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Thanksgiving Recipes

Dairy-free, refined sugar-free, gluten-free, egg-free. Best for StaySvelte clients because it has some carbs!


For the nut-free crust:

  • 2 cups gluten-free oat flour
  • 1/4 cup solid coconut oil
  • 3 tbsp maple syrup
  • 1-3 tbsp water

For the grain-free crust:

  • 2 cups almond flour
  • 1/4 cup solid coconut oil
  • 3 tbsp maple syrup
  • 1-2 tbsp water, if needed

For the filling:

  • 2 1/2 cups pumpkin puree
  • 2/3 cup coconut milk or unsweetened almond milk
  • 2 1/2 tbsp arrowroot starch
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp vanilla paste or alcohol-free vanilla extract
  • 1 tbsp pumpkin spice

To serve:

  • 1/2 cup coconut whipped cream (optional)
  • 1-2 tsp cinnamon (#ad)


  1. Preheat the oven to 350F/180C. Grease a 9″ pie dish with coconut oil and set aside.
  2. Make the base by adding the gluten-free oat flour or almond flour and coconut oil to a food processor and pulse until you have fine crumbs.
  3. With the motor running, add the maple syrup followed by the water (if needed) until the dough sticks together when pressed between fingers.
  4. Place the dough in the pie dish and press evenly to the bottom and up the sides. Refrigerate until needed.
  5. Make the filling by adding the pumpkin puree, coconut milk, arrowroot flour, maple syrup, coconut sugar, alcohol-free vanilla extract and pumpkin spice to a blender and blend until smooth. Pour into the prepared crust and bake for 55-60 minutes, until the crust is golden and the filling is set. If the crust begins to brown quite quickly then cover the edges with tin foil or a pie crust protector (this is more likely to happen with the grain-free crust).
  6. Remove the pie from the oven and cool at room temperature for at least 1 hour, then transfer to the fridge and cool for a further 4-6 hours or overnight.
  7. Slice and serve with coconut whipped cream (if using) and a sprinkle of ground cinnamon.

healthy pumpkin cheesecake receipe



  • 15 oz Walnuts Ground In Food Processor (1 1/2 Cups)
  • 2 oz Butter Melted (1.5 oz)
  • 2 Tbsp Erythritol (SoNourished)Granular (30g – 1 oz)
  • 1/2 tsp Mixed spice (Pumpkin Spice)
  • 1/4 tsp Ginger Omit if using pumpkin spice
  • 1 Medium Egg White


  • 16 oz Cream Cheese Room Temperature (2 Blocks)
  • 3 oz Erythritol (SoNourished)Granular (1/2 Cup)
  • 6 oz heavy whipping cream
  • 3 oz Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
  • 3 Medium Eggs Room Temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Mixed spice (Pumpkin Spice)
  • 1/4 tsp Ginger Omit if using pumpkin spice



  • If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.
  • Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds.
  • Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it’s combined.

(cont. Keto Pumpkin Cheesecake)

  • Grease a 20cm (7.5″) cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until even. Cook in the oven for 10 mins, then set aside to cool.



  1. In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.
  2. One at a time, place crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture.
  3. You can either mix in the pumpkin with the filling in the mixing bowl or place it in the filling once you’ve poured it into the tin (and use a skewer to swirl it around). If you’re unsure on this technique, just mix it in with the other filling ingredients.
  4. Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminum foil, and place on a tray covered in water (this is what’s called a water bath). Place in the oven for 1 hour 10 minutes, or until cooked all the way through. (no jiggles)
  5. Turn the oven off and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly and prevents the cheesecake from collapsing.
  6. Chill in the fridge overnight, and you’re ready to eat.

Prep Time           10 minutes
Cook Time           30 minutes
Total Time           40 minutes
Servings               8
Calories                104kcal
Author                  Brenda Bennett


  • 1 pound Brussels Sprouts ends trimmed, sliced in quarters
  • 2 tablespoons extra virgin olive oil divided
  • ½ teaspoon garlic salt
  • ½ teaspoon pepper
  • 6 slices turkey bacon
  • 1 shallot chopped
  • 1 garlic clove minced
  • 2 small leeks sliced, soaked in pot water, drained
  • ½ teaspoon salt
  • 2 tablespoons red wine vinegar
  • ½ cup dried cranberries sweetened with no sugar apple juice
  • Optional: Garnish with fresh cranberries


  1. Preheat oven to 400 degrees.
  2. In a large bowl toss Brussels with olive oil, garlic salt and pepper.
  3. Line a baking sheet with aluminum foil and lay Brussels onto pan.
  4. Roast 20-25 minutes or until tender.
  5. In a large skillet cook bacon until crisp. Remove to a paper towel lined dish. Once cooled crumble into pieces.
  6. In same skillet cook shallot, garlic and leeks until tender.
  7. Turn of heat, season leeks with salt.
  8. Add vinegar and dried cranberries to leeks.
  9. Transfer Brussels and leeks to a serving dish. Toss well to combine.
  10. Sprinkle with chopped bacon and garnish with fresh cranberries if desired.

