Thanksgiving is just about two weeks away and I thought I would test and share some easy and tasty items you can add to your Thanksgiving Day menu this year.

women_of_today_blog_thanksgiving_1 Pumpkin Caipirinha

Serves: 1 cocktail

1/2 lime, cut into 4 pieces
1/2 ounce agave nectar
1 teaspoon fresh grates ginger
1 1/2 ounces of cachaca
1 1/2 ounces plain homemade pumpkin puree

Lime Wheel
Muddle the lime, agave nectar, and fresh ginger in the bottom of a cocktail shaker.
Add cachaca, pumpkin puree, and ice.
Shake until thoroughly mixed and chilled.
Strain into a glass filled with ice, and garnish with grated nutmeg and a lime wheel.

women_of_today_blog_thanksgiving_5 Creamy Sweet Potato Dip

Serves: 4

1/2 whole wheat pita, split and cut into 8 pieces
1/3 cup roasted mashed sweet potato
1 tablespoons plain Greek-style low-fat yogurt
1/4 teaspoon honey
1/8 teaspoon dried chipotle chile powder (or) 1/8 teaspoon curry powder
1/8 teaspoon salt

Directions: Preheat oven to 350°. Arrange pita pieces on a baking sheet; bake at 350º for 10 minutes until crisp.

While pita bakes, combine sweet potato, yogurt, honey, chile powder, and salt in a small bowl; stir with a fork until smooth. Serve with warm pita chips.,,10000002002220,00.html

women_of_today_blog_thanksgiving_4 Rosemary Roasted Cashews

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Directions: Preheat the oven to 375 degrees F.
Place the nuts on an un-greased baking sheet and bake for about 10 minutes until they are warmed through and slightly browned.

Meanwhile, in pot over medium heat, combine the rosemary, pepper, sugar, salt and butter and whisk until well incorporated. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

*These nuts are best if served immediately. If they sit for a while, they will get sticky.

Inspired by:

women_of_today_blog_thanksgiving_3 Pomegranate Arugula Salad

Serves: 6-8

Dressing Ingredients:
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Salad Ingredients:
6 cups lightly packed arugula
1 shallot, sliced
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts

Directions: To make vinaigrette, combine lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.

Toss arugula and sliced shallots with vinaigrette and top with pomegranate seeds, cheese, and toasted walnuts.

women_of_today_blog_thanksgiving_2 Pumpkin Treat

Serves 4

2 pie pumpkins (roasted, pumpkin removed and well chilled)
1 teaspoon pumpkin pie spice
3 tablespoons honey
2 frozen bananas (Peel banana and freeze overnight if possible)

Garnish Optional:
2 cinnamon sticks (broken in half)

Directions: Combine all ingredients in a Vitamix and blend until well incorporated.
Serve immediately or return mixture to the freezer for up to one hour.
Scoop into your dessert cups and sprinkle added pumpkin pie spice.
Optional: Place 1/2 a cinnamon stick into dessert for garnish.


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