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Audrina: Healthy Recipies For Your Thanksgiving

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    I know the usual assorted casseroles seem to be a staple for most thanksgiving dinners but since I'm on a health kick I am going to do things a little differently this year! Thought I would share with you guys. Tomorrow I will posting two more yummy recipes!

    Arugula, Frisee, and Red-Leaf Salad with Strawberries

    4 teaspoons balsamic vinegar
    3 tablespoons extra-virgin olive oil
    1/2 teaspoon minced fresh thyme leaves
    Coarse salt and ground pepper
    3 cups baby arugula (about 2 ounces), washed and dried
    3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
    3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
    1 pint strawberries, washed, dried, hulled, and quartered
    1/2 cup walnuts, toasted and coarsely chopped (optional)
    2 Belgian endives, leaves separated, washed and dried
    6 ounces goat cheese or blue cheese crumbles

    1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.

    2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.


    Instead of having a cocktail, opt for a healthy/good for your skin alternative.. Try to find juices that are organic without added sugars =)

    Fruit Sparkler

    Makes two drinks
    1 cup cranberry juice
    1 cup grapefruit juice
    1 cup sparkling mineral water
    Juice of 1/2 lime

    Combine ingredients in 2 tall glasses, adding 1/2 cup of each juice, 1/2 cup sparkling mineral water, and a squeeze of lime to each glass. Stir, add ice, and serve with a few rasberries and slices of cucumber.


    Wild rice pilaf with rosemary and red grapes

    Serves 8
    2 tablespoons butter
    1 small onion, finely chopped
    Coarse salt and ground pepper
    2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded
    1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed
    1 can (14.5 ounces) reduced-sodium chicken broth
    1 1/2 cups red seedless grapes, halved
    1/2 cup chopped fresh parsley

    In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.
    Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes. Add grapes and parsley; season with salt and pepper, and stir to combine.

    Let me know how these turned out!
    xoxo Audrina
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