table. This low-cholesterol recipe uses maple syrup to enhance the natural flavors of Brussels sprouts, providing a perfect balance of sweet and savory. Roasting the sprouts brings out their earthy flavor and adds a delightful crispness, making them a standout addition to your holiday meal.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- Optional: toasted pecans for garnish
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the Brussels sprouts are tender and caramelized, shaking the pan halfway through for even cooking.
- Serve warm, garnished with toasted pecans if desired.
These Maple-Glazed Brussels Sprouts are a delightful addition to your Thanksgiving feast, offering a unique twist on a classic vegetable. The combination of sweet maple syrup and earthy Brussels sprouts creates a flavor profile that is both satisfying and comforting. This dish is not only low in cholesterol but also high in fiber and nutrients, making it a health-conscious choice that everyone will love. The roasting process enhances the natural sweetness of the sprouts, ensuring they are tender and flavorful. Whether served alongside turkey or as part of a vegetarian spread, this dish is sure to impress your guests and become a holiday favorite.
Quinoa and Roasted Vegetable Salad
This Quinoa and Roasted Vegetable Salad is a colorful, nutritious dish that is both filling and low in cholesterol. Combining protein-rich quinoa with a medley of seasonal vegetables, this salad is perfect for Thanksgiving. It’s dressed with a light vinaigrette that enhances the flavors without overpowering them, making it a refreshing addition to your holiday spread.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 zucchini, diced
- 1 bell pepper (any color), diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- While the quinoa cooks, toss the diced zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the vegetables in the oven for 20-25 minutes, until they are tender and slightly caramelized.
- In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with balsamic vinegar, and toss gently to combine. Garnish with fresh parsley or basil before serving.
This Quinoa and Roasted Vegetable Salad is not only visually appealing with its array of colors but also packed with nutrients. The nutty flavor of quinoa pairs perfectly with the sweetness of roasted vegetables, creating a dish that is satisfying and heart-healthy. This salad can be served warm or at room temperature, making it a versatile addition to your Thanksgiving table. It offers a delightful contrast to heavier dishes and ensures that your holiday meal includes wholesome ingredients that everyone can enjoy.
Herb-Roasted Turkey Breast
This Herb-Roasted Turkey Breast is a succulent and flavorful dish that keeps the focus on lean protein while minimizing cholesterol. Infused with aromatic herbs and spices, this turkey breast is easy to prepare and serves as a fantastic centerpiece for your Thanksgiving meal. It’s a great option for those who prefer a smaller portion of turkey without compromising on flavor.
Ingredients:
- 3-4 pounds boneless turkey breast
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup low-sodium chicken broth
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a roasting pan or baking dish.
- In a small bowl, mix together the olive oil, rosemary, thyme, garlic, onion powder, salt, and pepper to create a herb paste.
- Rub the herb mixture all over the turkey breast, ensuring it is well-coated.
- Place the turkey breast in the roasting pan and pour the chicken broth into the bottom of the pan.
- Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Baste the turkey with the pan juices every 30 minutes for extra flavor and moisture.
- Once cooked, remove from the oven and let it rest for 10-15 minutes before slicing. Serve with your favorite low-cholesterol sides.
This Herb-Roasted Turkey Breast is a standout dish for your Thanksgiving celebration, providing all the traditional flavors without the excess cholesterol. The infusion of fresh herbs and garlic ensures that each bite is packed with flavor, while the roasting process keeps the meat juicy and tender. This recipe is perfect for those who want a lighter option without sacrificing the holiday spirit. Pair it with your favorite low-cholesterol sides, and you have a complete meal that everyone can enjoy.
Pumpkin Chia Seed Pudding
This Pumpkin Chia Seed Pudding is a delightful dessert that combines the flavors of pumpkin pie with the health benefits of chia seeds. Rich in fiber and omega-3 fatty acids, this low-cholesterol dessert is not only satisfying but also nutritious. It’s a great way to enjoy the flavors of fall while maintaining a healthy diet during the holiday season.
Ingredients:
- 1 cup unsweetened almond milk (or any low-fat milk)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- Optional toppings: crushed nuts, granola, or whipped coconut cream
Instructions:
- In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until well combined.
- Stir in the chia seeds, ensuring they are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the mixture.
- Once set, stir the pudding again and portion it into individual serving bowls. Top with your choice of crushed nuts, granola, or whipped coconut cream before serving.
This Pumpkin Chia Seed Pudding is a deliciously creamy and healthy dessert that captures the essence of fall in every bite. The combination of pumpkin and chia seeds provides a rich texture and nutritional benefits, making it a guilt-free way to satisfy your sweet tooth during the Thanksgiving holiday. This pudding is easy to prepare and can be made ahead of time, allowing you to enjoy more time with your loved ones. It’s a perfect alternative to heavier desserts, ensuring your Thanksgiving ends on a light and wholesome note.
