Your Thanksgiving Day Menu

1. The day before: In a small bowl, mash the goat cheese, then stir in the pecans and orange zest. Use a paring knife to slice along one side of each date and pull out the pit. Scoop a heaping teaspoon of the goat-cheese mixture and stuff it into each date, then gently press the date closed around the cheese. Place the dates on a serving platter. Cover and refrigerate for up to 24 hours.
2. The day of: Remove the dates from the refrigerator about 30 minutes before serving to allow them to come to room temperature. Place a bowl of toothpicks alongside them. Garnish with herbs, if desired.

Source: “Pecan and Goat Cheese-Stuffed Dates” (Experience Life, 2019)

1. Preheat oven to 425 degrees F.
2. In a large mixing bowl, add all ingredients and mix until well combined.
3. Roll the mixture into 12 balls. Place balls in a muffin tin, putting one ball in per opening. Bake for 12 to 14 minutes, or until fully cooked.

Source: Life Time Training

1. Drain the beans over a bowl and let stand, reserving the liquid.
2. Heat a small sauté pan over medium-low heat and add the olive oil, then add the halved garlic cloves and reduce the heat to low to maintain a gentle sizzle. Add the rosemary and black pepper; stir. Continue cooking, stirring periodically, until garlic is browned on both sides, about eight to 10 minutes. Remove from heat and let cool slightly.
3. Place the drained white beans in the bowl of a food processor and pulse a few times to chop. Scrape down the sides, then add the cooled oil-and-garlic mixture, spinach, and salt. Process to make a coarse purée.
4. Scrape into a bowl. If the mixture seems too thick, stir in some of the reserved bean liquid to reach desired texture.
5. Cover tightly and refrigerate for up to four days. Serve with veggies and crackers for dipping.

Source: “Creamy Spinach and White-Bean Dip” (Experience Life, 2020)

1. Whisk together the olive oil, balsamic vinegar, and orange juice.
2. Lightly toss the dressing with the arugula and split onto plates.
3. Top each serving with beets, pine nuts, and goat cheese.

Note: If prepping for later, leave the dressing on the side.

Source: 1-2-12 (Life Time’s first-ever cookbook)

1. Preheat the oven to 350 degrees F.
2. In a skillet, sauté sausage over medium heat for six to eight minutes. Add in the apple and veggies and continue to sauté until the sausage in cooked through.
3. Transfer to a mixing bowl. Add the flour, eggs, and spices and mix well.
4. Add the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and place in the oven. Bake for 20 minutes.
5. Remove the foil and continue to bake for another 25 minutes until baked all the way through.

Source: Life Time Training

1. Preheat the oven to 425 degrees F.
2. Cut the fennel into quarters and place it in an oven-safe dish with the garlic. Drizzle olive oil over it and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of pepper. Cover and place in the oven and roast for 25 minutes.
3. In a large stockpot of water, boil the celeriac until soft, about 12 minutes. Drain and add to a food processor.
4. Add the roasted garlic and fennel mixture, ghee, almond milk, 1/2 teaspoon salt, and remaining pepper to the food processor and process until smooth.
5. Serve warm.

Source: “Roasted-Garlic Mashed Faux-tatoes” (Experience Life, 2016)

1. In a small bowl, mix together the olive oil, garlic, thyme, paprika, lemon zest, salt, and pepper.
2. Pat the chicken dry with paper towels.
3. Using your finger or a spoon handle, gently loosen the skin of the chicken from the breast and thighs, making sure not to tear the skin. Rub the seasoning all over the chicken and underneath the skin of the breast, directly onto the meat.
4. Tie the legs together and tuck the wings behind the back. Let it sit on the counter uncovered for 30 minutes.
5. Adjust the oven rack to the lower-middle position and preheat the oven to 400 degrees F.
6. Place the chicken, breast side up, on a large sheet pan. Transfer to the oven and let roast for 1 hour to 1 hour and 15 minutes, or until the breast registers 160 degrees F when a thermometer is inserted in the middle.
7. Remove the sheet pan from the oven and transfer the chicken to a carving board. Let it rest for 10 to 15 minutes.
8. Carve the chicken and serve.

Source: 1-2-12 (Life Time’s first-ever cookbook)

1. Preheat the oven to 450 degrees F.
2. Place the sweet potatoes on a baking sheet and bake for about 30 minutes, until soft.
3. Remove the skin from the sweet potatoes and place in a blender with the remaining ingredients. Blend until smooth.
4. Chill before serving. If desired, top with whipped cream, pecans, and/or a dash of cinnamon.

1. In a slow cooker or a large saucepan on the stove, add apple cider, tea bags, and spices. Simmer on low heat for at least 20 minutes.
2. Remove tea bags and use a mesh skimmer or straining ladle to remove mulling spices; float orange slices or cranberries on top.
3. Suggested spirit: Pour a little brandy into individual servings, or substitute red wine for half of the apple cider to spike the whole batch.

Source: “Mulled Cider With Hibiscus” (Experience Life, 2018)

For even more, healthy, Thanksgiving recipe ideas, visit “Your Thanksgiving Menu Planner“.