THANKSGIVING RECIPES

Balance 360 Approved!

 ROASTED TURKEY
Ingredients:
12-22 pound turkey, fully thawed
Optional: olive oil, salt and pepper
Optional: one stalk celery, one carrot and one onion, roughly chopped
Instructions:
1. Adjust oven rack to the lowest position and preheat oven to 425.
2. Remove giblets and such from inside turkey. Dry the turkey with
paper towels.
3. Line a V-rack with foil and poke with several holes. Spray with non-
stick spray. Sprinkle veggies into roasting pan, if using.
4. Rub turkey with olive oil, salt and pepper, if using. Place turkey on
rack, breast side down. Roast turkey for one hour. Remove turkey
from oven & lower temp to 325.
5. Tip juice from from turkey cavity and flip over using clean kitchen
BREAKFAST potholders or towels. Turkey is now breast side up.
6. Continue to roast until the thickest portion of the breast registers
160 degrees, approximately 1-2.5 hours longer (ignore the popup
timer). Add broth as needed to prevent the drippings from burning.
7. Tip the juices out again, transfer to a carving board and let rest for
30 minutes before carving.
8. To make ahead: follow these instructions and then carve. Place
turkey slices in re-heatable containers with 1/4 to 1/2 inch of broth
in the container to keep it juicy.
 EASY HOMEMADE CRANBERRY SAUCE
Ingredients:

12 oz fresh or frozen cranberries (about 3 cups)

1/2 cup pure maple syrup
zest and juice of one fresh orange
1 tablespoon chopped fresh thyme (optional)
Instructions:
1. Combine all ingredients in a medium pot. Bring mixture to a boil over medium-high
heat.
2. Reduce heat to medium-low and continue to cook, stirring occasionally, until the
cranberries have popped and the sauce has thickened (about 7-10 minutes).

ROASTED CAULIFLOWER WITH POMEGRANATE SEEDS

Ingredients:
1 head cauliflower

BREAKFAST 1 teaspoon olive oil

sea salt & black pepper
2 slices nitrate-free bacon
1/2 of a pomegranate, de-seeded
Instructions:
1. Preheat oven to 400 degrees.
2. Trim and rinse cauliflower, break into bite-size pieces.
3. In a large bowl, toss cauliflower with olive oil, salt and pepper. Transfer to a baking sheet.
4. Cut bacon into small pieces and sprinkle on the baking sheet with the cauliflower.
5. Bake for 15-20 minutes, tossing halfway through.
6. Place cauliflower in serving bowl and sprinkle with pomegranate seeds
 MASHED POTATOES
Ingredients:
2 pounds baking potatoes, peeled and quartered
2 tablespoons non-dairy butter
1 cup unsweetened non-dairy milk
salt and pepper to taste.
Instructions:
1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm,
about 15 minutes; drain.
2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a
potato masher or electric beater, slowly blend milk mixture into potatoes until
smooth and creamy. Season with salt and pepper to taste.

GRAVY
Ingredients:
2 1/4 cups of chicken broth

BREAKFAST 1 tablespoon white rice flour

3 to 4 sprigs of fresh thyme
1 teaspoon of ground or fresh sage
Salt and pepper to taste
Instructions:
1. Bring 2 cups of chicken broth to a boil in a medium saucepan.
2. Meanwhile, mix in the white rice flour in a bowl or cup with the remaining 1/4 cup
chicken broth.
3. Once the chicken broth in the pan reaches a slow constant boil, add the rice flour
mixture and the seasonings. Stir occasionally to avoid lumps. Add salt and pepper to
taste.
 SWEET POTATO CASSEROLE
Ingredients: Potato Mixture
2 medium to large sweet potatoes
3 tablespoons non-dairy butter, preferably unsalted
2 teaspoons pure vanilla extract
1/3 cup non-dairy milk
1 egg
1 tablespoon pure maple syrup
Ingredients: Topping
1 cup pecans, chopped
1/3 cup gluten-free flour
4 tablespoons non-dairy butter
1 tablespoon pure maple syrup

Instructions:
1. Preheat oven to 350 degrees F.

