Thanksgiving is just a few days away!

We are hosting this year, and it is also our first time doing a fully plant-based Thanksgiving! We will be using the Thanksgiving section of your nutrition plan, as well as the Holiday Cookie & Treat Guide to help prepare our dishes, including the new appetizer section. Below are some more tasty sides and treats you can serve up too. And if you don’t have it yet, grab your copy of the Holiday Cookie & Treat Guide:

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Sweet Potato Casserole

Ingredients

For the filling:
-3 large sweet potatoes
-2 tbsp. coconut oil or vegan butter (we use Earth Balance, which is usually near the other butters in your grocery store)
-2 tbsp. maple syrup
-1/4 tsp. cinnamon
-1/8 tsp. of nutmeg
-Pinch sea salt and black pepper

For the topping:
-1 1/2 cups of pecans
-1 tbsp. maple syrup
-1 tbsp. vegan butter or coconut oil
-Pinch of cinnamon
-Optional, if you would like the marshmallow topping, you can buy vegan marshmallows at the store!

Directions:
Peel and cube sweet potatoes and then place in a large pot of water. Bring the pot of water to a boil. Once boiling, cook potatoes for another 10-15 minutes, or until the potatoes can easily be pierced with a fork. Once ready, drain and mash the potatoes. Mix in the remaining filling ingredients, and taste and add a pinch more of seasonings or maple syrup if needed.

Meanwhile, preheat the oven to 350 degrees F, and lightly grease an 8-inch casserole dish. Set aside.

In another bowl, mix together all of the topping ingredients. Spoon the sweet potato mixture into the casserole dish, and then evenly spread the topping mixture over the top of the sweet potatoes. Place casserole dish in the preheated oven and bake for 15-20 minutes, or until the pecans are more browned.

Pumpkin Bread Pudding

Ingredients:
-1 ¼ cup pumpkin puree
-1 cup unsweetened almond milk
-1/3 cup maple syrup
-1 tsp. vanilla extract
-2 tbsp. arrowroot powder
-1/2 tsp. salt
-1 tsp. cinnamon
-1/2 tsp. ginger
-1/4 tsp. nutmeg
-1/8 tsp. each allspice and cloves
-8 slices Ezekiel bread (choose your favorite – we like 7 sprouted grains), ripped apart into pieces or cubed

Directions:
Preheat oven to 350 degrees F. and lightly coat an 8×8 baking dish with non-stick cooking spray.

In a bowl, mix together the pumpkin, almond milk, maple syrup, and vanilla. Then whisk in the arrowroot powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Once all ingredients are combined, stir in the Ezekiel bread pieces, making sure they are all coated with the pumpkin mixture. Pour bread mixture into the prepared baking dish and bake for 25 minutes, or until the top starts to firm up and is golden. Serve warm as is, or top with a little coconut cream or make a vanilla cream.

To make vanilla cream, soak ½ cup of cashews for up to 3 hours. Drain and place in a food processer or blender. Blend with 1/3 cup maple syrup, and 2 tsp. vanilla extract.

Cranberry Sauce

Check out the recipe and all of the amazing benefits of cranberries HERE.


Want more recipes, meal plans, prep guides, workouts & more? Including these recipes from your new Holiday Guide?

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Your Fairburn it Off Full-Length Nutrition & Fitness Plan will provide you with over 400 clean and healthy recipes that you can sustain for life! The nutrition plan is a science-backed plan that utilizes whole foods at the right times of day to help you reach and maintain your health and fitness goals! Plus, you’ll get a full Thanksgiving and holiday guide to help you turn your favorite treats into healthy and delicious ones!

2 comments

    1. Hi Albert,

      Did you use coconut milk or cashews? That will be helpful in seeing what could have happened! The coconut milk could have gone bad, but for cashews to be sour is really odd! Maybe they were left out too long after making the cream? Let us know!

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