fbpx

Thanksgiving Recipe

This recipe is high in protein and Omega 3’s, delicious, and simple enough to prepare amid the Thanksgiving festivities.

1. Herb-Roasted Turkey Breast

Ingredients:

  • 2 lbs turkey breast
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • Salt and pepper to taste
  • 1 lemon, halved

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. Rub the turkey breast with olive oil and season generously with salt, pepper, rosemary, thyme, and sage.
  3. Place the turkey in a roasting pan and squeeze lemon over the top.
  4. Roast for about 1-1.5 hours, or until the turkey reaches an internal temperature of 165°F (74°C).
  5. Let it rest before slicing.

This entrée is high in protein and includes omega-3 fatty acids from the olive oil. Herbs not only add flavor but also have anti-inflammatory properties.

2. Brussels Sprouts with Walnuts and Cranberries

Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1/2 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl.
  3. Spread on a baking sheet and roast for 20-25 minutes until crispy on the outside and tender on the inside.
  4. In the last 5 minutes of roasting, add the walnuts and cranberries to the baking sheet.
  5. Serve warm.

3. Quinoa and Spinach Salad

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 bag (about 6 oz) fresh spinach, roughly chopped
  • 1/2 cucumber, diced
  • 1/4 cup chopped red onion
  • 1/4 cup pumpkin seeds
    For the dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste

Directions:

  1. Rinse quinoa under cold running water until the water runs clear.
  2. In a medium saucepan, bring water to a boil. Add quinoa and simmer covered for 15 minutes, or until the water is absorbed.
  3. Remove from heat and let sit for 5 minutes, then fluff with a fork.
  4. In a large bowl, combine the cooked quinoa, spinach, cucumber, red onion, and pumpkin seeds.
  5. Whisk together the olive oil, lemon juice, honey, salt, and pepper for the dressing.
  6. Pour the dressing over the salad and toss to combine.

This salad is packed with fiber from quinoa and spinach, and the olive oil and pumpkin seeds provide healthy fats. The lemon dressing adds a fresh, bright flavor while also offering anti-inflammatory benefits.

These dishes are healthy, high in Omega 3’s, delicious, and simple enough to prepare amid the Thanksgiving festivities. They provide a well-rounded approach to holiday eating that emphasizes nutritional value without sacrificing flavor.