A Trio of Tasty and Healthy Dishes to Round Out Your Table for Thanksgiving and Other Fall Gatherings 


Cranberry Pecan Quinoa “Stuffing” 


Quinoa brilliantly replaces bread in this “stuffing” recipe. Simple and nutritious ingredients combine to create a dish that has all sorts of flavors, textures and nutrients! Wonderful as a holiday side dish or stir in some protein like lentils or chopped chicken to make it a meal.  




2 cups chopped celery 

1 cup chopped onion  

2 cups chopped carrots  

1 tablespoon + 1 teaspoon margarine or butter  

3 cups cooked quinoa  

1/4 cup chopped pecans  

1/4 cup dried cranberries  

1 tablespoon Morton Nature’s Season Seasoning blend (or your favorite seasoning)  

¼ teaspoon sage (optional)  

salt and pepper to taste  




Cook quinoa according to package directions. In the meantime, chop the celery, carrots and onion and add to a large pot or skillet coated with one tablespoon of margarine/butter. Cover and cook on medium heat stirring occasionally until tender, 7-10 minutes. Add the cooked quinoa, the last teaspoon of margarine/butter until melted. Sprinkle with the seasoning, sage, pecans and cranberries and cook for another 2-3 minutes until warmed through.  


Makes about 7 cups, 14 servings  


Serving size: 1/2 cup Calories 93 Protein 2 g Carb 14 g Fiber 3 g Sugars 4 g Fat 5 g saturated fat 1 g Sodium 396 mg 


Balsamic Roasted Cauliflower with Dates and Pistachios 


A Mediterranean inspired side dish that has a delicious blend unique flavor! The sweet and savory combination is satisfying while being low keeping carbs and calories in check.  




7 cups cauliflower florets 

3 tablespoons balsamic vinegar 

1 Tablespoon olive oil 

1 Tablespoon honey 

¼ cup pitted and chopped medjool dates 

¼ cup finely chopped pistachios 

salt and pepper to taste 

cooking spray 




Preheat oven to 350 degrees. Put the cauliflower in a large bowl. In a small bowl, whisk together the olive oil, honey and vinegar. Add the vinegar mixture to the bowl with the cauliflower and toss to coat. Then place the veggies on a baking sheet coated with cooking spray and roast for 20 minutes, (turn/toss them halfway through) until lightly browned and tender but firm when pierced with a fork. In last few minutes of roasting, sprinkle the dates and pistachios over the cauliflower to lightly toast. 


Makes 4 cups 8 servings 


Serving size: 1/2 cup Calories  85  Protein  3 g Carb 13 g  Fiber  2.5 g Sugars 8 g Fat 4 g Saturated fat 0 g Sodium  45 mg 


Maple Bacon Brussels Sprouts 


Brussels sprouts have been quite the trend for over the past few decades and with good reason!  This high fiber nutrient-packed cruciferous veggie is dressed up with a dash of olive oil and maple syrup, as well as turkey bacon.  Try them out at your next family meal, namely during the holidays  


4 cups of washed, stems trimmed and halved Brussels sprouts, 
1 cup chopped onion 
1 cup chopped turkey bacon, preferably nitrate-free (*use a gluten-free brand such as Trader Joes or Jennie-O if you are on a gluten free diet), about 4-5 slices 
2 tablespoons olive oil, divided 
2 tablespoons pure maple syrup, divided 

salt (optional) 


Cook the Brussels sprouts until almost done- they can be cooked by either boiling them in a pot of water or steaming in a pyrex dish in an half inch of water for about 4 minutes. (Some brands even let you steam in the bag.) Meanwhile, coat a medium sized pan with 1 tablespoon olive oil. Add the onion, turkey bacon and 1 tablespoon of maple syrup sauté until lightly brown, about 5-7 minutes. Throw in the cooked Brussels sprout halves add the second tablespoon of olive oil and maple syrup and continue to sauté until the Brussels sprouts are lightly browned and tender, about 5 minutes. Add salt to taste if desired and serve. 
Makes 4.5 cups, 9 servings 
Serving size: ½ cup Calories 80 Protein 4 g Carb 8 g Fiber 2 g Sugars 5 g Fat 4 g Saturated fat 0.5 g Sodium 140 mg