The ULTIMATE Thanksgiving Clean Eating Guide!

Are you stressed out about how you are going to maintain the progress you have made in your health and fitness journey with Thanksgiving dinner quickly approaching?! No worries! I have pulled some of my favorite and the AMAZING cleaned up Thanksgiving recipes straight from the Beachbody Blog for you here! For the ULTIMATE BEACHBDOY THANKSGIVING GUIDE click here!


Herb Roasted Turkey

If you've been put in charge of the bird this year, then follow along with this recipe to make a flawless (and healthy) turkey.
 Course Main Course
 Cuisine American
 Prep Time 15 minutes
 Cook Time 4 hours
 Total Time 4 hours 35 minutes
 Servings 24 Servings, 4 oz each
 Author Beachbody

Ingredients

  • 1 (18 lb.) raw whole turkey
  •  tsp sea salt (or Himalayan salt)
  • 2 Tbsp coarsely ground black pepper
  •  tsp dried thyme leaves
  •  tsp dried ground sage
  •  tsp dried oregano leaves
  •  tsp dried basil leaves
  • 6 cups low-sodium organic chicken (or turkey) broth divided use
  • 2 cloves garlic finely chopped
  • 18 fresh marjoram sprigs leaves removed and finely chopped, stems discarded
  • 18 fresh parsley sprigs finely chopped
  • 2 medium onions cut into ¼-inch slices
  • 2 medium carrots cut into ¼-inch slices
  • 2 medium celery stalks cut into ¼-inch slices
  • 2 medium leeks cut into ¼-inch slices
  • 1 garlic head halved crosswise
  • Cooking string/twine

Instructions

  1. Preheat oven to 450° F. Place rack in lowest position in oven.
  2. Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
  3. Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
  4. Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
  5. Pour ¼ cup broth into turkey cavity.
  6. Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
  7. Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.
  8. Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
  9. Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
  10. Let turkey sit for 20 minutes before carving. Discard skin and vegetables before serving.
Healthy Green Bean Casserole

 Prep Time 15 minutes
 Cook Time 40 minutes
 Total Time 55 minutes
 Servings 8 servings, ½ cup each

Ingredients

  • 5 Tbsp . whole wheat purpose flour , divided use
  • ½ tsp . paprika
  • ½ tsp . garlic powder
  • 1 medium onion , (½ onion thinly sliced, ½ onion chopped), divided use
  • 3 tsp . olive oil , divided use
  • 8 oz sliced mushrooms
  • ½ tsp . onion powder
  • 3 fresh thyme sprigs , leaves removed and chopped, stems discarded
  • ½ tsp . sea salt
  • ½ tsp . ground black pepper
  • ½ cup nonfat milk
  • 2 Tbsp . dry sherry wine
  • 1 lb . frozen French-cut green beans
  • 1 cup nonfat plain yogurt

Instructions

  1. Preheat oven to 400° F.
  2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.
  3. Add sliced onion; mix until well coated. Set aside.
  4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat.
  5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.
  6. Heat remaining 1 tsp. oil in skillet over medium-high heat.
  7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.
  8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.
  9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.
  10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.
  11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
  12. Add yogurt; mix until combined.
  13. Place green bean mixture in casserole dish. Top with onion mixture.
  14. Bake for 10 to 15 minutes, or until casserole is bubbly.

Mashed Sweet Potatoes

 Prep Time 15 minutes
 Cook Time 20 minutes
 Total Time 35 minutes
 Servings 6 servings, about ½ cup each

Ingredients

  • 2 lbs . medium sweet potatoes , peeled, cut into cubes
  • Hot water
  • ½ tsp . sea salt (or Himalayan salt), divided use
  • 1 cup canned lite coconut milk , warm, divided use
  • 1 Tbsp . finely chopped fresh thyme , reserve a small amount for garnish
  • Ground black pepper (to taste; optional)

Instructions

  1. Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
  2. Add ½ cup coconut milk; mash with a potato masher.
  3. Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
  4. Garnish with thyme, if desired.

Cranberry Sauce

 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings 32 servings, 2 Tbsp. each

Ingredients

  • ½ cup 100% orange juice
  • ½ cup unsweetened apple juice
  • 1 tsp . finely chopped orange peel
  • ½ tsp . ground cinnamon
  • ¼ tsp . ground nutmeg
  • ¼ tsp . ground ginger
  • 1 (12 oz) bag fresh cranberries, rinsed
  • 1 cup chopped raw pecans
  • ½ cup raisins
  •  cup canned crushed pineapples , packed in juice
  • 2 Tbsp . pure maple syrup

Instructions

  1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.
  2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.
  3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.
  4. Add maple syrup; mix well.
  5. Cool before serving.

Pumpkin Pie with Whole Wheat Crust

 Servings 9 servings

Ingredients

  • Ingredients for Pie Crust:
  • 1 cup quick-cooking old-fashioned oats
  • 1 cup whole wheat flour
  • ¼ cup ground raw almonds
  • 1 Tbsp . maple syrup (or raw honey)
  • ¼ tsp . sea salt
  • 3 Tbsp . coconut oil
  • 1 Tbsp . water
  • Ingredients for Pumpkin Pie:
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs , lightly beaten
  • 1 tsp . pure vanilla extract
  • ¼ cup maple syrup (or raw honey)
  • ½ tsp . ground cinnamon
  • ¼ tsp . ground nutmeg
  • ¼ tsp . sea salt
  •  cup evaporated nonfat milk

Instructions

  1. Preheat oven to 425° F.
  2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
  3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
  4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

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