6 Must-Try Recipes for a Healthy Thanksgiving

McKenzie Jones | November 26, 2019

The most epic food-centric holiday of the year is just around the corner! Whether you’re hosting Thanksgiving dinner or offering to bring a dish to Friendsgiving or an office potluck, we’ve got you covered. Our plant-centric recipes below are so good, you’ll likely be reaching for seconds or thirds. Your body shouldn’t mind, though, since these side dishes and desserts are jam-packed with so many good-for-you ingredients.

Cauliflower Mash

Whether or not you’re a fan of mashed potatoes, this lighter alternative is worth serving either way. It’s perfect on its own or topped with a hearty dose of gravy.

Green Bean Casserole

A healthy spin on an old classic, this casserole may need to make an appearance on your dinner table year-round.

Mac and Cheese

This recipe proves that a dairy-free alternative can compete with its dairy-filled counterpart.

Pumpkin Soup

Not just for your basic lattes, pumpkin shines in this warming perfectly-spiced seasonal soup, too.

Sweet Potato Pie

With a pie crust made of roasted nuts and a filling made of fiber-filled sweet potatoes, this dish serves double duty: dessert and nutrition powerhouse. 

Pumpkin Cheesecake

This no-bake dessert is a fun and nutritious spin on everyone’s favorite pie.  

Have a happy and healthy Thanksgiving!

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McKenzie Jones

McKenzie is a Registered Dietitian Nutritionist, nutrition writer and communicator, who truly loves meeting and connecting with people. Grounded in science with an integrative and holistic approach, she aims to make the world a healthier, happier place by helping people feel their best from the inside out and encouraging others to restore a judgment-free relationship with food. McKenzie has been a contributing editor for the award-winning publicationEnvironmental Nutrition and her numerous articles, nutrition tips, and recipes can be found in publications such as The Chicago Tribune, Today’s Dietitian, Food and Nutrition Magazine, and more.

McKenzie graduated magna cum laude from California Polytechnic State University, San Luis Obispo with a degree in Nutrition and completed her dietetic internship at Bastyr University in Seattle. She is a member of the American Academy of Nutrition and Dietetics and a member of the dietetic practice group, Dietitians in Integrative and Functional Medicine. When she’s not dishing out nutrition tidbits, you can find McKenzie cooking in her sunny kitchen, hiking along with her favorite Southern California trails, or packing her bags and heading out for her next adventure.

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