Spinach and Mushroom Stuffed Acorn Squash
This Spinach and Mushroom Stuffed Acorn Squash is a stunning centerpiece for your Thanksgiving feast. The naturally sweet flavor of roasted acorn squash pairs beautifully with a savory filling of spinach and mushrooms, making this dish both visually appealing and satisfying. Rich in vitamins and low in cholesterol, this recipe is a great way to incorporate vegetables into your holiday menu.
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- 1 cup mushrooms, diced (any variety)
- 2 cups fresh spinach, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup low-sodium vegetable broth
- 1/4 cup breadcrumbs (optional for crunch)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil, and season with salt and pepper. Place them cut-side down on the prepared baking sheet and roast for 30-35 minutes, or until tender.
- Meanwhile, in a skillet over medium heat, heat the remaining tablespoon of olive oil. Add the onion and garlic, and sauté until fragrant and translucent.
- Add the diced mushrooms and cook until they soften, about 5-7 minutes. Stir in the chopped spinach and thyme, and cook until the spinach wilts. Pour in the vegetable broth and season with salt and pepper. If using, stir in the breadcrumbs for added texture.
- Once the acorn squash is roasted, carefully turn them cut-side up and fill each half with the mushroom and spinach mixture. Return to the oven and bake for an additional 10 minutes.
- Serve warm, garnished with fresh herbs if desired.
The Spinach and Mushroom Stuffed Acorn Squash is a deliciously wholesome dish that showcases the beauty of seasonal produce. The combination of earthy mushrooms and vibrant spinach creates a satisfying filling that pairs perfectly with the naturally sweet acorn squash. This dish not only brings a colorful presentation to your Thanksgiving table but also provides a wealth of nutrients without the added cholesterol. It’s a fantastic vegetarian option that ensures everyone at the table can enjoy a healthy and hearty meal.
Cranberry Orange Relish
This Cranberry Orange Relish is a refreshing and zesty condiment that perfectly complements turkey and other Thanksgiving dishes. Made with fresh cranberries and oranges, this relish provides a burst of flavor while being low in cholesterol. It’s a simple yet elegant addition to your holiday spread, bringing a bright contrast to the savory flavors of your main course.
Ingredients:
- 12 ounces fresh cranberries, rinsed
- 1 medium orange, peeled and chopped (including zest)
- 1/2 cup maple syrup (adjust for sweetness)
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon cinnamon (optional)
Instructions:
- In a food processor, combine the fresh cranberries and chopped orange (with zest) until coarsely chopped.
- Add the maple syrup and pulse until combined. If desired, stir in the chopped walnuts and cinnamon for added texture and flavor.
- Transfer the relish to a serving bowl and let it sit in the refrigerator for at least 1 hour to allow the flavors to meld.
- Serve chilled or at room temperature alongside your Thanksgiving main dishes.
This Cranberry Orange Relish is a vibrant and tangy addition to your Thanksgiving menu that enhances the flavors of your meal. Its fresh, fruity taste cuts through the richness of roasted meats, making it a perfect companion for turkey. With no cholesterol and the health benefits of cranberries and oranges, this relish is not only delicious but also packed with antioxidants. This easy-to-make condiment can be prepared in advance, allowing you to enjoy the festivities without the last-minute rush.
Cauliflower Gratin with Nutritional Yeast
This Cauliflower Gratin with Nutritional Yeast is a creamy, cheesy alternative to traditional gratins that is both low in cholesterol and packed with flavor. By using nutritional yeast instead of heavy cream and cheese, this dish offers a rich, umami flavor while maintaining a healthy profile. It’s a comforting side that will be a hit at your Thanksgiving dinner, pleasing both health-conscious diners and those seeking indulgent flavors.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 cup unsweetened almond milk (or any low-fat milk)
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon smoked paprika (optional)
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well and set aside.
- In a medium saucepan over medium heat, combine the almond milk, nutritional yeast, olive oil, garlic, onion powder, salt, pepper, and smoked paprika. Stir well and bring to a simmer.
- Add the steamed cauliflower to the saucepan, stirring to coat the florets in the sauce.
- Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 20-25 minutes, or until the top is slightly golden and bubbly.
- Serve warm, garnished with fresh parsley.
This Cauliflower Gratin with Nutritional Yeast offers a creamy, cheesy texture that is often missing in low-cholesterol dishes. The nutritional yeast brings a savory, cheesy flavor without the added fat and cholesterol of traditional gratins, making it a healthier choice. This dish is not only a fantastic way to enjoy cauliflower but also a comforting side that can stand up to the heartiness of your Thanksgiving feast. It’s an excellent option for those looking to indulge while maintaining a health-conscious approach during the holidays.
Note: More recipes are coming soon!
