By Tammy Stokes, Founder Cafe West Express
Many of us enjoy sharing family traditions for Thanksgiving. That said, this might not be the time to try new things, but if you are anything like me, I have decided to ditch a lot of the unhealthy traditions and swap them out for food that makes me feel a whole lot better eating and sharing with my family and friends. It’s fun to mix it up and enjoy some traditional Thanksgiving foods with some healthier, lighter options. Try my Kale & Sweet Potato Salad to add some deep leafy greens and my gluten free Rosemary Cornbread in place of traditional biscuits or buttery rolls.
KALE & SWEET POTATO SALAD
2 cups cooked faro
2 medium sweet potatoes, peeled and diced into medium cubes
1 bunch of kale, roughly chopped and stems removed
half cup of dried cranberries
half cup of roasted pumpkin seeds
3 scallions, sliced
1 chipotle pepper in adobo sauce
1/3 cup apple cider vinegar
1 tablespoon raw honey or maple syrup
1/2 cup olive oil
Preheat oven to 350 degrees. Put sweet potatoes on a parchment paper lined baking sheet. Drizzle them with olive oil and sprinkle lightly with salt. Bake for 20 minutes.
Make the Dressing
In a medium bowl, whisk and mash the chipotle pepper with the apple cider vinegar, and honey or maple syrup. Slowly, whisk in the oil. Add salt to taste.
Put the chopped kale in a large bowl. Add the roasted sweet potatoes while still hot and stir into the kale. This will soften the kale. Add the cooked farro, pumpkin seeds, cranberries, scallions and dressing while still warm.
ROSEMARY CORN BREAD
1 1/4 cups cornmeal
1 1/4 cups gluten free all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup honey
1 can unsweetened coconut milk
1/4 cup coconut oil
juice of a Meyer lemon
1 tablespoon of rosemary, finely chopped
1 teaspoon apple cider vinegar
Preheat oven to 350 degrees.
In a large bowl, whisk the cornmeal, flour, baking powder, baking soda and salt together. In a saucepan, over low heat, add the honey, coconut milk and coconut oil stirring until they are melted together. Careful not to boil or scorch the mixture. Slowly pour the sauce pan ingredients into the cornmeal and flour mixture. Continue stirring until most of the large clumps are gone. Fold in the lemon juice, chopped rosemary and vinegar. Pour the batter into a coconut oil greased, 10 inch baking pan or cast iron skillet. Bake for 25-30 minutes. Let cool before cutting into squares.
These recipes bring comfort and joy plus, keep you from feeling like an overstuffed turkey. One more tradition to try that goes way beyond the Thanksgiving menu— cover your table with brown paper butcher paper and ask your guests and family members to write down a few things they are particularly thankful for this year. It’s a wonderful sharing of gratitude and you can even tear them off, save them in a box and share them years later.
Also check out Carrie's Healthier Apple Cobbler + Pumpkin Spice Cake recipes!