Anti Inflammatory Thanksgiving Recipes for a Healthy Feast

Thanksgiving is a time to gather with loved ones and enjoy a hearty feast, but it can sometimes leave us feeling sluggish and bloated. This year, why not embrace a healthier approach with anti-inflammatory Thanksgiving recipes that nourish your body while delighting your taste buds?

These recipes focus on whole foods rich in antioxidants, omega-3 fatty acids, and spices known to reduce inflammation, such as turmeric, ginger, and garlic. By incorporating colorful vegetables, lean proteins, and wholesome grains, you can create a festive meal that supports your well-being and keeps you energized through the holiday season.

Not only are these dishes vibrant and flavorful, but they’re also simple to prepare and perfect for sharing. Whether you’re hosting or bringing a dish to the table, these recipes will impress your guests and show that healthy eating doesn’t mean sacrificing taste.

Dive into these nourishing ideas that celebrate the spirit of Thanksgiving while promoting balance and vitality.

Why You’ll Love This Recipe

Our anti-inflammatory Thanksgiving recipes combine traditional flavors with nutrient-dense ingredients that help combat inflammation, a root cause of many chronic diseases. Instead of heavy, processed foods laden with sugar and unhealthy fats, these dishes prioritize fresh vegetables, herbs, and healthy fats that support your immune system.

You’ll find that these recipes are not only delicious but also versatile, accommodating various dietary preferences including vegetarian and gluten-free options. Plus, the emphasis on natural ingredients means you can enjoy a guilt-free celebration that leaves you feeling lighter, more comfortable, and ready for the holiday season ahead.

Ingredients

• Fresh turmeric root – 1 tablespoon, grated
• Fresh ginger – 2 tablespoons, minced
• Extra virgin olive oil – 1/4 cup
• Garlic cloves – 4, minced
• Butternut squash – 1 medium, peeled and cubed
• Brussels sprouts – 500g, halved
• Quinoa – 1 cup, rinsed
• Chopped walnuts – 1/2 cup
• Dried cranberries – 1/3 cup
• Fresh sage leaves – 2 tablespoons, chopped
• Vegetable broth – 3 cups, low sodium
• Lemon juice – 2 tablespoons
• Ground cinnamon – 1/2 teaspoon
• Sea salt – to taste
• Black pepper – to taste

Equipment

• Large mixing bowl
• Baking sheet
• Medium saucepan with lid
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Fine grater (for turmeric and ginger)

Instructions

1. Preheat your oven to 400°F (200°C). Line the baking sheet with parchment paper.
2. Toss the butternut squash and Brussels sprouts in half of the olive oil, minced garlic, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the vegetables for 25-30 minutes or until tender and caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, prepare the quinoa: In a medium saucepan, heat the remaining olive oil over medium heat. Add grated turmeric and ginger; sauté for 2 minutes to release their flavors.
5. Add the quinoa to the saucepan and toast for 1-2 minutes, stirring constantly.
6. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
7. Remove quinoa from heat and fluff with a fork. Stir in chopped walnuts, dried cranberries, lemon juice, ground cinnamon, and fresh sage. Adjust seasoning with salt and pepper as needed.
8. Combine the roasted vegetables with the quinoa mixture in the large mixing bowl. Toss gently to incorporate all ingredients evenly.
9. Serve warm as a hearty and wholesome side dish or main course option for your Thanksgiving table.

Tips & Variations

Tip: For an extra anti-inflammatory punch, sprinkle some ground flaxseed or chia seeds on top before serving. These seeds provide omega-3 fatty acids that further help reduce inflammation.

Try swapping the butternut squash for sweet potatoes or carrots for a different flavor profile. If you prefer a vegan protein boost, add cooked chickpeas or lentils to the quinoa mix.

For a nut-free version, omit walnuts and substitute pumpkin seeds instead. You can also experiment with herbs such as rosemary or thyme instead of sage for a unique twist.

To make this recipe gluten-free, verify that your vegetable broth is certified gluten-free, and you’re good to go!

Nutrition Facts

Serving Suggestions

This anti-inflammatory quinoa and roasted vegetable dish pairs beautifully with other wholesome Thanksgiving staples. Serve alongside a simple green salad with a lemon-tahini dressing or steamed green beans tossed in garlic and olive oil.

For a plant-based protein, consider adding a lentil loaf or a nut roast. You can also complement this dish with a warming soup like a turmeric-spiced carrot ginger soup, which adds more anti-inflammatory benefits and seasonal flavor.

If you’re interested in expanding your healthy holiday menu, check out our Slow Cooker Roast Recipe With Vegetables Made Easy for an effortless main dish.

Conclusion

By embracing anti-inflammatory ingredients and mindful preparation, you can transform your Thanksgiving feast into a celebration of health as well as flavor. These recipes prove that nourishing your body doesn’t mean sacrificing tradition or taste.

Using fresh vegetables, spices like turmeric and ginger, and wholesome grains, you create dishes that support your well-being and keep you feeling energized throughout the holiday season.

Whether you’re cooking for family or friends, these recipes are sure to impress and inspire healthier habits. For more creative and vibrant plant-based meals, explore our Vegan Dinners Recipes for Easy and Delicious Meals and Best Vegan Kale Dip Recipe for Easy Healthy Snacking.

Celebrate this Thanksgiving with dishes that fill your table with love, color, and wellness!

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