BREAKFAST 2. Peel, cube and boil sweet potatoes until tender. If you cut the cubes small
enough (1 1/2 to 2), they shouldnt take more than 10 minutes. Drain
potatoes.
3. Add the non-dairy butter, vanilla, non-dairy milk, egg and syrup to potatoes
and mash/mix together with a potato masher, fork or you an electric mixer.
4. Transfer mashed potato mixture to a square casserole dish.
5. Mix together the pecans and gluten-free flour for the topping. Melt the non-
dairy butter and syrup together and stir into the pecan mixture.
6. Evenly spread pecan topping on top of the potatoes in casserole dish. Bake for
20 25 minutes or until bubbly.
 PUMPKIN PIE WITH GRANOLA CRUST
Ingredients: Crust
1 cup walnuts
1 cup gluten-free oats
3 tablespoons coconut oil
1 tablespoon maple syrup
1/8 teaspoon salt
Ingredients: Crust
1 can pumpkin puree
1 package silken tofu (10 or 12 ounces)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 cup maple syrup
2 tablespoons cornstarch
Instructions:
1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie dish with
BREAKFAST coconut oil.
2. In a food processor, pulse walnuts, gluten-free oats. coconut oil, maple syrup,
and salt to combine.
3. In a food processor, pulse walnuts, gluten-free oats. coconut oil, brown sugar,
and salt to combine. Bake empty crust for 10 minutes. Remove from oven and
set aside.
4. Turn the oven temperature up to 400 degrees.
5. In the meantime, in a blender or food processor, add pumpkin, tofu, vanilla,
pumpkin pie spice, syrup, and cornstarch. Blend to combine until smooth.
6. Pour pumpkin filling into pie dish. Bake for 60 minutes
 COCONUT MILK WHIPPED CREAM
Ingredients:
1 can full-fat coconut milk
Optional: 1 teaspoon maple syrup to sweeten
Optional: 1/2 teaspoon vanilla extract
Instructions:
1. Store the can of coconut milk, upside down, in the fridge
overnight.
2. Open the can of coconut milk and discard the semi-clear liquid
thats sitting at the top. Depending on the brand, you may be left
with hardened cream or thick white milk. Add that to the mixing
bowl. Using an electric mixer, whip until sti peaks begin to form
(about 5 minutes).
3. Optional: Add maple syrup to sweeten and/or vanilla and whip to
BREAKFAST combine
 CINNAMON APPLE CRISP
Ingredients: Apple Filling
3 cups chopped apples (peeled and cored) - a combination of varieties works best
1 teaspoon cinnamon
2 tablespoons non-dairy butter (or coconut oil), melted
2 tablespoons honey
1 tablespoon gluten-free flour
2 tablespoons apple cider (or apple juice, or water)
Optional: nutmeg, pumpkin pie spice vanilla extract
Ingredients: Crumble Topping
34 cup rolled oats
12 cup gluten-free flour
12 cup walnuts, chopped (could also substitute pine nuts)
14 cup non-dairy butter (or coconut oil), melted
2 tablespoons honey
12 teaspoon cinnamon
14 teaspoon salt
BREAKFAST Instructions:
1. Preheat oven to 375 degrees. Grease 8 half-pint jars, oven safe ramekins or one
pie plate. Place jars or ramekins on one large baking tray.
2. Toss all filling ingredients together in a bowl and then divide evenly between the
jars or ramekins.
3. Use the same bowl to mix the topping ingredients. Cover apples with topping
evenly.
4. Cover the jars with one large piece of foil and bake for 25 minutes. Remove the
foil, turn the oven up to broil, and cook for 2 to 3 minutes longer or until the
topping turns a light golden brown.