A healthier Thanksgiving

It just might be the biggest meal of the year. Thanksgiving gives a challenge for those who are looking to eat healthier. The FOX Medical Team challenged a nutritional pro to recreate some holiday staples.

Watch the video above and then check out the recipes below:


TOTAL TIME:15 minutes

2 tablespoon olive oil
1 pound Brussels sprouts, trimmed and halved
2 large shallots, peeled and cut into ½" thick wedges
Kosher salt and black pepper to taste
1 tablespoon balsamic glaze

Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch saute pan over medium-high heat and add olive oil, Brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
Yield: 4 Servings, Serving Size: 1/4th of recipe
Amount Per Serving:
Calories: 126 calories
Total Fat: 7g
Cholesterol: 0mg
Sodium: 30mg
Carbohydrates: 14g
Fiber: 4g
Sugar: 5g
Protein: 4g


Recipe 2:


6 slices (8 ounces) whole wheat bread, cut into ½-inch cubes
1 tablespoon margarine (without trans-fat) or butter
1 chopped onion
½ cup thinly sliced celery
½ cup thinly slices carrot
1 cup fat-free reduced-sodium chicken broth
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
½ teaspoon paprika
¼ teaspoon black pepper

Preheat oven to 350°F. Place bread cubes on baking sheet; bake 10 minutes or until dry. Spray 1 1/2 -quart baking dish with nonstick cooking spray. Melt margarine in large saucepan over medium heat. Add onion, celery and carrot; cook and stir 10 minutes or until vegetables are tender. Add broth, thyme, sage, paprika and pepper to saucepan; bring to a simmer. Stir in bread cubes. Spoon into prepared dish. Cover, bake 25 to 30 minutes or until heated through.


Yield: 4 Servings
Amount Per Serving:
Calories: 199 calories
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 395mg
Carbohydrates: 32g
Fiber: 5g
Protein: 8g

Recipe 3:


TOTAL TIME:15 minutes

2 lbs sweet potatoes, peeled and cut into 1-inch pieces
1/4 cup to 1/3 cup milk
2 tablespoons salted butter
1/4 teaspoon Kosher salt or sea salt
8 canned peach halves (in own juice)
8 whole shelled pecans halves

Bring a large pot of salted water to boil. Carefully add the sweet potatoes. Reduce heat to medium and cook, uncovered, for 15 minutes or until sweet potatoes are fork tender.
Drain the sweet potatoes in a colander, shaking to remove all of the water. Place the sweet potatoes in a large bowl and add 1/4 cup milk, butter, and salt. Use a potato masher or hand blender and mash the potatoes until smooth. Add additional milk, if necessary. Serve warm.
Add Brown sugar as needed (if needed)
Place ¼ cup sweet potato mash in each peach half center
Top with pecan
Heat oven to 400°F. Place peach with sweet potato mash and pecan on baking sheet and toast for approximately 8-10 minutes. Remove and line turkey with peaches for decoration.