Get the Skinny: Healthy Thanksgiving Treats
Get the Skinny: Healthy Thanksgiving Treats
If you haven’t finalized your Thanksgiving menu, you’ll want to tune in for these 3 good-for-you Thanksgiving treats – not only are they nutritious and delicious, they’re also super easy – or you can even just call in your order and pick them up!
Muriel’s Jackson Square Pumpkin Patch Martini
1 can Libby Pumpkin
1 1/3 Cup Swerve Brown Sugar * See recipe below
2 tsp Ground Cinnamon
1/3 tsp Ground Nutmeg
2 ea Cloves
1 tsp Vanilla Extract
1 Cup Fresh Squeezed OJ
1 Cup Water
Zest of 1 orange
Swerve Brown Sugar:
1-1/3 cup regular Swerve Sweetener
1/4 cup molasses
Mix well and store in air-tight container; measures cup-for-cup like brown sugar.
Bring all ingredients to a boil, then reduce to a medium heat. Let the mixture reduce by half, then cool and puree in blender. You will use this for your Pumpkin Syrup in your Martini.
2oz Cathead Pumpkin Spice Vodka
¼ oz Lemon Juice
2oz Pumpkin Reduction
1 Splash OJ
Pour into a strainer over ice and shake. Strain into a martini glass and garnish with an orange rind and a sprinkle of Nutmeg.
Per serving: 170 calories, 0 fat, 0 sat fat, <10 mg sodium, 10 grams carbs, 1.5 grams fiber, 7.5 grams sugar, 0.8 grams protein.
Roasted Sweet Potatoes by Gluten Free To Go
Makes 6-8 side servings
4 sweet potatoes
1 tablespoon Extra Virgin Coconut Oil
Preheat oven to 350 degrees. Peel sweet potatoes and cut into bite sizes chunks. Melt coconut oil, pour over potatoes and rub to cover all sides. Sprinkle generously with cinnamon, and add salt to your liking. Lightly dust with pepper and toss to distribute seasoning. Roast for 20-25 minutes or until fork tender.
For a more savory variation, add garlic powder or fresh garlic and fresh herbs such as sage or rosemary. To add a citrus kick, toss in a bit of fresh orange juice and orange zest. For crunch add walnuts or pecans.
Per serving: 80 calories, 2 grams fat, 2 grams saturated fat, 42 grams sodium, 14 grams carbs, 2 grams fiber, 2.5 grams sugar, 1 gram protein
Contact: Josie Beatmann – Gluten Free To Go – 6387 Jefferson Highway, Harahan, LA 70123
Swerve Pecan Tarts by Sugar Rush NOLA
Makes 24 servings
½ cup Bob’s Red Mill Gluten-Free All Purpose Flour
½ cup Honeyville Blanched Almond Flour
¼ cup Bob’s Red Mill Gluten-Free Oat Flour
2 tbsp Swerve Granular
1 tsp guar gum
½ tsp salt
6 tbsp unsalted butter, chilled and cut into ½ inch pieces
2 to 4 tbsp ice water
¼ cup Swerve
3 tbsp water, divided
2 tbsp heavy cream
1 tbsp butter
½ tsp vanilla extract
¼ tsp xanthan gum
3 tbsp Swerve
1½ tbsp molasses
¼ tsp salt
2 tsp melted butter
½ cup chopped pecans, lightly toasted
24 raw pecan halves
Follow directions for pastry, but do not bake the tart shells. Cover in plastic and place in freezer for at least one hour. In bowl of a food processor, combine gluten-free all-purpose flour, almond flour, oat flour, Swerve, guar gum and salt. Pulse until well-combined. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs.
With processor running, add 1 tbsp of ice water at a time until mixture just begins to clump together. Turn out mixture onto a large piece of plastic wrap and form into a disk*. Wrap tightly and refrigerate at least one hour. Sprinkle a large piece of parchment paper with gluten-free all purpose flour. Place chilled pastry on flour surface and sprinkle lightly with more flour. Place another sheet of parchment on top and roll out to a rough 12 inch circle.
Using a 2½ inch circular cookie cutter, cut out circles and gently lift off work surface with knife or offset spatula. Transfer to a mini muffin or tart pan. Scraps can be gathered together and re-rolled, but you may need to chill the dough again before cutting out more tart crusts. You should get about 24 mini tart crusts. Freeze crusts for one hour.
*When forming dough into a disk, it’s okay to squeeze it to get it to stay together. As it contains no gluten, there is less concern of overworking the dough. If your dough is too crumbly to hold together, sprinkle with more ice water, 1 teaspoon at a time.
For the caramel sauce, combine Swerve and 2 tbsp of the water in medium saucepan over medium heat. Bring to a boil, stirring to dissolve Swerve. Then cook undisturbed for 7 to 10 minutes, or until mixture begins to darken in color (it will smoke a bit before it begins to change).
Remove from heat and add cream, butter and vanilla extract. Let cool 5 minutes, then add remaining tbsp water. Stir in and then sprinkle the surface with xanthan gum. Whisk quickly to combine. Let cool at least 15 more minutes, or until no longer hot to the touch.
In a large bowl, whisk together caramel sauce, additional Swerve, egg, molasses and salt. Whisk in melted butter.
Preheat oven to 325F and divide toasted pecans between frozen tart shells. Spoon filling into tart shells almost to the top. Place 1 pecan half on top of each tart and press down gently.
Bake 15 to 20 minutes, or until filling is just set. Remove from oven and let cool completely before lifting out of tart pans.
Per serving: 90 calories, 8 grams fat, 3 grams saturated fat, 80 mg sodium, 10 grams carbs, 1 gram fiber, 1 gram sugar, 2 grams protein.