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Nourishing Recipes for your Thanksgiving Feast

Nourishing Recipes for your Thanksgiving Feast

It’s almost Thanksgiving, which means turkey, gravy, mashed potatoes, pumpkin pie, and indulgent “comfort foods” are on the horizon! While we encourage you to enjoy these seasonal staples, it's always a good idea to throw in a few lighter options to balance out the heavier dishes.

Below are three, delicious and nourishing recipes that deliver on the traditional holiday flavors, making them easy additions to your Thanksgiving meal!

Pumpkin Risotto

Pumpkin Risotto with Goat Cheese

Serves 4 
Nutrition Info (Per Serving): Calories 343  |  Protein: 9 g  |  Carbs: 48 g  |  Fats: 13 g
1 ½ C Arborio rice 
4 C broth of choice (bone, chicken, vegetable)
1 C canned pumpkin puree 
2 Tbsp butter 
1 shallot, minced 
½ C grated Parmesan 
¼ tsp Nutmeg 
Salt and pepper to taste
½ C crumbled goat cheese 
½ C dried cranberries 
In a medium saucepan, mix together pumpkin puree and broth and cook over medium heat until simmering. Reduce the heat to low and set aside. 
In a large pot, melt butter over medium heat. Add in minced shallot and salt, and cook until soft and translucent (about 2-3 minutes). Add in rice and cook for one minute longer, stirring occasionally. 
Gradually add in ½ Cup of broth pumpkin mixture to the rice and cook over medium heat until liquid is evaporated, stirring slowly throughout. Continue to add in ½  liquid and continue this process until the rice is done and with a creamy texture. Be patient as this takes upwards of 30 minutes!
When rice is done and creamy, mix in parmesan, nutmeg, and black pepper. Top with goat cheese crumbles and cranberries and serve! 
Fall Harvest Salad

Fall Harvest Side Salad

Serves 4
Nutrition Info (Per Serving): Calories 454  |  Protein: 8 g  |  Carbs: 56 g  |  Fats: 22 g
Chopped Kale, 4 C
Cooked quinoa, 1 C 
Roasted butternut squash, cubed, 1 C 
Red apple, 1, sliced 
½ C dried cranberries 
½ C candied pecans or almonds, chopped 
½ crumbled feta cheese 
For dressing: 
Extra virgin olive oil, 4 Tbsp
Apple cider vinegar, 3 Tbsp
Honey, 1 ½ Tbsp 
Dijon mustard, 2 tsp 
Minced garlic to taste 
Salt and pepper to taste. 
In a small bowl, mix together all ingredients for the salad dressing and set aside. If you don’t want to make a homemade dressing, any premade apple cider vinaigrette of choice will work as well! 
In a large serving bowl, massage kale with ½ of your dressing until soft. This helps kale to be less tough and bitter. 
Add in the roasted butternut squash, cooked quinoa, and apple slices, Toss in the remainder of the dressing before topping with the remaining ingredients. 
Top tossed salad with dried cranberries, crumbled feta, and candied nuts. Serve and enjoy! 
Sweet Potato and Ground Turkey

Sweet Potato and Ground Turkey Meal Prep 

Makes 4 meals 
Nutrition Info (Per Serving): Calories 347  |  Protein: 29 g  |  Carbs: 60 g  |  Fats: 19 g
Lean ground turkey, 1 lb (16 oz.) 
Sweet potatoes, medium, 2 
Zucchini, chopped, 2 
Shredded parmesan cheese, ⅔ C 
Minced garlic, ½-1 Tbsp 
Rosemary, ½ tsp 
Paprika, ½ Tsp 
Olive oil, 2 Tbsp 
Salt and pepper to taste
Preheat the oven to 400 degrees. Peel and chop sweet potatoes into cubes. Toss in 1 Tbsp olive oil, and half of your salt, pepper, rosemary, and paprika. Add to a large baking dish and bake uncovered for 30 minutes. 
While potatoes are cooking, brown ground turkey in a pan with 1 Tbsp olive oil. Season with the other half of your salt, pepper, rosemary, and paprika. 
When potatoes are done, add your ground turkey and chopped zucchini to the baking dish and mix all together until well combined and bake for 10 more minutes. 
Take the baking dish out of the oven and sprinkle parmesan cheese on top, bake for another 10 minutes or until golden brown. When done, divide into four air tight dishes for meal prep!

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