Author:       Mellissa Sevigny


  • 8 slices of turkey bacon, chopped
  • 2 Tbsp butter
  • 1/4 cup onion, chopped
  • 6 cups baby spinach, raw
  • 1/4 tsp ground nutmeg
  • 1 Tbsp almond flour
  • 1/3 cup fat free feta cheese, crumbled
  • salt and pepper to taste
  • 16 mushroom caps, brushed of any debris


In a medium saute pan, cook the bacon until crisp. Add the butter and onions, cooking until softened, 3 – 5 minutes. Add the spinach and cook for about 2 minutes, or until wilted. Remove the pan from the heat and add the nutmeg, almond flour, and feta cheese. Season with salt and pepper to taste. Cool. Stuff filling into mushroom caps and place on a cookie sheet. Bake for 15 minutes at 375 degrees (F) or until the mushrooms are tender. Alternatively, grill the mushrooms for about 6 – 8 minutes over medium heat. Serve hot.

Author: Mellissa Sevigny

For the meatballs:

  • 1 lb ground turkey
  • 1/3 cup almond flour
  • 1 egg
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh ginger, minced
  • 2 Tbsp walnuts, finely chopped
  • 1/4 cup fresh cranberries, chopped
  • 2 Tbsp fresh parsley, chopped

For the glaze:

  • 1/2 cup fresh cranberries
  • 1/4 cup water
  • 2 Tbsp granulated sugar substitute
  • 1/8 tsp xanthan gum


To make the meatballs:

  1. Combine all of the meatball ingredients in a medium bowl and mix gently but thoroughly. Form into 16 meatballs and place on a cookie sheet. Bake in a preheated 375 degree oven for 15 minutes or until cooked through.

To make the glaze:

  1. Combine the cranberries, water and sweetener in a small saucepan. Bring to a boil, lower the heat, and simmer for about 8 minutes or until the cranberries

(cont. Festive turkey meatball recipe)

  1. start to burst. Pour the mixture into a magic bullet or blender and puree. Pour through a fine strainer to remove the bits of skin and seeds. Return to the saucepan and whisk in the xanthan gum. Add the meatballs and toss gently to coat in the sauce. Serve warm or chilled.

Level: Easy
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield:4 servings


  • 8 cups broccoli florets (2 to 3 large heads)
  • 5 tablespoons extra-virgin olive oil
  • 4 large cloves garlic, roughly chopped
  • 2 large shallots, roughly chopped
  • Kosher salt
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup finely shredded aged Asiago cheese
  • Zest of 1 lemon (about 2 teaspoons)


  1. Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F.
  2. Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.

This creamy, garlicky mash is made from cauliflower instead of potatoes. We use garlic and thyme for depth and nonfat Greek yogurt and a little Parmesan for dairy richness and tang.


  • 2 medium heads cauliflower (1 1/2 pounds each)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter


  1. Core the cauliflower heads and cut the stems and florets into 1-inch pieces.
  2. Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes.
  3. Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor.

Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving.


Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn’t have to be made that way. There’s nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don’t get stuffed. Try this recipe instead of all that bread!

Level: Easy
Total: 50 min
Prep: 15 min
Cook: 35 min
Yield: 8 servings


  • 3/4 pound turkey sausage (you may use pork breakfast sausage)
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped red onion
  • 2 eggs
  • 2 cups coarsely chopped cauliflower
  • 1/2 cup diced yellow squash
  • 1/2 cup grated Parmesan
  • 1 tablespoon chopped parsley leaves
  • 3 tablespoons chopped fresh sage leaves
  • 3 tablespoons chopped fresh thyme leaves
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper

(cont. Sausage and Herb stuffing)


Special equipment:

8 by 8-inch square baking dish

  1. Preheat oven to 350 degrees F.
  2. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
  1. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
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