Sugar-Free Healthy Thanksgiving (free Thanksgiving Menu download! 6 Healthy Recipes)

Sugar-Free Thanksgiving MenuThank you all for your amazing response to my recent post. It means the world to me to have wonderful friends and readers like you! I am so thankful for the outpouring of support, and it means so much to me that my story touched and informed so many.

Feeling thankful for things, this weekend we hosted an early Thanksgiving dinner. We’re going to be out of the country during (Canadian) Thanksgiving, but since it’s my favourite holiday, I really wanted to celebrate it early. Of course, that meant Early Thanksgiving fell within Sugar-Free September, so well, that was a challenge!

The only thing stressing me out all week was dessert. For me, Thanksgiving isn’t really Thanksgiving without pumpkin pie, so I really wanted to find a way to enjoy pumpkin pie while avoiding any sugars and sweeteners including stevia, and even maple syrup and dates. I found a way!

I’ll be sharing some of my healthy Thanksgiving recipes here on the blog, but as a thank you for reading, I’m giving you a copy of my totally Sugar-Free Thanksgiving menu to download.

You’ll find 7 easy recipes for a healthy Thanksgiving dinner menu that contains absolutely no added sugars, including my sugar-free pumpkin pie.

Subscribe to receive updates from Home at Six and to download a printable PDF of my Sugar-Free Thanksgiving menu. If you’re already subscribed, just enter your email address to receive your free download.

Sugar-Free Healthy Thanksgiving Menu!

free thanksgiving menu download



Recipes include:

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie

roasted thanksgiving turkey

healthy thanksgiving dinner

pumpkin pie recipe

Mushroom Kale Spring Rolls | Beauty Detox Challenge

kale mushroom spring rolls

This week’s Beauty Detox assignment was to create a variation of Kimberly Snyder’s Warm Kale and Mushroom Beauty Salad. I made my salad over the weekend and then I used the leftovers in spring rolls for dinner last night. I didn’t photograph my salad on its own, so here I’m sharing my Kale and Mushroom Spring Rolls. I enjoyed them with a bowl of miso soup and a small salad topped with sauerkraut and black sesame seeds. So my entry for this week’s challenge is a salad in a spring roll, ok? Yeah, let’s go with that!

I recently made spring rolls and cooked them with a quick shallow fry. They tasted great but a couple didn’t hold together that well and I thought they might have soaked up a bit too much oil. This time around, I baked them in the oven and it was a lot easier that having to stand over the stove while avoiding getting burned by hot oil.

baked spring rolls

I sautéed my vegetables first since they were originally made for the salad, but another option is to coat the raw veg with a tablespoon of oil before wrapping. That might increase the bake time a bit.

Usually in a stir-fry salad like this, I would add some tamari. But since it’s Sugar-Free September, I’ve been avoiding most sauces. To give this salad flavour, I loaded on the spices, and the flavours worked really well in my spring roll version, too.

Mushroom Kale Spring Rolls
 
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Author:
Recipe type: vegan, vegetarian
Serves: 2-3
Ingredients
  • 6 rice paper wrappers
  • 2 tbs coconut oil
  • 4 cups chopped kale
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1" ginger root, minced
  • ¼ cup thinly sliced carrot
  • ¼ cup chopped zucchini
  • ¼ cup chopped broccoli
  • ¼ onion, chopped
  • ¼ tsp crushed chili pepper flakes
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375F
  2. Place a wire baking rack over a parchment lined baking sheet and brush with small amount of oil
  3. Heat 1 tbs oil over medium heat
  4. Add mushrooms, kale and onion and sautee for 3 minutes
  5. Add remaining vegetables, garlic, ginger and spices
  6. Cook for an additional 5 minutes, until kale is softened and onions are translucent
  7. Working one at a time, prepare rice wrappers by placing in a shallow dish with warm water for 30 seconds
  8. Transfer to a clear surface and place ½ cup vegetables in centre
  9. Fold over sides and roll, placing seam side down on baking rack
  10. Brush each roll with remaining oil
  11. Bake on rack over sheet for 20-30 minutes

kale mushroom spring rolls

 

Make sure to check out Kimberly’s warm kale and mushroom salad. And for my other Beauty Detox assignments, click here.

Miso and Sweet Potato Millet Bowls

sweet potato millet bowls

I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?

This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.

Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.

miso millet bowls

Miso and Sweet Potato Millet Bowls
 
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Author:
Serves: 4
Ingredients
  • 1 cup millet, uncooked
  • 3.5 cups water
  • 2 tbs miso paste
  • 1 sweet potato, chopped
  • ½ cucumber, quartered
  • 1 green onion, diced
  • 1 cup corn, cooked
  • 1 chicken breast, cooked and sliced
  • 1 tbs coconut oil
Instructions
  1. Pre-heat oven to 375F
  2. Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
  3. Toast the dry millet in a pan over medium heat for 2 minutes
  4. Add water to pan, cover and bring to a boil
  5. Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
  6. To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion

miso millet bowls with sweet potato and corn

On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!

Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.

Have a great weekend!

Lemon Basil Spaghetti Squash | Beauty Detox

For this week’s Beauty Detox Assignment, Kimberly Snyder asked us to come up with a recipe using squash. Her recipe for Baked Kabocha Squash with Mushroom Sauce inspired this dish. I looked for the kabocha squash, but it was quite expensive at Whole Foods, so I went with my favourite: spaghetti squash.

Simply tossed with a mix of zucchini, cherry tomatoes and diced onions, the squash was coated in a creamy lemon basil sauce.

Lemon Basil Spaghetti Squash

This dish would be so beautiful served as a Thanksgiving side. Sweet potato instead of zucchini, and quinoa and cranberries with a dash of cinnamon.

In this recipe, hemp seeds and nutritional yeast add a creaminess to the peppery lemon basil sauce. I topped the noodles with a poached egg for a complete dinner meal.

This is another great meal that satisfies while keeping to the Sugar-Free September guidelines.

Lemon Basil Spaghetti Squash
 
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Author:
Recipe type: Vegan, Vegetarian, Pasta
Serves: 4
Ingredients
  • 1 spaghetti squash
  • 1 zucchini
  • 1 cup cherry tomatoes
  • ¼ white onion, chopped
  • 6 large basil leaves, chopped coarsely
  • 2 tsp coconut oil
  • 1 tbs olive oil
  • 4 poached eggs (optional)
  • Sauce: ¼ cup olive oil, 1 tsp tahini, 1 tsp nutritional yeast, 1 tsp hulled hemp seeds, 2 large basil leaves, 1 tsp rosemary, 1 tsp minced garlic, juice from ½ lemon, ¼ tsp salt, ½ tsp ground pepper, adjust to taste.
Instructions
  1. Preheat oven to 425F
  2. Carefully cut spaghetti squash in half lengthwise
  3. Drizzle with olive oil and roast, face up, for 1 hour
  4. Meanwhile, in a blender or food processor combine sauce ingredients and blend until combined
  5. Heat coconut oil over medium heat and sautee zucchini, cherry tomatoes and onion until softened, about 10 minutes
  6. Once cooked, shred squash using two forks
  7. Toss squash with sauce, sauteed veg and chopped fresh basil
  8. Top with poached eggs (optional)

Lemon Basil Spaghetti Squash