THANKSGIVINGMAKEOVER RECIPES

SIMPLE PUMPKIN ICE CREAMINGREDIENTS• 4 bananas, sliced• 1 cup pumpkin puree• ¼ cup maple syrup• 1 ½ tsp pumpkin spice

Makes 10 servings

1. Freeze sliced bananas over night. Place all ingredients in a blender or food processer and blend until smooth and creamy.

2. Pour pumpkin mixture in a freezer safe bowl and freeze for 24 hours.

3. Let ice cream set out for 10 minutes prior to serving to make it easier to scoop. Serve with favorite toppings such as toasted nuts, light whipped topping or sugar free caramel sauce.

Nutrition: 71kcal, 0g fat, 0mg cholesterol, 2mg sodium, 18g carbohydrate, 2g fiber, 1g protein

QUINOA STUFFINGINGREDIENTS• 1 cup white quinoa• 1 cup red quinoa• 3 large sweet potatoes,

diced• 3 garlic cloves, minced• 1 onion, diced• ½ cup fresh cranberries• ½ cup chopped pecans• 2 Tbs. apple cider vinegar• 1 Tbs. cumin• 1 tsp. red pepper flakes

Makes 10 servings

1. Bring 4 cups of water to a boil in a pot on the stove. Add both quinoas andsimmer for about 8-10 minutes or until the liquid is gone. Cover with lid and set aside.

2. Spray a cooking sheet with nonstick spray and place onions, garlic, sweetpotatoes and cranberries on it. Spray food with nonstick spray and season with salt and pepper. Bake at 400 degrees for 20 minutes.

3. Half way through roasting the vegetables, flip potatoes and add pecans.

4. Once vegetables are roasted, add to quinoa and season with vinegar, cumin, and pepper flakes. Serve hot or refrigerate and reheat later at 200 degrees.

Nutrition: 198kcal, 6g fat, .5g sat. fat, 0mg cholesterol, 100 mg sodium, 31g carbohydrate, 5g fiber, 6g protein

PAN SEARED BRUSSELS SPROUTS

1. Place olive oil, Brussels sprouts, and cranberries in a pan and cook about 10 minutes.

2. Add pecans to pan to slightly toast when the Brussels sprouts have about 5 minutes left to cook.

3. In a separate bowel combine vinegar and maple syrup. Pour over Brussels sprouts.

4. Remove Brussels sprouts from heat and add cheese.

Nutrition: 133kcal, 10g fat, 2g sat fat, 4mg cholesterol, 100mg sodium, 8g carbohydrate, 3g fiber, 4g protein

INGREDIENTS• 1 lb. fresh Brussels

sprouts, quartered and de-steamed

• 2/3 cup fresh cranberries

• 1/3 cup feta cheese• 1/3 cup pecans• 1 Tbs. maple syrup• 1 Tbs. apple cider

vinegar• 1 Tbs. Olive oil• ¼ tsp. salt and pepper

to taste

Makes 10 Servings

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