Burn Boot Camp’s elite trainers share their top healthy Thanksgiving recipes. Recipes so delicious, no one at your dinner table will realize these dishes are healthy.
Honey Pecan Roasted Sweet Potatoes
(VEGAN, GLUTEN-FREE)
Healthy Thanksgiving recipe by Cody Burns, Burn Boot Camp Verona, WI.
¼ cup coconut oil
4 sweet potatoes, peeled and cut into 1-inch cubes
½ cup crushed pecans
¼ cup honey
2 teaspoons ground cinnamon
½ teaspoon nutmeg
Salt to taste
Preheat oven to 375°F. Melt coconut oil. Toss all ingredients into a mixing bowl and mix until evenly coated. Lay the sweet potatoes in a single layer on a roasting tray. Roast for 25 to 30 minutes or until tender.
Quinoa Cranberry Salad
(VEGAN, GLUTEN-FREE)
Healthy Thanksgiving recipe by Bryson Rogers, Burn Boot Camp Elizabeth, NC.
1 cup quinoa
2 cucumbers
2 tomatoes
1 bag spinach
½ cup sunflower seeds
½ cup unsweetened cranberries
½ cup raspberry balsamic dressing
Cook dried quinoa according to box directions. While quinoa is cooking, dice cucumbers and tomatoes. In a large mixing bowl, toss spinach, diced cucumbers and tomatoes, sunflower seeds and cranberries. Once quinoa is finished cooking, transfer to a separate bowl and allow to cool in refrigerator for at least half an hour before adding to the salad.
Breadless Thanksgiving Stuffing
(GLUTEN-FREE, GRAIN-FREE)
Healthy Thanksgiving recipe by Morgan Kline, COO and CO-Founder of Burn Boot Camp.
Watch Morgan Kline whip up this recipe on Burn Boot Camp’s IGTV show, Morgan Makes It, here.
1 tablespoon coconut oil
3 cups onion
2 cups celery
1 large apple
1 cup mushrooms
¼ cup chopped dates
¼ cup chopped parsley
4 teaspoons poultry seasoning
Salt and pepper to taste
3 eggs
2 cups almond flour
Preheat oven to 350º F. Heat coconut oil in a large pan over medium heat. Chop onion, celery, apple, mushrooms, dates and parsley. Add to pan along with poultry seasoning, salt and pepper. Sauté until very soft, about 7 minutes. Remove from heat. In a mixing bowl, whisk eggs and slowly stir in almond flour until well mixed. Transfer egg and almond flour mixture to pan and stir until evenly combined. Transfer to a 9”-x-9” baking pan. Bake for 45 minutes to 1 hour, or until browned on top.
Creamy Mashed Potatoes
(GLUTEN-FREE, VEGAN OPTION)
Healthy Thanksgiving recipe by Jordan Riding, Burn Boot Camp Exton.
2 pounds russet potatoes
1 cup unsweetened Greek yogurt
½ cup unsweetened almond milk
¼ cup chopped chives
½ tablespoon garlic powder or more to taste
Salt to taste
Boil potatoes in a large pot until soft. Turn off the burner, remove potatoes from the pot and drain water. Return potatoes to the pot and mash using a potato masher. Add remaining ingredients and stir until well combined and smooth. Reheat potatoes on the stove prior to serving.
*To make vegan, swap 1 cup unsweetened Greek yogurt for 1 cup unsweetened coconut yogurt and eliminate unsweetened almond milk.
Bacon Balsamic Roasted Brussels Sprouts
(GLUTEN-FREE, VEGAN OPTION)
Healthy Thanksgiving recipe by Christen Jackson, Burn Boot Camp Mount Juliet.
3 strips nitrate- and nitrite-free bacon
1 lb. Brussels sprouts
2 tablespoons balsamic vinegar
1 tablespoon coconut oil
Salt and pepper to taste
Preheat oven to 400°F. In a pan, cook bacon and set aside to cool. Once cooled, cut into bite-size pieces. Cut Brussels sprouts in half lengthwise. Melt coconut oil. In a large mixing bowl, combine all ingredients and stir until evenly coated. Transfer to a greased baking sheet, placing the Brussels sprouts cut-side down in a single layer. Cook for about 25 to 30 minutes or until Brussels sprouts begin to brown.
