There is almost nothing better than good food, cozy sweaters, and family time. And all those things basically describe Thanksgiving Day in a nutshell. While I do have my Recipe Book available for purchase (either with a downloadable PDF or paper copy), I wanted to share these additional bonus recipes with you! They feature both decedent and lighter options for seasonal appetizers, entrees, and desserts. I know that many dancers feel nervous about indulging during Thanksgiving since Nutcracker is right around the corner (well most years when there’s not a global pandemic). But trust me there is NOTHING wrong with eating all of your favorite foods, it’s part of being human and having a healthy relationship with food! Balance in your diet and being free of restriction is extremely important, so I wanted to provide you with options that give full holiday flavor but also lighter choices to ease any worry that you may have!
Roasted Acorn Squash
– acorn squash -2 tbsp dark brown sugar -3 tbsp melted butter -1/4 tsp nutmeg cup -dash of salt -1/2 tsp cinnamon
-Preheat your oven to 400 degrees -Core and slice your acorn squash into strips or cubes -Combine your brown sugar, melted butter, salt, nutmeg & cinnamon -Brush ingredients over your squash -Bake for 20mins -Let cool and enjoy!
Cast Iron Skillet Cornbread
-1 cup flour -1 cup cornmeal -3tsp baking powder -1/2 cup granulated sugar -1/2tsp baking soda -1/4 cup shortening -1 cup buttermilk -1/2 cup milk of choice -1/4 cup melted unsalted butter -2 eggs at room temperature -1/2tsp salt
-Preheat your oven to 375 degrees -Preheat cast iron on the stovetop at medium heat for 10mins. -Whisk flour, baking soda, sugar, cornmeal, baking powder, and salt -Mix eggs, buttermilk, milk, and butter then stir in with dry ingredients -Preheat cast iron on stovetop at medium and add shortening to skillet -Once the shortening is melted add batter to cast iron -Place cast iron into the oven and bake for 20-25mins -Let cool and enjoy!
-1 block extra firm tofu -1/2 cup diced carrots -2 diced shallots -1/2 cup vegetable broth -2tbsp extra virgin olive oil -2tbsp apple cider vinegar -2tsp dried thyme -1tsp ground sage -1 minced garlic clove -1/2 cup diced celery -salt and pepper to taste
-Preheat your oven to 425 degrees -Press your tofu by removing it from the container, draining excess water, wrapping it in paper towel, and placing a heavy object on top and letting it sit for half an hour -Cut pressed tofu in cubes -Place tofu in a small baking dish with celery, carrots, shallots, and garlic -Add broth, olive oil, apple cider vinegar, thyme, sage, salt, and pepper and mix well -Cover with foil and bake for 30mins -Remove the foil and bake for another 30-45mins -Let cool and enjoy!
– pie crust of choice (can be homemade or store bought) -1/2 cup light corn syrup -1/2 cup dark corn syrup -1/2 cup white granulated sugar -1/2 cup dark brown sugar -3 eggs at room temperature -1 1/4 cup pecan halves and pieces -1tsp vanilla extract -1/2 tsp salt -1/3 cup unsalted butter
-Preheat your oven to 350 degrees -Put your pecan halves and pieces into your uncooked pie crust -Whisk your eggs then add your sugars, corn syrups, butter, vanilla, and salt -Combine ingredients then pour your mixture into your crust -Cover your pie with foil and bake for 30mins -Remove the foil and bake for another 25-30mins -Let cool and enjoy!
Lighter Pumpkin Pie
– pie crust of choice (can be homemade or store bought) -1/2 cup milk of choice -1/2 cup white granulated stevia -3/4 cup egg whites at room temperature -15oz can 100% pumpkin purée -1tsp vanilla extract -1 tsp pumpkin pie spice -dash of nutmeg – 2tsp cinnamon
-Preheat your oven to 400 degrees -Whisk your eggs whites then add your stevia, milk, pumpkin, vanilla, nutmeg, pumpkin pie spice, & cinnamon -Combine ingredients then pour your mixture into your crust -Bake for 30mins -Reduce the oven temperature to 375 degrees and bake for another 30-45min -Let cool and enjoy!
I hope you enjoy these recipes as much as I do! Make sure to try them out and tag me on social so I can see all your culinary creations! Plus let me know what recipes you have that you would like me to try and what recipes you want me to share for Christmas! Till then, have a lovely Thanksgiving, I am so thankful for all of you!
Every Ballerina Needs to Take a Bow