This recipe is the healthiest version of Thanksgiving dinner that we can offer. It’s composed of 5 parts (Herb Roasted Turkey Breast, Dark Cherry Relish, Cauliflower Mash, Brussel Sprouts & Green Beans, and Gluten-Free Stuffing), all amazingly healthy and delicious, and listed below individually, so you can prepare for your big day on your own schedule.
Herb Roasted Turkey Breast
- 1.5lb Turkey breast or tenderloin
- 2 Tbsp grapeseed oil
- 2 tsp sage (dry)
- 2 tsp thyme (dry)
- ½ Tbsp garlic powder
- 1.5 tsp salt
- ½ Tbsp grainy dijon
- Mix all but turkey ingredients and spread over turkey breast to marinate for a minimum of 1hr.
- Roast at 425F, for 20 minutes or until a thermometer inserted into the thickest part reaches 165F.
Dark Cherry Relish
- 1/2 C water
- 2 C dark cherries (frozen)
- ¼ C honey
- ½ tsp cinnamon
- ¼ tsp salt
- 1 Tbsp red wine vinegar
- Zest and juice of 1 orange
- Combine all ingredients in a medium saucepot and cook over medium heat, stirring occasionally for 15-20 minutes or until berries have popped and liquid has reduced to a nice consistency.
- 1 head cauliflower, cut into florets
- 1 tsp salt
- 1 Tbsp olive oil
- Place cauliflower and salt in a large pot and cover with water, and bring to a boil.
- Reduce heat to a medium simmer and cook for 15-20 minutes or until cauliflower is tender/soft.
- Drain very well, and let stand for 5 minutes.
- In a food processor or blender add cauliflower, salt, and olive oil, and puree until smooth. Use a plunger if using a blender to avoid adding excess liquid which will make your mash runny.
- Transfer to a baking dish and re-heat (covered) to serve.
Brussels Sprouts and Green Beans
- ½ lb cleaned and trimmed green beans
- ½ lb cleaned and trimmed brussels sprouts
- ¼ tsp salt
- 1 Tbsp hemp oil
- Bring a pot of water to a boil
- Blanch veggies for approximately 2 minutes, drain, toss with ¼ tsp salt and hemp oil and serve immediately (can be done up to 15 minutes ahead of time and kept hot).
- 2 Tbsp avocado oil
- 2 C onion diced
- 1 C mushroom diced
- 1 C apple, cored and diced
- ¼ C parsley chopped
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp fresh rosemary
- ½ tsp salt
- ½ tsp black pepper
- 2 C almond flour
- 3 eggs whisked
- Preheat the oven to 350F
- Heat oil in a cast-iron pan or oven-proof skillet over medium heat.
- Add all ingredients through the pepper. Saute until soft, about 7 minutes.
- Remove from heat, and stir in almond flour and egg. Bake for 45 minutes and until browned on top.
*If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.
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