Thanksgiving Recipes from the Kline Kitchen
November 21, 2017
Happy Thanksgiving, Burn Nation! We’re so thankful to share another holiday with you all, and some healthy recipes too!
This year we’re all about food that is simple, healthy, and tasty without being overly indulgent. So we’re back in the Kline Kitchen with three new simple Thanksgiving side dish recipes! Each one has five or fewer ingredients, which is great for your stomach and particularly helpful for busy parents rushing around the kitchen during Thanksgiving-prep chaos!
These recipes have become Thanksgiving day staples in our house, and we hope you enjoy them as much as we do!
BRUSSELS SPROUTS & BACON
- 3 strips nitrate/nitrite free bacon
- 1 lb brussels sprouts
- 1 tablespoon of olive oil or grapeseed oil
- Salt and pepper to taste
Preheat oven to 400 degrees. In a pan, cook bacon through and set aside to cool. Once cooled, cut into bite sized pieces.
Wash, clean, and cut brussels sprouts in half. On a baking sheet combine brussels sprouts and bacon, and drizzle with your choice of oil. Season with salt and pepper. Cook for about 25-30 minutes or until brussels sprouts are cooked through.
SWEET POTATO CASSEROLE
- 5 medium sweet potatoes
- 2-3 tablespoons ground cinnamon
- 1/4 cup almond milk (or non-dairy milk of choice)
- 1/2 cup chopped honey roasted almonds (or nut of your choice)
- 1/4 cup almond flour
Preheat oven to 350 degrees. Wrap sweet potatoes in aluminum foil and bake for about 1 to 1½ hours, or until soft. Remove potatoes from the oven, cut in half, and let cool. Then remove the skins.
In a baking pan mash up sweet potatoes and add almond milk and cinnamon. Mix until combined, and then spread out mixture evenly in the baking pan. Add additional ground cinnamon, then sprinkle on almond flour and chopped almonds.
Bake for 30 minutes. Let cool and enjoy!
- 2 large ripe pears
- 1/4 cup crushed walnuts
- 1/4 teaspoon ground cinnamon
- 2 teaspoons honey
Preheat oven to 350 degrees. Cut pears in half and place skin down on a baking sheet.
Scoop out the seeds using a spoon or melon baller. Place scoop of crushed walnuts where the seeds used to be. Sprinkle with cinnamon and drizzle with honey.
Bake in the oven for around 30 minutes. Let cool and enjoy!