Thanksgiving is all about celebrating with family and friends — and gobbling down lots and lots of food. The classic Thanksgiving fare includes yummy but high calories dishes like mashed potatoes, stuffing, creamy green bean casserole and pumpkin pie. It’s all tasty, but not the friendliest on our waistline.
Chef Vikki Krinsky, who contributes to EverydayHealth.com and stars on the cooking competition show, “Recipe Rehab,” stopped by Access Hollywood Live with holiday recipes that slash the fat – and not the flavor – from your Thanksgiving feast!
Chef Vikki’s Rehabbed Green Bean Casserole
- 1 lbs fresh green beans, cleaned and cut in half
- Approx. 20 baby bella mushrooms cleaned and cut into quarters
- 2 garlic cloves minced
- 2 small onions
- 2 tbs GF bread crumbs
- 2 tbs coconut oil
- Salt and pepper
- 1/4 tsp nutmeg
- 1/4 cup PLUS 2 tbs quinoa (for GF) OR AP flour - divided
- 1 cup low sodium chicken broth
- 1 cup 2 percent milk
Preheat oven to 475 degrees. In a large mixing bowl add: sliced onions, 1/4 cup flour (GF or AP), salt and breadcrumbs. toss gently. Lightly spray a large sheet pan and spread out the coated onions evenly on the pan. Plan in the preheated oven for about 25 minutes, turning them twice to brown evenly. Once golden, remove from oven and set aside. Turn the oven down to 375 degrees.
Meanwhile, bring a very large pot of salted water to a boil and add the beans for about 5 minutes. Carefully drain and place in a large ice bath to stop the cooking process- you should have very beautiful BRIGHT green beans in front of you!
In a large iron skillet or oven proof pan, add the coconut oil, mushrooms, salt and pepper. Cook for a out 5 minutes and then add the nutmeg and minced garlic. After about 2 minutes, sprinkle a tbs or two of GF or AP flour over mixture and stir well. Add the broth and simmer for about a minute. Turn the heat down to low and add the milk. Cook and stir until the mixture has thickened. About 10 minutes. Place the crispy onions on top and place in the oven for about 10-15 minutes.
Chef Vikki’s Rehabbed Stuffing with Quinoa
- 2 Cups cooked quinoa (according to package)
- 6 slices lightly toasted gluten free bread OR multigrain bread (high fibre bread option)
- 1 onion
- 2 celery stalks
- 3 garlic cloves minced
- 2 low sodium chicken apple sausage diced ( optional )
- 2 tsp thyme
- 1 tsp ground sage
- Salt and pepper
- 1/2 cup chopped pecans
- 2 cups vegetable broth
Preheat oven to 375. In a very large skillet, on medium heat, place a little dollop of coconut oil, sauté the onion, celery, sausage if using, garlic and all of the seasonings and spices, for about 5 minutes. Reduce the heat to medium low and add the cubed bread and vegetable broth until mixture is completely moistened. (May not need all 2 cups so add slowly). Add quinoa and mix well. Transfer mixture to lightly sprayed baking dish, sprinkle pecans over pudding and bake for 30-35 minutes.
- 2 medium cauliflower heads, cut into florets
- 2 large russet potatoes, cubed
- 4 garlic cloves, smashed and minced
- 2 tablespoons earth balance
- 2 tablespoons non fat milk
- Pinch of salt and pepper
- 3 tablespoons finely chopped chives
- Olive oil cooking spray
Place 2 cups of water in a steamer pot and bring to a boil. Wash the cauliflower and cut into thin slices and florets. Peel and cube the potato into roughly the same size as the cauliflower florets. Mince the garlic cloves and add all of the vegetables to the steamer basket. Steam for 10 minutes, or until a knife easily glides through the cauliflower and potato. Carefully drain and place potato, cauliflower, garlic, earth balance, salt and pepper into a food processor. Turn on the processor, and slowly drizzle non fat milk and taste for more seasonings. Puree until preferred texture
Chef Vikki’s Rehabbed Pumpkin Pie Bites
- 1 cup almond flour
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 1/4 teaspoon baking soda
- 1/4 cup melted coconut oil
- 2 tablespoons cold water
- 1 tsp honey
- Olive Oil Spray
- 15 ounces pureed pumpkin
- Small splash of vanilla
- 1 cup whole milk
- 1 egg
- 1/2 cup honey
- 1 tbs pumpkin spice
- 1/4 tsp grated nutmeg
- Small pinch of salt
Preheat the oven to 350.
In a large bowl, combine the almond flour, salt, pumpkin spice, nutmeg, and baking soda. Add the wet ingredients into the dry ingredients, and stir until thoroughly combined. Lightly spray muffin tins with olive oil or coconut spray and Press 1 tsp of the dough into each. Bake for 15 minutes until crusts are golden brown.
In a medium size mixing bowl, combine the pumpkin puree, vanilla, milk, egg, honey, spices and salt. Stir well. Place. A tsp to fill each tin carefully. Fill already baked crusts, 3/4 of the way high. Bake for another 15 minutes and be sure to cool completely. Enjoy as is, or with a small dollop of 0%-fat greek yogurt on top!
Chef Vikki’s Secret Ingredient Chocolate Cake
(Serves 12; Cook Time 45 minutes; Prep Time 15 minutes)
- 2 15-ounce cans low sodium black beans
- 2 large whole eggs
- 6 large egg whites
- Pinch of salt
- 3/4 cup honey
- 2 teaspoons vanilla
- 3/4 cup coconut oil
- A few drops of water (as needed to blend)
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Olive oil spray
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1 cup tablespoons unsweetened cocoa powder
- 3 tablespoons non-fat plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 5 tablespoons shredded unsweetened coconut
Preheat oven to 325 degrees. Line two 9-inch round baking pans with parchment paper, and spray with olive oil spray. Set aside. In a high-powered blender add the beans, eggs, salt, honey, vanilla, coconut oil and water. In a small bowl whisk the cocoa powder, baking powder and baking soda and carefully add to the blender. Mix gently with a spatula before turning the blender back on. Blend until well mixed, about 2 minutes.
Pour the batter into the two baking pans. Tap the pans lightly on the countertop to prevent air bubbles. Bake for 40-45 minutes until cake tester comes out clean. Let the cakes cool for 15 minutes in their pans. Carefully flip the cakes out of the their pans, and place on a cooling rack. Cool for another 15 minutes before icing.
While the cakes are baking, prepare the icing. Mix the coconut oil and honey in a medium size bowl. Slowly stir in the cocoa powder, vanilla, and salt. Mix in the Greek yogurt until smooth. Lastly, add in the shredded coconut. Use half of the icing to ice the top of one cake. Place the other cake on top of the first, and ice the top of the second cake. Cover the top of the cake with shredded coconut.
Slice and serve!
For more recipes, head to www.everydayhealth.com.