You Don’t Have to Cheat Your Diet: Try These Healthy Thanksgiving Recipes

 In Desserts, Dinner, Healthy Habits, Lunch, Recipes, Snacks

The average American will consume a whopping 4,500 calories and 229 grams of fat on Thanksgiving day!  That’s a whole lot of turkey!  So what’s it like for someone who is trying to lose weight with all that food around them?  To be quite frank, it can be difficult to fight off the temptation.  I’ll just have one scoop of mash potatoes, oh and just a sliver of pie.  Well what if we told you that you cold have your mashed potatoes and pie and eat them too!  We’ve found some great recipes for healthier alternatives to two of your favorite Thanksgiving dishes.  So go ahead, indulge yourself!

“Mock” Garlic Mashed Potatoes


Total Time: 21 min
Prep: 15 min
Cook: 6 min

Yield: 4 servings


1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter


Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Splenda Pumpkin Pie


Total Time: 55 min
Prep: 15 min
Cook: 40 min

Yield: 1 pie (8 servings)

Ingredients:Splenda pumpkin pie

1 deep dish pie shell
3 large eggs, Beaten
1 (15 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
1 cup Splenda granular, sugar substitute
2 teaspoons pumpkin pie spice


Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.

Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.

Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.

Cool the pumpkin pie before cutting into 8 servings.

Cooking time does not include time to cool.


Eating healthier doesn’t have to be boring!  At BeWell we have nutritionists and dieticians on staff who can help you formulate meal plans and reach your health goals.


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