Happy Thanksgiving Everyone! I hope you are all enjoying a relaxing weekend full of delicious and nutritious food! It’s not common for us to over indulge during this time of year and that’s why I’ve got 2 delicious recipes that are perfect for thanksgiving! My (green) pumpkin pie smoothie is full of flavour, protein, healthy fats and minus all the unnecessary sugar and calories from Pumpkin Pie. You won’t even miss that pie slice on your plate this year with this yummy smoothie!
My immune boosting mushroom, chard and squash saute is the perfect side dish for your thanksgiving feast! Red chard is full of vitamin C, K, A, calcium, magnesium, fibre and protein! Paired with selenium rich portobello mushrooms, this delicious dish is great for the cold and flu season!
Immune Boosting Portobello Mushroom and Red Chard Saute with Spaghetti Squash
Ingredients
5-6 leaves red chard, chopped (kale, rainbow, swiss chard would also work well)
2 portobello mushrooms, chopped
1 medium yellow onion, diced
2-3 small tomatoes, I used LOCAL vine ripened
3 cloves garlic
2 tsp extra virgin olive oil
1 tbsp red vine vinegar
1 tbsp water
1 tsp dried oregano
Pinch sea salt
Black pepper
Directions
Saute onion in olive oil for 5 minutes. Add garlic, stir. Add mushrooms and cook for 5 minutes, stirring occasionally. Add tomatoes and any dried herbs. Add in chard, red wine, water, salt and pepper, stirring frequently until chard starts to wilt and mushrooms are cooked through. Serve over spaghetti squash.
Directions for Roasting Squash
Slice squash in half length wise and remove seeds. Sprinkle with sea salt and pepper (drizzle with olive oil if preferred). Line baking sheet with parchment paper and bake squash rind-side-up for about 40 minutes at 375°F. Turn squash over, flesh facing up 10 minutes before done to slightly cook/roast inside. Using a fork, scrape the flesh lengthwise from top to bottom—the squash should “shred” loose in strips like spaghetti. Place on serving plates and top with mushroom and chard sauté.
Pumpkin Pie Smoothie
I used the old Vega whole food optimizer which is green due to its high spirulina content!! Otherwise, any vanilla protein powder will do and your shake will turn out orange, not green!! Either way, it’s delicious!
Ingredients:
1 cup unsweetened almond milk
2 Tbsp. Organic canned pumpkin pie
2 scoops Vega vanilla chai complete meal replacement
1/4 tsp. pumpkin spice, ground
1/2 tsp cinnamon
1 tsp. Grade B maple syrup
3-4 ice cubes
Directions:
Add all ingredients into a blender and blend until smooth.
Happy Thanksgiving!!
Health & Abundance,
Samantha 🙂