*To make vegan, swap bacon for ½ cup crushed pecans.
Cornbread Casserole
(GLUTEN-FREE, VEGAN)
Healthy Thanksgiving recipe by Ashley Hern, Burn Boot Camp HQ Fitness Programmer.
1 cup cornmeal
½ cup almond flour
2 tablespoons ground flaxseed
2 teaspoons baking powder
½ teaspoon salt
½ cup cashews, soaked for 1 hour
½ cup plant-based milk
½ cup 100% pure maple syrup
¼ cup melted coconut oil
2 cups whole corn kernels, drained if from a can
¼ cup nutritional yeast
Preheat oven to 350°F. In a large bowl, combine cornmeal, almond flour, flaxseed, baking powder and salt. In a high-speed blender, add cashews, plant-based milk, maple syrup and melted coconut oil. Process until smooth. Mix wet ingredients with cornmeal mixture until smooth. Stir in corn kernels and nutritional yeast. Scoop batter into a greased casserole dish and bake for 50 to 60 minutes.
Guilt-Free Pumpkin Pie
(GLUTEN-FREE, GRAIN-FREE, VEGAN OPTION)
Healthy Thanksgiving recipe by Morgan Kline, COO and CO-Founder of Burn Boot Camp.
Watch Morgan Kline whip up this recipe on Burn Boot Camp’s IGTV show, Morgan Makes It, here.
Crust:
2 cups chopped pecans
½ cup pitted dates
Filling:
15 oz. pumpkin puree
½ cup full-fat coconut milk
½ cup 100% pure maple syrup
2 eggs
2 tablespoons almond butter
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
Preheat oven to 350°F. Using a high-speed blender or food processor, add pecans and pitted dates and process until fully combined, about 5 minutes. You will need to stop frequently to scrape down sides. Press mixture evenly into a pie pan to form crust. In a mixing bowl, whisk together all filling ingredients until smooth. Pour filling into prepared pie crust and bake for 45 to 50 minutes. Allow to cool for at least 2 hours before serving.
*To make vegan, swap 2 eggs for 2 flax eggs, which you make by combining 2 tablespoons ground flaxseed with 6 tablespoons water. Allow to sit for 5 minutes before adding to the recipe.
Healthy Apple Pie
(GLUTEN-FREE, VEGAN)
Healthy Thanksgiving recipe by Jamal Gibson, Burn Boot Camp HQ Training Manager.
Crust:
¼ cup melted coconut oil
1½ cups gluten-free oat flour*
½ teaspoon sea salt
¼ cup water
Filling:
4 large peeled and sliced apples
1 tablespoon 100% pure maple syrup
½ cup crushed walnuts
½ tablespoon cinnamon
Crumble Topping:
½ cup gluten-free oats*
½ gluten-free oat flour*
½ cup organic coconut sugar
¼ cup unsweetened applesauce
Preheat oven to 350°F. Begin making the crust by first melting the coconut oil in the microwave for approximately 30 seconds and then adding it to a mixing bowl with oat flour and salt. Stir well. Slowly add water to mixture, tablespoon by tablespoon, stirring until the oats are no longer dry (you might not need to use all the water). Press the mixture into a pie pan. To make the filling, peel and thinly slice the apples. In a mixing bowl, combine apples, maple syrup, crushed walnuts and cinnamon until evenly coated. Set aside. In a separate mixing bowl, combine all crumble topping ingredients and stir until evenly mixed. Bake crust for 5 minutes. Remove from oven, spread the apple mixture over top and sprinkle the crumble mixture evenly over the apples. Bake for 50 to 60 minutes or until apples are soft and tender. Allow to cool for 20 minutes before removing from the springform.
*Be sure to use rolled or old-fashioned oats, not quick-cooking oats. To make your own oat flour, blend oats in high-speed blender or food processor until it is turned into flour.
