Beverages, Crossover, Dessert, Dinner, Drinks, E, FP, Holiday, Recipe, S, Sauces, Dressings, Sides, Snack, Veggies

My Thanksgiving Picks

Do you know that Thanksgiving is 3 weeks from today! I feel ready and I hope you do too. I have spent the last several weeks gathering and posting recipes here to get ready for the holiday season. Here is what I have gathered.

The first thing on my menu is the turkey of course. I started using a “spatchcock” method for cooking my turkey lately and I highly recommend it! It cooks so much more quickly and evenly. Check out how to Spatchcock a Turkey and get a bonus gravy recipe HERE.


Here are my picks for the best things to have alongside the bird:

Sweet Potato Casserole (Crossover or E)


Bean Casserole(XO)


Green Bean Casserole (E)


The Best Green Beans (S)


Loaded Veggie Casserole (S)


Roasted Veggies (S, E or XO)

ro veg

Stuffing (S)


Cranberry Sauce (FP)


Mashed Cauliflower (S or FP)




Broccoli Salad (S)

And for dessert I suggest the following:

Pumpkin Roll (S)


Coconut Cream Pie (S)


Pecan Pie (S)


Pumpkin Spice Cheesecake (S)


Pumpkin Pie (S)


Tagalong Pie (S)


Pumpkin Chocolate Chip Cookies (S)

Berry Crisp (S)

Need some beverage suggestions? Here are my favorites:

Cranberry Wassail (FP)


Pumpkin Spice Latte or Creamer (S or FP)


How is your holiday planning going?

Crossover, E, FP, Recipe, S, Sides, Veggies

Roasted Veggies

Sometimes you don’t need a big fancy recipe to make something delicious. Sometimes you just need a few simple ingredients and the right cooking method to turn out something everyone will love.

That is what is so great about roasted veggies. It is a simple preparation that can be done to almost any vegetable. It can be a S, E, FP or XO side dish depending on the type of veggie and the amount of fat you use. Roasting the veggies brings out the natural sweetness in them and can change your least favorite veggie into one you crave. Think you don’t like asparagus or brussel sprouts? Have you tried them roasted? If you haven’t then you can’t answer that honestly just yet.

So what do you need to know about roasting veggies? Temperature, location and size, that’s it!

First, temperature

You want a nice hot oven so set it at a minimum of 425 degrees for most veggies. Root veggies can handle a temperature of 450 degrees.

Second, location

Place the oven rack in the lowest position. Having the veggies roasting on the lowest position allows a better caramelization to occur.

Finally, size

Whatever size you choose, it needs to be uniform. When you are chopping your veggies you want them all to be pretty much the same size. (Shape does not matter.) If you have some large chunks and some tiny pieces the veggies won’t all finish at the same time. The size of your pieces will play into how long your veggies need to cook. The bigger the pieces the longer the cook time.


What veggies should you use?

Well, what kind of meal are you preparing? Is it an FP or an S? Then choose whatever non-starchy you’d like! Broccoli, cauliflower, peppers, brussel sprouts, asparagus, cabbage, mushrooms, zucchini, green beans, even onions and tomatoes in moderation.

For an FP meal you want to chop your veggies into whatever size you like. Then you have two choices. You can either lightly spray the pan and veggies with cooking spray and sprinkle on your seasonings, or you can place your cut veggies in a Ziploc bag and add no more than 1 tsp of melted oil or butter per serving. You can toss the veggies around in the bag to make sure they are fully coated with oil then add your seasonings to the bag, moving everything around to be sure everything is evenly seasoned.

For an S meal you can do things exactly the same as above except be more liberal with the oil.

For an E meal you can add the starchier veggies. E meals are where I like to get my root veggies in. While some root veggies can be used in small amounts in other meal types, I like to have more of them when I am having them roasted, so I keep my roasted root veggies to E where I can really enjoy them. Sweet potatoes, carrots, parsnips, beets, turnips, butternut or acorn squash. Cut your veggies into even pieces, apply oil and spices as you would for your FP meals above.

What oil and seasonings should you use?

Coconut oil, Red Palm oil, butter or olive oil are all good choices. As far as seasonings go I always use salt, pepper and nutritional yeast. Beyond that it is really up to your personal preference.

