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Thanksgiving and healthy eating – a perfect match

cornbreadIt's hard to believe we're only a few weeks away from Thanksgiving again. It's wonderful to be with our family, friends and loved ones to celebrate our blessings and remember how fortunate we are at this present moment.

The holiday seasons bring joy for some and pain for others. But whatever your situation, it's important to celebrate life because when you observe, look and notice, you'll see what difficulties may be happening to some others. Then you will realize how blessed you are today. Remember, there will always be someone who wishes they could trade places with you right now.

So be happy with yourself and celebrate. There is nothing more important than being healthy and enjoying each day. Every day should be Thanksgiving. If it were, the world would be a lot better and a much safer place to live.

What are you thankful for today?

If you could change one thing in your life, what would it be and how would the change affect your life as it stands right now?

That's what Thanksgiving is about. Let's make a change. Let's live and be happy this day and every other as we celebrate new beginningx.

The following recipes will uplift you. They are simple to prepare and the best part is that they are healthy and taste great. This Thanksgiving, you won't have to worry about those unwanted pounds because with this menu you can just enjoy yourself.

Let this be the Thanksgiving that starts your own personal tradition of healthy eating, an appreciation of life, and your commitment to be blessed to be a blessing to someone else.

(Note: Before making the recipes, read them first.)

Thanksgiving Dressing


Basic cornbread

1 c. self-rising or organic yellow cornmeal;

1/2 c. white rice flour or a non-white flour;

3/4 c. hemp or almond or rice milk;

5 tbsp. unsweetened applesauce

5 tsp. baking power


(My mother always uses day old cornbread)

Cornbread (a 9x9 inch pan);

1 c. onions, diced (about half of a large onion);

1 c. celery, diced (about 3 stalks);

1 c. green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well)

3 pieces of toasted non-white bread

6 tbsp. unsweetened applesauce

4-5 cups of herb broth (herb recipe below)

Seasoning (poultry seasonings, sage, black pepper, or select your own)

(Note: add more sage as needed)

Pre-heat oven to 425 degrees

Making the cornbread

Step 1. Add apple cider vinegar (2 tsp.) to milk, let ? for 10 minutes

Step 2. Add in milk, unsweetened applesauce. Stir until combined with step 3

Step 3. In a bowl, stir together the cornmeal, baking power and flour.

Step 4. Pour into a non-sticking shallow baking dish.

Bake at 400 degrees for 30 minutes.

While your cornbread is cooking, let's do some basic prep work!

Step 1. Toast 3 to 5 pieces of non-white bread. Set aside.

Step 2. Chop up celery, onion & bell pepper.

Step 3. Sauté them in water until tender.

Now let's make the Dressing!!!

Step 1: When your cornbread has cooled, break it up in a large bowl, along with the toast. (Note: since no eggs are used it can be warm, not hot.)

Step 2: Add sautéed vegetables using your hands to really mix this well.

Step 3: Add in the spices. I usually start with a teaspoon of each. Mix well.

Step 4: Add in the herb broth a little at a time. Add in just enough to make it thick and soupy. Stir it up well.

Step 5: Taste it. It should taste exactly the way you want your dressing to taste. If it needs more spices, add them in here. When you are content with the taste, go ahead and stir in the unsweetened applesauce. Mix well.

Step 6: Pour into a 9 x 13 glass casserole dish. Bake for 45 minutes or until set. (Note: glass cooks better to me.)

When golden brown, enjoy.

Homemade Herb Broth Powder

Will make about 1 and 1/2 cups

1 and 1/3 c. good-tasting nutritional yeast flakes

(Whole Foods stores sell this item)

3 tsp. onion powder

2 and 1/2 tsp. garlic granules

1 tsp. dried thyme

1 tsp. finely crumbled dried sage (NOT powdered)

1 tsp. paprika

1/2 tsp. turmeric

Combine all ingredients into blender.

Blend well.

Store in an airtight container and use 1 level tablespoon per cup of water for broth.

Chef Note: This power will enhance any dish

Orange Cranberry Sauce

3 cups fresh cranberries, pits removed

3/4 cup of fresh squeezed orange juice

Combine the cranberries, with one cup of water and the orange juice and bring it to boil. Boil 15 to 20 minutes. If you want it sweetened, add more orange juice after it has cooked for about 10 minutes. Once the cranberries have popped and the sauce has thickened, remove from the heat and let cool to room temperature. After the dish has cooled, transfer it into a glass bowl and place into your refrigerator overnight or let chill about 5 hours before serving.

(Dr. Timothy Moore teaches nutrition, heart disease and diabetes reversal through a plant-based lifestyle. He is a professional speaker, wellness coach and personal plant-based chef. He is the author of "47 Tips To Reverse Your Diabetes." He can be reached by email at This email address is being protected from spambots. You need JavaScript enabled to view it. , visit him at www.cheftimothymoore.com or follow him at www. ­twitter.com/cheftimmoore.)

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