CLY Approved Thanksgiving Recipes
It’s time to get ready for Thanksgiving! Whether you’re hosting a big group or just bringing along a favorite dish, these delicious Thanksgiving recipes will inspire you to get cooking. A mix of appetizers/snacks, main dishes, side dishes and desserts mean your Thanksgiving can be CLY approved! Being prepared and having healthy options is key to staying on track.
HOW DO YOU MAKE DEVILED EGGS WITH TURKEY BACON?
It’s really quite easy. Here are the basic steps:
Bring a pot of water to a boil. Reduce the heat to low, gently add the eggs, increase the heat to back to high and set a timer for 14 minutes.
Prepare an ice water bath as the eggs are boiling. Then transfer them to the bath once they’ve cooked 14 minutes.
Once cooled, peel the eggs, cut them in half, and separate the egg whites onto a plate and yolks into a bowl.
Mash and stir the yolk with the rest of the filling ingredients: vegan or whole 30 approved mayonnaise, mustard, pickle relish, salt and pepper.
Cook the turkey bacon until golden and crispy. With only two slices needed, I usually pan fry. Once done, crumble the bacon into bits.
Scoop the filling into the egg whites and sprinkle a generous amount of bacon bits and chives on top. Don’t be shy with that turkey bacon!
HOW TO BOIL AND SAUTÉE GREEN BEANS
To get the beans cooked through and tender, just give them a quick blanch in boiling water before sautéeing. Here’s the process:
Blanch the green beans in a pot of boiling water for 3-5 minutes.
Cool and drain. Transfer the green beans in an ice water bath to stop the cooking process. Once cool, drain and set aside.
Heat the grass fed butter (or olive/coconut oil) in a large pan over medium-high heat. Add in the diced shallots and sautée for 1-2 minutes.
Add honey for a little sweetness and stir for a minute more.
Transfer the green beans and lemon zest to the pan and mix well. Season with salt, pepper, and serve.
PUMPKIN CHEESECAKE
CRUST
1 cup raw pecans
3/4 cup raw almonds
3/4 cup shredded coconut, unsweetened
10 Medjool dates, pitted
1/4 tsp salt
WHITE CHOCOLATE LAYER
11/2 cups raw cashews, soaked overnight
1/2 cup water
1/3 cup raw cocoa butter, melted
1/3 cup maple syrup
3 tbsp lemon juice
1/2 tsp ground vanilla beans
PUMPKIN LAYER
11/2 cups raw cashews, soaked overnight
1/2 cup water
1/2 cup pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil
1 tbsp pumpkin pie spice mix
*OPTIONAL* DATE CARAMEL SAUCE (THIS IS A FULL BATCH, SO YOU WILL HAVE LEFTOVERS)
15 Medjool dates, pitted
1/4 cup water
1/2 tbsp coconut oil
INSTRUCTIONS
Note: You can soak all 3 cups of raw cashews together overnight, then divide after they've soaked.
Place all crust ingredients together in a food processor and pulse several times, until you have a crumbly, sticky texture that resembles sand.
Line an 8-inch square pan with parchment paper. Pour the crust mixture into the bottom of the pan and flatten. Use another piece of parchment paper on top if your hands stick.
Add all white chocolate layer ingredients together in a high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of crust layer and gently shake the pan to flatten.
Place the pan in the freezer for 30-40 minutes or until the top has firmed up.
While the first layer is freezing, wash and dry your blender.
Add all pumpkin layer ingredients to your high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of your white chocolate layer and gently shake the pan to flatten.
Place back in the freezer and let the cheesecake completely firm up for 3-4 hours.
Before serving, remove the cheesecake from the freezer and let thaw at room temperature for 20 minutes.
Cut the cheesecake in half one direction, then divide each half into 5 slices and serve immediately.
If you're making the date caramel, place all ingredients into a clean food processor and pulse until a thick paste forms.
Place the caramel in a pastry bag and pipe a long stripe along the top of the cheesecake slices. Add two pecans to the top and serve.
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