What if you could enjoy the tastes of fall and Thanksgiving with a little less guilt? These healthier Thanksgiving recipes may be exactly what you've been looking for!
From homemade stuffing to pumpkin pie, you'll find several tasty and macro-friendly dishes. Who said you have to compromise on flavor for a healthy meal?
I even included a couple of recipes that you can make from all your Thanksgiving leftovers!
Try out these recipes whether it's for Thanksgiving or any other time this holiday season. I know you'll love them!
High-Protein Leftover Thanksgiving Bites
Servings: 12 Bites (1 Serving = 1 Bite)
Prep Time: 15 Minutes
Cook Time: 20 Minutes
INGREDIENTS:
1 ½ Cups Leftover Stuffing
1 ½ Cups Mashed Potatoes
½ Cup Grated Parmesan Cheese
1 ½ Cup (12oz) Cooked Turkey, Chopped or Shredded
1 Egg
¼ Cup Finely Crushed Pork Rinds
¼ Tsp Salt
¼ Tsp Group Pepper
DIRECTIONS:
For this recipe, you'll need:
• Large Mixing Bowl
• Baking Sheet
• Non-Stick Spray or Parchment Paper
1. Preheat your oven to 375°F.
2. In a large mixing bowl, combine the mashed potatoes, stuffing, turkey, cheese, egg, pork rinds, salt, and pepper. Mix the ingredients until thoroughly combined.
3. Using your hands, form the mixture into 12 one-inch balls.
4. Spray a baking sheet with non-stick spray or line it with parchment paper.
5. Arrange the leftover thanksgiving bites on the baking sheet, spacing them about half an inch apart.
6. Place the baking sheet in the oven and bake for 15-20 minutes or until the balls are golden brown.
7. Serve the leftover thanksgiving bites hot with gravy or cranberry sauce for dipping!
MACROS PER SERVING
Calories: 149
Protein: 11g
Carbs: 11g
Fat: 6g
Fiber: 1g
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High-Protein Creamy Turkey Gnocchi Soup
Servings: 8 (1 Serving = ⅛ Recipe)
Prep Time: 30 Minutes
Cook Time: 6 Hours
INGREDIENTS:
4 ½ Cups Turkey Meat, Chopped
5 Cups Low-Sodium Chicken Broth
1 Yellow Onion, Chopped
1 Cup Carrots, Chopped
1 Cup Celery, Chopped
4 Garlic Cloves, Minced
1 Tbsp Dried Basil
1 Tbsp Italian Seasoning
2 Bay Leaves
⅛ Tsp Red Pepper Flakes
¼ Tsp Nutmeg
¼ Tsp Salt
¼ Tsp Pepper
⅓ All-Purpose Flour
1 Cup Half & Half
1 lb Packaged Potato Gnocchi
3 Cups Spinach
Optional Toppings:
Parmesan Cheese
DIRECTIONS:
For this recipe, you'll need:
• Slow Cooker
• Large Spoon
• Cutting Board
• Knife
1. Set the temperature of your slow cooker to high as you add the chicken broth and cooked turkey meat.
2. Chop the onion, carrots, celery, and mince the garlic. Add them all to the slow cooker when done.
3. Next, add the basil, Italian seasoning, bay leaves, red pepper flakes, nutmeg, salt, and pepper to the slow cooker. Mix them in until thoroughly combined.
4. Set your slow cooker to cook for 5 hours.
5. Once done cooking, fish out and discard the bay leaves. Then, add the half & half and flour into the slow cooker, stirring them in.
6. Add in the gnocchi and cook on high for another 30-45 minutes or until the gnocchi is tender.
7. Add the spinach to the slow cooker, giving it a few minutes to wilt into the soup.
8. Serve the soup while hot or store it in the fridge for up to a week! Feel free to add parmesan cheese on top if you'd like.
MACROS PER SERVING:
Calories: 265
Protein: 30g
Carbs: 23g
Fat: 6g
Fiber: 3g
Click the Recipe link below to save directly to the 1st Phorm App:
Recipe In The 1st Phorm App
Healthier Pumpkin Pie
Servings: 8 (1 Serving = ⅛ of the Pie)
Prep Time: 20 Minutes
Cook Time: 50 Minutes
INGREDIENTS:
For the Filling:
1 Cup of Plain Greek Yogurt
2 Eggs
2 Cans of Pumpkin (15oz)
2 Scoops of Level-1 Pumpkin Spice Latte
2 Tbsp of Pumpkin Pie Spice
2 Tbsp of Sugar Alternative
½ Cup of Sugar-Free Maple Syrup
2 Tsp of Vanilla Extract
½ Tsp of Sea Salt
For the Crust:
2 Cups of Protein Oats
½ Cup of Unsalted Butter, Melted
½ Cup of Powdered Sugar Alternative
¼ Tsp Cinnamon
1 Tsp Salt
DIRECTIONS:
For this recipe, you'll need:
• Food Processor
• 9 Inch Pie Pan
• Large Bowl
• Whisk
• Knife
• Non-Stick Cooking Spray
• Aluminum Foil (If Needed)
1. Preheat the oven to 350℉ and grease a 9-inch pie pan with cooking spray.
2. Start by making the crust. Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together. This should take about 20-30 seconds.
3. Cover the bottom and sides of the pie pan with the crust, firmly pressing it in the pan. When done, bake the crust for 6 minutes.
4. While the crust is in the oven, start making the filling. In a large bowl, add the eggs and sugar alternative. Whisk them together until the sugar alternative is dissolved. Add in the remaining ingredients and mix until well incorporated.