Cooking Method

Your cooking method is the same for all, even though your temperature will vary. Preheat your oven to 425 for non-starchies and 450 for the root veggies. Spread prepared veggies into an even layer on a lightly greased, rimmed sheet pan. Place the pan on the bottom rack of the oven. Check on the veggies and stir them around every 10 minutes. Cooking time will vary depending on the veggies and the size of cut you used. The cooking time will most likely take at least 20 minutes but could take 30 – 35.


Try different varieties, different combinations, different seasonings. The variations are endless! I hope you will give some new veggies a try with this method!

Holiday, Recipe, S, Sides

Recipe Share ~ Healthy Baked Stuffing

I have tried several different stuffing recipes since starting THM and I have liked most of them quite well. But I am super excited to try this recipe for Thanksgiving this year! You can find it at this link to Wonderfully Made and Dearly Loved.


Holiday, Recipe, S, Sides, Uncategorized, Veggies

Sauteed Brussels Sprouts with Bacon

Brussels sprouts, did you know that it wasn’t Brussel sprouts? Well, now you do! Brussels sprouts are one of those vegetables that many people don’t like based on how they have had them prepared. Well, if you’ve never had them prepared like this, I encourage you to give them another try! This is one of my favorite side dishes. I hope you enjoy it!


  • 1 pound fresh Brussels sprouts
  • 2 TBSP coconut oil
  • 4 slices of bacon, cut into bite sized pieces (pork or turkey, if using turkey add 2 TBSP more oil)
  • 1/4 cup of water
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic or 1/4 tsp garlic powder
  • 1 tsp nutritional yeast
  • 1 TBSP Parmesan cheese (green can is fine)


  1. Cut Brussels sprouts into quarters.
  2. Heat a large skillet over medium heat.
  3. Add bacon to skillet and allow fat to begin to render. If using turkey bacon be sure to add 2 TBSP of coconut oil with the bacon pieces.
  4. Add remaining oil to pan along with Brussels sprouts.
  5. Saute Brussels, stirring often for 6-8 minutes until they are tender and starting to brown.
  6. Add water, balsamic, salt and pepper, cover and steam for 5 minutes.
  7. Remove cover, add garlic, nutritional yeast and Parmesan cheese, stir to combine. Saute for 2-4 more minutes.

    These were so delicious I had a hard time sharing!

Holiday, Recipe, S, Sides

Dinner Rolls

I decided to try a new recipe for dinner rolls for Thanksgiving this year and I am truly pleased with the results of this recipe. The result is a tender roll that is full of flavor to go along side your holiday feast. I hope you enjoy them!

Dinner Rolls ~ THM S

1/2 cup baking blend (you can do a whole cup of baking blend but I like the half and half mixture with oat fiber)
1/2 cup oat fiber
1/2 cup psyllium husk
1 tsp salt
1 tsp yeast (This is for flavor)
2 tsp baking powder
2 tsp baking soda
1 TBSP nutritional yeast (or for Thanksgiving flavor use THM Bouillon instead of nutritional yeast)
2 TBSP Butter or Coconut Oil, melted
1/2 tsp molasses
1/8 cup apple cider vinegar
2 whole eggs plus 1/2 cup egg whites, beaten
1 cup boiling water

  • In large bowl or food processor mix dry ingredients.
  • Add butter or oil and molasses and mix again.
  • Add acv and beaten eggs and mix again.
  • Add boiling water and mix again. Mixture will be soupy.
  • Let mixture rest while you prepare your pan with parchment paper and cooking spray.
  • Stir the dough again, it will be thicker now and it will hold it’s shape on the sheet pan. I like to use an ice cream scoop to get the same amount for each roll. (My scoop is equal to 1/4 cup and this recipe made 8 rolls that size.)
  • Using damp hands form dough into a ball and place on the cookie sheet.
  • Bake at 350 for 55-65 minutes. Check at the 45 minute mark just to be sure that they are not getting to brown on the outside. If they are you may want to loosely lay a sheet of aluminum foil over the top to prevent over browning. But do not cut the cook time below 55 minutes. (I did not cover mine and they got a little dark, but despite this terrible lighting in this picture, they are not burned.)

Enjoy these as is or slathered with butter!