5. Pour the filling on top of the partially baked crust before placing it in the oven. Let the pie bake for 35-40 minutes or until the custard is set and the crust is slightly browned. If you notice the crust browning too quickly, wrap aluminum foil around the edges to prevent burning.
6. Remove the pie from the oven and allow it to cool for 30 minutes. Once set, you can serve it right away or refrigerate for up to 2 days!
MACROS PER SERVING:
Calories: 370
Protein: 20g
Carbs: 49g
Fat: 17g
Fiber: 8g
Click the Recipe link below to save directly to the 1st Phorm App:
Recipe In The 1st Phorm App
Homemade Stuffing
Servings: 8 (1 Serving = 1 Cup)
Prep Time: 15 Minutes
Cook Time: 30 Minutes
INGREDIENTS:
1 Cup Pecans
½ Cup Onion, Diced
½ Cup Celery, Diced
1 Large Granny Smith Apple, Peeled, Cored and Diced (About 1 ½ Cups)
2 Tablespoons Butter
2 ½ Cups Whole Wheat Bread Crumbs
½ Cup Dried Cranberries
½ Cup Chopped Fresh Parsley
2 Teaspoons Dried Thyme
Salt and Pepper, To Taste
DIRECTIONS:
For this recipe, you'll need:
• Sheet Pan
• Plastic Bag
• Large Pan
• 9x13 Inch Baking Dish
• Aluminum Foil
1. Preheat your oven to 375℉.
2. Spread the pecans over a sheet pan and place them in the oven to bake at 375℉ for 8-10 minutes. Once they are done baking, remove the pecans from the oven and reduce the heat to 300℉.
3. Place the toasted pecans in a plastic bag. Pound the pecans until they are broken into small pieces.
4. Sauté the onion, apple, celery, and 2 tablespoons of butter in a large pan over medium heat. Cook for about 8 minutes or until soft.
5. Turn off the heat and add the bread crumbs, pecans, cranberries, parsley, and thyme to the pan. Season with salt and pepper to taste as you stir the ingredients together.
7. Add the contents of the pan to a 9x13 baking dish, dispersing it evenly.
8. Cover the baking dish with foil and bake for 15 minutes.
9. Remove the foil from the baking dish and allow it to bake for another 15-25 minutes. The top should be golden brown.
10. Serve the stuffing warm or store it in the fridge for up to 5 days!
MACROS PER SERVING:
Calories: 276
Protein: 7g
Carbs: 34g
Fat: 14g
Fiber: 6g
Click the Recipe link below to save directly to the 1st Phorm App:
Recipe In The 1st Phorm App
Sweet Potato Stacks
Servings: 6 (Serving = 2 Stacks)
Prep Time: 10 Minutes
Cook Time: 30 Minutes
INGREDIENTS:
4 Large Sweet Potatoes
1 Stick Salted Butter
⅓ Cup Shredded Parmesan Cheese
2 Tsp Minced Garlic
1 Tbsp Thyme
1 Tbsp Rosemary
DIRECTIONS:
For this recipe, you'll need:
• 12 Cup Muffin Tin or Tray
• Large Bowl
• Small Pot
• Mixing Spoon or Whisk
1. Peel the sweet potatoes before cutting them into thin, round slices. The thinner you can slice your sweet potatoes, the crispier they will turn out! Place your sliced sweet potatoes in a large bowl, then set aside.
2. Preheat the oven to 400ºF.
3. Put a small pot over low heat. Add the butter and garlic.
4. Once the butter is fully melted, remove the pot from the heat and stir in the thyme and rosemary.
5. Once stirred in, pour the mixture over the sweet potatoes in the bowl. From here, add the parmesan cheese.
6. Toss the sweet potatoes and mixture together to coat the sweet potatoes evenly.
7. Next, layer the sweet potato slices on top of one another between 12 muffin cups. Drizzle any remaining mixture over stacks.
8. Bake the sweet potatoes for 25-30 minutes until browned.
9. Enjoy!
MACROS PER SERVING:
Calories: 274
Protein: 5g
Carbs: 26g
Fat: 17g
Fiber: 4g
Click the Recipe link below to save directly to the 1st Phorm App:
Recipe In The 1st Phorm App
Holiday Green Beans
Servings: 6 (1 Serving = ⅙ of the Recipe)
Prep Time: 5 Minutes
Cook Time: 25 Minutes
INGREDIENTS:
2 lbs Fresh Green Beans
1 Tbsp Olive Oil
2 Chicken Sausages, Chopped
½ Cup Slivered Almonds
½ Cup Dried Cranberries
½ Lemon, Juiced
¼ Cup Feta Cheese Crumbles
DIRECTIONS:
For this recipe, you'll need:
• Baking Sheet
• Non-Stick Cooking Spray
1. Preheat the oven to 400ºF.
2. Spray a baking sheet with non-stick cooking spray.
3. Add the green beans, chicken sausage, and almonds to the baking sheet, spreading them evenly.
4. Place in the oven to bake for 25 minutes.
5. Remove from the oven and add the dried cranberries, lemon juice and feta cheese evenly across the top.
6. Dig in now or refrigerate for up to 5 days!
MACROS PER SERVING:
Calories: 220
Protein: 11g
Carbs: 24g
Fat: 11g
Fiber: 6g
Click the Recipe link below to save directly to the 1st Phorm App:
Recipe In The 1st Phorm App
LOOKING FOR MORE HEALTHY RECIPES?
For more healthy recipes, you can download our FREE Protein Powder Recipe Book here. You'll get over 50 protein-packed recipes to fuel your health and fitness goals!
